Vanilla Bean Brown Butter Cheesecake Recipe

Introduction

This Vanilla Bean Brown Butter Cheesecake combines a rich, nutty flavor with creamy, smooth cheesecake texture. The browned butter adds a warm depth that elevates this classic dessert into something truly special and memorable.

Ingredients

• 1 cup (226g) unsalted butter
• 2 cups (240g) cookie crumbs (graham, digestive, or golden Oreos with cream removed)
• 1 cup (115g) ground pecans
• ½ cup plus 1 tablespoon (120g) browned butter
• 2 tablespoons powdered sugar
• 2 (8 oz) blocks cream cheese (452g total), softened
• ¼ cup (57g) browned butter (use mostly the flavorful brown bits)
• ½ cup (120g) labneh or full-fat sour cream
• 1 cup (210g) brown sugar
• 1 vanilla bean, scraped (or 2 tsp vanilla paste/extract)
• ¼ teaspoon fine sea salt
• 2 large eggs
• 1 cup heavy whipping cream
• 2 tablespoons brown sugar
• Pinch of salt
• 1 teaspoon vanilla extract or vanilla bean scrapings

Instructions

1. Step 1: Brown the Butter. In a medium saucepan, melt butter over medium heat. Continue cooking until the butter foams and sputters, then quiets. Watch for brown bits forming at the bottom and a nutty aroma developing. Pour into a heatproof bowl, scraping all the brown bits, and let it cool.
2. Step 2: Make the Crust. Preheat the oven to 350°F (175°C). In a bowl, mix cookie crumbs, ground pecans, powdered sugar, and ½ cup plus 1 tablespoon of the browned butter (the yellow part) until combined. Press the mixture into the bottom and halfway up the sides of a greased and parchment-lined 8 or 9-inch round cake pan. Bake for 10 minutes, then remove and cool. Reduce oven temperature to 325°F (163°C).
3. Step 3: Prepare the Filling. In a large bowl, beat softened cream cheese with brown sugar, salt, vanilla, and the reserved browned butter bits until smooth. Add labneh or sour cream and mix until fully incorporated. Finally, add the eggs and mix just until blended to avoid overmixing and cracking.
4. Step 4: Bake the Cheesecake. Pour the filling into the cooled crust. Place the cake pan inside a larger roasting pan and fill the outer pan halfway with hot water. Bake for 60–75 minutes until the center jiggles slightly and edges are set. Turn off the oven, crack the door open, and let the cheesecake cool inside for 30 minutes. Remove and cool on the counter for another 30 minutes, then refrigerate for at least 8 hours.
5. Step 5: Whip the Topping. Combine heavy cream, brown sugar, vanilla, and a pinch of salt. Beat until soft peaks form. Spread evenly over the chilled cheesecake before serving.

Tips & Variations

• Use a water bath to prevent cracking and ensure even baking for a smooth cheesecake surface.
• Substitute labneh with full-fat sour cream if labneh is unavailable.
• For extra texture, sprinkle chopped toasted pecans on top of the whipped cream before serving.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. For longer storage, wrap tightly and freeze for up to 1 month. Thaw overnight in the fridge before serving. The whipped cream topping is best added fresh; alternatively, store it separately and whip fresh before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular vanilla extract instead of a vanilla bean?

Yes, you can substitute 2 teaspoons of vanilla extract or paste for the vanilla bean scrapings with excellent results.

Why is a water bath used when baking this cheesecake?

The water bath provides gentle, even heat and moisture to prevent the cheesecake from cracking and helps achieve a creamy, smooth texture.

Vanilla Bean Brown Butter Cheesecake Recipe

Print Recipe

★★★★★

4.8 from 122 reviews

This Vanilla Bean Brown Butter Cheesecake combines the rich, nutty flavor of brown butter with creamy cheesecake and a crunchy pecan cookie crust. The crust is made with cookie crumbs and ground pecans baked to perfection, while the filling features velvety cream cheese blended with browned butter bits and vanilla bean for a decadent aroma. The cheesecake is baked in a water bath to ensure a smooth texture and topped with lightly sweetened whipped cream infused with vanilla for the perfect finishing touch.

• Author: Dana
• Prep Time: 30 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 9 hours 15 minutes
• Yield: 8–10 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

• 1 cup (226g) unsalted butter
• 2 cups (240g) cookie crumbs (graham, digestive, or golden Oreos with cream removed)
• 1 cup (115g) ground pecans
• ½ cup plus 1 tablespoon (120g) browned butter (yellow part only)
• 2 tablespoons powdered sugar

Filling

• 2 (8 oz) blocks cream cheese (452g total), softened
• ¼ cup (57g) browned butter (mostly brown bits)
• ½ cup (120g) labneh or full-fat sour cream
• 1 cup (210g) brown sugar
• 1 vanilla bean, scraped (or 2 tsp vanilla paste/extract)
• ¼ teaspoon fine sea salt
• 2 large eggs

Topping

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

Instructions

1. Brown the Butter: In a medium saucepan, melt the unsalted butter over medium heat. Continue cooking, stirring occasionally, until the butter foams, sputters, then quiets down. Watch for brown bits forming on the bottom and a nutty aroma. Once browned, pour the butter into a heatproof bowl, scraping all the brown bits off the pan. Let it cool to use in the crust and filling.
2. Make the Crust: Preheat your oven to 350°F (175°C). In a bowl, combine cookie crumbs, ground pecans, powdered sugar, and ½ cup plus 1 tablespoon of the yellow part of the browned butter. Mix thoroughly, then press this mixture into the bottom and halfway up the sides of a greased and parchment-lined 8 or 9-inch round cake pan. Bake the crust for 10 minutes, then remove and let it cool. Reduce oven temperature to 325°F (163°C) for the cheesecake baking.
3. Prepare the Filling: In a large mixing bowl, beat the softened cream cheese with brown sugar, fine sea salt, vanilla bean scrapings (or paste), and the reserved brown butter bits until smooth and creamy. Add the labneh or full-fat sour cream and mix until fully incorporated. Finally, add the eggs one at a time and mix just until blended to avoid overmixing, which can cause cracks in the cheesecake.
4. Bake the Cheesecake: Pour the prepared filling evenly into the cooled crust. Place the cake pan inside a larger roasting pan and pour hot water into the outer pan until it reaches halfway up the side of the cake pan, creating a water bath. Bake at 325°F (163°C) for 60 to 75 minutes, until the center jiggles slightly but the edges are set. After baking, turn off the oven and crack the oven door open, allowing the cheesecake to cool inside for 30 minutes. Then remove the cheesecake and let it cool to room temperature on the counter for an additional 30 minutes. Refrigerate for at least 8 hours, preferably overnight, to fully set.
5. Whip the Topping: Combine heavy whipping cream, brown sugar, vanilla extract or vanilla bean scrapings, and a pinch of salt in a bowl. Beat until soft peaks form. Spread this whipped cream topping evenly over the chilled cheesecake just before serving for a light, sweet finish.

Notes

• Use full-fat cream cheese and sour cream (or labneh) for the creamiest texture.
• Scrape the brown bits from the browned butter for maximum flavor in both crust and filling.
• The water bath is essential to prevent cracks and ensure even baking.
• Letting the cheesecake cool gradually reduces risk of cracking.
• Chilling overnight improves texture and flavor melding.
• For a nut-free crust, omit the ground pecans and increase cookie crumbs accordingly.
• Vanilla bean can be substituted with high-quality pure vanilla extract or vanilla paste.

Keywords: brown butter cheesecake, vanilla bean cheesecake, pecan crust cheesecake, creamy cheesecake, homemade cheesecake, baked cheesecake, dessert recipe