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a slice of vanilla bean cheesecake with a bite missing
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Vanilla Bean Cheesecake

Yield: 12 servings
Prep Time: 25 minutes
Cook Time: 2 hours 25 minutes
Additional Time: 8 hours
Total Time: 10 hours 50 minutes
Vanilla is anything but boring in this rich, creamy, fantastic Vanilla Bean Cheesecake!
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Ingredients

For the crust:

  • 1 1/2 cups (170 g) vanilla wafer crumbs
  • 2 tablespoons (25 g) granulated sugar
  • 1/4 teaspoon salt, optional
  • 5 tablespoons (70 g) unsalted butter, melted

For the filling:

  • 24 ounces (680 g) cream cheese, at room temperature
  • 1 cup (200 g) granulated sugar
  • 3 large eggs, at room temperature
  • 1 tablespoon vanilla bean paste*
  • 1/2 cup (113 g) sour cream, at room temperature
  • garnish ideas: whipped cream, fresh berries, berry compote, caramel sauce, chocolate shavings, etc.

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Instructions
 

To make the crust:

  • Preheat oven to 350°F (175°C). Grease a 9-inch round springform pan.
  • Combine the cookie crumbs, sugar, and salt (if using). Add the melted butter, stirring until thoroughly combined.
  • Press the crust mixture into the bottom and about 1/4" to 1/2" up the sides of the prepared pan.
  • Bake 10 minutes for a crisper crust, or simply chill the crust for at least 30 minutes before adding the cheesecake filling if you prefer a no-bake version. If baking the crust, set it aside to cool.

To make the filling:

  • Using an electric mixer on medium speed, beat the cream cheese and sugar until thoroughly combined. Add the eggs and vanilla bean paste, and mix well. Mix in the sour cream.
  • Pour the filling over the partially baked crust, and spread evenly.
  • Place the pan on a lined, rimmed baking sheet to catch any potential spills or leaks. Bake at 350°F (175°F) for 15 minutes.
  • Reduce the oven temperature to 200°F (95°C). Bake for 2 hours or until the center is set and no longer looks wet.
  • Remove the cheesecake from the oven and gently run a thin knife around the edges of the pan.
  • Turn off the oven, and return the cheesecake to the oven. Leave the cheesecake in the oven for 2 hours.
  • Cover loosely and refrigerate overnight.
  • Garnish as desired for serving.

Notes

  • *You can substitute the beans from 1 vanilla bean or 1 tablespoon vanilla extract.
  • Store in an airtight container in the refrigerator up to 5 days.
Author: Jennifer McHenry
Course: cheesecakes
Cuisine: American
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