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Vanilla Bean Brown Butter Cheesecake Recipe

Vanilla Bean Brown Butter Cheesecake Recipe
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Indulge in the rich, nutty flavors of a Vanilla Bean Brown Butter Cheesecake. This luscious dessert features a browned butter crust with pecans and cookie crumbs, complemented by a creamy brown butter cheesecake filling infused with real vanilla bean. Topped with a light whipped cream flavored with vanilla and a touch of brown sugar, this cheesecake is a sophisticated twist on a classic favorite, perfect for any special occasion or to elevate your dessert game.

Ingredients

Scale

Brown Butter

  • 1 cup butter

Brown Butter Crust

  • 2 cups graham digestive or golden Oreo cookie crumbs (240g, if using Oreo remove cream)
  • 1 cup ground pecans (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, softened)
  • ¼ cup brown butter (57g, mostly browned bits, less yellow liquid)
  • ½ cup labneh 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

  1. Brown the Butter: In a saucepan over medium heat, melt the butter. Increase heat to medium-high and cook as it sputters, foams, and then becomes quiet with brown bits forming on the bottom. When it smells nutty and brown bits appear, immediately pour into a heatproof bowl, scraping the pan to collect all bits. Allow to cool slightly.
  2. Prepare the Crust: Preheat oven to 350°F. Grease and line an 8 or 9-inch tall cake pan with parchment paper, securing with clips if needed. Mix ground pecans, cookie crumbs, powdered sugar, and ½ cup plus 1 tablespoon of browned butter (yellow liquid) until combined. Press evenly into the bottom and halfway up the sides of the pan. Bake crust for 10 minutes. Reduce oven temperature to 325°F.
  3. Make the Filling: Beat softened cream cheese with brown sugar, salt, 3-4 tablespoons of the reserved browned butter bits, and vanilla bean scrapings until smooth with no lumps, scraping down the bowl as needed. Add labneh or sour cream and beat until smooth. Add eggs and mix just to combine. If lumps remain, strain filling through a fine mesh sieve into the crust.
  4. Bake the Cheesecake: Place a 13×9-inch baking pan half-filled with warm water on the oven rack. Place cheesecake pan in the center of the water bath. Bake for 1 to 1 hour 15 minutes until the center is just set and top is matte. Turn off oven, prop the door open with a wooden spoon, and let cheesecake cool in oven for at least 30 minutes. Remove and cool on countertop for another 30 minutes, then refrigerate for at least 8 hours.
  5. Prepare Whipped Cream Topping: Using a food processor or mixer, whip heavy cream with brown sugar, salt, and vanilla extract or bean scrapings until thick enough to hold shape but not overwhipped. Spread or pipe over chilled cheesecake before serving.
  6. Storage: Keep the cheesecake refrigerated. It will keep fresh for about one week.

Notes

  • Use golden Oreo crumbs if avoiding gluten, but remove the cream filling thoroughly.
  • Brown butter carefully to avoid burning; remove from heat as soon as nutty aroma develops.
  • Straining the cheesecake filling helps achieve a silky smooth texture without lumps.
  • Water bath baking prevents cracks and creates even cooking.
  • Chill fully before serving to allow flavors to meld.
  • For a dairy-free alternative, substitute cream cheese and sour cream with vegan options, but note texture and taste changes.

Nutrition

Keywords: vanilla bean cheesecake, brown butter cheesecake, pecan crust cheesecake, creamy cheesecake, homemade cheesecake, water bath cheesecake

Find it online: https://cookedbycleo.com/vanilla-bean-brown-butter-cheesecake-recipe/