Indulge in the creamy decadence of Vanilla Bean Cheesecake, a classic dessert that features the rich flavor of real vanilla beans. This cheesecake, with its buttery graham cracker crust and velvety filling, is perfect for any special occasion or as a delightful treat.
Ingredients
2 cups graham cracker crumbs
1/2 cup melted butter
24 oz cream cheese, softened
1 cup sugar
1 vanilla bean, seeds scraped out
3 eggs
1/2 cup sour cream
Whipped cream for topping
Directions
- Preheat your oven to 325°F (160°C). In a bowl, combine graham cracker crumbs with melted butter and mix until well combined. Press this mixture firmly into the bottom of a springform pan. Chill the crust in the refrigerator for 30 minutes.
- In a large mixing bowl, beat the softened cream cheese with sugar, vanilla bean seeds, and sour cream until smooth and creamy. Add the eggs one at a time, mixing well after each addition until fully incorporated.
- Pour the cheesecake batter over the chilled crust and smooth the top with a spatula. Bake in the preheated oven for 60 minutes or until the center is set but still slightly jiggly.
- Allow the cheesecake to cool completely at room temperature before transferring it to the refrigerator to chill for at least 4 hours or overnight. Before serving, top with whipped cream.
Servings and Timing
Servings: 8
Prep Time: 20 minutes
Cooking Time: 60 minutes
Total Time: 5 hours 20 minutes (including cooling and chilling)
Variations
- Add a fruit topping such as fresh berries or a berry compote for a fruity twist.
- Swirl in a caramel or chocolate sauce into the cheesecake batter before baking for added richness.
- For a chocolate version, replace some of the cream cheese with chocolate cream cheese.
Storage/Reheating
Store any leftover cheesecake in an airtight container in the refrigerator for up to 5 days. This cheesecake is best served cold, so no reheating is necessary.
FAQs
- Can I make this cheesecake in advance?
Yes, it’s perfect for making a day ahead; just let it chill overnight. - What can I use instead of sour cream?
Cream cheese or Greek yogurt can be used as a substitute for sour cream. - Can I freeze the cheesecake?
Yes, you can freeze it for up to 2 months. Thaw in the refrigerator before serving. - What if I don’t have vanilla beans?
You can substitute with 1 tablespoon of vanilla extract. - How do I ensure my cheesecake doesn’t crack?
Bake it slowly at a lower temperature and avoid opening the oven door frequently. - Can I use a different type of crust?
Yes, you can use an Oreo crust or a nut-based crust for a different flavor. - What if my cheesecake is still jiggly after 60 minutes?
It should firm up as it cools. If it’s overly jiggly, bake for an additional 5-10 minutes. - How should I cut the cheesecake?
Use a hot knife (dip it in hot water and dry it) for clean slices. - Can I double the recipe?
Yes, you can double the ingredients, but use a larger pan and adjust the baking time. - What’s the best way to serve this cheesecake?
Serve chilled, topped with whipped cream and any desired fruit or sauce.
Conclusion
Vanilla Bean Cheesecake is a timeless dessert that impresses with its rich flavors and creamy texture. Perfect for celebrations or simply to satisfy a sweet tooth, this cheesecake is sure to be a favorite. Enjoy each delightful slice!
PrintVanilla Bean Cheesecake
- Total Time: 1 hour 20 minutes
Description
Indulge in this creamy Vanilla Bean Cheesecake, featuring a buttery graham cracker crust and a rich filling infused with real vanilla bean. Topped with fluffy whipped cream, it’s a classic dessert that never fails to impress.
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup melted butter
- 24 oz cream cheese, softened
- 1 cup sugar
- 1 vanilla bean (seeds scraped out)
- 3 eggs
- 1/2 cup sour cream
- Whipped cream (for topping)
Instructions
- Preheat the oven to 325°F (160°C). In a bowl, mix the graham cracker crumbs with the melted butter until well combined. Press the mixture firmly into the bottom of a springform pan. Chill in the refrigerator for 30 minutes to set.
- In a large mixing bowl, beat the softened cream cheese, sugar, vanilla bean seeds, and sour cream together until smooth and creamy. Add the eggs one at a time, mixing well after each addition.
- Pour the cheesecake batter over the prepared crust and smooth the top. Bake in the preheated oven for 60 minutes, or until the center is set but slightly jiggly.
- Remove from the oven and let cool completely at room temperature. Once cooled, refrigerate for at least 4 hours or overnight for best results.
- Before serving, top with whipped cream and enjoy!
Notes
For a decorative touch, consider garnishing with fresh berries or additional vanilla bean specks.
- Prep Time: 20 minutes
- Cook Time: 60 minutes