If you’re searching for the ultimate dessert that combines sophistication and indulgence, look no further than Vanilla Bean Brown Butter Cheesecake. This velvety cheesecake features a nutty brown butter crust, a creamy and fragrant vanilla bean filling, and a luscious whipped cream topping. It’s a dessert that promises to impress, whether you’re celebrating a special occasion or treating yourself to something extraordinary. The rich, caramelized flavors of brown butter perfectly balance the delicate sweetness of vanilla, creating a truly unforgettable dessert.
Why Our Vanilla Bean Brown Butter Cheesecake Is the Best
Our Vanilla Bean Brown Butter Cheesecake is not just a treat—it’s a culinary masterpiece. The nutty brown butter crust adds depth, the creamy filling is infused with real vanilla bean, and the whipped topping brings it all together for an elegant and indulgent experience. Perfect for dinner parties, holidays, or whenever you want to wow your taste buds!
Ingredients Notes for Vanilla Bean Brown Butter Cheesecake
Every ingredient in this Vanilla Bean Brown Butter Cheesecake recipe is carefully chosen to create layers of flavor and texture. Here’s what makes them special:
For the Brown Butter:
- 1 cup butter: Creates the nutty, caramel-like base that’s the star of this cheesecake.
For the Brown Butter Crust:
- 2 cups graham digestive or golden Oreo crumbs (240g): Provides the base for the crust. If using Oreos, remove the cream for a clean texture.
- 1 cup ground pecans (115g): Adds crunch and a warm, nutty flavor.
- ½ cup plus 1 tablespoon browned butter (120g): Binds the crust ingredients while adding a caramelized richness.
- 2 tablespoons powdered sugar: Lightly sweetens the crust.
For the Brown Butter Cheesecake Filling:
- 2 packages cream cheese (452g): The foundation of a rich and creamy cheesecake. Let it come to room temperature for easier mixing.
- ¼ cup brown butter (57g): Incorporating the browned bits ensures a deep, toasty flavor throughout the filling.
- ½ cup labne or sour cream: Adds tang and smoothness.
- 1 cup brown sugar (210g): Sweetens the filling with a slight molasses undertone.
- 1 vanilla bean, scraped: Provides a pure, aromatic vanilla flavor.
- ¼ teaspoon fine sea salt: Balances the sweetness.
- Two large eggs: Creates structure and creaminess.
For the Whipped Cream Topping:
- 1 cup heavy whipping cream: Forms the light and airy topping.
- 2 tablespoons brown sugar: Adds subtle caramel-like sweetness.
- Pinch salt: Enhances the flavors of the whipped cream.
- 1 teaspoon pure vanilla extract: Or scrape another vanilla bean for extra indulgence.
Kitchen Tools Needed for Vanilla Bean Brown Butter Cheesecake
- Saucepan (for browning butter)
- Mixing bowls (medium and large)
- Electric mixer or stand mixer
- 9-inch cake pan
- Parchment paper
- Measuring cups and spoons
- Spatula
- Baking sheet (for the water bath)
- Whisk (for whipped cream)
How to Make Vanilla Bean Brown Butter Cheesecake
This Vanilla Bean Brown Butter Cheesecake may have a few steps, but the result is a luxurious dessert that’s well worth the effort. Here’s how to make it!
1. Brown the Butter
Set 1 cup butter in a saucepan over medium heat. Once melted, increase the heat to medium-high. Allow the butter to foam, then look for brown bits forming at the bottom. Pour the browned butter into a bowl, making sure to include all the brown bits, and let it cool slightly.
2. Make the Crust
Preheat your oven to 350°F (175°C). Line a 9-inch cake pan with parchment paper. In a medium bowl, mix the cookie crumbs, ground pecans, powdered sugar, and most of the browned butter (reserve the brown bits for the filling). Press the mixture firmly into the bottom and slightly up the sides of the prepared pan. Bake for 10 minutes. Lower the oven temperature to 325°F (163°C) after baking.
3. Prepare the Cheesecake Filling
In a large bowl, beat the cream cheese, brown sugar, salt, and reserved brown butter bits until smooth and creamy. Add the vanilla bean scrapings and sour cream, mixing until just combined. Beat in the eggs one at a time, being careful not to overmix. If the filling appears lumpy, strain it before pouring into the crust.
4. Bake in a Water Bath
Pour the filling into the crust. Place the cake pan in a larger baking dish and add hot water to the dish, about halfway up the sides of the pan. Bake for approximately 1 hour and 15 minutes, or until the edges are set and the center has a slight jiggle. Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven. Move it to the counter to cool completely before refrigerating for at least 8 hours.
5. Make the Whipped Cream Topping
In a medium bowl, whip the heavy cream, brown sugar, vanilla extract, and pinch of salt until thick and fluffy. Spread the whipped cream over the chilled cheesecake just before serving.
How to Store Vanilla Bean Brown Butter Cheesecake
Store the Vanilla Bean Brown Butter Cheesecake in an airtight container in the refrigerator for up to 5 days. If you want to save it for longer, wrap it tightly in plastic wrap and freeze for up to 3 months. Thaw in the refrigerator overnight before serving.
Vanilla Bean Brown Butter Cheesecake Variations
- Chocolate Drizzle Cheesecake: Drizzle melted dark chocolate over the whipped cream for a rich, decadent touch.
- Salted Caramel Cheesecake: Top with a layer of homemade salted caramel sauce before adding the whipped cream.
- Nut-Free Crust: Skip the pecans and use extra cookie crumbs if you prefer a nut-free crust.
- Berry-Topped Cheesecake: Garnish with fresh raspberries, blueberries, or strawberries for a pop of color and tartness.
What to Serve With Vanilla Bean Brown Butter Cheesecake
Pair this cheesecake with a cup of freshly brewed coffee, espresso, or a glass of sweet dessert wine like Moscato or Port. For added elegance, serve it with a side of warm caramel sauce or a dollop of berry compote.
Top Tips for Perfect Vanilla Bean Brown Butter Cheesecake
- Don’t Skip the Water Bath: This prevents cracks and ensures even baking.
- Room Temperature Ingredients: Make sure the cream cheese and eggs are at room temperature for a smoother filling.
- Strain if Needed: Straining the filling eliminates any lumps and ensures a silky texture.
- Cool Slowly: Gradual cooling in the oven prevents cracking.
- Chill Overnight: Cheesecake tastes better and sets perfectly when chilled for at least 8 hours.
Helpful Notes
- For easier slicing, dip your knife in hot water and wipe it clean between cuts.
- If you don’t have a vanilla bean, use 1 teaspoon of high-quality vanilla bean paste instead.
Tips from Well-Known Chefs
- Gordon Ramsay: “Patience is key. Let the cheesecake rest and cool properly for the best texture.”
- Nigella Lawson: “Adding a touch of salt to the crust enhances the nuttiness of the pecans.”
- Mary Berry: “Bake low and slow to achieve a smooth, creamy filling without cracks.”
Frequently Asked Questions (FAQ)
1. Can I make this cheesecake ahead of time?
Yes! This cheesecake can be made up to 2 days in advance. Just add the whipped cream topping right before serving.
2. Do I have to use a water bath?
Yes, a water bath ensures even baking and prevents cracks. If you don’t have a large enough pan, place a dish of water on the lower rack of the oven.
3. Can I substitute the vanilla bean?
Yes, you can use 1 teaspoon of vanilla bean paste or 2 teaspoons of pure vanilla extract.
4. What’s the best way to brown butter?
Melt butter over medium heat, stirring constantly, until the milk solids turn golden brown and release a nutty aroma. Be careful not to burn it.
5. Can I use a springform pan instead of a cake pan?
Yes, a springform pan works perfectly and makes serving easier. Just wrap the bottom in foil to prevent leaks during the water bath.
With its nutty, caramelized crust and silky vanilla filling, Vanilla Bean Brown Butter Cheesecake is a dessert you’ll want to make again and again. Enjoy!
Vanilla Bean Brown Butter Cheesecake
Ingredients
For the Brown Butter:
- – 1 cup butter
For the Crust:
- – 2 cups graham cracker crumbs or Oreo crumbs, cream removed (240g)
- – 1 cup ground pecans 115g
- – ½ cup + 1 tbsp browned butter 120g
- – 2 tbsp powdered sugar
For the Filling:
- – 2 packages cream cheese 452g, softened
- – ¼ cup brown butter 57g, mostly brown bits
- – ½ cup labne or sour cream
- – 1 cup brown sugar 210g
- – 1 vanilla bean scraped
- – ¼ tsp fine sea salt
- – 2 large eggs
For the Whipped Cream Topping:
- – 1 cup heavy whipping cream
- – 2 tbsp brown sugar
– Pinch of salt
- – 1 tsp vanilla extract or vanilla bean scrapings
Instructions
- Make Brown Butter: In a saucepan, melt 1 cup of butter over medium heat. Increase heat to medium-high and cook until the butter foams and brown bits form at the bottom. Pour into a bowl, ensuring all the brown bits are included. Let cool slightly.
- Prepare Crust: Preheat the oven to 350°F (175°C). Line a 9-inch cake pan with parchment paper. Combine the graham cracker crumbs, ground pecans, powdered sugar, and browned butter (reserve most of the brown bits for the filling). Press the mixture into the bottom and sides of the prepared pan. Bake for 10 minutes. Reduce oven temperature to 325°F (163°C).
- Make the Filling: In a large bowl, beat the cream cheese, brown sugar, salt, reserved brown butter bits, and vanilla bean scrapings until smooth. Mix in sour cream. Add eggs one at a time, beating gently until just combined. Strain the mixture into the prepared crust if lumpy.
- Bake Cheesecake: Place the filled pan in a water bath and bake for 1 hour 15 minutes, or until the center is just set. Turn off the oven and let the cheesecake cool inside with the door slightly ajar. Then transfer to the counter to cool completely before chilling in the refrigerator for at least 8 hours.
- Whip Topping: Beat heavy whipping cream, brown sugar, vanilla, and a pinch of salt until thick. Spread the whipped cream evenly over the chilled cheesecake.
- Serve: Slice and enjoy this decadent cheesecake! Store leftovers in the refrigerator for up to 5 days.
Notes
- Water Bath Tip: Wrap the cheesecake pan in foil to prevent water from seeping in.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Variations: Add a drizzle of caramel sauce or sprinkle of sea salt for extra flavor.