Vanilla Bean Brown Butter Cheesecake Recipe

Adding nutty, toasty brown butter to both the crust and the filling of vanilla bean cheesecake makes it even better. 

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 – Two large egg Whipped Cream Topping – 1 cup heavy whipping cream – 2 tablespoons brown sugar – Pinch salt – 1 teaspoon pure vanilla extract can use a vanilla bean scrapings too




Brown butter in a heatproof bowl with a rubber spatula or wooden spoon. Heat butter medium in saucepan. Butter should foam quietly on medium high. 

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STEP  1 .

Bottom has nuts and brown bits. Immediately add pan brown bits to bowl. Some rest. Crust-making. Preheat oven to 350F. Line an 8- or 9-inch cake pan. 

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Paper crumpled in metal clips. In a bowl, mix ground pecans, cookie crumbs, powdered sugar, and 1/2 cup plus 1 TB yellow browned butter liquid. Put most browns in. 

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Sides and bottom batter. Cracked pan bottoms and halfway. Bake crust for 10 minutes. Reduce heat to 325. Mix softened cream cheese, sugar, salt, 3-4 TB reserved browned butter, 

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and vanilla bean scrapings until smooth and lump-free, scraping bowl several times. Puree sour cream. Blended eggs. To avoid lumps, pour filling into cooled crust through a fine mesh sieve. 

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Half-fill a 13x9" pan with warm water for cheesecake. Bake cheesecake in water bath for 1 hour 15 minutes. Matte top, smooth center. After opening the oven with a wooden spoon, 

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let the cheesecake cool for 30 minutes. Removal and cooling without gloves. Refrigeration at room temperature after 30 minutes. The cheesecake chills 8 hours. Process heavy cream,  

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vanilla, salt, and sugar in a food processor for two minutes until scoopable but not overwhipped. Cheesecake display. Refrigerated cheesecake. Nearly weeklong.  

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See Also

Chocolate Halva Bundt Cake Recipe