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!

Print