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Vanilla Bean Cheesecake

A heavenly dessert with a creamy texture and aromatic vanilla flavor, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups vanilla wafer crumbs The base of your cheesecake, these crispy crumbs add texture and flavor.
  • 2 tablespoons granulated sugar A touch of sweetness to enhance the crust's flavor.
  • 1/4 teaspoon salt (optional) Balancing the sweetness and enhancing the flavors.
  • 5 tablespoons unsalted butter (melted) Rich and creamy, it brings the crust together beautifully.
For the filling
  • 24 ounces cream cheese (at room temperature) This is the star of the show, providing that luscious and creamy texture.
  • 1 cup granulated sugar Sweetening the filling to perfection.
  • 3 large eggs (at room temperature) Binding the ingredients together and adding richness.
  • 1 tablespoon vanilla bean paste Bringing a deep, authentic vanilla flavor with those lovely little flecks throughout.
  • 1/2 cup sour cream (at room temperature) Adding a touch of tanginess that balances the sweetness.
Garnish
  • whipped cream, fresh berries, berry compote, caramel sauce, chocolate shavings These toppings elevate your cheesecake and add visual appeal.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a 9-inch round springform pan with cooking spray or butter.
  2. In a mixing bowl, combine the vanilla wafer crumbs, sugar, and salt (if using). Pour in the melted butter and stir until the mixture is thoroughly combined and resembles wet sand.
  3. Press the crust mixture firmly into the bottom and slightly up the sides of the prepared springform pan. For a crispy crust, bake for 10 minutes. If you prefer a no-bake option, simply chill the crust for at least 30 minutes.
  4. If you baked the crust, remove it from the oven and allow it to cool.
Filling
  1. Using an electric mixer on medium speed, beat together the cream cheese and sugar until smooth and creamy, about 2-3 minutes.
  2. Add the eggs one at a time, mixing well after each addition. Then, mix in the vanilla bean paste and sour cream until fully incorporated.
  3. Carefully pour the cheesecake filling over the cooled crust, spreading it evenly with a spatula.
Baking
  1. To prevent cracks, place the springform pan on a lined, rimmed baking sheet to catch any potential spills. Bake in the preheated oven for 15 minutes.
  2. Lower the oven temperature to 200°F (95°C) and bake for another 2 hours, or until the center is set and no longer glossy.
  3. Remove the cheesecake from the oven and gently run a thin knife around the edges of the pan to loosen it. Turn off the oven, return the cheesecake to the oven, and leave it in there for an additional 2 hours.
  4. After cooling, cover the cheesecake loosely with plastic wrap and refrigerate overnight.
Serving
  1. When ready to serve, garnish with your favorite toppings such as whipped cream or fresh berries.

Notes

Let your cream cheese come to room temperature before mixing for a smoother filling. Avoid over-mixing the eggs to prevent incorporating too much air, which can cause cracks during baking.