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Vanilla Bean Brown Butter Cheesecake

Vanilla Bean Brown Butter Cheesecake

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Indulge in the creamy goodness of this Vanilla Bean Brown Butter Cheesecake, a delightful dessert that combines the nutty richness of brown butter with the sweet aroma of vanilla bean. Perfect for any occasion, this cheesecake offers a sophisticated touch to family gatherings or celebrations. Despite its impressive appearance, it’s surprisingly simple to make, allowing you to whip it up without spending all day in the kitchen. Each bite is a harmonious blend of flavors and textures, making it a favorite among both adults and children alike. Whether you’re treating yourself after a long week or serving guests at a dinner party, this cheesecake is sure to impress.

Ingredients

Scale
  • 1 cup unsalted butter
  • 2 cups cookie crumbs (graham or digestive)
  • 1 cup ground pecans
  • ½ cup plus 1 tablespoon browned butter
  • 2 tablespoons powdered sugar
  • 2 blocks cream cheese (8 oz each), softened
  • ¼ cup browned butter
  • ½ cup labneh or full-fat sour cream
  • 1 cup brown sugar
  • 1 vanilla bean, scraped
  • ¼ teaspoon fine sea salt
  • 2 large eggs
  • 1 cup heavy whipping cream
  • 2 tablespoons brown sugar
  • Pinch of salt
  • 1 teaspoon vanilla extract

Instructions

  1. Brown the butter in a saucepan over medium heat until fragrant and golden. Cool.
  2. Preheat oven to 350°F (175°C). Combine cookie crumbs, ground pecans, powdered sugar, and cooled brown butter; press into a greased cake pan.
  3. Bake crust for 10 minutes; cool and reduce oven to 325°F (163°C).
  4. Beat cream cheese with brown sugar, vanilla bean seeds, and remaining brown butter until smooth. Add labneh and eggs; mix gently.
  5. Pour filling into the crust; bake in a water bath for 60–75 minutes until set but slightly jiggly in the center.
  6. Cool gradually in the oven with the door ajar; chill overnight in the refrigerator.
  7. Whip topping ingredients until soft peaks form; spread on cooled cheesecake before serving.

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