Description
This Vanilla Bean Brown Butter Cheesecake is luxurious, velvety, and deeply flavorful. With nutty brown butter, fragrant vanilla bean, and a pecan-enhanced crust, it delivers an elegant, restaurant-quality dessert perfect for holidays and celebrations.
Ingredients
- 2 cups (240 g) graham cracker or golden Oreo crumbs
- 1 cup (115 g) pecans, ground
- 1/2 cup + 1 tbsp (120 g) brown butter
- 2 packages (452 g) cream cheese, room temperature
- 1/4 cup (57 g) brown butter with solids
- 1/2 cup (120 g) labneh or full-fat sour cream
- 1 cup (210 g) packed brown sugar
- 1 vanilla bean, scraped (or 2 tsp vanilla bean paste)
- 1/4 tsp fine sea salt
- 2 large eggs, room temperature
- 1 cup (240 ml) heavy whipping cream (optional)
- 2 tbsp (25 g) brown sugar (optional)
- Pinch of salt (optional)
- 1 tsp vanilla extract or paste (optional)
Instructions
- Brown the butter in a saucepan until golden and nutty; reserve 1/4 cup with solids for the filling.
- Mix graham crumbs, pecans, and melted brown butter; press into a lined springform pan and bake briefly.
- Beat cream cheese until smooth; add brown sugar and mix until no lumps remain.
- Add reserved brown butter solids, labneh or sour cream, vanilla bean, and salt.
- Add eggs one at a time, mixing gently to avoid incorporating excess air.
- Pour into crust, tap to release air bubbles, and bake in a water bath until edges are set and center slightly wobbles.
- Cool gradually in the oven, then fully cool and refrigerate at least 8 hours before serving.
Notes
Avoid overmixing after adding eggs, use a water bath to prevent cracking, brown butter slowly for best flavor, and chill overnight for the smoothest texture.
- Prep Time: 25 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baked in Water Bath
- Cuisine: American