Introduction

Indulge in the rich and nutty flavors of this Vanilla Bean Brown Butter Cheesecake. Combining the aromatic depth of browned butter with creamy cheesecake and a crunchy pecan crust, it’s a sophisticated dessert that’s surprisingly easy to make at home.

A thick pie is shown with a crumbly golden-brown crust and creamy light beige filling. On top, there is a generous swirl of white whipped cream, scattered with large and small brown pecans. A slice is cut out, revealing three layers inside: the bottom is a nutty crust with chopped pecans, the middle layer is smooth creamy beige, and the top layer is a pale yellow filling. The whole pie rests on a round wooden board placed on a white marbled surface. In the background, there is a white plate with a slice of the pie and a spoon on it. 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 using 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 and soft
¼ cup brown butter (57g), mostly browned bits, less yellow liquid
½ cup labne or sour cream
1 cup brown sugar (210g)
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 pure vanilla extract (or vanilla bean scrapings)

Instructions

Step 1: Brown the butter by melting it over medium heat. Once melted, increase heat to medium-high and cook as it sputters, foams, and quiets, with brown bits forming at the bottom. When it smells nutty, pour into a heatproof bowl, scraping the pan to get all browned bits. Let cool slightly.
Step 2: Preheat oven to 350°F (175°C). Grease and line a tall 8 or 9-inch cake pan with parchment paper, securing the sides 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. Press evenly into the bottom and halfway up the sides of the prepared pan. Bake for 10 minutes, then reduce oven temperature to 325°F (160°C).
Step 4: Beat cream cheese, brown sugar, salt, 3-4 tablespoons of the reserved browned butter bits, and vanilla bean scrapings until smooth and lump-free, scraping the bowl as needed. Add sour cream and beat until combined. Add eggs and gently beat to combine. For a perfectly smooth filling, strain through a fine mesh sieve into the cooled crust.
Step 5: Place a 13×9-inch pan filled halfway with warm water on the oven rack. Set the cheesecake pan into the water bath and bake for 1 hour to 1 hour 15 minutes, until the center is set and the top looks matte. Turn off oven, prop the door open, and let cool inside for 30 minutes. Remove and cool on the counter for another 30 minutes, then refrigerate for at least 8 hours.
Step 6: Make the whipped cream by processing heavy cream, vanilla, salt, and brown sugar in a food processor until thick but not overwhipped. Spread or pipe over chilled cheesecake before serving.
Step 7: Store any leftovers covered in the refrigerator.

Tips & Variations

Use labne for a tangier cheesecake or sour cream for a classic flavor profile.
Remove the cream filling from Oreos to prevent sogginess in the crust.
Be careful not to overmix the batter to keep the cheesecake smooth and creamy.
Adding a pinch of sea salt on top before serving enhances the sweetness.

Storage

Store the cheesecake covered in the refrigerator for up to one week. Reheat whipped cream topping gently or add fresh whipped cream before serving to maintain texture and flavor.

How to Serve

A slice of pie on a white plate shows three layers: a crumbly light brown crust around the edge, a creamy pale yellow filling with visible pecan pieces mixed inside in the middle, and a thick white whipped topping with tiny dark specks on top. A silver fork rests on the plate, holding a small piece of the pie with layers of cream and whipped topping. The plate sits on a white marbled surface with some scattered pecans blurred in the background. The 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?

Brown butter adds a nutty, caramelized flavor that elevates this cheesecake. Using regular butter will still work but the flavor will be less complex.

How do I know when the cheesecake is done baking?

The cheesecake is done when the center is no longer jiggly and the top has a matte finish. Slight wiggling around the edges is okay, but the center should be set.