Vanilla Bean Brown Butter Cheesecake (Print-Friendly Version)
Creamy vanilla cheesecake with brown butter notes and a graham-pecan crust, topped with whipped cream.
# Ingredients You’ll Need:
→ Brown Butter
01 -
1 cup butter
→ Crust
02 -
2 cups graham cracker crumbs or Oreo crumbs, cream removed (240g)
03 -
1 cup ground pecans (115g)
04 -
½ cup + 1 tbsp browned butter (120g)
05 -
2 tbsp powdered sugar
→ Filling
06 -
2 packages cream cheese (452g), softened
07 -
¼ cup brown butter (57g), mostly brown bits
08 -
½ cup labne or sour cream
09 -
1 cup brown sugar (210g)
10 -
1 vanilla bean, scraped
11 -
¼ tsp fine sea salt
12 -
2 large eggs
→ Whipped Cream Topping
13 -
1 cup heavy whipping cream
14 -
2 tbsp brown sugar
15 -
Pinch of salt
16 -
1 tsp vanilla extract or vanilla bean scrapings
# How to Make It:
01 -
In a saucepan, melt 1 cup of butter over medium heat. Increase heat to medium-high and cook until the butter foams and brown bits form at the bottom. Pour into a bowl, ensuring all the brown bits are included. Let cool slightly.
02 -
Preheat oven to 175°C (350°F). Line a 9-inch cake pan with parchment paper. Combine graham cracker crumbs, ground pecans, powdered sugar, and browned butter (reserving most of the brown bits for the filling). Press mixture into the bottom and sides of the pan. Bake for 10 minutes. Reduce oven temperature to 163°C (325°F).
03 -
In a large bowl, beat cream cheese, brown sugar, salt, reserved brown butter bits, and vanilla bean scrapings until smooth. Mix in sour cream. Add eggs one at a time, beating gently until just combined. Strain the mixture into the prepared crust if lumpy.
04 -
Place the filled pan in a water bath and bake for 1 hour 15 minutes, or until the center is just set. Turn off the oven and let the cheesecake cool inside with the door slightly ajar. Transfer to the counter to cool completely before refrigerating for at least 8 hours.
05 -
Beat heavy whipping cream, brown sugar, vanilla, and a pinch of salt until thick. Spread the whipped cream evenly over the chilled cheesecake.
06 -
Slice and enjoy this decadent cheesecake. Store leftovers in an airtight container in the refrigerator for up to 5 days.
# Extra Suggestions:
01 -
Wrap the cheesecake pan in foil to prevent water from seeping in during the water bath.
02 -
Store leftovers in an airtight container in the refrigerator for up to 5 days.
03 -
Add a drizzle of caramel sauce or sprinkle of sea salt for extra flavor.