Print

Vanilla Bean Brown Butter Cheesecake Recipe

Print Recipe

★★★★★

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.

Ingredients

Scale

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

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