Vanilla Bean Brown Butter Cheesecake

This Vanilla Bean Brown Butter Cheesecake is a luxurious twist on a classic. Nutty brown butter infuses both the crust and the filling, while real vanilla bean speckles the creamy custard with flavor and beauty. A pecan-cookie crust anchors it, and a cloud of whipped cream finishes it. Perfect for when you want a dessert that looks and tastes elegant.

Why You’ll Love This Recipe

• Brown butter deepens the flavor with nutty, toasty richness.
• Vanilla bean makes the cheesecake aromatic and special.
• Pecans in the crust add crunch and buttery notes.
• Smooth, creamy filling with just the right balance of sweetness.
• Gorgeous centerpiece for any holiday or celebration.

Ingredients

Brown Butter

• 1 cup butter

Brown Butter Crust

• 2 cups graham digestive or golden oreo cookie crumbs, 240g (if oreo, cream should be removed)
• 1 cup pecans ground, 115g
• ½ cup plus 1 tablespoon browned butter 120g
• 2 tablespoons powdered sugar

Brown Butter Cheesecake Filling

• 2 packages cream cheese 452g (at room temperature, soft)
• ¼ cup brown butter 57g (try to get mostly the bottom brown bits, less of the 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)

Directions

Step 1: Brown the Butter

1. Place 1 cup butter in a saucepan over medium heat.
2. Cook, stirring often, until the butter foams, then turns golden brown with nutty aroma.
3. Once browned, remove from heat immediately to prevent burning.
4. Set aside to cool, separating some for the crust and some for the filling.

Step 2: Prepare the Crust

1. Grind cookies into fine crumbs. If using golden Oreos, scrape out cream first.
2. Grind pecans until fine.
3. Mix crumbs, ground pecans, powdered sugar, and ½ cup + 1 tablespoon browned butter in a bowl until combined.
4. Press mixture firmly into bottom of a 9-inch springform pan (use the back of a spoon or flat-bottomed glass).
5. Bake crust at 350°F (175°C) for 10 minutes. Let cool while preparing filling.

Step 3: Make the Cheesecake Filling

1. In a large bowl, beat softened cream cheese until completely smooth.
2. Add ¼ cup brown butter (with as many browned bits as possible), sour cream, brown sugar, vanilla bean seeds, and sea salt. Beat until creamy.
3. Add eggs one at a time, mixing on low just until incorporated. Do not overbeat.

Step 4: Bake the Cheesecake

1. Pour filling onto cooled crust and smooth top.
2. Place the springform pan inside a larger roasting pan.
3. Pour hot water into roasting pan until it reaches halfway up the cheesecake pan (water bath).
4. Bake at 325°F (160°C) for about 80–90 minutes, until edges are set but center still jiggles slightly.
5. Turn off oven, crack the door open, and let cheesecake cool inside for 1 hour.
6. Remove from oven, cool completely at room temperature, then chill in fridge for at least 4 hours or overnight.

Step 5: Whipped Cream Topping

1. Beat heavy cream, brown sugar, salt, and vanilla until soft peaks form.
2. Spread or pipe onto chilled cheesecake before serving.

Pro Tips and Variations

• Use a vanilla bean for the prettiest specks and deepest flavor, but vanilla paste or extract works too.
• Infuse the vanilla bean pod directly into browning butter, then remove for extra flavor.
• Don’t overmix after adding eggs—this keeps the filling creamy and prevents cracks.
• If you want nut-free, omit pecans and increase cookie crumbs to 2 ½ cups.

Serving Suggestions

• Serve chilled with the whipped cream topping.
• Garnish with caramel drizzle, chocolate curls, or extra toasted pecans for a festive look.
• Pair with espresso or black tea for balance.

Storage / Reheating

• Refrigerate covered for up to 4 days.
• Freeze slices individually wrapped for up to 2 months; thaw overnight in the fridge.
• Do not reheat cheesecake; serve chilled.

FAQs

Question	Answer
Can I use vanilla extract instead of beans?	Yes, 2 teaspoons extract or paste works.
What if my cheesecake cracks?	Cover with whipped cream; cracks don’t affect taste.
Can I make this nut-free?	Yes, replace pecans with extra cookie crumbs.
Can I make ahead?	Yes, best chilled overnight; can be made up to 2 days ahead.
Do I need a springform pan?	Highly recommended for easy release.

Conclusion

This Vanilla Bean Brown Butter Cheesecake is a celebration dessert—nutty brown butter, fragrant vanilla bean, and pecan crust create a decadent masterpiece. With its creamy filling and whipped cream crown, it’s the showstopper your table needs.

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