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Judy John

Vanilla Bean Cheesecake

This Vanilla Bean Cheesecake combines rich cream cheese, real vanilla bean, and a buttery crust for a smooth, elegant dessert with classic flavor and creamy texture.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 18 slices
Course: Dessert, Snack
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 2 cups graham cracker crumbs finely crushed
  • 6 tbsp unsalted butter melted
  • 2 tbsp granulated sugar
Cheesecake Filling
  • 24 oz cream cheese softened
  • 1 cup granulated sugar
  • 3 large eggs room temperature
  • 1 whole vanilla bean seeds scraped
  • 1 tsp vanilla extract
  • 0.5 cup sour cream

Equipment

  • Mixing Bowl
  • Springform Pan
  • Electric Mixer
  • Spatula
  • Measuring Cups
  • Freezer
  • Tray
  • Oven
  • Cooling Rack
  • Knife

Method
 

  1. Preheat the oven and prepare a springform pan.
  2. Mix crust ingredients and press firmly into the bottom of the pan.
  3. Bake the crust until lightly golden, then cool completely.
  4. Beat cream cheese and sugar until smooth and creamy.
  5. Add eggs, vanilla bean seeds, vanilla extract, and sour cream.
  6. Mix until silky, pour over the crust, and smooth the surface.
  7. Bake until slightly set in the center, cool completely, and chill before serving.

Notes

For a softer crust, bake a little less. For a crispier base, extend baking by a few minutes. Freeze the cheesecake whole or sliced for up to two months. Thaw overnight in the refrigerator before serving. Use a warm knife for clean cuts during assembly. Customize flavors with berry toppings, caramel sauce, citrus zest, or chocolate curls. Store covered in the refrigerator for up to five days.