Vanilla Bean Brown Butter Cheesecake Recipe

Ash Tyrrell

Vanilla Bean Brown Butter Cheesecake Recipe

I still remember the first time I baked this Vanilla Bean Brown Butter Cheesecake—the kitchen filled with the cozy aroma of toasted butter and warm vanilla long before the cake finished baking. I couldn’t believe how much browning the butter transformed the flavor in every layer.

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Total Time 8

Servings: 10

Ingredients Method Notes

Ingredients

1 cup unsalted butter – browned to develop a deep nutty flavor that enhances both crust and filling.
2 cups graham cracker digestive, or golden Oreo crumbs – finely crushed crumbs create a crisp, stable crust. Remove Oreo filling if using.
1 cup ground pecans – adds extra richness and complements brown butter beautifully.
½ cup plus 1 tablespoon browned butter – binds the crust while adding toasty flavor.
2 tablespoons powdered sugar – lightly sweetens and helps hold the crust together.
2 packages cream cheese 452g, room temperature – full-fat cream cheese ensures smooth, creamy texture.
¼ cup brown butter mostly browned bits – intensifies the cheesecake’s nutty flavor.
½ cup labne or full-fat sour cream – adds tang and creaminess for balance.
1 cup brown sugar – brings a caramel-like sweetness that pairs well with brown butter.
1 whole vanilla bean scraped – gives natural vanilla flavor and beautiful speckles.
¼ teaspoon fine sea salt – balances sweetness and enhances flavor.
2 large eggs room temperature – help the filling set smoothly without lumps.
1 cup heavy whipping cream – for topping adds a light and creamy finish.
2 tablespoons brown sugar – sweetens the whipped topping with a warm flavor.
Pinch of salt – keeps whipped cream from tasting overly sweet.
1 teaspoon vanilla extract or extra vanilla bean – boosts aroma in the topping.

Method

Melt butter in a saucepan over medium heat until it foams and turns golden brown. Stir often so the milk solids toast evenly without burning. Once it smells nutty and turns amber, remove from heat and set aside to cool.
Mix crumbs, ground pecans, powdered sugar, and browned butter until the mixture resembles wet sand. Press firmly into the pan bottom and slightly up the sides. Bake briefly to set the crust before reducing oven temperature.
Beat softened cream cheese with brown sugar, salt, and vanilla bean seeds until smooth. Mix in sour cream and brown butter bits, then gently blend in eggs one at a time. Avoid overmixing to keep the texture creamy.
Place the pan in a larger dish filled with warm water and bake slowly. The cheesecake should be set but slightly jiggly in the center. Turn off the oven and allow it to cool inside gradually before refrigerating.
Whip heavy cream with brown sugar, salt, and vanilla until soft peaks form. Spread or pipe over chilled cheesecake just before serving for a light, fluffy finish.

Notes

I always make sure ingredients are at room temperature so the filling blends smoothly.
I mix eggs gently because overbeating can make cheesecake dense.
I never skip the water bath since it prevents cracking. I let the cheesecake cool slowly so the texture stays creamy and even.