Vanilla Bean Brown Butter Cheesecake 

This Vanilla Bean Brown Butter Cheesecake from Recipe Maestro is an elegant yet approachable dessert that balances nutty richness with creamy vanilla-speckled indulgence. It features a buttery cookie–pecan crust and a filling enriched with browned butter and real vanilla bean, resulting in deep, caramel-like notes and sophisticated flavor. It's surprisingly beginner-friendly—no special equipment needed—and lightly textured thanks to slow baking and a water bath finish. Ideal for holidays or special occasions, this showstopper gains even more depth when chilled overnight, enhancing its silky, melt-in-your-mouth experience. 

Ingredients

Brown Butter

• 1 cup (226 g) unsalted butter
  
  

Crust

• 2 cups (240 g) cookie crumbs (graham crackers, digestive biscuits, or golden Oreos, cream removed)
  
  

• 1 cup (115 g) ground pecans (optional, increase crumbs if nut‑free)
  
  

• ½ cup + 1 Tbsp browned butter
  
  

• 2 Tbsp powdered sugar 

Filling

• 2 (8 oz / 226 g) blocks cream cheese (452 g total), softened
  
  

• ¼ cup browned butter (including brown bits)
  
  

• ½ cup sour cream or labneh
  
  

• 1 cup (210 g) brown sugar
  
  

• 1 vanilla bean, scraped (or 2 tsp vanilla bean paste or extract)
  
  

• ¼ tsp fine sea salt
  
  

• 2 large eggs
  
  

Whipped Topping (Optional)

• 1 cup heavy whipping cream
  
  

• 2 Tbsp brown sugar
  
  

• 1 tsp vanilla extract or scrapings
  
  

• Pinch of salt 

Directions

1. Brown the butter in a saucepan over medium heat until it foams and turns golden with a nutty aroma. Remove from heat and pour into a bowl, scraping up the brown bits. Let cool slightly.
   
   

2. Preheat oven to 350 °F (175 °C). Combine cookie crumbs, ground pecans, powdered sugar, and ½ cup + 1 Tbsp browned butter. Press evenly into the bottom and halfway up the sides of an 8‑ or 9‑inch parchment‑lined pan. Bake for 10 minutes, then reduce oven to 325 °F (163 °C).
   
   

3. In a mixer, beat cream cheese with brown sugar, salt, vanilla, and remaining browned butter bits until smooth. Blend in sour cream, then gently add eggs one by one until just combined. Avoid over‑mixing to prevent cracks.
   
   

4. Pour filling into cooled crust. Place the cheesecake pan inside a larger roasting pan; pour in warm water to reach halfway up the sides (water bath). Bake at 325 °F for 60–75 minutes—edges should be set and center still slightly jiggly.
   
   

5. Turn off oven and crack door open. Let cheesecake cool inside for 30 minutes. Remove and cool at room temperature another 30 minutes, then refrigerate for at least 8 hours or overnight.
   
   

6. Optional: whip heavy cream with brown sugar, vanilla, and salt until soft peaks form. Dollop or pipe over chilled cheesecake before serving.
   
   

Nutrients 

(Per serving—recipe yields ~10 slices)

• Calories: 460 kcal
  
  

• Fat: 34 g (Saturated ~19 g; Unsaturated ~13 g; Trans ~0.5 g)
  
  

• Carbohydrates: 34 g (Sugars ~24 g; Fiber ~1 g)
  
  

• Protein: 6 g
  
  

• Cholesterol: 115 mg
  
  

• Sodium: 230 mg