Vanilla Bean Brown Butter Cheesecake (Print Version)
A decadent dessert combining brown butter, vanilla bean, and cream cheese on a pecan-cookie crust for rich, complex flavors.
# Ingredients:
→ Brown Butter
01 -
1 cup (226g) unsalted butter
→ Crust
02 -
2 cups (240g) cookie crumbs (graham, digestive, or golden Oreos with cream removed)
03 -
1 cup (115g) ground pecans
04 -
½ cup plus 1 tablespoon (120g) browned butter
05 -
2 tablespoons powdered sugar
→ Filling
06 -
2 (8 oz) blocks cream cheese (452g total), softened
07 -
¼ cup (57g) browned butter (use mostly the flavorful brown bits)
08 -
½ cup (120g) labneh or full-fat sour cream
09 -
1 cup (210g) brown sugar
10 -
1 vanilla bean, scraped (or 2 tsp vanilla paste/extract)
11 -
¼ teaspoon fine sea salt
12 -
2 large eggs
→ Whipped Topping
13 -
1 cup heavy whipping cream
14 -
2 tablespoons brown sugar
15 -
Pinch of salt
16 -
1 teaspoon vanilla extract or vanilla bean scrapings
# Instructions:
01 -
In a medium saucepan, melt butter over medium heat. Continue to cook until the butter foams, sputters, 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, and let it cool.
02 -
Preheat oven to 350°F (175°C). Mix cookie crumbs, ground pecans, powdered sugar, and ½ cup plus 1 tablespoon of the browned butter (the yellow part) in a bowl until evenly combined. Press 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).
03 -
In a large bowl, beat the softened cream cheese with brown sugar, salt, vanilla, and reserved brown butter bits until smooth. Add sour cream and mix until fully incorporated. Finally, add the eggs and mix just until blended—avoid overmixing to prevent cracks.
04 -
Pour filling into the cooled crust. Place the cake pan into a larger roasting pan and fill the outer pan halfway with hot water. Bake for 60–75 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. Remove and cool on the counter for another 30 minutes, then chill for at least 8 hours in the fridge.
05 -
Combine heavy cream, brown sugar, vanilla, and a pinch of salt. Beat until soft peaks form. Spread over the chilled cheesecake before serving.
# Notes:
01 -
The browned butter should be divided between the crust and filling, with the flavorful brown bits reserved primarily for the filling.
02 -
Allowing the cheesecake to cool gradually helps prevent cracks in the surface.