Vanilla Bean Brown Butter Cheesecake Recipe

Introduction

This Vanilla Bean Brown Butter Cheesecake is a decadent twist on a classic dessert, featuring a nutty browned butter flavor and a rich, creamy texture. Topped with light whipped cream, it’s sure to impress at any gathering or a cozy night in.

Ingredients

• 1 cup butter
• 2 cups graham, digestive, or golden Oreo cookie crumbs (240g, remove cream if using Oreo)
• 1 cup pecans, ground (115g)
• ½ cup plus 1 tablespoon browned butter (120g)
• 2 tablespoons powdered sugar
• 2 packages cream cheese (452g, room temperature, soft)
• ¼ cup brown butter (57g, mostly the brown bits, less yellow liquid)
• 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 (for whipped cream)
• Pinch salt (for whipped cream)
• 1 teaspoon pure vanilla extract or vanilla bean scrapings (for whipped cream)

Instructions

1. Step 1: Brown the butter in a saucepan over medium heat. Melt the butter, then increase to medium-high as it sputters and foams. When it quiets and brown bits form on the bottom with a nutty aroma, immediately pour it into a heatproof bowl, scraping all bits from the pan. Let it cool slightly.
2. Step 2: Preheat the oven to 350°F. Grease and line a tall 8 or 9-inch cake pan with parchment paper, securing with clips if needed.
3. Step 3: Combine ground pecans, cookie crumbs, powdered sugar, and ½ cup plus 1 tablespoon of the yellow browned butter liquid in a bowl. Press this mixture evenly into the bottom and halfway up the sides of the pan. Bake the crust for 10 minutes, then reduce oven temperature to 325°F.
4. Step 4: Beat cream cheese, brown sugar, salt, 3-4 tablespoons of reserved browned butter bits, and vanilla bean scrapings until smooth and lump-free, scraping the bowl as needed. Add labne or sour cream and mix until smooth. Add eggs and beat just until combined. For a lump-free filling, strain it through a fine mesh sieve into the crust.
5. Step 5: Place a 13×9-inch cake pan halfway filled with warm water on the oven rack. Set the cheesecake pan in the water bath and bake for 1 to 1 hour 15 minutes, until the center is mostly set and the top appears matte. Turn off the oven, prop the door open with a wooden spoon, and cool the cheesecake inside for at least 30 minutes. Then, remove and let it cool at room temperature for another 30 minutes. Refrigerate for a minimum of 8 hours.
6. Step 6: For the whipped cream, process heavy cream, vanilla, salt, and brown sugar in a food processor until thick enough to scoop, being careful not to overwhip. Spread over the chilled cheesecake before serving.
7. Step 7: Store the cheesecake covered in the refrigerator for up to one week.

Tips & Variations

• Use digestive biscuits or golden Oreos without cream for unique crust flavors.
• Ensure cream cheese is softened completely to avoid lumps in the filling.
• For an extra nutty flavor, toast the ground pecans lightly before mixing.
• Try topping with caramel sauce or toasted pecans for added texture and sweetness.
• To avoid cracks, do not overbake and cool gradually in the oven with the door ajar.

Storage

Keep the cheesecake tightly covered in the refrigerator. It will stay fresh for about one week. Reheat is not recommended; serve chilled for the best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular sour cream instead of labne?

Yes, regular sour cream is a perfect substitute for labne and will provide a similar tangy creaminess to the filling.

Why do you use a water bath when baking the cheesecake?

The water bath helps regulate the oven temperature and creates a moist environment, which prevents cracking and ensures a smooth, creamy texture.

Vanilla Bean Brown Butter Cheesecake Recipe

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★★★★★

4.7 from 448 reviews

This decadent Vanilla Bean Brown Butter Cheesecake combines a rich, nutty browned butter flavor with a creamy, smooth cheesecake filling. Set on a crunchy pecan and graham cracker crust, this dessert is topped with a light vanilla whipped cream, making it a perfect indulgence for any special occasion.

• Author: Mia
• Prep Time: 30 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 9 hours 45 minutes (includes chilling time)
• Yield: 10 to 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Brown Butter

• 1 cup butter
• ½ cup plus 1 tablespoon browned butter (120g, separated yellow liquid and brown bits)
• ¼ cup brown butter (57g, mostly brown bits)
• 3–4 tablespoons reserved browned butter bits for filling

Crust

• 2 cups graham (digestive or golden Oreo cookie crumbs, 240g; if Oreo, cream removed)
• 1 cup pecans (ground, 115g)
• 2 tablespoons powdered sugar

Filling

• 2 packages cream cheese (452g, room temperature, softened)
• 1 cup brown sugar (210g)
• ¼ teaspoon fine sea salt
• 1 vanilla bean (scraped)
• ½ cup labne or sour cream
• Two large eggs

Topping

• 1 cup heavy whipping cream
• 2 tablespoons brown sugar
• Pinch salt
• 1 teaspoon pure vanilla extract (or vanilla bean scrapings)

Instructions

1. Brown the Butter: Melt the butter in a saucepan over medium heat. Once melted, increase heat to medium-high and cook as it sputters, spits, foams, then quiets with brown bits forming on the bottom. You will notice a nutty aroma. Immediately pour the browned butter into a heatproof bowl, scraping the pan to collect all browned bits. Let it cool slightly.
2. Make the Crust: Preheat the oven to 350°F (175°C). Grease and line a tall 8 or 9 inch cake pan with parchment paper, securing it with metal clips if needed. In a bowl, combine ground pecans, graham cracker crumbs, powdered sugar, and ½ cup plus 1 tablespoon of the yellow liquid browned butter (reserve most brown bits for filling). Press this mixture evenly into the bottom and about halfway up the sides of the cake pan. Bake the crust for 10 minutes, then reduce oven temperature to 325°F (160°C).
3. Prepare the Filling: In a mixing bowl, beat softened cream cheese, brown sugar, sea salt, 3-4 tablespoons of reserved browned butter bits, and vanilla bean scraping until smooth and lump-free, scraping sides as necessary. Add labne or sour cream, and beat again until fully combined and smooth. Add eggs and beat gently to just combine. For a smooth texture, strain the filling through a fine mesh sieve into the cooled crust to remove any lumps.
4. Bake the Cheesecake: Place a 13×9 inch baking pan filled halfway with warm water on the oven rack. Set the cheesecake pan in the center of this water bath. Bake for approximately 1 hour to 1 hour 15 minutes until the center is set (not jiggly) and the top appears matte. Turn off the oven, prop the oven door open with a wooden spoon, and let cheesecake cool inside for at least 30 minutes. When cool enough to handle, remove from oven and cool on the counter for another 30 minutes. Refrigerate for a minimum of 8 hours before serving.
5. Make Whipped Cream Topping: Using a food processor, combine heavy whipping cream, vanilla extract, salt, and brown sugar. Process for 1-2 minutes until the cream thickens to a scoopable but not overwhipped consistency.
6. Serve and Store: Top the chilled cheesecake with the prepared whipped cream. Store leftover cheesecake covered in the refrigerator for up to one week.

Notes

• Ensure cream cheese is softened to room temperature for a smooth filling without lumps.
• Use parchment paper inside the pan tall enough to prevent batter from leaking and help with removal after baking.
• Brown butter carefully to avoid burning; it should have a nutty aroma and brown bits but not be blackened.
• Baking the cheesecake in a water bath helps achieve a smooth texture and prevents cracking.
• Chilling the cheesecake for at least 8 hours improves the flavor and firmness.
• Remove the cream from Oreo crumbs if using them instead of graham crackers.

Keywords: Vanilla Bean Brown Butter Cheesecake, Brown Butter Cheesecake, Vanilla Cheesecake, Nutty Cheesecake, Graham Cracker Crust Cheesecake