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
Scale
- 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