Description

This Vanilla Bean Brown Butter Cheesecake is a rich, creamy dessert featuring nutty brown butter, real vanilla bean, and a pecan-studded crust. Topped with lightly sweetened whipped cream, it’s perfect for holidays, special events, or when you’re craving something indulgent.

Ingredients

Brown Butter:

1 cup butter

Brown Butter Crust:

2 cups graham digestive or golden oreo cookie crumbs (240g, cream removed if Oreo)

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, softened)

¼ cup brown butter (57g, mostly brown 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

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Instructions

1. Brown the butter: In a saucepan over medium-high heat, melt butter until foamy and browned with visible brown bits. Pour into a bowl, scraping the brown bits. Let cool slightly.

2. Make the crust: Preheat oven to 350°F. Grease and line an 8 or 9-inch cake pan with parchment paper. Combine cookie crumbs, ground pecans, powdered sugar, and browned butter (yellow liquid only). Press into the pan bottom and halfway up the sides. Bake 10 minutes, then reduce oven to 325°F.

3. Prepare the filling: Beat softened cream cheese with brown sugar, salt, and brown butter bits until smooth. Add sour cream and mix. Scrape in vanilla bean seeds. Add eggs one at a time and mix gently. Strain through a sieve if needed.

4. Bake the cheesecake: Pour filling into crust. Place cheesecake pan in a larger pan with hot water halfway up. Bake for 1 hour to 1 hour 15 minutes until the center is set and top is matte. Turn oven off, crack door, and let cool for 30 minutes. Cool another 30 minutes on the counter, then refrigerate 8+ hours.

5. Make whipped cream: In a food processor, whip cream, brown sugar, vanilla, and salt until thick but not overwhipped.

6. Serve: Spread whipped cream on chilled cheesecake and garnish if desired. Store in fridge up to 1 week.

Notes

For best texture, ensure all ingredients are at room temperature before mixing.

Use a fine mesh sieve to eliminate lumps for a smooth finish.

Freeze the cheesecake (without whipped cream) for up to 2 months.

Substitute sour cream if labne is unavailable.

Prep Time: 45 minutes
Cook Time: 1 hour
Category: Dessert
Method: Baking
Cuisine: American