Vanilla Bean Brown Butter Cheesecake Recipe

Introduction

This Vanilla Bean Brown Butter Cheesecake combines the rich, nutty flavor of browned butter with the smooth creaminess of classic cheesecake. The buttery pecan crust adds a delightful crunch, while a whipped brown sugar topping finishes it off perfectly. It’s an elegant dessert that’s surprisingly easy to make at home.

Ingredients

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

Instructions

1. Step 1: Brown the butter by melting it in a medium saucepan over medium heat. Continue cooking until it foams, sputters, then quiets, and brown bits form on the bottom with a nutty aroma. Pour into a heatproof bowl, scraping in all the brown bits, and let cool.
2. Step 2: Preheat oven to 350°F (175°C). Combine cookie crumbs, ground pecans, powdered sugar, and ½ cup plus 1 tablespoon of the yellow browned butter in a bowl. Press this mixture 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, then remove and let cool. Lower oven temperature to 325°F (163°C).
3. Step 3: In a large bowl, beat softened cream cheese with brown sugar, salt, vanilla, and reserved browned butter bits until smooth. Add sour cream and mix until fully blended. Add eggs last and mix just until combined, being careful not to overmix to avoid cracks.
4. Step 4: Pour the filling into the cooled crust. Place the cake pan inside a larger roasting pan and fill the outer pan halfway with hot water. Bake for 60–75 minutes until the edges are set and the center jiggles slightly. Turn off oven, crack the door open, and let cheesecake cool inside for 30 minutes. Then cool on the counter for another 30 minutes before chilling in the fridge for at least 8 hours.
5. Step 5: Whip the topping by beating heavy cream, brown sugar, vanilla, and a pinch of salt until soft peaks form. Spread the whipped topping evenly over the chilled cheesecake before serving.

Tips & Variations

• Use golden Oreos for a slightly sweeter crust or graham crackers for a classic option.
• Make sure your cream cheese is fully softened to avoid lumps in the filling.
• For extra flavor, consider adding a tablespoon of bourbon or rum to the filling.
• Serve with fresh berries or a drizzle of caramel sauce for a delightful contrast.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. Keep it well wrapped to avoid absorbing other fridge odors. When ready to serve, let it sit at room temperature for 15-20 minutes for the best texture. The whipped topping is best added fresh but can be made a few hours ahead and kept chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular sour cream instead of labneh?

Yes, full-fat sour cream works as a perfect substitute for labneh and will still give the cheesecake a creamy texture.

Why does the cheesecake need to cool in the oven with the door cracked?

This gradual cooling helps prevent cracks by allowing the cheesecake to set slowly and evenly.

Vanilla Bean Brown Butter Cheesecake Recipe

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★★★★★

4.9 from 91 reviews

This Vanilla Bean Brown Butter Cheesecake features a rich and nutty flavor profile, thanks to the browned butter used in both the crust and filling. The crust combines cookie crumbs and ground pecans for a buttery, crunchy base, while the silky cream cheese filling is enhanced with hints of vanilla and labneh for creaminess. Topped with a light whipped cream sweetened with brown sugar and vanilla, this decadent dessert is perfect for special occasions or indulgent treats.

• Author: Amy
• Prep Time: 30 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 10 hours 45 minutes
• Yield: 8 to 10 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Brown Butter

• 1 cup (226g) unsalted butter

Crust

• 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 (yellow part)
• 2 tablespoons powdered sugar

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 the 1 cup (226g) of unsalted butter over medium heat. Continue cooking until the butter foams, sputters, and 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 into the bowl, and let it cool.
2. Make the Crust: Preheat oven to 350°F (175°C). In a bowl, mix 2 cups cookie crumbs, 1 cup ground pecans, 2 tablespoons powdered sugar, and ½ cup plus 1 tablespoon of the browned butter (the yellow part) until evenly combined. Press this mixture 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 1 cup brown sugar, ¼ teaspoon fine sea salt, 1 vanilla bean scraped (or 2 tsp vanilla paste/extract), and the reserved ¼ cup browned butter bits until smooth. Add ½ cup labneh or full-fat sour cream and mix until fully incorporated. Finally, add 2 large eggs and mix just until blended, taking care not to overmix to prevent cracking during baking.
4. Bake the Cheesecake: Pour the filling into the cooled crust. Place the cake pan into a larger roasting pan and fill the outer pan halfway with hot water to create a water bath. Bake for 60 to 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. Then remove and cool on the counter for another 30 minutes before chilling for at least 8 hours in the refrigerator.
5. Whip the Topping: In a bowl, combine 1 cup heavy whipping cream, 2 tablespoons brown sugar, 1 teaspoon vanilla extract or vanilla bean scrapings, and a pinch of salt. Beat until soft peaks form. Spread the topping over the chilled cheesecake before serving.

Notes

• Using browned butter in both crust and filling enhances the nutty flavor throughout the cheesecake.
• Ensure the cream cheese is fully softened at room temperature for a smooth, lump-free filling.
• Do not overmix the eggs into the filling to avoid cracking during baking.
• The water bath method helps prevent the cheesecake from drying out and cracking.
• Chilling the cheesecake overnight allows it to fully set and makes it easier to slice cleanly.
• If you don’t have labneh, full-fat sour cream is an excellent substitute.

Keywords: Vanilla Bean Brown Butter Cheesecake, Cheesecake Recipe, Brown Butter Cheesecake, Homemade Cheesecake, Nutty Cheesecake