Brown Butter Vanilla Bean Cheesecake

Why You’ll Love This Recipe

I’m absolutely in love with this Brown Butter Vanilla Bean Cheesecake because it has so many layers of flavor that all work together so beautifully. The brown butter brings a nutty, caramelized richness that really elevates the classic cheesecake flavor, while the vanilla bean adds an incredible depth of taste. The pecan and graham cracker crust is the perfect balance of crunch and sweetness. Plus, the whipped cream topping is just the right finishing touch—rich and creamy without overwhelming the cheesecake. Whether you’re making it for a special celebration or just indulging yourself, this cheesecake will definitely become a favorite!

Ingredients

For the Brown Butter:

1 cup butter

For the Brown Butter Crust:

2 cups graham digestive or golden oreo cookie crumbs (240g) (if using Oreos, cream should be removed)

1 cup ground pecans (115g)

½ cup plus 1 tablespoon browned butter (120g)

2 tablespoons powdered sugar

For the Brown Butter Cheesecake Filling:

2 packages cream cheese (452g, at room temperature, softened)

¼ cup brown butter (57g) (try to get mostly the bottom brown bits, less of the yellow liquid)

½ cup labne or sour cream

1 cup brown sugar (210g)

1 vanilla bean (scraped)

¼ teaspoon fine sea salt

2 large eggs

For the Whipped Cream Topping:

1 cup heavy whipping cream

2 tablespoons brown sugar

Pinch of salt

1 teaspoon pure vanilla extract (or vanilla bean scrapings)

Directions

1. Brown the Butter

Start by browning the butter. Place the butter in a saucepan over medium heat. As it melts, turn the heat to medium-high and continue to cook until it foams, sputters, and the brown bits form at the bottom. The butter will smell nutty, which is when you should immediately pour it into a heatproof bowl, scraping the pan to get all the brown bits. Let it cool slightly.

2. Make the Crust

Preheat your oven to 350°F (175°C). Grease and line a tall 8 or 9-inch cake pan with parchment paper (it’s fine if the paper crinkles). Use metal clips to hold it in place.

In a bowl, mix together the ground pecans, cookie crumbs, powdered sugar, and ½ cup plus 1 tablespoon of the yellow liquid from the browned butter (reserve the brown bits for the filling). Press the mixture into the bottom of the pan, making sure to also press halfway up the sides of the pan. Bake for 10 minutes, then reduce the heat to 325°F (163°C).

3. Make the Filling

Beat the softened cream cheese, brown sugar, salt, and 3-4 tablespoons of the browned butter bits until smooth. Scrape down the sides of the bowl to ensure everything is fully incorporated. Add the sour cream and vanilla bean scrapings, mixing until smooth. Add the eggs one at a time, beating just until combined after each addition. If there are still lumps, strain the filling through a fine mesh sieve into the cooled crust to remove any bits.

4. Bake the Cheesecake

Place a 13×9-inch pan halfway filled with warm water on the lower rack of the oven. Set the cheesecake pan in the center of the water bath. Bake the cheesecake for about 1 hour to 1 hour 15 minutes, or until the center is set and the top has a matte finish. Turn off the oven, prop it open with a wooden spoon, and let the cheesecake cool inside for at least 30 minutes. Once cool enough to handle, remove it from the oven. Let it rest on the counter for an additional 30 minutes, then refrigerate for at least 8 hours (overnight is best).

5. Make the Whipped Cream

In a food processor, combine the heavy cream, brown sugar, salt, and vanilla extract. Process for 1-2 minutes until the cream thickens to the consistency of whipped cream, but avoid overwhipping.

6. Finish and Serve

Once the cheesecake has chilled and firmed up, top it with the freshly made whipped cream. Slice and serve immediately!

Servings and Timing

Servings: This recipe yields 10 servings.

Prep Time: 45 minutes

Cook Time: 1 hour

Total Time: 1 hour 45 minutes (plus chilling time)

Variations

Nut-Free: Skip the pecans in the crust and use graham crackers or Oreos alone.

Flavor Variations: For a twist, try infusing the cheesecake with a different flavor, such as lemon zest or cinnamon.

Toppings: Add fresh berries, caramel sauce, or chocolate shavings on top of the whipped cream for extra flavor and a beautiful presentation.

Storage/Reheating

Storage: Store leftovers in an airtight container in the fridge for up to a week.

Freezing: If you need to freeze the cheesecake, wrap it tightly in plastic wrap and foil. Thaw it in the fridge before serving.

Reheating: This cheesecake is best served chilled and doesn’t need reheating.

FAQs

Can I make this cheesecake ahead of time?

Yes! This cheesecake actually benefits from being made ahead, as chilling it for at least 8 hours (preferably overnight) helps the flavors develop and allows the cheesecake to set properly.

How do I prevent cracks in my cheesecake?

Baking your cheesecake in a water bath helps prevent cracks by creating a moist environment in the oven. Also, don’t overmix the filling, and allow the cheesecake to cool gradually to prevent sudden temperature changes that can cause cracks.

Can I use a different type of nut in the crust?

Absolutely! You can substitute pecans with walnuts, almonds, or even hazelnuts for a different flavor.

How do I know when the cheesecake is done baking?

The cheesecake is done when it’s firm to the touch but still slightly jiggly in the center. It will continue to set as it cools.

Can I make this recipe without the whipped cream topping?

Yes! While the whipped cream adds a lovely finishing touch, the cheesecake is perfectly delicious on its own.

Conclusion

This Brown Butter Vanilla Bean Cheesecake is a luxurious dessert with an incredible depth of flavor. The richness of the brown butter enhances every component of the cheesecake—from the crust to the filling—while the vanilla bean provides a warm, aromatic flavor. It’s perfect for a special occasion or as an indulgent treat. Whether served with a dollop of whipped cream or simply on its own, this cheesecake will surely wow your guests!

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