Go Back
Brown Butter Vanilla Bean Cheesecake

Brown Butter Vanilla Bean Cheesecake

This Vanilla Bean Brown Butter Cheesecake is the ultimate indulgent dessert, rich with the deep, nutty aroma of brown butter and the floral sweetness of real vanilla bean. A toasted graham-pecan crust adds the perfect crunch, while the creamy filling melts in your mouth.
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 1 hour 45 minutes
Servings 10 servings

Ingredients
  

  • Brown Butter:
  • 1 cup butter
  • Brown Butter Crust:
  • 2 cups graham digestive, or golden Oreo cookie crumbs (240g, cream removed if using Oreos)
  • 1 cup pecans ground (115g)
  • ½ cup + 1 tablespoon browned butter 120g
  • 2 tablespoons powdered sugar
  • Brown Butter Cheesecake Filling:
  • 2 packages cream cheese 452g, room temperature
  • ¼ cup brown butter 57g, mostly brown bits
  • 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 salt
  • 1 teaspoon pure vanilla extract or vanilla bean scrapings

Instructions
 

  • Brown the Butter:
  • In a saucepan, melt butter over medium heat. Turn to medium-high and cook until it foams, quiets, and browns. Pour into a heatproof bowl, scraping in all the bits. Let cool slightly.
  • Prepare the Crust:
  • Preheat oven to 350°F. Grease and line an 8 or 9-inch tall cake pan with parchment. Combine ground pecans, cookie crumbs, powdered sugar, and ½ cup + 1 tbsp of the browned butter (use mostly yellow liquid). Press into pan bottom and halfway up the sides. Bake for 10 minutes. Lower oven to 325°F.
  • Make the Filling:
  • Beat cream cheese, brown sugar, salt, reserved brown butter bits, and vanilla bean scrapings until smooth. Mix in sour cream, then eggs. Pour into cooled crust. (Strain if lumpy.)
  • Bake the Cheesecake:
  • Place cheesecake in a water bath inside a 13×9” pan filled halfway with warm water. Bake for 1 hour to 1 hour 15 minutes at 325°F, until center is set and top looks matte. Turn off oven, crack door with a wooden spoon, and cool inside for 30 minutes. Then cool on counter for another 30 minutes. Refrigerate for at least 8 hours.
  • Make the Whipped Cream:
  • In a food processor, whip cream, sugar, salt, and vanilla until scoopable (not stiff). Spread on chilled cheesecake before serving.

Notes

  • For added texture, toast the pecans before grinding.
  • Cheesecake slices cleanest when fully chilled.
  • Pairs beautifully with fresh berries or caramel drizzle.
  • Keeps well in the fridge for up to 1 week.