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Vanilla Bean Brown Butter Cheesecake

Indulge in Vanilla Bean Brown Butter Cheesecake finished dish
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This Vanilla Bean Brown Butter Cheesecake features a rich and creamy filling made with brown butter and cream cheese, nestled in a crunchy pecan and cookie crust. Topped with a light whipped cream, this dessert is indulgent and perfect for any occasion.

Ingredients

Scale
  • 1 cup butter
  • 1 cup pecans, ground
  • 2 cups graham digestive or golden oreo cookie crumbs
  • ½ cup plus 1 tablespoon browned butter
  • 2 tablespoons powdered sugar
  • 2 packages cream cheese, at room temperature
  • ¼ cup brown butter
  • ½ cup labne or sour cream
  • 1 cup brown sugar
  • 1 vanilla bean, scraped
  • ¼ teaspoon fine sea salt
  • 2 large eggs
  • 1 cup heavy whipping cream
  • 2 tablespoons brown sugar
  • Pinch of salt
  • 1 teaspoon pure vanilla extract

Instructions

  1. Melt butter in a saucepan over medium heat. Increase heat to medium-high and cook until the butter foams and turns a deep golden brown with nutty bits at the bottom. Pour into a heatproof bowl, scraping all the browned bits from the pan.
  2. Preheat the oven to 350°F (175°C). Grease and line a 9-inch cake pan with parchment paper. In a bowl, mix the ground pecans, cookie crumbs, powdered sugar, and ½ cup browned butter. Press the mixture into the bottom and sides of the pan. Bake for 10 minutes, then reduce the oven temperature to 325°F (165°C).
  3. Beat the cream cheese, brown sugar, fine sea salt, reserved brown butter, and vanilla bean scrapings until smooth. Add labne or sour cream, then mix in the eggs one at a time, beating until just combined. Pour the mixture into the prepared crust. If the filling is lumpy, strain it through a sieve.
  4. Place the cheesecake in a water bath and bake for about 1 hour 15 minutes, or until set. Turn off the oven, crack the door open slightly, and let the cheesecake cool inside for 30 minutes. Transfer to the counter to cool completely, then refrigerate for at least 8 hours.
  5. Whip the heavy cream with the brown sugar, salt, and vanilla extract until thick. Spread the whipped cream over the chilled cheesecake before serving.

Nutrition

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