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Vanilla Bean Cheesecake with a Vanilla Wafer Crust

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Indulge in this luxurious Vanilla Bean Cheesecake with a buttery vanilla wafer crust. It’s creamy, rich, and infused with the sweet aroma of real vanilla bean. Perfect for any special occasion or simply to treat yourself.

Ingredients

Scale

  1. For the Crust:

    • 2 cups vanilla wafer crumbs (about 50 wafers) — Sweet and crunchy base
    • 1/3 cup unsalted butter, melted — Helps bind the crust together
    • 2 tablespoons granulated sugar — Adds a touch of sweetness

    For the Cheesecake Filling:

    • 3 (8-ounce) packages cream cheese, softened — Creates a rich, creamy texture
    • 1 cup granulated sugar — Adds sweetness to the filling
    • 1 cup sour cream — Adds tangy richness
    • 1 tablespoon pure vanilla extract — Infuses warm vanilla flavor
    • 1 vanilla bean (or 1 tsp vanilla bean paste) — For those aromatic specks
    • 3 large eggs — Binds the filling together
    • 2 tablespoons all-purpose flour — Helps stabilize the cheesecake
    • 1/4 cup heavy cream — Ensures a silky texture

    For the Topping (Optional):

    • Fresh whipped cream — Light and fluffy garnish
    • Vanilla bean specks — For an elegant touch

Instructions

1. Make the Crust:

  1. Preheat your oven to 325°F (160°C).
  2. Crush vanilla wafers into fine crumbs using a food processor or by placing them in a resealable bag and crushing with a rolling pin.
  3. In a medium bowl, mix the wafer crumbs, melted butter, and sugar until combined.
  4. Press the mixture firmly into the bottom of a 9-inch springform pan, going slightly up the sides if desired.
  5. Bake for 10 minutes, then set aside to cool.

2. Prepare the Cheesecake Filling:

  1. In a large mixing bowl, beat the softened cream cheese with sugar until smooth and creamy, about 2–3 minutes.
  2. Mix in the sour cream, vanilla extract, and seeds from the vanilla bean (split the vanilla bean lengthwise and scrape out the seeds).
  3. Add eggs one at a time, beating just until combined after each addition (avoid overmixing).
  4. Stir in the flour and heavy cream until smooth and evenly blended.

3. Assemble and Bake:

  1. Pour the cheesecake filling over the cooled crust.
  2. Place the springform pan on a baking sheet and bake in the preheated oven for 60–70 minutes, or until the edges are set and the center is slightly jiggly.
  3. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour (this prevents cracking).

4. Cool and Chill:

  1. Remove the cheesecake from the oven, run a knife around the edges, and let it cool completely at room temperature.
  2. Cover and refrigerate for at least 6 hours or overnight for the best flavor and texture.

5. Serve:

  1. Remove the cheesecake from the springform pan.
  2. Top with fresh whipped cream and sprinkle with vanilla bean specks if desired.
  3. Slice and enjoy the rich, velvety goodness!

Notes

  • For an extra pop of flavor, consider drizzling caramel or chocolate sauce over the cheesecake before serving.
  • Always bring the cream cheese to room temperature for a smoother filling.

Nutrition

Find it online: https://grandmarecipesflash.com/vanilla-bean-cheesecake-with-a-vanilla-wafer-crust/