Description
This decadent Vanilla Bean Brown Butter Cheesecake features a nutty brown butter-infused crust and a creamy, smooth filling flavored with real vanilla bean and a hint of brown butter. Baked in a water bath for perfect texture, it is topped with a light, homemade whipped cream for a luxurious finish. A perfect dessert for special occasions or indulgent gatherings.
Ingredients
Brown Butter
- 1 cup butter
Crust
- 2 cups graham, digestive, or golden Oreo cookie crumbs (240g; if using Oreo, remove cream)
- 1 cup pecans, ground (115g)
- ½ cup plus 1 tablespoon browned butter (120g; mostly yellow liquid)
- 2 tablespoons powdered sugar
Filling
- 2 packages cream cheese (452g, at room temperature, softened)
- ¼ cup brown butter (57g; mostly browned bits, less yellow liquid)
- 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 salt
- 1 teaspoon pure vanilla extract (or vanilla bean scrapings)
Instructions
- Brown the butter: In a saucepan over medium heat, melt the butter and then increase to medium-high. Cook as it sputters and foams until it turns quiet, and brown bits form at the bottom with a nutty aroma. Immediately pour into a heatproof bowl, scraping the pan to retrieve all browned bits. Set aside to cool slightly.
- Prepare the crust: Preheat oven to 350°F. Grease and line a tall 8 or 9-inch cake pan with parchment paper, securing sides with clips if needed. In a bowl, combine ground pecans, cookie crumbs, powdered sugar, and ½ cup plus 1 tablespoon of the yellow browned butter liquid. Press this mixture evenly into the bottom and halfway up the sides of the pan. Bake crust for 10 minutes, then reduce oven temperature to 325°F.
- Make the filling: Beat softened cream cheese, brown sugar, salt, 3–4 tablespoons of reserved browned butter bits, and scraped vanilla bean until smooth and lump-free, scraping down the bowl as needed. Add labne or sour cream and mix until fully incorporated. Add eggs and beat just until combined. If any lumps remain, strain the filling through a fine mesh sieve into the cooled crust.
- Bake the cheesecake: Place a 13×9-inch cake pan halfway filled with warm water on the oven rack. Set the cheesecake pan inside the water bath. Bake for 60 to 75 minutes until the center is no longer jiggly and the top is matte. Turn off the oven and prop the door open with a wooden spoon. Let cheesecake cool inside for at least 30 minutes. Remove from oven once cool enough to handle. Leave cheesecake at room temperature for another 30 minutes before refrigerating. Chill for a minimum of 8 hours.
- Prepare whipped cream: In a food processor, blend heavy cream, brown sugar, vanilla extract, and salt for 1–2 minutes until thickened but not overwhipped. Spoon whipped cream atop the chilled cheesecake before serving.
- Store: Keep the cheesecake refrigerated; it will stay fresh for up to one week.
Notes
- Use a water bath to ensure even baking and prevent cracking in the cheesecake.
- Removing the cream filling from Oreos ensures the crust mixes well and avoids excess moisture.
- Brown butter adds a rich, nutty flavor; save the browned bits separately for maximum taste in the filling.
- Straining the filling helps achieve a perfectly smooth cheesecake texture.
- Chill the cheesecake thoroughly to help it set and develop flavors before serving.
- Whipped cream is best made fresh and served immediately for optimal texture.
