Description

This Vanilla Bean Brown Butter Cheesecake is a luscious dessert featuring a nutty graham cracker and pecan crust layered with a rich, creamy cream cheese filling infused with aromatic brown butter and real vanilla bean. Baked in a water bath for a silky texture and topped with homemade whipped cream, this cheesecake delivers a perfect balance of deep caramelized butter flavor and vanilla sweetness, ideal for special occasions or an indulgent treat.

Ingredients

Scale

Crust

1 cup butter
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

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

Whipped Cream Topping

1 cup heavy whipping cream
2 tablespoons brown sugar
Pinch of salt
1 teaspoon pure vanilla extract (or vanilla bean scrapings)

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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 on the bottom. Pour into a heatproof bowl, scraping all the brown bits off the pan to capture that nutty flavor.
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, graham cracker or Oreo crumbs, powdered sugar, and ½ cup browned butter until evenly combined. Press the mixture firmly into the bottom and sides of the prepared pan to create an even crust.
Bake the Crust: Bake the pressed crust for 10 minutes to set it. Then reduce oven temperature to 325°F (160°C) for baking the filling later.
Prepare the Filling: In a mixing bowl, beat softened cream cheese, brown sugar, fine sea salt, reserved browned butter (including the brown bits), and vanilla bean seeds until smooth and creamy. Add labne or sour cream and mix well. Incorporate eggs one at a time, beating just until combined to avoid overmixing. Strain the mixture through a sieve if it appears lumpy for a smooth texture.
Assemble the Cheesecake: Pour the filling into the pre-baked crust, spreading it evenly.
Bake the Cheesecake: Place the cheesecake pan inside a larger pan filled with hot water to create a water bath, which ensures gentle, even baking. Bake for about 1 hour and 15 minutes until the cheesecake is set but still slightly jiggly in the center. After baking, turn off the oven and leave the cheesecake inside with the door ajar for 30 minutes to prevent cracking. Transfer to the counter to cool completely, then refrigerate for at least 8 hours to fully set.
Prepare the Whipped Cream: Whip heavy cream with brown sugar, pinch of salt, and vanilla extract or vanilla bean scrapings until thick and creamy. Spread or pipe the whipped cream over the chilled cheesecake before serving for a luscious finish.

Notes

Using a water bath helps prevent cracks and ensures a smooth cheesecake texture.
You can substitute labne with sour cream for a slightly different tang.
Remove Oreo cream filling completely if using Oreos for the crust to avoid sogginess.
For best results, bake the cheesecake a day ahead to allow flavors to fully develop.
Brown butter should be cooled slightly before incorporating into the filling to avoid cooking the eggs.