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Vanilla Bean Brown Butter Cheesecake Recipe

Vanilla Bean Brown Butter Cheesecake Recipe
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★★★★★

5.1 from 13 reviews

Indulge in the rich and decadent flavor of this Vanilla Bean Brown Butter Cheesecake. Creamy cheesecake filling infused with brown butter and vanilla bean sits atop a crunchy pecan and cookie crust, finished with a dollop of vanilla whipped cream.

Ingredients

Scale

Crust:

  • 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

Filling:

  • 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

Whipped Cream:

  • 1 cup heavy whipping cream
  • 2 tablespoons brown sugar
  • Pinch salt
  • 1 teaspoon pure vanilla extract (can use a vanilla bean scrapings too)

Instructions

  1. Brown the butter: Have a heatproof bowl ready and a rubber spatula or wooden spoon. Set the butter in a saucepan and turn the heat on to medium. Once the butter is melted turn the heat to medium high and cook as it sputters and spits, then foams, then goes nearly quiet. You’ll see brown bits on the bottom and it will smell nutty. Immediately pour it into the bowl, scraping the pan to get all the little brown bits. Set aside to cool slightly.
  2. Make the crust: Preheat the oven to 350 F. Grease and line a tall 8 or 9” cake pan with parchment paper. In a bowl, stir together the ground pecans, cookie crumbs, powdered sugar and 1/2 cup plus 1 TB of the yellow liquid of the browned butter (reserve most of the browned bits for the filling). Press the mixture into the bottom of the pan and up the sides. Bake the crust for 10 minutes. Reduce the heat to 325 F.
  3. Make the filling: Beat together the softened cream cheese, sugar, salt, 3-4 TB of the bits of browned butter you reserved, and vanilla bean scrapings until smooth and no lumps remain. Add the sour cream and beat until smooth, then add the eggs and beat to just combine. Pour the filling into the cooled crust.
  4. Bake the cheesecake: Fill a pan with warm water and set the cheesecake in the center. Bake for at least an hour at 325 F until set. Let it cool in the oven before refrigerating for at least 8 hours.
  5. Make the whipped cream: Process heavy cream, vanilla, salt, and sugar in a food processor until thickened. Top the cheesecake with the whipped cream before serving.

Notes

  • For best results, bring cream cheese to room temperature before using.
  • Ensure all ingredients are incorporated smoothly for a creamy texture.
  • Chill the cheesecake for a minimum of 8 hours to set properly.

Nutrition

Keywords: Vanilla Bean, Brown Butter, Cheesecake, Dessert, Creamy, Decadent

Find it online: https://cheframiflavor.com/vanilla-bean-brown-butter-cheesecake-recipe/