Description
A rich and creamy vanilla bean cheesecake featuring a buttery vanilla wafer crust. This classic baked cheesecake is infused with real vanilla bean seeds for intense flavor and has a smooth, velvety texture that melts in your mouth. Perfect for special occasions or a luxurious dessert any day.
Ingredients
Scale
For the crust:
- 1 1/2 cups crushed vanilla wafer cookies (about 45 cookies)
- 5 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
For the filling:
- 3 (8-ounce) packages cream cheese, softened
- 3/4 cup granulated sugar
- 1/2 cup sour cream
- 1 tablespoon all-purpose flour
- Seeds from 1 vanilla bean (or 1 tablespoon vanilla bean paste)
- 1 teaspoon vanilla extract
- 3 large eggs, room temperature
Instructions
- Prepare the crust: Preheat your oven to 325°F. In a medium bowl, combine the crushed vanilla wafers, melted butter, and 2 tablespoons sugar. Mix well until the mixture is evenly coated. Press it firmly into the bottom of a 9-inch springform pan to form an even layer. Bake for 10 minutes, then remove from the oven and let cool while preparing the filling.
- Make the filling: In a large mixing bowl, beat the softened cream cheese and 3/4 cup sugar together until smooth and creamy. Add the sour cream, flour, vanilla bean seeds or paste, and vanilla extract. Blend until well combined. Add the eggs one at a time, mixing on low speed just until incorporated. Avoid overmixing to keep the cheesecake texture perfect.
- Assemble and bake: Pour the filling over the cooled crust in the springform pan and spread the top evenly. Place the pan on a baking sheet to catch any drips and bake in the preheated oven for 50 to 60 minutes. The edges should be set while the center remains slightly jiggly when gently shaken.
- Cool the cheesecake: When done, turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour to prevent cracking. Remove from the oven and allow it to come to room temperature on a cooling rack.
- Chill before serving: Refrigerate the cheesecake for at least 4 hours or preferably overnight. This chilling process helps the cheesecake to firm up and develop its full flavor. Slice and serve chilled.
Notes
- For a crack-free cheesecake, consider using a water bath by wrapping the springform pan with foil and placing it in a larger pan filled with 1 inch of hot water during baking.
- Top the cheesecake with fresh berries or a vanilla glaze for an elegant presentation.
- Allow eggs and cream cheese to come to room temperature before mixing for a smooth batter.
- Do not overmix after adding eggs to prevent excess air which can cause cracks.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 21g
- Sodium: 260mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 110mg
