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Vanilla Bean Brown Butter Cheesecake Recipe

Vanilla Bean Brown Butter Cheesecake Recipe
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★★★★★

4.9 from 14 reviews

Indulge in the rich and decadent flavors of this Vanilla Bean Brown Butter Cheesecake. The velvety smooth cream cheese filling infused with browned butter and vanilla bean atop a crunchy cookie and pecan crust is a dessert fit for any occasion.

Ingredients

Scale

Crust:

  • 1 cup (226g) unsalted butter
  • 2 cups (240g) cookie crumbs (graham, digestive, or golden Oreos with cream removed)
  • 1 cup (115g) ground pecans
  • ½ cup plus 1 tablespoon (120g) browned butter
  • 2 tablespoons powdered sugar

Cheesecake Filling:

  • 2 (8 oz) blocks cream cheese (452g total), softened
  • ¼ cup (57g) browned butter (use mostly the flavorful brown bits)
  • ½ cup (120g) labneh or full-fat sour cream
  • 1 cup (210g) brown sugar
  • 1 vanilla bean, scraped (or 2 tsp vanilla paste/extract)
  • ¼ teaspoon fine sea salt
  • 2 large eggs

Topping:

  • 1 cup heavy whipping cream
  • 2 tablespoons brown sugar
  • Pinch of salt
  • 1 teaspoon vanilla extract or vanilla bean scrapings

Instructions

  1. Brown the Butter: In a medium saucepan, melt butter over medium heat. Continue to cook until the butter foams, sputters, then goes quiet. Watch for brown bits to form at the bottom and a nutty aroma to develop. Pour into a heatproof bowl, scraping all the brown bits, and let it cool.
  2. Make the Crust: Preheat oven to 350°F (175°C). Mix cookie crumbs, ground pecans, powdered sugar, and ½ cup plus 1 tablespoon of the browned butter (the yellow part) in a bowl until evenly combined. Press into the bottom and halfway up the sides of a greased and parchment-lined 8 or 9-inch round cake pan. Bake for 10 minutes. Remove and let cool. Reduce oven temperature to 325°F (163°C).
  3. Prepare the Filling: In a large bowl, beat the softened cream cheese with brown sugar, salt, vanilla, and reserved brown butter bits until smooth. Add sour cream and mix until fully incorporated. Finally, add the eggs and mix just until blended—avoid overmixing to prevent cracks.
  4. Bake the Cheesecake: Pour filling into the cooled crust. Place the cake pan into a larger roasting pan and fill the outer pan halfway with hot water. Bake for 60–75 minutes until the center jiggles slightly and edges are set. Turn off the oven, crack the door open, and let the cheesecake cool inside for 30 minutes. Remove and cool on the counter for another 30 minutes, then chill for at least 8 hours in the fridge.
  5. Whip the Topping: Combine heavy cream, brown sugar, vanilla, and a pinch of salt. Beat until soft peaks form. Spread over the chilled cheesecake before serving.

Notes

  • For best results, use room temperature ingredients for the filling to ensure a smooth and creamy texture.
  • Be careful not to overmix the filling once the eggs are added to avoid cracking during baking.
  • Chilling the cheesecake for at least 8 hours allows the flavors to develop fully and the texture to set properly.

Nutrition

Keywords: Vanilla Bean, Brown Butter, Cheesecake, Dessert, Baking, Cream Cheese

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