Description
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
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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:
- Preheat your oven to 325°F (160°C).
- Crush vanilla wafers into fine crumbs using a food processor or by placing them in a resealable bag and crushing with a rolling pin.
- In a medium bowl, mix the wafer crumbs, melted butter, and sugar until combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan, going slightly up the sides if desired.
- Bake for 10 minutes, then set aside to cool.
2. Prepare the Cheesecake Filling:
- In a large mixing bowl, beat the softened cream cheese with sugar until smooth and creamy, about 2–3 minutes.
- Mix in the sour cream, vanilla extract, and seeds from the vanilla bean (split the vanilla bean lengthwise and scrape out the seeds).
- Add eggs one at a time, beating just until combined after each addition (avoid overmixing).
- Stir in the flour and heavy cream until smooth and evenly blended.
3. Assemble and Bake:
- Pour the cheesecake filling over the cooled crust.
- 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.
- 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:
- Remove the cheesecake from the oven, run a knife around the edges, and let it cool completely at room temperature.
- Cover and refrigerate for at least 6 hours or overnight for the best flavor and texture.
5. Serve:
- Remove the cheesecake from the springform pan.
- Top with fresh whipped cream and sprinkle with vanilla bean specks if desired.
- 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
- Serving Size: 1 slice
- Calories: 450
- Sugar: 28g
- Sodium: 240mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 130mg