If you only add one cheesecake recipe to your baking arsenal, make it this Vanilla Bean Cheesecake. This classic dessert is so versatile that you can adapt it for most any occasion!
Vanilla is one of the most enduring, loved flavors in the dessert world. It’s often added to recipes just as a hint of extra flavor, but I have a soft spot for sweet treats that keep the focus pretty squarely on vanilla all on its own.
I spend a great deal of time trying to come up with new and different recipes with interesting flavor combinations and new twists. But I never stop craving classic, simple flavors. And, of course, one of the most classic uses of vanilla is cheesecake!
This Vanilla Bean Cheesecake is all about the vanilla, from the vanilla wafer crust to the vanilla-laden filling. It can be made with vanilla beans, but I tend to favor vanilla bean paste for its convenience and price. I always keep a jar of it in my pantry for those recipes that need a good dose of vanilla. The flavor is amazing, plus you’ll get plenty of vanilla bean specks for that unmistakable look.
There aren’t a lot of surprises in making this cheesecake. In fact, making this cheesecake is about as simple as it gets. If you’ve baked any other cheesecakes from BoB, you’ll recognize the baking technique that I’ve been using for years. It takes a bit of time, but the results are always perfect. Just be sure to factor in all the oven time when you’re ready to bake.
I love how versatile this cheesecake is. It’s absolutely delicious served as is. Add some sweetened whipped cream if you like. During berry season, serve it alongside some fresh ones, or make a simple berry compote to serve with it. Or how about some chocolate sauce? Or caramel sauce? So many possibilities!
More Favorite Cheesecake Recipes
8 Comments on “Vanilla Bean Cheesecake”
This looks great. I recently tried a “no bake” cheesecake, and it left something to be desired. Never had vanilla bean “paste,” but I’m going to try that out too. thanks!
I hope you like it, Missy!
I really love your recipes, and it is not just me but my whole family and the kids and everyone, you are truly awesome, thank you so much!
Can we use a store bought crust? Or a pie pan?
Hi, Sondra. This amount of filling won’t fit in a pie pan. A springform pan is really the best choice.
I don’t like the heavy dense type of cheesecake I actually prefer the no bake kind because of the lightness of it. I love some of the ideas for cheesecake but I need them to be adaptable for the no bake kind.
Hi, Kathryn. No-bake cheesecakes are made differently enough that it’s hard to have one sure-fire way to adapt them. Take a look at this No-Bake Black Bottom Vanilla Bean Cheesecake. You can make it with or without the chocolate layer. And you can find all of my no-bake cheesecakes in the Recipe Index.
Very nice recipe chef 👍👌👏. Thank you for your effort 🌹🌞😎