Description
This Vanilla Bean Brown Butter Cheesecake features a rich, nutty brown butter flavor infused into a creamy cheesecake with a crunchy pecan and graham cracker crumb crust. Topped with vanilla-scented whipped cream, this decadent dessert bakes in a water bath for a perfectly smooth texture and is chilled for a luscious finish.
Ingredients
Scale
Crust
- 1 cup butter
- 2 cups graham cracker crumbs or golden Oreo cookie crumbs (remove cream filling if using Oreos) (240g)
- 1 cup ground pecans (115g)
- ½ cup plus 1 tablespoon browned butter (120g)
- 2 tablespoons powdered sugar
Filling
- 2 packages cream cheese, softened (452g)
- ¼ cup browned butter, mostly the brown bits (57g)
- 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: Melt the butter in a saucepan over medium heat, increasing to medium-high until it foams and brown bits form on the bottom. Pour into a heatproof bowl, scraping all the browned bits to use later.
- Make the Crust: Preheat oven to 350°F (175°C). Grease and line a 9-inch cake pan with parchment paper. In a bowl, mix ground pecans, cookie crumbs, powdered sugar, and ½ cup of the browned butter. Press mixture firmly into the bottom and sides of the prepared pan.
- Bake the Crust: Bake crust for 10 minutes, then reduce oven temperature to 325°F (160°C).
- Prepare the Filling: Beat softened cream cheese, brown sugar, fine sea salt, reserved browned butter, and vanilla bean seeds until smooth. Add labne or sour cream and mix well. Incorporate eggs one at a time, beating just until combined. Strain the mixture if lumpy to ensure a smooth filling.
- Assemble and Bake Cheesecake: Pour the filling into the baked crust. Place the cake pan in a water bath and bake for about 1 hour and 15 minutes, or until the cheesecake is set. Turn off the oven, leave the door ajar, and let the cheesecake cool in the oven for 30 minutes. Then transfer to the counter to cool completely.
- Chill: Refrigerate the cheesecake for at least 8 hours to set fully and develop flavors.
- Make Whipped Cream Topping: Whip heavy cream, brown sugar, vanilla extract (or vanilla bean seeds), and a pinch of salt until thick and creamy.
- Serve: Top the chilled cheesecake with the whipped cream just before serving for a rich, creamy addition.
Notes
- Using a water bath helps to prevent cracks and ensures even baking for a smooth cheesecake.
- If using Oreo cookie crumbs, make sure to remove all cream filling for best texture.
- Browned butter adds a nutty depth of flavor to both the crust and filling.
- Labne or sour cream adds tanginess to balance the sweetness and richness.
- Allow the cheesecake to chill thoroughly for clean slices and optimal texture.
- Use fresh vanilla bean seeds or high-quality vanilla extract for the best aroma and flavor.
