Description
This Vanilla Bean Brown Butter Cheesecake combines the rich flavor of brown butter with the smooth creaminess of a vanilla bean cheesecake. The addition of brown butter to the crust and filling creates a nutty, caramelized depth that elevates this dessert to perfection.
Ingredients
Units
Scale
- 1 cup butter (for browning)
- 2 cups graham digestive or golden oreo cookie crumbs, 240g (if using oreos, remove the cream)
- 1 cup ground pecans, 115g
- 1/2 cup plus 1 tablespoon browned butter, 120g
- 2 tablespoons powdered sugar
- 2 packages cream cheese, 452g (at room temperature, soft)
- 1/4 cup brown butter, 57g (mostly the bottom brown bits)
- 1/2 cup labne or sour cream
- 1 cup brown sugar, 210g
- 1 vanilla bean, scraped
- 1/4 teaspoon fine sea salt
- Two large eggs
- 1 cup heavy whipping cream (for whipped cream topping)
- 2 tablespoons brown sugar (for whipped cream)
- Pinch of salt (for whipped cream)
- 1 teaspoon pure vanilla extract (for whipped cream, or vanilla bean scrapings)
Instructions
- Brown the butter: In a saucepan, melt the butter over medium heat. Turn the heat to medium-high and cook until the butter sputters, foams, and then quiets down. The butter should have brown bits at the bottom and a nutty aroma. Pour the browned butter into a heatproof bowl, scraping the pan to get all the brown bits. Let it cool slightly.
- Make the crust: Preheat the oven to 350℉. Grease and line a tall 8 or 9-inch cake pan with parchment paper. In a bowl, combine the ground pecans, cookie crumbs, powdered sugar, and ½ cup plus 1 tablespoon of the yellow liquid from the browned butter (reserve most of the browned bits for the filling). Press the mixture into the bottom and halfway up the sides of the pan. Bake the crust for 10 minutes, then reduce the heat to 325℉.
- Make the filling: In a bowl, beat together the softened cream cheese, brown sugar, salt, 3-4 tablespoons of the reserved browned butter bits, and vanilla bean scrapings until smooth. Add the sour cream and beat until smooth. Add the eggs and beat to combine. If there are still lumps, pour the filling through a fine mesh sieve into the cooled crust.
- Bake the cheesecake: Fill a 13×9-inch cake pan halfway with warm water and place the cheesecake in the center. Bake the cheesecake in the water bath for about 1 hour to 1 hour 15 minutes, or until the center is no longer jiggly and the top appears matte. Turn off the oven and let the cheesecake cool inside for 30 minutes. Leave it on the counter for another 30 minutes before refrigerating for at least 8 hours.
- Make the whipped cream: In a food processor, process the heavy cream, vanilla, salt, and brown sugar for 1-2 minutes, until thickened but not overwhipped. Top the cheesecake with the whipped cream and serve.
Notes
- The cheesecake must chill for at least 8 hours for the best texture.
- If using Oreos for the crust, be sure to remove the cream filling before grinding the cookies.
- This cheesecake is best stored in the fridge and can last up to a week.
- If you prefer a smoother whipped cream topping, avoid overwhipping the cream.
Nutrition
- Serving Size: 1 slice
- Calories: 510
- Sugar: 32g
- Sodium: 220mg
- Fat: 39g
- Saturated Fat: 23g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 125mg