Vanilla Bean Cheesecake

Vanilla Bean Cheesecake is a rich homemade cheesecake with amazing vanilla flavor.

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.

Cheesecake crust ingredients

A basic cheesecake crust is a graham cracker crust. This crust has the added flavor of vanilla bean paste. It adds so much more flavor.

• 2 cups graham cracker crumbs
• ½ cup granulated sugar
• 3 tablespoons butter melted
• 1 tablespoon vanilla bean paste

Cheesecake ingredients

• 32 oz. cream cheese, softened
• 1 ⅔ cup sugar
• 5 tablespoons sour cream
• 4 large eggs
• 1 large egg yolk
• 5 tablespoons heavy cream
• ½ cup all-purpose flour
• 2 tablespoons vanilla bean paste
• 1 tablespoon pure vanilla extract

Directions

Prep: Prepare Spring form pan before starting recipe.
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.

Preheat the oven to 325 degrees.

Step 1: Make the graham cracker crust by mixing the sugar, melted butter and 1 tablespoon vanilla bean paste into the graham cracker crumbs.

Press the mixture into the bottom of the spring foam pan and press a little up the sides. Smoothing and pressing the crumbs with the back of a spoon.

Mix the cheesecake filling

Step 2: In a large bowl cream the sugar into the softened cream cheese. Beat for 2 minutes scraping the bowl after 1 minute.

Step 3: Beat the sour cream, heavy cream and 2 tablespoons vanilla paste into the sugar and cream cheese.

Step 4: Add the eggs and yolk one at a time. Beating well in between each addition. Beat in the vanilla extract.

Step 5: Place the springform pan into a large roasting pan. Pour the cheesecake filling into the prepared pan.

Step 6: Pour enough boiling water into the bottom of the roasting pan to fill up to about the middle of the springform pan. (This is why you need to wrap the pan in aluminum foil.)

Step 7: Carefully place pan into the center of the preheated oven.

Step 8: Bake for 80 minutes or until a toothpick inserted into the center comes out clean.

Step 9: Cool the cheesecake to room temperature. Refrigerate the cheesecake over night before slicing and serving.

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! 

Recipe Expert Tips

• Use full fat cream cheese, sour cream and heavy cream for the best flavor.
• Use pure vanilla extract and paste for the best vanilla flavor.
• Do not increase the amount of vanilla extract if you do not have any vanilla paste. Just leave out the paste.
• You can also make your own vanilla extract. Homemade vanilla extract has double or more vanilla flavor.
• Chill the cheesecake for at least 12 hours before slicing to prevent the cake from crumbling while slicing.

More cheesecake recipes

Homemade cheesecake recipes come in many varieties. Try one of these the next time you make dessert.

Print the Vanilla Bean Cheesecake Recipe Below

Vanilla Bean Cheesecake

Arlene Mobley - Flour On My Face

Vanilla Bean Cheesecake is a decadent homemade dessert recipe you will love. Thick, rich and creamy New York Style cheesecake recipe.

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Cook ModePrevent your screen from going dark

Prep Time 30 minutes mins

Cook Time 1 hour hr 20 minutes mins

Total Time 1 hour hr 50 minutes mins

Course Dessert

Cuisine American

Servings 12 servings

Calories 577 kcal

Ingredients  

1x2x3x

Crust Ingredients

• ▢ 2 cups graham cracker crumbs
• ▢ ½ cup granulated sugar
• ▢ 3 tablespoons butter (melted)
• ▢ 1 tablespoon Vanilla Bean Paste

Cheesecake Ingredients

• ▢ 32 oz Cream Cheese (softened)
• ▢ 1 ⅔ cup sugar
• ▢ 5 tablespoons sour cream
• ▢ 4 large eggs
• ▢ 1 large egg yolk
• ▢ 5 tablespoons heavy cream
• ▢ ½ cup all-purpose flour
• ▢ 2 tablespoons Vanilla Bean Paste
• ▢ 1 tablespoon Vanilla Extract

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Instructions 

Prepare Spring form pan before starting recipe

• Prepare Spring form pan before starting recipe. 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.
• Preheat the oven to 325 degrees.

Make the crust

• Make the graham cracker crust by mixing the sugar, melted butter and 1 tablespoon vanilla bean paste into the graham cracker crumbs.
• Press the mixture into the bottom of the spring foam pan and press a little up the sides. Smoothing and pressing the crumbs with the back of a spoon.

Mix the cheesecake filling

• In a large bowl cream the sugar into the softened cream cheese. Beat for 2 minutes scraping the bowl after 1 minute.
• Beat the sour cream, heavy cream and 2 tablespoons vanilla paste into the sugar and cream cheese.
• Add the eggs and yolk one at a time. Beating well in between each addition. Beat in the vanilla extract.
• Place the springform pan into a large roasting pan. Pour the cheesecake filling into the prepared pan.
• Pour enough boiling water into the bottom of the roasting pan to fill up to about the middle of the springform pan. (This is why you need to wrap the pan in aluminum foil.)
• Carefully place the pan into the center of the preheated oven.

Bake

• 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.

Cool

• Cool the cheesecake to room temperature. Refrigerate the cheesecake over night before slicing and serving.

Recipe Expert Tips

• Use full fat cream cheese, sour cream and heavy cream for the best flavor.
• Use pure vanilla extract and paste for the best vanilla flavor.
• Do not increase the amount of vanilla extract if you do not have any vanilla paste. Just leave out the paste.
• You can also make your own vanilla extract. Homemade vanilla extract has double or more vanilla flavor.
• Chill the cheesecake for at least 12 hours before slicing to prevent the cake from crumbling while slicing.

Nutrition

Serving: 1ServingCalories: 577kcalCarbohydrates: 57gProtein: 8gFat: 35gSaturated Fat: 19gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 172mgSodium: 388mgPotassium: 171mgFiber: 1gSugar: 44gVitamin A: 1326IUVitamin C: 1mgCalcium: 107mgIron: 1mg

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