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Vanilla Bean Brown Butter Cheesecake Recipe

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This Vanilla Bean Brown Butter Cheesecake combines the rich nuttiness of browned butter with the creamy texture of classic cheesecake. A crunchy pecan and graham cracker crust supports a smooth vanilla bean-infused filling, baked in a water bath to achieve the perfect silky consistency. Topped with homemade whipped cream for an extra touch of indulgence, this dessert is a sophisticated treat ideal for special occasions and gatherings.

Ingredients

Crust

  • 1 cup butter
  • 2 cups graham cracker crumbs or digestive biscuits (240g), or golden Oreo cookie crumbs with cream removed
  • 1 cup ground pecans (115g)
  • ½ cup plus 1 tablespoon browned butter (120g)
  • 2 tablespoons powdered sugar

Filling

  • 2 packages cream cheese (452g), room temperature and softened
  • ¼ cup brown butter (57g), mostly browned bits
  • ½ cup labne or sour cream
  • 1 cup brown sugar (210g)
  • 1 vanilla bean, scraped
  • ¼ teaspoon fine sea salt
  • 2 large eggs

Whipped Cream Topping

  • 1 cup heavy whipping cream
  • 2 tablespoons brown sugar
  • Pinch of salt
  • 1 teaspoon pure vanilla extract or vanilla bean scrapings

Instructions

  1. Brown the Butter: Melt 1 cup butter in a saucepan over medium heat, then increase to medium-high as it sputters and foams. Watch closely for the butter to turn a nutty brown with brown bits forming on the bottom. Immediately pour into a heatproof bowl, scraping the pan to collect all browned bits. Let cool slightly.
  2. Prepare the Crust: Preheat the oven to 350°F (175°C). Grease and line a tall 8 or 9-inch cake pan with parchment paper, securing it with metal clips if needed. In a bowl, combine ground pecans, graham cracker crumbs, powdered sugar, and ½ cup plus 1 tablespoon of the yellow liquid browned butter (reserve the browned bits for the filling). Press mixture evenly into the bottom and halfway up the sides of the pan. Bake for 10 minutes. Then reduce oven temperature to 325°F (163°C).
  3. Make the Filling: Beat softened cream cheese, brown sugar, salt, 3-4 tablespoons of the reserved browned butter bits, and vanilla bean scrapings together until smooth and lump-free, scraping the bowl occasionally. Add labne or sour cream and mix until smooth. Incorporate eggs and beat just until combined. For extra smoothness, strain filling through a fine mesh sieve over the cooled crust.
  4. Bake the Cheesecake: Place a 13×9-inch cake pan filled halfway with warm water on the oven rack. Set cheesecake pan in the center of the water bath. Bake for 1 hour to 1 hour 15 minutes until the center is set and not jiggly and the top appears matte. Turn the oven off, prop the door open slightly with a wooden spoon, and let cheesecake cool in the oven for at least 30 minutes until it is cool enough to handle without mitts. Remove and let sit at room temperature for 30 minutes, then refrigerate for at least 8 hours.
  5. Prepare Whipped Cream: In a food processor, combine heavy cream, brown sugar, pinch of salt, and vanilla extract or bean scrapings. Process for 1-2 minutes until cream holds soft peaks but is not overwhipped.
  6. Serve and Store: Spread whipped cream over chilled cheesecake. Store leftovers in the refrigerator for up to one week.

Notes

  • Use parchment paper to line the pan; it helps remove the cheesecake easily and prevents sticking.
  • Be careful not to overbake the cheesecake to maintain its creamy texture.
  • The water bath prevents cracking and ensures even baking.
  • Scrape down the bowl frequently while mixing the filling to avoid lumps.
  • Remove cream from Oreo cookies if choosing to use Oreo crumbs for the crust.
  • Chilling for at least 8 hours (preferably overnight) is essential for the cheesecake to set fully.

Find it online: https://bitezly.com/vanilla-bean-brown-butter-cheesecake-recipe/