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Brown Butter Vanilla Bean Cheesecake

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This Brown Butter Vanilla Bean Cheesecake elevates the classic dessert with nutty brown butter and aromatic vanilla bean. The creamy filling, crunchy pecan crust, and whipped cream topping make this cheesecake a true showstopper.

  • Author: Tina
  • Prep Time: 45 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 45 minutes (plus chilling time)
  • Yield: 10 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

1 cup butter (for brown butter)

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

2 packages cream cheese (452g, 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

1 cup heavy whipping cream

2 tablespoons brown sugar

Pinch of salt

1 teaspoon pure vanilla extract (or vanilla bean scrapings)

Instructions

  1. 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. Pour into a heatproof bowl and let it cool slightly.
  2. Preheat the oven to 350°F (175°C). Grease and line a tall 8 or 9-inch cake pan with parchment paper. In a bowl, mix the ground pecans, cookie crumbs, powdered sugar, and ½ cup plus 1 tablespoon of the yellow liquid from the browned butter. Press the mixture into the bottom of the pan and halfway up the sides. Bake for 10 minutes, then reduce heat to 325°F (163°C).
  3. Beat the softened cream cheese, brown sugar, salt, and 3-4 tablespoons of the browned butter bits until smooth. Add sour cream and vanilla bean scrapings. Add the eggs one at a time, mixing well after each. If there are lumps, strain the filling through a fine mesh sieve into the cooled crust.
  4. 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 for 1 hour to 1 hour 15 minutes, until the center is set and the top has a matte finish. Turn off the oven, prop open with a wooden spoon, and let cool for 30 minutes. Rest for an additional 30 minutes, then refrigerate for at least 8 hours.
  5. For the whipped cream topping, process the heavy cream, brown sugar, salt, and vanilla extract in a food processor for 1-2 minutes until thickened.
  6. Once the cheesecake has chilled, top with whipped cream, slice, and serve.

Notes

  • For a nut-free version, skip the pecans and use graham crackers or Oreos for the crust.
  • Infuse the cheesecake with lemon zest or cinnamon for a different flavor twist.
  • Top with fresh berries, caramel sauce, or chocolate shavings for an extra touch.

Nutrition

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