1. Home
  2. Dishes
  3. Vanilla Bean Brown Butter Cheesecake

Vanilla Bean Brown Butter Cheesecake

Category: Sweet Endings

Vanilla bean seeds and aromatic brown butter come together in a creamy, lush filling set over a crisp pecan and cookie crumb crust. The nutty, caramelized notes from browned butter enhance each layer, while labneh or sour cream lends a tangy balance. After gentle baking and a deep chill, a soft vanilla whipped topping finishes it off for an elegant presentation. It's perfect for gatherings or whenever you crave pure homemade indulgence with minimal fuss and ingredients you likely have on hand.

Pin It Share It Send It Print It Go to Recipe
Sweet by Emma official logo
Updated on Mon, 18 Aug 2025 21:31:28 GMT
A slice of cheesecake with chocolate drizzle. Save
A slice of cheesecake with chocolate drizzle. | sweetbyemma.com

Vanilla Bean Brown Butter Cheesecake brings together warm nutty brown butter and lush vanilla bean filling for a dessert that is both luxurious and comforting. Whether you are baking for a celebration or simply craving an irresistible sweet finish, this cheesecake truly delivers a showstopping look with surprisingly simple steps.

The first time I made this, the aroma of brown butter filled my kitchen and every bite brought back memories of making sweet treats on rainy afternoons with my grandmother.

Ingredients

  • Unsalted butter: for deep nutty flavor Browning the butter elevates the whole dessert Use good quality for best aroma
  • Cookie crumbs: Choose graham digestive or golden Oreos for the crust A crunchy base supports the creamy filling Opt for fresh cookies for best texture
  • Ground pecans: Add nutty crunch to the crust Toast lightly for extra depth
  • Powdered sugar: Gives the crust a subtle sweetness Make sure it is fine to avoid graininess
  • Cream cheese: Full-fat and softened to guarantee a smooth filling Always check the expiration for best results
  • Brown sugar: Sweetens and enhances caramel notes from the brown butter Choose soft and moist brown sugar
  • Labneh or full-fat sour cream: Adds tang while keeping the filling creamy If using Greek yogurt pick a full-fat version for extra richness
  • Vanilla bean: The heart of the flavor Split and scrape for max vanilla specks or use high quality vanilla paste
  • Fine sea salt: Balances sweetness and pops the flavors
  • Eggs: Large and fresh for a silky creamy set
  • Heavy whipping cream: For a cloud-like whipped topping Use cream chilled for best peaks

Step-by-Step Instructions

Brown the Butter:
Melt unsalted butter in a light colored saucepan over medium heat Watch carefully as it foams and the milk solids begin to brown at the bottom Stir frequently until you smell a deep nutty aroma Immediately pour into a heatproof bowl scraping all brown bits and let cool completely
Make the Crust:
Preheat your oven to three hundred fifty degrees Fahrenheit Mix cookie crumbs ground pecans powdered sugar and just the yellow clarified part of your browned butter Stir really well until even Press the mixture firmly across the bottom and up the sides halfway in a greased and parchment lined eight or nine inch pan Bake for about ten minutes until golden edges appear Remove to cool and drop the oven temp to three hundred twenty five degrees
Prepare the Filling:
With an electric mixer beat softened cream cheese until creamy Add brown sugar salt vanilla bean and the brown butter bits left from step one Beat until super smooth Add labneh or sour cream and blend in fully Crack your eggs in one at a time beating just until mixed but not more Overmixing can make the cake crack when baked
Bake the Cheesecake:
Pour the filling gently into the cooled crust Place the cake pan inside a larger roasting pan Fill the outer pan halfway up with hot water This creates a gentle steam Bake for sixty to seventy five minutes Watch for the center to jiggle slightly while the edges are set Once done turn off your oven Crack the door open and let the cake cool for thirty minutes Then remove to your counter for another thirty minutes before finally chilling at least eight hours
Whip the Topping:
In a chilled bowl whip heavy cream brown sugar vanilla and a pinch of salt Beat until soft peaks form and gently spread on top of the cheesecake right before serving
A slice of cheesecake with caramel drizzle. Save
A slice of cheesecake with caramel drizzle. | sweetbyemma.com

Vanilla bean is my favorite part of this recipe The scent when splitting a fresh bean is pure bliss and reminds me of holidays baking with my mom Filling the kitchen with sweet warm aromas made every occasion feel special

Storage Tips

Cheesecake holds well covered in the fridge for up to five days For longer storage slice and freeze pieces individually Defrost in the fridge overnight before serving Always add whipped topping fresh

Ingredient Substitutions

Labneh brings a brighter tang but full fat Greek yogurt or traditional sour cream work perfectly too If you are out of vanilla bean high quality vanilla paste or extract maintains that signature flavor For nut allergies replace pecans with the same weight of cookie crumbs

Serving Suggestions

Serve chilled straight from the fridge for neat slices For a special touch add fresh berries a drizzle of caramel or even shards of toffee on top I love pairing each slice with bold coffee or a cup of tea

Cultural and Historical Notes

Cheesecake has roots in both European and Middle Eastern cooking with variations dating back centuries Brown butter adds a nutty twist common in French and Italian desserts Vanilla bean emphasizes a classic technique that never goes out of style

Recipe FAQs

→ What does browned butter add?

Browned butter brings a toasty, nutty flavor and an aromatic richness that deepens the overall taste and aroma.

→ Can I substitute vanilla bean?

Yes, use vanilla paste or pure extract as a substitute for the vanilla bean with excellent results.

→ Is the crust nut-free?

You can swap pecans for extra cookie crumbs to create a delicious nut-free version of the crust.

→ Why use a water bath for baking?

The water bath gently bakes the filling and prevents cracks, resulting in a smooth, creamy texture.

→ How far ahead can it be made?

It keeps beautifully for up to 2 days when chilled, making it ideal for advance preparation.

→ Can I freeze leftovers?

Absolutely—wrap slices well and freeze for up to a month for a ready-to-enjoy treat anytime.

Vanilla Bean Brown Butter Cheesecake

Smooth brown butter, real vanilla bean, and pecan crust combine for a rich, showstopping treat.

Prep Time
30 min
Cook Time
75 min
Total Time
105 min
By: Emma

Category: Desserts

Skill Level: Easy

Cuisine: American

Yield: 10 Servings

Dietary Preferences: Vegetarian

What You'll Need

→ Brown Butter

01 226g unsalted butter

→ Crust

02 240g cookie crumbs (graham, digestive, or golden Oreos with cream removed)
03 115g ground pecans
04 120g browned butter
05 2 tablespoons powdered sugar

→ Filling

06 452g cream cheese, softened
07 57g browned butter, mostly brown bits
08 120g labneh or full-fat sour cream
09 210g brown sugar
10 1 vanilla bean, scraped (or 2 teaspoons vanilla paste or 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

How to Make It

Step 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.

Step 02

Preheat oven to 175°C (350°F). Mix cookie crumbs, ground pecans, powdered sugar, and 120g 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 20–23 cm round cake pan. Bake for 10 minutes. Remove and let cool. Reduce oven temperature to 163°C (325°F).

Step 03

In a large bowl, beat softened cream cheese with brown sugar, salt, vanilla, and reserved brown butter bits until smooth. Add sour cream and mix until fully incorporated. Add eggs and mix just until blended, avoiding overmixing to prevent cracks.

Step 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.

Step 05

Combine heavy cream, brown sugar, vanilla, and a pinch of salt. Beat until soft peaks form. Spread over the chilled cheesecake before serving.

Additional Notes

  1. For a nut-free version, replace pecans with extra cookie crumbs. Cheesecake can be made 1–2 days ahead. Use labneh or full-fat Greek yogurt as a sour cream substitute.
  2. To ensure the crust stays crisp, press it firmly into the pan and do not overdo the butter.
  3. Store leftovers covered in the fridge for up to 5 days or freeze individual slices.

Tools Required

  • Medium saucepan
  • Heatproof bowl
  • 8 or 9-inch round cake pan
  • Large roasting pan
  • Electric mixer

Allergen Information

Double-check each ingredient for allergens and reach out to a healthcare professional if you're unsure.
  • Contains dairy (cream cheese, heavy cream, butter)
  • Contains nuts (pecans)

Nutritional Information (Per Serving)

These nutrition details are provided as a guide and are not a substitute for professional medical advice.
  • Calories: 460
  • Fats: 34 g
  • Carbohydrates: 34 g
  • Proteins: 6 g