Browned Butter Vanilla Bean Cheesecake Recipe?

Recipe
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Wassup…I’m looking to try my hand at making a Browned Butter Vanilla Bean Cheesecake and was hoping to get some recommendations for a great recipe. I’ve heard that browned butter adds a wonderful nutty flavor to desserts, and combining it with vanilla bean sounds like a delicious twist on a classic cheesecake.

If anyone has tried this recipe or knows of a reliable one, could you please share it or point me in the right direction? I’m particularly interested in tips for achieving the perfect balance of flavors and texture.

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Ingredients:

  • Crust:
    • 1 cup cookie crumbs (digestive cookies, golden Oreos without cream, or graham crackers)
    • 1/2 cup pecans, finely ground
    • 1/4 cup brown sugar
    • 1/2 cup unsalted butter, browned
  • Filling:
    • 24 oz cream cheese, room temperature
    • 1 cup brown sugar
    • 1/2 cup sour cream, full-fat
    • 3 large eggs, room temperature
    • 1 vanilla bean (or 2 tsp pure vanilla extract or vanilla paste)
    • 1/4 cup browned butter bits (reserved from browning the butter for the crust)

Instructions:

  1. Prepare the Crust:
  • Preheat your oven to 350°F (175°C).
  • Brown the butter and let it cool slightly.
  • Mix cookie crumbs, ground pecans, and brown sugar in a bowl.
  • Add the browned butter and mix until combined.
  • Press the mixture into the bottom of a springform pan and bake for 10 minutes. Let it cool.
  1. Make the Filling:
  • Beat the cream cheese and brown sugar until smooth.
  • Add the sour cream and mix until combined.
  • Scrape the seeds from the vanilla bean and add them to the mixture (or vanilla extract/paste).
  • Mix in the browned butter bits.
  • Add the eggs one at a time, beating just until combined.
  1. Bake the Cheesecake:
  • Pour the filling over the crust.
  • Bake in a water bath at 325°F (160°C) for 1 to 1.25 hours, until the center is set but still slightly jiggly.
  • Turn off the oven and let the cheesecake cool in the oven with the door slightly open.
  • Chill in the refrigerator for at least 8 hours or overnight.
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For a delightful Browned Butter Vanilla Bean Cheesecake, start by preparing a graham cracker crust and pre-baking it. Brown 1 cup of unsalted butter until it turns golden and nutty, then let it cool. Mix softened cream cheese with sugar, eggs, sour cream, heavy cream, vanilla bean seeds, and flour until smooth, then fold in the browned butter. Pour this mixture over the crust and bake in a water bath at 325°F (163°C) for 60-70 minutes, letting it cool in the oven with the door slightly open to avoid cracks. Chill for at least 4 hours before serving. This approach balances the rich, nutty flavor of the browned butter with the creamy vanilla bean filling, creating a deliciously smooth and flavorful cheesecake.