Vanilla Bean Brown Butter Cheesecake Recipe
A rich and decadent Vanilla Bean Brown Butter Cheesecake featuring a nutty brown butter crust, creamy brown butter-infused filling, and a smooth whipped cream topping. This dessert combines the deep flavors of browned butter with the classic cream cheese cheesecake base, finished with fresh vanilla bean for a luxurious treat perfect for special occasions.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 10 hours (including chilling time)
- Yield: 8 to 10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Brown Butter
- 1 cup butter
Brown Butter Crust
- 2 cups graham digestive or golden oreo cookie crumbs, 240g (if oreo, cream removed)
- 1 cup pecans, ground, 115g
- ½ cup plus 1 tablespoon browned butter, 120g
- 2 tablespoons powdered sugar
Brown Butter Cheesecake Filling
- 2 packages cream cheese, 452g (at room temperature, soft)
- ¼ cup brown butter, 57g (mostly browned bits, less yellow liquid)
- 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 salt
- 1 teaspoon pure vanilla extract or vanilla bean scrapings
Instructions
- Brown the Butter: Melt 1 cup of butter in a saucepan over medium heat. Increase heat to medium-high and cook as the butter foams and sputters, then quiets down and brown bits form on the bottom, releasing a nutty aroma. Immediately pour into a heatproof bowl, scraping all browned bits into the bowl. Let cool slightly.
- Make the Crust: Preheat oven to 350°F (175°C). Grease and line a tall 8 or 9-inch cake pan with parchment paper, securing edges with metal clips if needed. In a bowl, combine 2 cups cookie crumbs, 1 cup ground pecans, 2 tablespoons powdered sugar, and ½ cup plus 1 tablespoon of browned butter (liquid part). Press mixture evenly on bottom and halfway up sides of the pan. Bake crust for 10 minutes, then reduce oven temperature to 325°F (163°C).
- Prepare the Filling: Beat together softened cream cheese, 1 cup brown sugar, ¼ teaspoon salt, 3 to 4 tablespoons of reserved browned butter bits, and vanilla bean scrapings until smooth and lump-free, scraping bowl as needed. Add ½ cup labne or sour cream and beat until fully incorporated. Add two large eggs and beat just until combined. For a smooth texture, strain the filling through a fine mesh sieve into the cooled crust.
- Bake the Cheesecake: Place the filled pan into a larger 13×9 inch cake pan half-filled with warm water to create a water bath. Bake in the preheated 325°F (163°C) oven for 1 hour to 1 hour 15 minutes until the center is set and no longer jiggly, with a matte top. Turn off the oven, prop the door open with a wooden spoon, and let cheesecake cool inside for at least 30 minutes. Remove and cool further on the countertop for 30 minutes. Refrigerate for at least 8 hours before serving.
- Make Whipped Cream Topping: In a food processor, combine 1 cup heavy whipping cream, 2 tablespoons brown sugar, a pinch of salt, and 1 teaspoon vanilla extract or vanilla bean scrapings. Whip until it holds soft peaks and is scoopable but not overwhipped.
- Serve and Store: Top the chilled cheesecake with whipped cream before serving. Store leftovers refrigerated for up to one week.
Notes
- Ensure cream cheese is softened to room temperature for a smooth filling.
- Use a water bath while baking to prevent cracking and promote even cooking.
- If using Oreos for the crust, remove all cream fillings before grinding.
- Reserve the browned bits of butter for maximum flavor in the filling.
- Chilling the cheesecake overnight is best for optimal texture and flavor.
- Use metal clips to secure parchment paper sides to avoid collapsing during baking.
- Do not overwhip the cream topping to keep it light and fluffy.
Keywords: Vanilla Bean Brown Butter Cheesecake, Brown Butter Cheesecake, Brown Butter Crust, Cream Cheese Dessert, Homemade Cheesecake, Nutty Cheesecake
