Vanilla Bean Brown Butter Cheesecake
This Vanilla Bean Brown Butter Cheesecake is rich and indulgent, featuring a nutty brown butter crust, creamy vanilla bean-infused filling, and a light whipped cream topping. Perfect for special occasions or a decadent dessert!
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.