vanilla bean cheese cake recipe

Written ByJenny Smyth Posted on
Jump to Recipe Jump to Video Print Recipe

The Best vanilla bean cheese cake recipe

I’m so excited to share with you one of my family’s favorite desserts, the classic vanilla bean cheesecake recipe. This recipe has been a staple in our household for years, and it’s a crowd-pleaser for any occasion.

I remember first trying it at a family gathering when I was a kid, and it immediately became my go-to dessert. The combination of creamy cheesecake and crunchy graham cracker crust is just irresistible.

Over time, I’ve tweaked the recipe to make it even more delicious and easier to make at home. One of the things I love about this recipe is that it’s surprisingly easy to make, despite its impressive presentation.

With just a few simple ingredients, you can create a show-stopping dessert that’s sure to impress your friends and family. Plus, the best part is that it’s incredibly versatile – you can serve it at any time of day, whether it’s as a snack or as a full-on dessert after dinner.

My kids love helping me in the kitchen, especially when we’re making this recipe together. They get so excited to be involved in the process, from cracking open the eggs to sprinkling on the vanilla beans.

It’s become a fun little tradition for us, and one that I cherish every time we make this delicious cheesecake.

Vanilla Bean Cheesecake

Vanilla Bean Cheesecake

4.9 from 1349 votes

A creamy and rich cheesecake infused with the delicate flavor of real vanilla bean. This classic dessert features a buttery graham cracker crust and a smooth, luscious filling.

Prep Time30 mins
Cook Time60 mins
Resting Time0 mins
Total Time5 hours 30 mins
Servings: 12Cuisine: InternationalCalories: 480 kcal

🥘Ingredients

For the Crust

2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted

For the Filling

4 packages (8 oz each) cream cheese, softened
1 1/4 cups granulated sugar
1 vanilla bean, split and seeds scraped
1 teaspoon vanilla extract
4 large eggs, room temperature
1/2 cup sour cream, room temperature
1/4 cup all-purpose flour

👨‍🍳Directions

1Preheat your oven to 325°F (163°C).
2Wrap the outside of a 9-inch springform pan tightly with two layers of aluminum foil to prevent water from seeping in during the water bath.
3In a medium bowl, combine the graham cracker crumbs and 1/4 cup sugar.
4Pour in the melted butter and stir until all crumbs are evenly moistened.
5Press the mixture firmly into the bottom of the prepared springform pan, using the bottom of a glass to create an even layer.
6Bake the crust for 10 minutes, until it is fragrant and lightly golden.
7Remove from the oven and set aside to cool completely while you prepare the filling.
8In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
9Add the 1 1/4 cups sugar and beat until well combined, scraping down the sides of the bowl as needed.
10Add the vanilla bean seeds and vanilla extract, then beat on low speed until incorporated.
11Add the eggs one at a time, beating on low after each addition just until the yolk disappears.
12Do not overmix.
13Add the sour cream and flour, and mix on low speed until just combined.
14The batter should be smooth and free of lumps.
15Pour the filling over the cooled crust and spread it evenly with a spatula.
16Place the springform pan inside a large roasting pan.
17Pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan.
18Bake for 55 to 65 minutes, until the edges are set but the center still jiggles slightly when shaken.
19Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour.
20Then remove the cheesecake from the water bath, take off the foil, and let it cool completely on a wire rack.
21Refrigerate for at least 4 hours, preferably overnight, before serving.

🔧Equipment

9-inch springform pan
Mixing bowls
Electric mixer
Rubber spatula
Measuring cups and spoons
Roasting pan for water bath
Aluminum foil

📊Nutrition Facts (per serving)

🔥Calories: 480 kcal🧈Total Fat: 32g💛Saturated Fat: 18g❤️Cholesterol: 145mg🧂Sodium: 380mg🌾Total Carbs: 40g🥦Dietary Fiber: 0g🍬Sugars: 30g🥩Protein: 9g

📝Notes

For best results, ensure all ingredients are at room temperature before mixing. To prevent cracks, do not overbeat the batter and allow the cheesecake to cool gradually in the oven. You can substitute 2 teaspoons of vanilla bean paste for the vanilla bean if desired.

Watch Video Of How Vanilla Bean Cheesecake Works

To store leftover cheesecake, cover it tightly and keep it in the refrigerator for up to five days. For longer storage, wrap it well and freeze for up to three months.

When you are ready to serve, let it thaw in the fridge overnight. To reheat, slice the cheesecake and warm individual pieces in the microwave for about 15 seconds.

This softens the texture without melting it. Serve with fresh berries, a drizzle of caramel, or a dollop of whipped cream.

This recipe works well for family gatherings because it is easy to make ahead and always impresses guests.

❓ Frequently Asked Questions About Vanilla Bean Cheesecake

1. Can I use vanilla extract instead of vanilla beans?

Yes, you can substitute vanilla extract. Use 2 teaspoons of pure vanilla extract for one vanilla bean. The flavor will be slightly less intense and you will miss the specks, but it still tastes good.

2. How do I prevent my cheesecake from cracking?

Use a water bath and let the cheesecake cool slowly. Wrap the pan in foil, place it in a larger pan of hot water, and bake at a low temperature. After baking, turn off the oven and leave the cheesecake inside with the door cracked for one hour.

3. Can I make this cheesecake gluten free?

Yes, use gluten free graham crackers or cookies for the crust. The filling has no flour, so it is naturally gluten free. Just check that your vanilla beans and other ingredients are certified gluten free.

4. How long does this cheesecake last in the fridge?

It keeps well for up to 5 days in the refrigerator. Store it covered with plastic wrap or in an airtight container. The flavor actually improves after a day as the vanilla melds with the cream cheese.

5. Can I freeze vanilla bean cheesecake?

Yes, you can freeze it for up to 3 months. Wrap the cooled cheesecake tightly in plastic wrap and then foil. Thaw it overnight in the fridge before serving. The texture stays creamy and smooth.

Similar Posts