Vanilla Bean Brown Butter Cheesecake

Vanilla Bean Brown Butter Cheesecake

Indulge in the rich, nutty flavors of this Vanilla Bean Brown Butter Cheesecake. This dessert is a perfect balance of creamy cheesecake filling with the aromatic complexity of brown butter, all set on a crunchy, sweet crust. Whether you’re preparing for a special occasion or simply craving a luxurious treat, this cheesecake is sure to impress.

Ingredients

Brown Butter:

• 1 cup butter

Brown Butter Crust:

• 2 cups graham digestive or golden Oreo cookie crumbs (240g) – if using Oreos, remove the cream
• 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, softened (452g)
• ¼ cup brown butter (57g), mostly the 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 salt
• 1 teaspoon pure vanilla extract or vanilla bean scrapings

Directions

1. Brown the Butter:

• In a saucepan, melt the butter over medium heat. Once melted, increase the heat to medium-high and cook until the butter turns golden brown with a nutty aroma. Immediately transfer the browned butter to a bowl, making sure to scrape all the browned bits.

2. Prepare the Crust:

• Preheat the oven to 350°F (175°C). Line a tall 8 or 9-inch cake pan with parchment paper.
• In a bowl, combine the ground pecans, cookie crumbs, powdered sugar, and browned butter. Mix until well combined.
• Press the mixture evenly into the prepared cake pan. Bake for 10 minutes, then reduce the oven temperature to 325°F (160°C).

3. Make the Filling:

• In a large mixing bowl, beat the cream cheese, brown sugar, salt, brown butter bits, and vanilla bean scrapings until smooth and creamy.
• Add the labne or sour cream and mix until incorporated.
• Beat in the eggs one at a time, mixing just until combined. If the mixture is lumpy, strain it before pouring into the crust.

4. Bake the Cheesecake:

• Place the cheesecake in a water bath and bake in the preheated oven for 1 to 1.25 hours, or until the center is set but still slightly jiggly.
• Turn off the oven, prop open the oven door, and let the cheesecake cool inside for 30 minutes.
• Remove from the oven and chill in the refrigerator for at least 8 hours, or overnight.

5. Whipped Cream Topping:

• In a mixing bowl, whip the heavy cream, vanilla, salt, and brown sugar until thick and fluffy.
• Top the chilled cheesecake with the whipped cream before serving.

Nutrition Information

• Prep Time: 25 minutes
• Cooking Time: 95 minutes
• Total Time: 120 minutes
• Calories: 510 kcal per serving
• Servings: 8 servings

Enjoy this decadent Vanilla Bean Brown Butter Cheesecake with its perfect blend of creamy, nutty, and sweet flavors. It’s a dessert that’s sure to become a favorite!

Vanilla Bean Brown Butter Cheesecake

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• Author: Dulcia
• Total Time: 120 minutes
• Yield: 8 1x

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Description

Dive into the luxurious depths of the Vanilla Bean Brown Butter Cheesecake, where every bite offers a melody of rich, creamy textures and robust flavors. This cheesecake combines the nutty depth of browned butter with the sweet, aromatic complexity of vanilla, offering a sophisticated twist on a beloved classic.

Perfect for any occasion, this cheesecake is not just a dessert; it’s a celebration of flavors. Each layer is meticulously crafted to complement the next, from the crunchy, buttery crust to the velvety filling and the light, whipped topping. Whether you’re hosting a dinner party or enjoying a quiet evening, this cheesecake promises to be the highlight of your culinary experience.

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Ingredients

Scale 1x2x3x

Brown Butter:
1 cup butter
Brown Butter Crust:
2 cups graham digestive or golden oreo cookie crumbs, 240g (if oreo, cream should be 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 the brown bits)
½ cup labne or sour cream
1 cup brown sugar, 210g
1 vanilla bean, scraped
¼ teaspoon fine sea salt
Two 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

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Instructions

Brown the butter: Set the butter in a saucepan on medium heat. Once melted, increase to medium-high until it turns golden with nutty-smelling bits. Immediately transfer to a bowl, scraping all bits.
Prepare the crust: Preheat the oven to 350°F. Line a tall 8 or 9″ cake pan with parchment paper. Mix ground pecans, cookie crumbs, powdered sugar, and browned butter. Press evenly into the pan. Bake for 10 minutes then reduce heat to 325°F.
Make the filling: Beat cream cheese, brown sugar, salt, brown butter bits, and vanilla until smooth. Incorporate labne or sour cream, then eggs, mixing until just combined. If lumpy, strain into the crust.
Bake: Place in a water bath and bake in the preheated oven for 1 to 1.25 hours. Turn off the oven, prop open the door, and let cool inside for 30 minutes before chilling in the fridge for at least 8 hours.
For the whipped cream: Whip cream, vanilla, salt, and sugar until thick. Top chilled cheesecake before serving.

• Prep Time: 25 minutes
• Cook Time: 95 minutes

Nutrition

• Calories: 510 kcal