Vanilla Bean Brown Butter Cheesecake Recipe
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.
- 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
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
- 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.
- 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).
- 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.
- 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.
- 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
