vanilla bean cheesecake recipe

Written ByJenny Smyth Posted on
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The Best vanilla bean cheesecake recipe

I’ve been making this vanilla bean cheesecake recipe for years, and it’s always a hit with my family and friends. It’s a classic dessert that never goes out of style, and I love how the creamy cheesecake is balanced by the sweet and tangy flavor of the vanilla bean.

The best part is that it’s incredibly easy to make, and the key to its success lies in the technique of using high-quality vanilla beans to infuse the cheesecake with their unique flavor. I’ve tried many different cheesecake recipes over the years, but this one remains my go-to for special occasions and everyday desserts alike.

My kids love helping me mix together the batter, and they’re always excited to see the finished product emerge from the oven. Whether you’re serving this at a dinner party or just need a sweet treat to brighten up a weeknight, this recipe is sure to please.

Plus, it’s relatively healthy compared to other rich desserts, thanks to the use of Greek yogurt and a moderate amount of sugar. Overall, I highly recommend giving this recipe a try – I think you’ll find it’s a game-changer for your dessert repertoire.

Classic Vanilla Bean Cheesecake

Classic Vanilla Bean Cheesecake

4.9 from 985 votes

This creamy cheesecake features the rich, aromatic flavor of real vanilla beans. A buttery graham cracker crust provides the perfect contrast to the smooth, dense filling.

Prep Time25 mins
Cook Time1 hour 10 mins
Resting Time0 mins
Total Time5 hours 35 mins (includes chilling)
Servings: 12Cuisine: InternationalCalories: 480 kcal

🥘Ingredients

For the Crust

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

For the Filling

32 ounces (4 packages) cream cheese, softened
1 cup granulated sugar
1 vanilla bean, split lengthwise and seeds scraped
1 teaspoon vanilla extract
4 large eggs, room temperature
1/2 cup sour cream, room temperature
1/2 cup heavy cream, room temperature
2 tablespoons all-purpose flour

👨‍🍳Directions

1Preheat the oven to 325°F.
2In a small bowl, combine the graham cracker crumbs and 1/4 cup sugar.
3Pour in the melted butter and stir with a fork until the mixture is evenly moistened and resembles wet sand.
4Press the crumb mixture firmly into the bottom and about 1 inch up the sides of a 9-inch springform pan.
5Use the bottom of a glass to compact it evenly.
6Bake the crust for 10 minutes, until it is lightly golden and set, then remove it from the oven and let it cool completely on a wire rack.
7Wrap the outside of the springform pan with a double layer of heavy-duty aluminum foil, ensuring the foil comes up the sides to prevent water from seeping in during the water bath.
8Bring a full kettle of water to a boil for the water bath.
9In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
10Gradually add 1 cup of sugar and continue beating until the mixture is light and fluffy, scraping down the sides of the bowl as needed.
11Add the vanilla bean seeds and vanilla extract to the cream cheese mixture and beat on low speed until just combined.
12Add the eggs one at a time, beating on low after each addition until the yolk is incorporated and scraping the bowl between additions.
13Mix in the sour cream and heavy cream on low speed until the batter is smooth and homogeneous.
14Sift the flour over the batter and fold it in gently with a rubber spatula until no streaks remain, being careful not to overmix.
15Pour the filling into the cooled crust and smooth the top with a spatula.
16Place the springform pan into a large roasting pan and carefully pour the boiling water into the roasting pan until it reaches halfway up the sides of the springform pan.
17Bake the cheesecake at 325°F for 55 to 65 minutes, until the edges are set and the center is still slightly jiggly when gently shaken.
18Turn off the oven, crack the door open, and let the cheesecake cool inside the oven for 1 hour.
19Remove the cheesecake from the water bath and discard the foil.
20Run a thin knife around the edge of the pan to loosen the crust, then let it cool completely on a wire rack.
21Cover the pan with plastic wrap and refrigerate for at least 4 hours, preferably overnight, before serving.

🔧Equipment

9-inch springform pan
Large mixing bowl
Electric hand mixer or stand mixer
Rubber spatula
Measuring cups and spoons
Small saucepan
Roasting pan (for water bath)
Aluminum foil

📊Nutrition Facts (per serving)

🔥Calories: 480 kcal🧈Total Fat: 34g💛Saturated Fat: 19g❤️Cholesterol: 155mg🧂Sodium: 350mg🌾Total Carbs: 36g🥦Dietary Fiber: 0g🍬Sugars: 27g🥩Protein: 9g

📝Notes

Tips: For the smoothest filling, ensure all dairy 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 whole vanilla bean.

Watch Video Of How Classic Vanilla Bean Cheesecake Works

One thing that sets this recipe apart from others is its versatility – it works perfectly well whether you’re serving it at a formal dinner party or just need a quick dessert on a weeknight.

I like to store any leftovers in an airtight container in the fridge and reheat individual slices as needed using my toaster oven or microwave.

The reheating process helps restore some of that initial texture we loved so much when it came straight out of the oven.

❓ Frequently Asked Questions About Vanilla Bean Cheesecake

Q: What type of cheese should I use for this recipe?

I recommend using a high-quality cream cheese that’s as fresh as possible for the best flavor. You can also substitute in some reduced-fat cream cheese if you’re looking for a lighter option.

Q: Can I use imitation vanilla extract instead of real vanilla beans?

No, imitation vanilla extract won’t provide the same depth of flavor as real vanilla beans. If you don’t have access to high-quality vanilla beans, you can try substituting in some pure vanilla extract instead.

Q: How do I ensure my cheesecake doesn’t crack?

Cracking can be prevented by making sure your cheesecake cools slowly in the oven after baking. You can also try running a knife around the edges of the pan before removing it from the oven.

Q: Can I make individual mini cheesecakes using this recipe?

Yes, you can easily scale down this recipe to make individual mini cheesecakes using muffin tins.

Q: How long does this cheesecake keep in the fridge?

This cheesecake will keep in an airtight container in the fridge for up to 5 days. You can also freeze it for up to 2 months – just thaw it overnight in the fridge before serving.

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