Vanilla Bean Cheesecake
Disclosure: This weeks Progressive Dinner post is sponsored by Corelle.
Welcome to week one of our Progressive Dinners Blog Hop. The other day I sent out an invitation. If you didn’t get a chance to see it you can check it out in my Invitation post where you can see the beautiful full-color magazine our hostess Glenda from Busy at Home created to announce the big event.
So what is a Progressive Dinner you might be asking? Well for 7 weeks myself and four other bloggers will each be sharing a course for a holiday dinner in a round up style post. Each week each blogger will be sharing one course so there will be an entire holiday meal worth of recipes shared weekly.
By the end of the seven weeks each of us will have shared a Main course, 2 side dish recipes, an appetizer, a dessert recipe and a pot luck or gift from the kitchen recipe.
Below you will find the schedule of the recipes I will be sharing for each week and what giveaway will be available.
Be sure to sign up for updates from Flour On My Face so you will know when a new Progressive Dinner post is live.
- Week 1: Recipe:Vanilla Bean Cheesecake
- Sponsor: Corelle
- Week 2: Recipe: Crock Pot Meatball Appetizer
- Sponsor: Nielsen-Massey
- Week 3 : Recipe: How to Roast a Turkey Breast
- Sponsor: Farberware
- Week 4: Recipe: Vegetable Medley with Homemade Cream Sauce
- Sponsor: PotsandPans.com/Rachael Ray Stoneware
- Week 5: Recipe: Easy Apple & Cranberry Compote
- Sponsor: Crock-Pot
- Week 6: Recipe: Easy Crock-Pot Green Beans
- Sponsor: Silpat
- Week 7: Recipe TBA
- Sponsor: CountryDoor.com
at The Gunny Sack
Roast Turkey and Mashed Potatoes with Turkey Gravy
Grandma’s Cranberry Salad
at Adventures in All Things Food
Roasted Sweet Potatoes with Honey and Five Spice
at Daily Dish Recipes
Vanilla Bean Cheesecake
at Flour on My Face
Cheesecake is one of my favorite desserts. There is something about a thick dense piece of New York style cheesecake that makes me dance with delight. A few months ago I made a Key Lime Cheesecake. It was delicious but while I was making it I thought to myself I have got to make this cheesecake recipe with vanilla beans as the flavoring. It’s funny how recipe inspiration can hit you while you are making one recipe and you end up with two great recipes to add to your collection.
- 2 cups graham
- ½ cup sugar
- 3 tbs butter, melted
- 1 tablespoon Nielsen-Massey Vanilla Bean Paste
- 32 ounces Philadelphia Cream Cheese
- 1⅔ cup sugar
- 5 tbs sour cream
- 4 whole eggs
- 1 egg yolk
- 5 tbs heavy cream
- ½ cup flour
- 2 tbs Nielsen-Massey Vanilla Bean Paste
- 1 tbs Nielsen-Massey Vanilla Extract
- Grease and line a 9 inch springform pan with butter and parchment paper.
- Cover the outside of the springform pan with heavy duty aluminum foil folding it around the top edges of the pan.
- Prepare the graham cracker crust by mixing the sugar, melted butter and 1 tablespoon Nielsen-Massey Vanilla Bean Paste into the graham cracker crumbs.
- Press the mixture into the bottom of the spring foam pan. Smoothing to top with the back of a spoon.
- Beat the sugar into the softened cream cheese. Beat 2 minutes scraping the bowl after 1 minute.
- Beat in the sour cream, heavy cream and 2 tablespoons Nielsen-Massey vanilla paste.
- Add the eggs and yolk one at a time. Beating well in between each addition.
- Beat in the vanilla extract.
- Pour filling into the springform pan that has been placed in a baking or roasting pan.
- Pour boiling water into the bottom of the roasting pan up to the middle of the springform pan.
- Carefully place pan in a 325 degree pre heated oven.
- Bake for 80 minutes or until a toothpick inserted into the center comes out clean.
This cheesecake is so rich you don’t need any topping but I decided to top a slice with some homemade Fig Preserves I made over the summer. Yummy!