Why Make This Recipe
Vanilla Bean Brown Butter Cheesecake is a deliciously creamy dessert that combines rich flavors with a delightful texture. The brown butter adds a nutty depth that perfectly complements the vanilla. It’s an impressive treat for special occasions or just a sweet way to end a meal. Plus, who can resist a cheesecake?
How to Make Vanilla Bean Brown Butter Cheesecake
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
Directions:
Brown the Butter: In a medium saucepan, melt butter over medium heat. Watch it closely as it foams, sputters, and then quiets down. Keep cooking until you see brown bits form and smell a nutty aroma. Pour the butter into a heatproof bowl, scraping all the brown bits, and let it cool.
Make the Crust: Preheat your oven to 350°F (175°C). In a bowl, mix cookie crumbs, ground pecans, powdered sugar, and ½ cup plus 1 tablespoon of the browned butter. 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 let it cool. Reduce the oven temperature to 325°F (163°C).
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 the sour cream and mix until fully blended. Then, add the eggs and mix just until combined, being careful not to overmix.
Bake the Cheesecake: Pour the filling into the cooled crust. Place the cake pan into a larger roasting pan and fill it halfway with hot water. Bake for 60–75 minutes until the center jiggles slightly but the edges are set. Turn off the oven, crack the door open, and let the cheesecake cool inside for 30 minutes. Then, cool on the counter for another 30 minutes, and chill in the fridge for at least 8 hours.
Whip the Topping: In a mixing bowl, combine heavy cream, brown sugar, vanilla, and a pinch of salt. Beat until soft peaks form. Spread this topping over the chilled cheesecake before serving.
How to Serve Vanilla Bean Brown Butter Cheesecake
Slice the cheesecake into pieces and serve with a dollop of whipped topping. You can also accompany it with fresh berries or a drizzle of chocolate for an extra treat!
How to Store Vanilla Bean Brown Butter Cheesecake
Keep any leftover cheesecake in the refrigerator, covered, for up to 5 days. You can also freeze slices wrapped tightly in plastic wrap and then foil for up to 2 months.
Tips to Make Vanilla Bean Brown Butter Cheesecake
- Make sure your cream cheese is softened to room temperature for a smooth filling.
- Don’t rush the browning process of the butter; it adds essential flavor.
- Avoid overmixing when adding the eggs to prevent cracks on the surface of the cheesecake.
Variation
For a different twist, try adding a fruit topping like raspberry or cherry. You can mix fruit puree into the cream topping for added flavor!
FAQs
Q: Can I use a different type of crust?
A: Yes! You can use any cookie crumbs you like, such as oreos, digestive biscuits, or even a nut-based crust.
Q: Can I make this cheesecake ahead of time?
A: Absolutely! This cheesecake actually tastes better after chilling for at least overnight in the fridge.
Q: How can I tell when the cheesecake is done?
A: The center should jiggle slightly, but the edges should feel set. Let it sit in the oven with the door cracked for the best texture.
Vanilla Bean Brown Butter Cheesecake
Ingredients
For the crust
- 1 cup 1 cup (226g) unsalted butter Melted
- 2 cups 2 cups (240g) cookie crumbs (graham, digestive, or golden Oreos with cream removed)
- 1 cup 1 cup (115g) ground pecans
- ½ cup plus 1 tablespoon ½ cup plus 1 tablespoon (120g) browned butter Use mostly the flavorful brown bits
- 2 tablespoons 2 tablespoons powdered sugar
For the filling
- 2 blocks 2 (8 oz) blocks cream cheese (452g total), softened Make sure it's softened to room temperature
- ¼ cup ¼ cup (57g) labneh or full-fat sour cream
- 1 cup 1 cup (210g) brown sugar
- 1 vanilla bean 1 vanilla bean, scraped (or 2 tsp vanilla paste/extract)
- ¼ teaspoon ¼ teaspoon fine sea salt
- 2 large 2 large eggs
For the topping
- 1 cup 1 cup heavy whipping cream
- 2 tablespoons 2 tablespoons brown sugar
- 1 teaspoon 1 teaspoon vanilla extract or vanilla bean scrapings
- Pinch Pinch of salt
Instructions
Brown the Butter
- In a medium saucepan, melt butter over medium heat. Watch it closely until it foams, sputters, and then quiets down. Continue cooking until you see brown bits form and smell a nutty aroma. Pour the butter into a heatproof bowl, scraping all the brown bits, and let it cool.
Make the Crust
- Preheat your oven to 350°F (175°C). In a bowl, mix cookie crumbs, ground pecans, powdered sugar, and ½ cup plus 1 tablespoon of the browned butter. 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 let it cool. Reduce the oven temperature to 325°F (163°C).
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 the sour cream and mix until fully blended. Then, add the eggs and mix just until combined, being careful not to overmix.
Bake the Cheesecake
- Pour the filling into the cooled crust. Place the cake pan into a larger roasting pan and fill it halfway with hot water. Bake for 60–75 minutes until the center jiggles slightly but the edges are set. Turn off the oven, crack the door open, and let the cheesecake cool inside for 30 minutes. Then, cool on the counter for another 30 minutes, and chill in the fridge for at least 8 hours.
Whip the Topping
- In a mixing bowl, combine heavy cream, brown sugar, vanilla, and a pinch of salt. Beat until soft peaks form. Spread this topping over the chilled cheesecake before serving.
Serve
- Slice the cheesecake into pieces and serve with a dollop of whipped topping. You can also accompany it with fresh berries or a drizzle of chocolate for an extra treat!
