Go Back
–+ servings

Vanilla Brown Butter Cheesecake

Creamy rich brown butter vanilla cheesecake
Print Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Dessert
Servings 8 servings

Ingredients
  

For the crust:

  • 1/2 cup browned butter
  • 2 cups graham cracker crumbs
  • 1 cup pecans ground up

For the filling:

  • 2 8oz packages cream cheese room temp
  • 4 tbsp browned butter the bottom part with most of the browned bits
  • 1/2 cup sour cream room temp
  • 2 large eggs room temp
  • 1 tbsp vanilla bean paste or extract
  • 1 cup brown sugar
  • 1/4 tsp salt

For the whipped cream (optional):

  • 1 cup cream
  • 2 tbsp brown sugar
  • 1 tsp vanilla
  • pinch of salt

Instructions
 

For the butter:

  • Place all the butter in a sauce pan and heat over medium, swirling occasionally until it bubbles and pops and then starts to brown. You want it a deep golden but don't burn it or it will get bitter. Split the butter up into the crust portion and filling portion, keeping the bottom with the brown bits for the filling.

For the crust:

  • Heat oven to 350. Grind the pecans into a fine grind. Combine with graham crumbs and add the butter and mix until it sticks together when you grab a handful.
  • Press into a 9 inch springform pan up the sides and in the bottom. Bake for 10 minutes until golden. Lower oven to 300.

For the filling:

  • Blend cream cheese, sugar and salt in a stand mixer until smooth. Add the butter and vanilla and sour cream and blend until smooth. Add eggs, one at a time, mixing in between and blend until smooth. Press through a fine mesh strainer and into the crust, smoothing the top.
  • Place the springform in two layers of foil and wrap up the sides. Place in a larger pan that can hold a few inches of water. Place in the oven and fill the larger pan with a few inches of hot water.
  • Bake until the center is still slightly jiggly but the edges are set and the top is matte looking. It should not be solid all the way through or it will be overcooked. It is done when an instant read thermometer in the center reads 150.
  • Crack the oven, turn it off, and let the cheesecake sit for 30 minutes before removing from oven. Remove pan from the water and place on a cooling rack until fully cooled then refrigerate at least 6 hours, overnight is better, before serving.
Keyword Dessert
Tried this recipe?Let us know how it was!