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
