Description
This Vanilla Bean Brown Butter Cheesecake features a rich and nutty brown butter flavor enhanced by the aromatic vanilla bean. A crunchy crust made from graham cracker crumbs and ground pecans complements the creamy cheesecake filling. Topped with a light vanilla-spiked whipped cream, this decadent dessert is perfect for special occasions and sure to delight any cheesecake lover.
Ingredients
Crust
- 1 cup butter
- 2 cups graham cracker crumbs or golden Oreo cookie crumbs (remove cream filling if using Oreos) (240g)
- 1 cup ground pecans (115g)
- 2 tablespoons powdered sugar
- ½ cup plus 1 tablespoon browned butter (120g)
Cheesecake Filling
- 2 packages cream cheese, softened (452g)
- ¼ cup browned butter, mostly the brown bits (57g)
- ½ cup labne or sour cream
- 1 cup brown sugar (210g)
- 1 vanilla bean, scraped
- ¼ teaspoon fine sea salt
- 2 large eggs
Whipped Cream Topping
- 1 cup heavy whipping cream
- 2 tablespoons brown sugar
- Pinch of salt
- 1 teaspoon pure vanilla extract (or vanilla bean scrapings)
Instructions
- Brown the Butter: Melt the butter in a saucepan over medium heat. Increase the heat to medium-high until the butter foams and brown bits form on the bottom. Pour into a heatproof bowl, scraping all the browned bits. Reserve some browned butter for the crust and filling.
- Prepare the Crust: Preheat your oven to 350°F (175°C). Grease and line a 9-inch cake pan with parchment paper for easy removal. In a bowl, mix the ground pecans, graham cracker or Oreo crumbs, powdered sugar, and ½ cup of the browned butter until combined. Press this mixture firmly into the bottom and up the sides of the prepared pan to form the crust.
- Bake the Crust: Bake the crust for 10 minutes to set it. Then reduce the oven temperature to 325°F (160°C) to prepare for baking the filling.
- Make the Filling: Beat the softened cream cheese with the brown sugar, fine sea salt, reserved browned butter (mostly the brown bits), and scraped vanilla bean seeds until smooth and creamy. Mix in the labne or sour cream until well combined. Add eggs one at a time, beating just until incorporated. For a smooth texture, strain the mixture if it’s lumpy.
- Assemble and Bake: Pour the cheesecake filling into the pre-baked crust. Place the cake pan inside a large roasting pan or deep baking dish and add hot water halfway up the sides of the cake pan to create a water bath. This will prevent cracking during baking. Bake for about 1 hour and 15 minutes, or until the cheesecake is set but still slightly jiggly in the center.
- Cool the Cheesecake: Turn off the oven and leave the door ajar. Let the cheesecake cool in the oven for 30 minutes to prevent cracking. Then transfer to room temperature to cool completely before refrigerating. Chill for at least 8 hours, preferably overnight, to allow it to firm up and develop flavor.
- Prepare the Whipped Cream: Just before serving, whip the heavy cream with vanilla extract or vanilla bean seeds, pinch of salt, and brown sugar until thick and creamy.
- Serve: Top the chilled cheesecake with the whipped cream, slice, and serve. Enjoy the rich, nutty, and creamy flavors!
Notes
- Removing the cream filling from Oreo cookies is essential if using them for the crust to avoid altering the flavor and texture.
- The water bath is crucial for baking the cheesecake evenly and preventing cracks.
- Be careful not to overbeat the eggs into the filling to maintain a smooth texture.
- Browning the butter adds depth and nuttiness; make sure not to burn it.
- Allowing the cheesecake to chill overnight enhances the flavors and makes slicing easier.
- You can substitute labne with sour cream if labne is not available.
