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Indulge in a slice of pure bliss with this Vanilla Bean Brown Butter Cheesecake! Creamy and dreamy, each bite is a luxurious blend of rich vanilla bean and nutty brown butter, all sitting atop a perfectly baked cookie and nut crust.
This tasty twist on a classic dessert is surprisingly light yet packed with flavor, making it the perfect treat for any occasion. It's time to elevate your dessert game—this cheesecake is here to satisfy your sweet tooth without the usual indulgence. Dive in and discover how delicious this dessert can really be!
This cheesecake is delicious all on its own or feel free to top it off with a drizzle of caramel or some whipped cream and extra cookie crumbs. Keep any leftover covered and stored in the fridge for 3-5 days.
Vanilla Bean Brown Butter Cheesecake
Ingredients
- 1 C. Butter
- 2 C. Cookie Crumbs (Vanilla wafers, graham crackers, golden oreos, etc.)
- 1 C. Pecans or Walnuts
- 2 Tbsp. Powdered Sugar Substitute
- 2 (8 Oz.) Packages Reduced Fat Cream Cheese
- 1/2 C. Reduced Fat Sour Cream
- 1 C. Brown Sugar Blend
- 1 Tsp. Vanilla Bean Paste
- 1/4 Tsp. Sea Salt
- 2 Whole Large Eggs
Instructions
- Prepare a 8" or 9" springform pan by lining the bottom with parchment and giving it and the sides a light coat of non-stick baking spray. Wrap the bottom with foil to prevent any leaking and set aside.
- Place the 1 C. Butter in a small pot and melt over a medium heat. Once melted, increase the temperature to medium high.
- Allow the butter to brown, stirring occasionally; allow it to bubble, foam, sputter and spurt until it goes nearly silent. When browned, remove from the heat and transfer to a heat safe bowl to cool slightly.
- While the butter is cooling, preheat the oven to 350 degrees F. and place the 2 C. Cookie Crumbs, 1 C. Pecans or Walnuts, and 2 Tbsp. Powdered Sugar Substitute into a blender of food processor and blend until fine crumbs are formed.
- In a medium mixing bowl, stir together the cookie and nut mixture with 1/2 C. + 1 Tbsp. of the yellow part of the browned butter.
- Press the buttery cookie mixture into the bottom of the prepared springform pan and bake for 10 minutes.
- Remove the crust from the oven to cool when it's done and then reduce the oven temperature to 325 F.
- While the crust is baking, in the base of a stand mixer, beat the 2 (8 Oz.) Packages Reduced Fat Cream Cheese along with 1 C. Brown Sugar Blend, 3-4 Tbsp. of the remaining browned butter (trying to get as much of the crispy brown bits as possible), 1 Tsp. Vanilla Bean Paste, 1/4 Tsp. Sea Salt.
- Beat in the 1/2 C. Reduced Fat Sour Cream until smooth and creamy.
- Finally, add in the 2 Whole Large Eggs and mix only until just combined.
- Pour the mixture into the cooled crust.
- Fill a baking sheet with hot water and set the cheesecake in the water bath. Transfer to the oven to cool for about an hour or until the middle is mostly set but still just a little jiggly.
- Turn the oven off and prop the door open with a wooden spoon; leave the cheesecake to sit there for 30 minutes.
- After 30 minutes, remove the cheesecake to the counter to cool for another 30 minutes then transfer to the fridge for at least 8 hours to chill and set.
- When the cheesecake has chilled, slice and serve to enjoy!
Nutrition Facts
Calories
456Fat (grams)
34 gSat. Fat (grams)
16 gCarbs (grams)
35 gFiber (grams)
1 gNet carbs
34 gSugar (grams)
24 gProtein (grams)
7 gSodium (milligrams)
388 mgCholesterol (grams)
92 mgNutritional Claims: Low Potassium • Kidney Friendly • Vegetarian • Pescatarian • Peanut Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • Kosher
Step-by-Step Photos:
