Vanilla Bean Brown Butter Cheesecake Recipe

Introduction

This Vanilla Bean Brown Butter Cheesecake combines the rich, nutty flavor of browned butter with the creamy smoothness of a classic cheesecake. The crust made from pecans and graham crumbs adds a delightful crunch, while the whipped cream topping finishes it off beautifully. It’s a show-stopping dessert perfect for special occasions or any time you want to impress.

Ingredients

• 1 cup butter
• 2 cups graham (digestive or golden Oreo cookie crumbs, 240g; if Oreo, cream should be removed)
• 1 cup pecans (ground, 115g)
• ½ cup plus 1 tablespoon browned butter (120g)
• 2 tablespoons powdered sugar
• 2 packages cream cheese (452g, at room temperature, soft)
• 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
• Two large eggs
• 1 cup heavy whipping cream
• 2 tablespoons brown sugar
• Pinch of salt
• 1 teaspoon pure vanilla extract (can use vanilla bean scrapings too)

Instructions

1. Step 1: Brown the butter by melting it in a saucepan over medium heat. Increase to medium-high and cook as it sputters and foams until it turns a nutty brown with brown bits forming on the bottom. Immediately pour into a heatproof bowl, scraping to collect all browned bits. Set aside to cool slightly.
2. Step 2: Preheat your oven to 350°F. Grease and line a tall 8 or 9-inch cake pan with parchment paper, securing the paper with metal clips if needed.
3. Step 3: In a bowl, combine the ground pecans, cookie crumbs, powdered sugar, and ½ cup plus 1 tablespoon of the yellow liquid browned butter (reserve most of the browned bits for the filling). Press this mixture evenly along the bottom and halfway up the sides of the pan. Bake for 10 minutes, then reduce oven temperature to 325°F.
4. Step 4: To make the filling, beat together the softened cream cheese, brown sugar, sea salt, 3-4 tablespoons of the browned butter bits, and scraped vanilla bean until smooth and lump-free, scraping the bowl as needed. Add labne or sour cream and beat until fully incorporated. Add eggs and mix just until combined. If lumps remain, strain the filling through a fine mesh sieve into the cooled crust.
5. Step 5: Place a larger 13×9-inch pan filled halfway with warm water on the oven rack. Set the cheesecake pan inside this water bath. Bake for 1 to 1 hour 15 minutes until the center is firm with a matte top and no jiggle. Turn off the oven, prop the door open with a wooden spoon, and let the cheesecake cool inside for at least 30 minutes. Remove and cool on the counter for another 30 minutes, then refrigerate for at least 8 hours.
6. Step 6: For the whipped cream, process the heavy cream, vanilla extract, pinch of salt, and 2 tablespoons brown sugar in a food processor until thick enough to scoop but not overwhipped. Dollop over the chilled cheesecake before serving.
7. Step 7: Store leftover cheesecake covered in the refrigerator.

Tips & Variations

• Use golden Oreo crumbs for a sweeter, more indulgent crust, but be sure to remove the cream filling to avoid excess sweetness.
• Press the crust mixture firmly to ensure it holds together and lines the pan evenly for a sturdy base.
• Carefully monitor the butter as it browns to prevent burning; remove from heat as soon as it smells nutty and you see brown bits.
• For a lighter topping, whip the cream just until soft peaks form to avoid a dense texture.

Storage

Store the cheesecake covered in the refrigerator for up to one week. When ready to serve, you can let it sit at room temperature for 10-15 minutes for easier slicing. The whipped cream topping is best added fresh but can be made a few hours in advance and kept chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular sour cream instead of labne?

Yes, regular sour cream works as a substitute for labne and will provide similar creaminess and tang to the filling.

Why is the cheesecake baked in a water bath?

The water bath helps regulate temperature and provides moisture during baking, preventing cracks and ensuring the cheesecake cooks evenly with a smooth texture.

Vanilla Bean Brown Butter Cheesecake Recipe

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★★★★★

4.8 from 53 reviews

This Vanilla Bean Brown Butter Cheesecake is a decadent dessert featuring a nutty brown butter crust made with graham cracker crumbs and ground pecans, and a rich, creamy cream cheese filling enhanced with browned butter and vanilla bean. Finished with a light whipped cream topping, this cheesecake offers a perfect balance of creamy, buttery, and subtly sweet flavors. Baked in a water bath for a silky texture, it’s a show-stopping dessert suited for special occasions or indulgent treats.

• Author: Tim
• Prep Time: 30 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 9 hours 45 minutes (including chilling time)
• Yield: 8 to 10 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Crust

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

Filling

• 2 packages cream cheese (452g, room temperature, softened)
• ¼ cup brown butter (57g, mostly browned bits)
• ½ cup labne or sour cream
• 1 cup brown sugar (210g)
• 1 vanilla bean, scraped
• ¼ teaspoon fine sea salt
• 2 large eggs

Whipped Cream Topping

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

Instructions

1. Brown the Butter: Melt the butter over medium heat, then increase to medium-high as it begins to sputter and foam. Cook until you see brown bits forming on the bottom and it emits a nutty aroma. Immediately pour into a heatproof bowl, scraping to get all the browned bits. Let cool slightly.
2. Prepare the Crust: Preheat oven to 350°F (175°C). Grease and line a tall 8 or 9-inch cake pan with parchment paper, securing with metal clips if needed. In a bowl, mix ground pecans, graham cracker crumbs, powdered sugar, and ½ cup plus 1 tablespoon of the yellow browned butter liquid (reserve browned bits for the filling). Press this mixture evenly onto the bottom and halfway up the sides of the pan.
3. Bake the Crust: Bake the crust for 10 minutes at 350°F, then reduce oven temperature to 325°F (162°C).
4. Make the Filling: Beat softened cream cheese, brown sugar, sea salt, 3-4 tablespoons of the reserved browned butter bits, and vanilla bean scrapings until smooth and lump-free, scraping sides as necessary. Add labne or sour cream and blend until smooth. Incorporate the eggs and beat just until combined. If lumps remain, strain the filling through a fine mesh sieve into the cooled crust.
5. Bake the Cheesecake: Place a 13×9-inch pan filled halfway with warm water on the oven rack. Set the cheesecake pan into this water bath and bake for about 1 hour to 1 hour 15 minutes at 325°F. The cheesecake is done when the center is no longer jiggly and the top appears matte. Turn off oven, prop the door open with a wooden spoon, and let cheesecake cool inside for at least 30 minutes. Remove and leave at room temperature for another 30 minutes, then refrigerate for a minimum of 8 hours.
6. Prepare the Whipped Cream: Using a food processor, whip heavy cream, brown sugar, pinch of salt, and vanilla extract until thick but not overwhipped—cream should hold soft peaks and be scoopable.
7. Serve and Store: Top the chilled cheesecake with the whipped cream and serve immediately. Store leftovers in the refrigerator for up to one week.

Notes

• Use either graham crackers, digestive biscuits, or golden Oreo cookie crumbs with the cream removed for the crust.
• Browning the butter adds a nutty flavor and depth to both crust and filling; try to separate the browned bits from the liquid.
• Water bath baking (bain-marie) ensures a creamy, smooth cheesecake texture and prevents cracks.
• Cooling the cheesecake gradually in the oven helps prevent cracking.
• Chill cheesecake at least 8 hours, preferably overnight, for best texture and flavor.
• The whipped cream topping is optional but adds a light finish that balances the richness.
• Store any leftovers refrigerated and consume within one week for optimal freshness.

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