Vanilla Bean Brown Butter Cheesecake (Print)
Smooth brown butter, real vanilla bean, and pecan crust combine for a rich, showstopping treat.
# 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:
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 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).
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.
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.
# Additional Notes:
01 -
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.
02 -
To ensure the crust stays crisp, press it firmly into the pan and do not overdo the butter.
03 -
Store leftovers covered in the fridge for up to 5 days or freeze individual slices.