Description

If you’re in the mood for a dessert that exudes elegance yet is simple to create, look no further than this Vanilla Bean Brown Butter Cheesecake. With its rich, creamy texture and the delightful nutty undertones from the brown butter, this cheesecake stands out as a showstopper at any gathering. Perfect for holidays, dinner parties, or a well-deserved treat after a long week, this cheesecake will leave your guests raving. It’s approachable for bakers of all skill levels and can be prepared ahead of time, allowing you to enjoy quality moments with your loved ones.

Ingredients

Scale

1 cup unsalted butter (divided)
2 cups cookie crumbs (graham crackers or digestive biscuits)
1 cup ground pecans
2 (8 oz) blocks cream cheese
½ cup labneh or full-fat sour cream
1 cup brown sugar
1 vanilla bean (scraped)
2 large eggs
For whipped topping: 1 cup heavy whipping cream, 2 tablespoons brown sugar

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Instructions

Brown the unsalted butter in a saucepan until nutty and fragrant; let cool.
Preheat the oven to 350°F. Mix cookie crumbs, ground pecans, powdered sugar, and browned butter; press into a cake pan.
Bake crust for about 10 minutes; cool and reduce oven to 325°F.
Beat cream cheese with brown sugar and vanilla until smooth; mix in labneh and eggs one at a time.
Pour filling into crust; bake in a water bath for about 60–75 minutes or until slightly jiggly. Cool gradually.
Whip cream with brown sugar and vanilla; top cheesecake before serving.

Nutrition

Serving Size: 1 slice (106g)
Calories: 368
Sugar: 22g
Sodium: 236mg
Fat: 29g
Saturated Fat: 17g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 1g
Protein: 4g
Cholesterol: 104mg