Vanilla Bean Cheesecake

There’s something incredibly special about a slice of Vanilla Bean Cheesecake. It takes me back to cozy family gatherings where laughter filled the air and the dessert table was the highlight. Every time I would take a bite, the rich, creamy texture would melt in my mouth, a delightful contrast to the crunchy graham cracker crust. The subtle notes of real vanilla bean added an unmatched depth that felt luxurious, making it a favorite for both my family and friends. This particular recipe is my version of the beloved Cheesecake Factory classic, capturing all the flavors that make it so irresistible. Whether it’s a birthday, holiday, or simply a Tuesday night craving, this cheesecake never disappoints. So, gather your loved ones, grab your mixing tools, and let’s whip up this decadent dessert that’s sure to impress!

Main Ingredients for Vanilla Bean Cheesecake

When it comes to the Vanilla Bean Cheesecake, the quality of the ingredients truly matters. Each component plays a vital role in creating a rich and flavorful dessert. The main players include the buttery graham cracker crust, the creamy filling made with fresh cream cheese and luscious heavy cream, and, of course, the real vanilla beans that give this cheesecake its signature taste. Together, they create a symphony of flavors that is both comforting and luxurious.

• 1 2/3 cup (216g) crushed graham cracker crumbs: This forms the base of our cheesecake, providing a delightful crunch and buttery flavor.
• 2 Tbsp (30g) granulated sugar: Just a touch of sweetness to enhance the flavor of the graham crackers.
• 6 Tbsp (3 oz) unsalted butter, melted: This is essential for binding the crust together and adding richness.
• 3 pkgs. (8 oz each) cream cheese, softened: This is the star ingredient, giving the cheesecake its creamy texture and tangy flavor.
• 1 cup (210g) granulated sugar: Needed for sweetness; it balances the tang of the cream cheese.
• Seeds of 2 Vanilla Beans: Nothing compares to the authentic flavor of real vanilla beans, making the cheesecake truly special.
• 3 large eggs: They provide structure and help set the cheesecake as it bakes.
• 3/4 cup (180g) sour cream: Adds creaminess and a slight tang that complements the sweetness.
• 1/3 cup (80ml) heavy cream: This enhances the richness of the filling.
• 7 oz white chocolate, roughly chopped: Adds a sweet, creamy element that pairs beautifully with the vanilla.
• 1 1/2 cups (355ml) heavy cream: Used in the mousse layer for additional richness.
• 6 oz cream cheese, nearly at room temperature: For the mousse layer, it blends smoothly with the other ingredients.
• 1 1/2 Tbsp (22g) granulated sugar: Sweetens the mousse without overpowering it.
• Seeds of 1 Vanilla Bean: Adds flavor to the mousse, ensuring each layer is delicious.
• 3/4 cup heavy cream: For the whipped topping, creating a light and fluffy finish.
• 1 1/2 Tbsp (22g) granulated sugar: Sweetens the whipped cream.
• Seeds of 1/2 Vanilla Bean (optional): Optional for extra flavor in the whipped topping.

Directions for Vanilla Bean Cheesecake

Making the Vanilla Bean Cheesecake is a rewarding process that will have you savoring every moment. From preparing the crust to assembling the layers, you’ll be creating something truly special. Follow these detailed steps to ensure your cheesecake turns out perfectly.

1. Preheat your oven: Start by preheating your oven to 350 degrees Fahrenheit. This step is crucial to ensure your crust bakes properly.

2. Prepare the springform pan: Take a 9-inch springform pan and line the outside with a sheet of 18 by 18 heavy-duty aluminum foil. It’s important to ensure there are no holes in the foil to prevent any water from leaking into your cheesecake during the water bath.

3. Make the crust: In a mixing bowl, combine the crushed graham cracker crumbs and 2 Tbsp of granulated sugar. Stir them together until evenly mixed. Next, pour in the melted butter and mix with a fork until the crumbs are evenly moistened.

4. Press the crust into the pan: Pour the crumb mixture into the prepared springform pan and press it firmly into the bottom to create an even layer. Bake the crust in the preheated oven for 10 minutes. Once done, remove it and let it cool on a wire rack.

5. Prepare the filling: Now, reduce your oven temperature to 325 degrees Fahrenheit. While the oven cools, prepare a large roasting pan and boil about 4 quarts of water.

6. Mix the cream cheese: In a mixing bowl, use an electric hand mixer to blend together the cream cheese, 1 cup of granulated sugar, and the seeds of 2 vanilla beans just until smooth. It’s important not to overbeat, as this can incorporate too much air.

7. Add the eggs: Add 3 large eggs one at a time, mixing just until each is combined before adding the next. This helps to keep the filling smooth and creamy.

8. Incorporate the sour cream and heavy cream: Gently fold in the sour cream and 1/3 cup of heavy cream until just combined. Avoid over-mixing to prevent air bubbles.

9. Release air bubbles: To ensure a smooth filling, tap the bowl forcefully against the countertop about 30 times. This will help release any large air bubbles that may have formed.

10. Combine with the crust: Pour the filling over your cooled graham cracker crust and smooth it out into an even layer. Place the cheesecake in the roasting pan and add enough boiling water to the roasting pan to reach halfway up the sides of the cheesecake pan. This water bath will help to bake the cheesecake gently and evenly.

11. Bake the cheesecake: Bake in the preheated oven for about 65 to 75 minutes. The cheesecake should be set but still jiggly in the center. After baking, turn off the oven and leave the cheesecake inside with the door closed for 10 minutes—this step helps prevent cracking.

12. Cool and chill: Remove the cheesecake from the oven and let it cool on a wire rack for 30 minutes. Once cooled, tent with foil and chill in the refrigerator for at least 8 hours, or overnight for the best flavor.

13. Prepare the mousse: For the mousse, melt the white chocolate in a microwave-safe bowl on 50% power in 30-second increments, stirring in between until smooth. Set it aside to cool until just lukewarm.

14. Whip the heavy cream: In another mixing bowl, whip the heavy cream using an electric hand mixer until soft peaks form. Gradually add in 1 1/2 Tbsp of granulated sugar and whip until stiff peaks form, ensuring it’s thick but not grainy.

15. Mix the mousse: In a separate bowl, whip the cream cheese with the seeds of 1 vanilla bean until smooth. Mix in the cooled melted white chocolate until well combined. Fold in half of the whipped cream mixture gently with a rubber spatula, then fold in the remaining half until no streaks remain.

16. Layer the mousse: Pour the mousse over the chilled cheesecake and spread it into an even layer. Tent the pan with foil and return it to the refrigerator to chill for another 1 1/2 hours.

17. Prepare the whipped topping: In a mixing bowl, whip the heavy cream (with optional seeds of 1/2 a vanilla bean) until soft peaks form, then add sugar and whip until stiff peaks form.

18. Serve the cheesecake: To serve, carefully run a knife around the edges of the cheesecake. Spread the whipped cream over the mousse layer within 2 hours of serving. Finally, remove the foil, unlock the springform pan, and garnish with fresh raspberries and mint if desired. Cut into slices and enjoy!

Recipe Variations about Vanilla Bean Cheesecake

If you’re feeling adventurous, there are several delightful variations of the Vanilla Bean Cheesecake that you can try. These tips will add a personal touch and ensure your cheesecake is always a hit!

• Chocolate Swirl: Incorporate a chocolate ganache swirl into the filling for a rich chocolate flavor.
• Fruit Topping: Top with a fresh fruit compote or seasonal fruit to add a burst of color and flavor.
• Nutty Crust: Try adding finely chopped nuts to the graham cracker crust for an extra crunch.
• Different Flavors: Experiment with other extracts, like almond or coconut, for a unique twist.
• Mini Cheesecakes: Make individual-sized cheesecakes in muffin tins for easy serving and portion control.

What to Pair With Vanilla Bean Cheesecake

When serving your Vanilla Bean Cheesecake, consider these wonderful pairings to elevate your dessert experience:

• Fresh Berries: Strawberries, blueberries, or raspberries complement the richness of the cheesecake beautifully.
• Mint Leaves: A sprig of fresh mint adds a pop of color and a refreshing flavor contrast.
• Light Coffee: Serve with a light coffee or espresso for a delightful after-dinner pairing.
• Seasonal Treats: Consider incorporating seasonal flavors, like pumpkin spice in autumn or lemon zest in spring.
• Chocolate Sauce: A drizzle of chocolate or caramel sauce can add an indulgent touch.
• Whipped Cream: The lightness of freshly whipped cream on top enhances the overall experience.

FAQ

Conclusion

This Vanilla Bean Cheesecake is not just a dessert; it’s a celebration of flavor and texture that everyone will enjoy. The rich, creamy filling paired with the crunchy crust creates a delightful experience that’s hard to resist. I encourage you to try making this cheesecake for your next gathering or as a special treat for yourself. It’s sure to become a favorite in your dessert repertoire!

Vanilla Bean Cheesecake

The ultimate dessert experience awaits with this rich and creamy Vanilla Bean Cheesecake. Every bite, infused with the essence of real vanilla beans, will satisfy your sweet cravings. Perfect for any occasion, it's sure to impress your guests!

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 1 hour hr 25 minutes mins

Total Time 2 hours hrs 25 minutes mins

Servings: 16 servings

Course: Desserts

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 1 2/3 cup crushed graham cracker crumbs
• 2 Tbsp granulated sugar
• 6 Tbsp unsalted butter, melted
• 3 pkgs. cream cheese, softened
• 1 cup granulated sugar
• Seeds of 2 Vanilla Beans
• 3 large eggs
• 3/4 cup sour cream
• 1/3 cup heavy cream
• 7 oz white chocolate, roughly chopped
• 1 1/2 cups heavy cream
• 6 oz cream cheese, nearly at room temperature
• 1 1/2 Tbsp granulated sugar
• Seeds of 1 Vanilla Bean
• 3/4 cup heavy cream
• 1 1/2 Tbsp granulated sugar
• Seeds of 1/2 Vanilla Bean (optional)

Equipment

• Large Pot
• Blender
• Frying pan
• Wooden Spoon
• Oven
• Chef's Knife
• Mixing Bowl
• Baking Sheet

Method

 

1. Preheat your oven to 350 degrees Fahrenheit. This step is crucial to ensure your crust bakes properly.
2. Prepare a 9-inch springform pan and line the outside with a sheet of 18 by 18 heavy-duty aluminum foil. It’s important to ensure there are no holes in the foil to prevent any water from leaking into your cheesecake during the water bath.
3. In a mixing bowl, combine the crushed graham cracker crumbs and 2 Tbsp of granulated sugar. Stir them together until evenly mixed. Next, pour in the melted butter and mix with a fork until the crumbs are evenly moistened.
4. Pour the crumb mixture into the prepared springform pan and press it firmly into the bottom to create an even layer. Bake the crust in the preheated oven for 10 minutes. Once done, remove it and let it cool on a wire rack.
5. Now, reduce your oven temperature to 325 degrees Fahrenheit. While the oven cools, prepare a large roasting pan and boil about 4 quarts of water.
6. In a mixing bowl, use an electric hand mixer to blend together the cream cheese, 1 cup of granulated sugar, and the seeds of 2 vanilla beans just until smooth. It’s important not to overbeat, as this can incorporate too much air.
7. Add 3 large eggs one at a time, mixing just until each is combined before adding the next. This helps to keep the filling smooth and creamy.
8. Gently fold in the sour cream and 1/3 cup of heavy cream until just combined. Avoid over-mixing to prevent air bubbles.
9. To ensure a smooth filling, tap the bowl forcefully against the countertop about 30 times. This will help release any large air bubbles that may have formed.
10. Pour the filling over your cooled graham cracker crust and smooth it out into an even layer. Place the cheesecake in the roasting pan and add enough boiling water to the roasting pan to reach halfway up the sides of the cheesecake pan. This water bath will help to bake the cheesecake gently and evenly.
11. Bake in the preheated oven for about 65 to 75 minutes. The cheesecake should be set but still jiggly in the center. After baking, turn off the oven and leave the cheesecake inside with the door closed for 10 minutes—this step helps prevent cracking.
12. Remove the cheesecake from the oven and let it cool on a wire rack for 30 minutes. Once cooled, tent with foil and chill in the refrigerator for at least 8 hours, or overnight for the best flavor.
13. For the mousse, melt the white chocolate in a microwave-safe bowl on 50% power in 30-second increments, stirring in between until smooth. Set it aside to cool until just lukewarm.
14. In another mixing bowl, whip the heavy cream using an electric hand mixer until soft peaks form. Gradually add in 1 1/2 Tbsp of granulated sugar and whip until stiff peaks form, ensuring it’s thick but not grainy.
15. In a separate bowl, whip the cream cheese with the seeds of 1 vanilla bean until smooth. Mix in the cooled melted white chocolate until well combined. Fold in half of the whipped cream mixture gently with a rubber spatula, then fold in the remaining half until no streaks remain.
16. Pour the mousse over the chilled cheesecake and spread it into an even layer. Tent the pan with foil and return it to the refrigerator to chill for another 1 1/2 hours.
17. In a mixing bowl, whip the heavy cream (with optional seeds of 1/2 a vanilla bean) until soft peaks form, then add sugar and whip until stiff peaks form.
18. To serve, carefully run a knife around the edges of the cheesecake. Spread the whipped cream over the mousse layer within 2 hours of serving. Finally, remove the foil, unlock the springform pan, and garnish with fresh raspberries and mint if desired. Cut into slices and enjoy!

Notes

• Consider a vanilla extract substitution: If vanilla beans are too pricey, you can use vanilla extract instead; just adjust the amounts to taste.
• For best flavor: Allow the cheesecake to chill overnight for the richest taste.
• Serving tips: Garnish with fresh fruits and mint for a beautiful presentation.
• Storage: Store leftovers covered in the fridge for up to 5 days.

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Meet Hazel Miller

The Flavor Enthusiast Yes, Jenna and I are related! Growing up, our kitchen was the center of our world, and that hasn’t changed. I am a curious cook who loves exploring new ingredients and techniques. I don’t have a single specialty I just love the magic of transformation. Whether we are grilling outdoors or baking indoors, I am always right there, tasting, testing, and ensuring every bite is packed with flavor.