Introduction

This Vanilla Bean Brown Butter Cheesecake offers a rich twist on a classic favorite. With a nutty graham crust and a creamy, luscious filling infused with toasted brown butter and fragrant vanilla bean, it’s a dessert that impresses every time.

A thick slice of creamy pie sits on a white plate on a white marbled surface. The pie has three layers: a dense beige crust made of crumbs, a middle layer of smooth light tan filling with small walnut pieces visible near the crust, and a top layer of fluffy white whipped cream with tiny specks of vanilla. A silver fork lies on the plate holding a piece of the whipped cream and filling. In the background, there is a blurred white plate with more walnuts on the white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup butter
2 cups graham (digestive or golden Oreo cookie crumbs, 240g; if Oreo, remove cream)
1 cup pecans (ground, 115g)
½ cup plus 1 tablespoon browned butter (120g)
2 tablespoons powdered sugar
2 packages cream cheese (452g, at room temperature, soft)
¼ cup brown butter (57g; mostly brown bits, less yellow liquid)
½ cup labne or sour cream
1 cup brown sugar (210g)
1 vanilla bean (scraped)
¼ teaspoon fine sea salt
Two large eggs
1 cup heavy whipping cream
2 tablespoons brown sugar
Pinch salt
1 teaspoon pure vanilla extract (or vanilla bean scrapings)

Instructions

Step 1: Brown the butter by melting the butter in a saucepan over medium heat. Increase to medium-high as it foams and sputters, then becomes quiet with brown bits forming on the bottom and a nutty aroma. Immediately pour into a heatproof bowl, scraping the pan to collect all brown bits. Let cool slightly.
Step 2: Preheat the oven to 350°F. Grease and line a tall 8 or 9-inch cake pan with parchment paper, allowing the sides to crinkle and securing with metal clips if needed.
Step 3: In a bowl, mix ground pecans, cookie crumbs, powdered sugar, and ½ cup plus 1 tablespoon of the yellow browned butter liquid (reserve most brown bits for the filling). Press evenly into the bottom and halfway up the sides of the prepared pan. Bake for 10 minutes, then reduce oven heat to 325°F.
Step 4: Beat softened cream cheese, brown sugar, sea salt, 3-4 tablespoons of the reserved browned butter bits, and vanilla bean scrapings until smooth and lump-free, scraping down as needed. Add sour cream and beat until smooth. Add eggs and beat just until combined. For a smoother filling, strain through a fine mesh sieve into the cooled crust.
Step 5: Place a 13×9-inch pan half-filled with warm water on the oven rack. Set the cheesecake pan in the water bath and bake for about 1 hour to 1 hour 15 minutes, until the center is no longer jiggly and the top is matte. Turn off the oven, prop the door open, and let the cheesecake cool inside for at least 30 minutes, then remove and let cool on the counter for another 30 minutes. Refrigerate for at least 8 hours.
Step 6: For the whipped cream, process heavy cream, vanilla, salt, and brown sugar in a food processor until thick but not overwhipped. Spoon the whipped cream over the chilled cheesecake before serving.
Step 7: Store leftover cheesecake covered in the refrigerator.

Tips & Variations

For a gluten-free crust, substitute graham crumbs with almond flour or gluten-free cookie crumbs.
Remove the cream from Oreos before using crumbs to avoid an overly sweet crust.
Use labne instead of sour cream for a tangier flavor and creamier texture.
Make the browned butter in advance to save time on the baking day.

Storage

Keep the cheesecake tightly covered in the refrigerator for up to one week. Before serving, let it sit at room temperature for about 20 minutes for the best texture. Reheating is not recommended, but the whipped cream topping can be freshly made each time.

How to Serve

A round pie with a thick crumbly crust that is light brown and holds the filling well. Inside, there are three visible layers: the bottom layer is crunchy with bits of nuts mixed in, the middle layer is a smooth creamy beige, and the top layer is a thick, fluffy white whipped cream spread unevenly with whole and chopped pecans scattered over it. A slice is cut out, showing the clear division of the layers, and the pie rests on a round wooden board with a soft white cloth underneath. In the background, part of a white plate with the removed slice and a spoon is visible on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular butter instead of brown butter?

While regular butter works, browned butter adds a rich, nutty flavor that makes this cheesecake special. It’s worth the extra step if you want deep flavor.

Do I need to strain the filling?

Straining the filling is optional but helps achieve a super smooth texture by removing any lumps from the cream cheese mixture.