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A slice of Vanilla Bean Cheesecake on a plate with the cheesecake in the background.

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.
5 from 1 vote
Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 50 minutes
Course Dessert
Cuisine American
Servings 12 servings
Calories 577 kcal

Ingredients  

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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