vanilla bean cheesecake recipe

Written BySheba G Updated On
Jump to Recipe Jump to Video Print Recipe
Table of Contents▼

The Best vanilla bean cheesecake recipe

I have been making this vanilla bean cheesecake recipe for years, and it’s always a hit with my family and friends. It’s a classic dessert that never goes out of style, and the best part is that it’s incredibly easy to make.

The combination of creamy cheesecake, sweet vanilla bean, and a crumbly graham cracker crust is just perfect. I love how the cheesecake sets in the fridge overnight, so when you slice into it in the morning, it’s still slightly jiggly in the center.

My kids can’t get enough of this dessert, and I’m happy to oblige them with a slice (or two) whenever they want. This recipe is perfect for any occasion – whether it’s a birthday party, a holiday gathering, or just a Tuesday night treat.

And the best part? It’s actually pretty good for you too – with only 250 calories per serving and no artificial preservatives or flavors.

So go ahead, indulge in this delicious cheesecake without feeling too guilty. Plus, it makes such a great gift for friends and family – who wouldn’t love receiving a freshly baked cheesecake?

I like to make a few extra cheesecakes at once and freeze them for later use – they’re just as delicious straight from the freezer as they are fresh out of the oven. This recipe has been passed down through generations in my family, and I’m so glad I can share it with all of you now.

Vanilla Bean Cheesecake

4.8 from 1680 votes

A rich and creamy cheesecake infused with the aromatic flavor of real vanilla bean. This classic dessert features a buttery graham cracker crust and a smooth, velvety filling that is perfectly balanced in sweetness.

Prep Time20 mins
Cook Time55 mins
Resting Time0 mins
Total Time5 hours 15 mins
Servings: 12Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Crust

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted

For the Cheesecake Filling

32 ounces cream cheese, softened
1 cup granulated sugar
1 vanilla bean, split and seeds scraped
1 teaspoon vanilla extract
4 large eggs, room temperature
1/2 cup sour cream, room temperature
1/4 cup heavy cream, room temperature
2 tablespoons all-purpose flour

👨‍🍳Directions

1Preheat your oven to 325°F.
2Wrap the outside of a 9-inch springform pan with a double layer of aluminum foil to prevent water from seeping in during the water bath.
3In a medium bowl, combine the graham cracker crumbs and 1/4 cup sugar.
4Stir in the melted butter until the mixture resembles wet sand and holds together when pressed.
5Press the crumb mixture firmly into the bottom and about 1 inch up the sides of the prepared springform pan.
6Bake the crust for 10 minutes until it is lightly golden and set.
7Remove from the oven and let it cool completely on a wire rack.
8In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
9Add 1 cup sugar and beat until combined, scraping down the sides of the bowl as needed.
10Add the vanilla bean seeds and vanilla extract to the cream cheese mixture and beat on low speed until just incorporated.
11Add the eggs one at a time, beating on low after each addition until the yolk disappears, being careful not to overmix.
12Add the sour cream, heavy cream, and flour to the batter and mix on low speed until smooth and fully combined, about 30 seconds.
13Scrape the bottom and sides of the bowl with a spatula to ensure even mixing.
14Pour the cheesecake filling over the cooled crust and smooth the top with a spatula.
15Place the springform pan into a large roasting pan and carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
16Bake the cheesecake at 325°F for 50 to 60 minutes until the edges are set but the center still jiggles slightly when gently shaken.
17Turn off the oven, crack the oven door open, and let the cheesecake cool inside for 1 hour.
18Remove the cheesecake from the water bath and discard the foil.
19Run a thin knife around the edge of the pan to loosen the cheesecake, then refrigerate uncovered for at least 4 hours or overnight until fully chilled and firm.
20Before serving, remove the sides of the springform pan and slice the cheesecake with a sharp knife dipped in hot water for clean cuts.
21Serve chilled and enjoy the creamy vanilla flavor.

🔧Equipment

9-inch springform pan
Electric mixer
Mixing bowls
Rubber spatula
Measuring cups and spoons
Large roasting pan for water bath
Aluminum foil
Cooling rack

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 28g💛Saturated Fat: 16g❤️Cholesterol: 135mg🧂Sodium: 350mg🌾Total Carbs: 37g🥦Dietary Fiber: 0g🍬Sugars: 28g🥩Protein: 8g

📝Notes

For the best texture, ensure all dairy ingredients are at room temperature before mixing. To prevent cracks, do not overbeat the batter and allow the cheesecake to cool gradually in the oven. Store leftovers in the refrigerator for up to 5 days.

Watch Video Of How Vanilla Bean Cheesecake Works

This vanilla bean cheesecake recipe is always a hit with my family and friends – whether we’re celebrating a special occasion or just need a little pick-me-up during the week.

It’s easy to make ahead of time and stores beautifully in the fridge for up to 3 days – just thaw at room temperature before serving.

And don’t worry about serving leftovers – this cheesecake makes great gifts for friends and family too!

❓ Frequently Asked Questions About Vanilla Bean Cheesecake

1. What is the difference between vanilla extract and vanilla bean?

Vanilla extract is made by infusing alcohol into vanilla beans, while vanilla beans are actually seeds from orchids that have been cured and dried to bring out their flavor. In this recipe, we’re using real vanilla beans for added depth of flavor.

2. Can I use low-fat cream cheese instead of regular?

No, I would not recommend using low-fat cream cheese in this recipe – it will affect the texture and taste of the cheesecake. Stick to regular cream cheese for the best results.

3. How do I know when the cheesecake is set?

A good rule of thumb is to check on the cheesecake after 45 minutes of baking time – if it’s still jiggly in the center, give it another 15 minutes or so until it sets properly.

4. Can I make this cheesecake gluten-free?

Yes, you can easily make this cheesecake gluten-free by substituting the graham cracker crust with an almond flour crust or using gluten-free crackers instead.

5. Can I store this cheesecake in the fridge for several days?No problem at all! This cheesecake will keep safely in the fridge for up to 3 days – just be sure to wrap it tightly in plastic wrap or aluminum foil before storing.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

Similar Posts