Looking for a decadent dessert that’s as luxurious as it is delicious? Our Vanilla Bean Brown Butter Cheesecake is the answer. Combining the rich, nutty flavor of brown butter with the aromatic essence of vanilla bean, this cheesecake is a true indulgence. Follow this recipe for a show-stopping dessert that’s perfect for special occasions or a delightful treat for any day of the week.
Ingredients:
For the Brown Butter:
1 cup butter
For the Brown Butter Crust:
2 cups graham cracker crumbs or golden Oreo cookie crumbs (remove the cream filling if using Oreos) (240g)
1 cup ground pecans (115g)
½ cup plus 1 tablespoon browned butter (120g)
2 tablespoons powdered sugar
For the Brown Butter 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
For the Whipped Cream Topping:
1 cup heavy whipping cream
2 tablespoons brown sugar
Pinch of salt
1 teaspoon pure vanilla extract (or vanilla bean scrapings)
Directions:
Brown the Butter:
Melt the butter in a saucepan over medium heat. Increase the heat to medium-high and cook until the butter foams and develops nutty brown bits at the bottom.
Pour the butter into a heatproof bowl, ensuring to scrape in all the brown bits. Set aside.
Make the Crust:
Preheat your oven to 350°F (175°C). Grease and line a 9-inch cake pan with parchment paper.
In a bowl, combine the ground pecans, cookie crumbs, powdered sugar, and ½ cup browned butter. Mix until well combined.
Press the mixture evenly into the bottom and up the sides of the prepared pan.
Bake for 10 minutes, then reduce the oven temperature to 325°F (160°C).
Make the Filling:
In a large bowl, beat the softened cream cheese, brown sugar, fine sea salt, reserved browned butter, and vanilla bean seeds until smooth.
Add the labne or sour cream and mix until well combined. Beat in the eggs, one at a time, until just combined. If the mixture is lumpy, strain it through a sieve.
Pour the filling into the pre-baked crust.
Bake the Cheesecake:
Place the cheesecake in a water bath (wrap the pan in foil to prevent leaks) and bake for about 1 hour and 15 minutes, or until the center is set.
Turn off the oven, prop the door open slightly, and let the cheesecake cool inside for 30 minutes.
Transfer the cheesecake to the counter to cool completely, then refrigerate for at least 8 hours, or overnight.
Prepare the Whipped Cream:
In a bowl, whip the heavy cream, vanilla extract (or vanilla bean seeds), salt, and brown sugar until thick and creamy.
Serve:
Top the chilled cheesecake with the whipped cream before serving.
Serving Tips:
Chill Before Serving: Make sure the cheesecake is well-chilled before serving. It should be kept in the refrigerator for at least 8 hours or overnight to set properly and develop its full flavor.
Ease of Slicing: Use a hot knife to cut clean slices. Dip the knife in hot water and wipe it dry before slicing each piece. This helps achieve clean cuts and makes serving easier.
Garnish: Top each slice with a dollop of whipped cream just before serving for an extra touch of elegance. You can also add fresh berries, a drizzle of caramel or chocolate sauce, or even a sprinkle of sea salt for additional flavor.
Room Temperature: Let the cheesecake sit at room temperature for about 15-20 minutes before serving to make it easier to cut and enjoy. Cold cheesecake can be quite dense and hard to slice.
Storage Tips:
Refrigeration: Store leftover cheesecake in the refrigerator, tightly covered with plastic wrap or aluminum foil, to prevent it from drying out. It will keep for up to 5-7 days.
Freezing: If you need to store the cheesecake for a longer period, you can freeze it. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be frozen for up to 2-3 months.
Thawing: When ready to enjoy, transfer the cheesecake from the freezer to the refrigerator and let it thaw overnight. Avoid thawing it at room temperature to prevent it from becoming too soft or potentially growing bacteria.
Portion Control: For convenience, consider slicing the cheesecake before freezing. This way, you can easily defrost individual slices as needed.
Related Recipes:
- No Bake Cookie Dough Cheesecake
- No-Bake Chocolate Chip Cheesecake Recipe
- White Chocolate Peanut Butter Cheesecake
FAQs:
Can I use a different type of nut in the crust?
Yes, you can substitute the ground pecans with other nuts like walnuts, almonds, or even hazelnuts. Just make sure to finely grind them to ensure they blend well with the graham cracker crumbs or cookie crumbs.
Can I make this cheesecake ahead of time?
Absolutely! This cheesecake is perfect for making ahead. You can prepare it up to a week in advance. Just store it in the refrigerator, tightly covered, until you’re ready to serve. For longer storage, freeze it as described in the storage tips.
What can I use if I don’t have labne or sour cream?
If you don’t have labne or sour cream, you can substitute with Greek yogurt or crème fraîche. These alternatives will provide a similar tangy flavor and creamy texture to your cheesecake filling.
How can I avoid cracks in my cheesecake?
To minimize cracks, make sure to bake the cheesecake in a water bath. This helps maintain even temperature and moisture. Also, avoid over-mixing the filling, and ensure you don’t overbake it— the cheesecake should be set around the edges but slightly jiggly in the center. Let it cool gradually in the oven to prevent sudden temperature changes that can cause cracks.
Conclusion:
This Vanilla Bean Brown Butter Cheesecake is a perfect blend of rich, nutty, and creamy flavors. With its delectable brown butter crust and luscious vanilla bean filling, it’s sure to impress anyone who takes a bite. Enjoy your slice of heaven!
📖 Recipe:
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Vanilla Bean Brown Butter Cheesecake
- Total Time: 1 hour 55 minutes (plus chilling time)
- Yield: 12 servings
- Diet: Vegetarian
Description
Indulge in the rich and luxurious flavors of our Vanilla Bean Brown Butter Cheesecake. This decadent dessert features a nutty brown butter crust, a creamy vanilla bean filling, and a luscious whipped cream topping. Perfect for special occasions or a sophisticated treat, this cheesecake is a true slice of heaven that combines gourmet taste with an elegant presentation.
Ingredients
For the Brown Butter:
1 cup butter
For the Brown Butter Crust:
2 cups graham cracker crumbs or golden Oreo cookie crumbs (remove cream filling if using Oreos) (240g)
1 cup ground pecans (115g)
½ cup plus 1 tablespoon browned butter (120g)
2 tablespoons powdered sugar
For the Brown Butter 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
For the 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 at the bottom. Pour into a heatproof bowl, scraping all the bits.
- Make the Crust:
- Preheat the oven to 350°F (175°C). Grease and line a 9-inch cake pan with parchment paper.
- In a bowl, mix ground pecans, cookie crumbs, powdered sugar, and ½ cup browned butter. Press into the bottom and sides of the prepared pan.
- Bake for 10 minutes, then reduce the oven temperature to 325°F (160°C).
- Make the Filling:
- Beat cream cheese, brown sugar, fine sea salt, reserved browned butter, and vanilla bean seeds until smooth. Mix in labne or sour cream. Add eggs one at a time, beating just until combined. Strain if lumpy.
- Pour into the prepared crust.
- Bake the Cheesecake:
- Place the cheesecake in a water bath and bake for about 1 hour and 15 minutes, or until set. Turn off the oven, leave the door ajar, and let the cheesecake cool for 30 minutes. Transfer to the counter to cool completely, then refrigerate for at least 8 hours.
- Prepare the Whipped Cream:
- Whip heavy cream, vanilla extract (or vanilla bean seeds), salt, and brown sugar until thick and creamy. Top the chilled cheesecake with whipped cream before serving.
Notes
For smooth filling, strain the mixture if lumpy.
Chill the cheesecake thoroughly for best texture and flavor.
Use a hot knife to cut clean slices.
- Prep Time: 30 minutes
- Cook Time: 1 hour 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 servings
- Calories: 450 kcal per serving
