Vanilla Bean Brown Butter Cheesecake

Indulge in the creamy, nutty flavors of this Vanilla Bean Brown Butter Cheesecake. This dessert combines the rich essence of brown butter with the smoothness of cream cheese, all nestled on a delectable cookie and pecan crust. Topped with a fluffy whipped cream, this cheesecake is perfect for any occasion.

Ingredients

Brown Butter

• 1 cup butter

Brown Butter Crust

• 2 cups graham digestive or golden Oreo cookie crumbs (240g, 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, softened)
• ¼ cup brown butter (57g, mostly the bottom 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

Directions

Brown the Butter

1. In a saucepan over medium heat, melt the butter.
2. Increase the heat to medium-high as it foams and turns nutty brown.
3. Immediately transfer to a bowl, scraping all the brown bits.

Make the Crust

1. Preheat the oven to 350°F (175°C).
2. Line a tall 8 or 9-inch cake pan with parchment paper and grease it.
3. Mix the pecans, cookie crumbs, powdered sugar, and browned butter.
4. Press the mixture into the prepared pan.
5. Bake for 10 minutes, then reduce the heat to 325°F (160°C).

Make the Filling

1. Beat the cream cheese, brown sugar, salt, brown butter bits, and vanilla until smooth.
2. Mix in the labne or sour cream.
3. Add the eggs and beat just until combined.
4. Sieve the mixture if it appears lumpy.
5. Pour the filling into the crust.

Bake the Cheesecake

1. Set the cheesecake in a water bath.
2. Bake for 1 to 1.25 hours at 325°F (160°C).
3. Let the cheesecake cool in the oven with the door propped open.
4. Chill the cheesecake for at least 8 hours.

Whipped Cream Topping

1. Whip the cream with the sugar, salt, and vanilla until thick.
2. Top the cheesecake with the whipped cream before serving.

Additional Information

• Prep Time: 30 minutes
• Cooking Time: 1 hour 25 minutes
• Total Time: 8 hours 55 minutes
• Calories: 600 kcal per serving
• Servings: 8 servings

Enjoy your delicious Vanilla Bean Brown Butter Cheesecake!

Vanilla Bean Brown Butter Cheesecake

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• Author: Dulcia
• Total Time: 8 hours 55 minutes
• Yield: 8 1x

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Description

This Vanilla Bean Brown Butter Cheesecake combines the rich, nutty flavor of brown butter with the exotic sweetness of vanilla, layered over a crunchy pecan crust. Each bite offers a creamy, melt-in-your-mouth texture, complemented by a dollop of whipped cream topping that makes this dessert a true celebration of flavors.

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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 (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 (softened)
¼ cup brown butter, 57g (mostly the bottom 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

Brown the Butter: In a saucepan over medium heat, melt the butter. Increase to medium-high as it foams and turns nutty brown, then immediately transfer to a bowl, scraping all brown bits.
Make the Crust: Preheat oven to 350°F. Line a tall 8 or 9-inch cake pan with parchment paper, greased. Mix pecans, cookie crumbs, powdered sugar, and browned butter, press into pan. Bake 10 minutes, then reduce heat to 325°F.
Make the Filling: Beat cream cheese, brown sugar, salt, brown butter bits, and vanilla until smooth. Mix in labne, add eggs, beat just to combine. Sieve if lumpy. Pour into crust.
Bake the Cheesecake: Set in a water bath and bake for 1 to 1.25 hours at 325°F. Let cool in oven with door propped open, then chill for at least 8 hours.
Whipped Cream Topping: Whip cream with sugar, salt, and vanilla until thick. Top cheesecake before serving.

• Prep Time: 30 minutes
• Cook Time: 1 hour 25 minutes

Nutrition

• Calories: 600