Name: Vanilla Bean Brown Butter Cheesecake
Prep time: 25 min
Cook time: 1 h 35 min
Total time: 2 h
Yield: 8
Ingredients: 1 cup butter; 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; 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; 1 cup heavy whipping cream; 2 tablespoons brown sugar; Pinch salt; 1 teaspoon pure vanilla extract or vanilla bean scrapings

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.

Ingredients

Scale

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

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