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.
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
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