Can I use vanilla extract instead of a vanilla bean?

Yes, you can substitute one scraped vanilla bean with 2 teaspoons of pure vanilla extract or vanilla bean paste. The paste will still give you those beautiful specks.

How do I know when the cheesecake is fully baked?

The cheesecake is done when the edges are set and the center has a slight jiggle, similar to Jell-O. Avoid overbaking, which can cause cracks.

Do I need to use a water bath?

A water bath helps prevent cracking and ensures even baking. If you don’t have a pan large enough, place a tray of hot water on the rack below the cheesecake.

What’s the best way to brown butter without burning it?

Cook butter over medium-high heat until it foams and golden brown bits form at the bottom. Watch closely and remove from heat as soon as it smells nutty and toasty.

Vanilla Bean Brown Butter Cheesecake

Name: Vanilla Bean Brown Butter Cheesecake
Prep time: 45 min
Cook time: 1 h 15 min
Total time: 2 h
Cuisine: American
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

Description

This Vanilla Bean Brown Butter Cheesecake is an elegant yet approachable dessert that combines the nutty richness of brown butter with creamy vanilla bean filling. Perfect for beginners, this quick and impressive cheesecake is ideal for holidays, dinner parties, or whenever you want a showstopping treat without the fuss.

Ingredients

Scale

For the Brown Butter

1 cup (226g) unsalted butter

For the Crust

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

For the Filling

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

For the Whipped Topping

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

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Instructions

Brown the Butter: In a medium saucepan, melt butter over medium heat. Continue to cook until the butter foams, sputters, then goes quiet. Watch for brown bits to form at the bottom and a nutty aroma to develop. Pour into a heatproof bowl, scraping all the brown bits, and let it cool.
Make the Crust: Preheat oven to 350°F (175°C). Mix cookie crumbs, ground pecans, powdered sugar, and ½ cup plus 1 tablespoon of the browned butter (the yellow part) in a bowl until evenly combined. Press 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. Remove and let cool. Reduce oven temperature to 325°F (163°C).
Prepare the Filling: In a large bowl, beat the softened cream cheese with brown sugar, salt, vanilla, and reserved brown butter bits until smooth. Add sour cream and mix until fully incorporated. Finally, add the eggs and mix just until blended—avoid overmixing to prevent cracks.
Bake the Cheesecake: Pour filling into the cooled crust. Place the cake pan into 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 chill for at least 8 hours in the fridge.
Whip the Topping: Combine heavy cream, brown sugar, vanilla, and a pinch of salt. Beat until soft peaks form. Spread over the chilled cheesecake before serving.

Notes

For a nut-free version, replace pecans with extra cookie crumbs. Cheesecake can be made 1–2 days ahead. Use labneh or full-fat Greek yogurt as a sour cream substitute. Vanilla paste or extract is a great alternative to whole vanilla beans. To ensure the crust stays crisp, don’t overdo the butter and press it firmly into the pan. Store leftovers covered in the fridge for up to 5 days or freeze individual slices.

Prep Time: 45 minutes
Cook Time: 1 hour 15 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 460
Sugar: 24g
Sodium: 230mg
Fat: 34g
Saturated Fat: 19g
Unsaturated Fat: 13g
Trans Fat: 0.5g
Carbohydrates: 34g
Fiber: 1g
Protein: 6g
Cholesterol: 115mg