This extra special vanilla bean cheesecake is made with real vanilla beans that you scrape straight from the pod.
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The best vanilla recipes feature whole, real vanilla beans. This recipe for vanilla bean cheesecake celebrates the ingredient by displaying tiny, black vanilla bean particles over a background of decadent, dreamy cheesecake with a crumb crust. You can decorate this cheesecake however you like, but a simple finish with vanilla bean whipped cream will do.
Vanilla Bean Cheesecake Ingredients
- Crust: The traditional graham crust is replaced by vanilla wafers. Sugar and butter are still added to the mix for sweetness.
- Cream cheese: When making cheesecake, it is important to allow the cream cheese to soften prior mixing. The cold cream cheese can create lumps in the cheesecake that will be difficult to remove.
- Sugar: Brown sugar should not be used in the batter for cheesecake. Brown sugar, while delicious, will discolor cheesecake filling.
- Eggs: Otherwise, they will cause lumps in the cream cheese. You’ll also end up overbeating your cheesecake batter which could cause it to crack when it comes out of the baker.
- Heavily whipping cream The cream will give the filling a richer taste and smooth the batter.
- Vanilla beans: Two whole vanilla beans are used in this vanilla bean cheesecake. Use a paring blade to cut each vanilla bean lengthwise. Then, with the dull edge of the knife scrape the interior of the beans to remove the seeds.
Driving Directions
Prepare the pan
Pre-heat the oven to 300 degrees Fahrenheit. Wrap three layers of foil around the bottom of a springform 9 inch pan. This is done to prevent the water from seeping through and into the cake.
Step 2: Prepare the crust
Mix together sugar, vanilla wafers, and butter in a large mixing bowl. Press the crumbs lightly into the bottom and up about an inch on the sides of the baking pan. The crust should be baked until lightly brown, about 8-10 minutes. The crust should be allowed to cool down in the springform.
Editor’s Tip: If you pack the crumb mix into the pan and press it down, the crust may be difficult to slice later. Use a quarter-cup measuring cup to lightly smooth and press down the crust and the sides of the pan.
The cheesecake batter is ready to be whipped up.
Use a stand mixer or hand mixer in a large mixing bowl to mix the cream cheese at medium speed for four to five minute until smooth. Add the sugar to the cream cheese and reduce the speed of the mixer until it is fluffy. Beat the eggs until they are incorporated. This should take about 5 minutes. Then, add the vanilla bean, heavy cream and extract of vanilla until it is fluffy and smooth, about one or two minutes.
The batter is then transferred to the pan.
Use a rubber or mini-offset spatula (or offset) to spread the filling over the crust.
Step 5: Cook the cheesecake using a water bath
Add 1 inch hot water to the bigger pan. Place the springform in the pan. The cheesecake should be baked until the middle is slightly wobbly, about 60-70 minutes. After removing the cheesecake and the water bath from the oven, let it cool for an hour at room temperature.
Editor’s Tip: You can’t determine when the cheesecake has finished cooking? The cheesecake wobble is a great way to test if it’s done cooking. Take a wooden fork and gently but firmly tap the sides of the springform while the cheesecake remains in the oven. The cheesecake should move like Jell O, and not like a ripple.
Step 6: Cool the cheesecake
Cover the cheesecake tightly in storage wrap, and then refrigerate for six hours.
Step 7: Cut the cheesecake
Use a paring blade to cut along the inner edge of the springform to remove the sides from the cheesecake. The sides of the pan should be removed, and then the cheesecake can be sliced.
Editor’s Tip: For clean and perfect slices of cheesecake with a knife, carefully run it under warm water. Then, wipe the excess water off. Repeat the process after the first cut. Although it may seem tedious, the end result is worth it!
Ellie Crowley For Taste Of Home
Variations on a Recipe
- Additionals Some might consider this cheesecake a blank slate for adding more flavors, even though vanilla beans is the primary ingredient. You can add fruit, Oreos or candy bars chopped up. Add Nutella or jam to the cheesecake before baking it.
- You can try a new crumb crust. You can also use a graham-crumb crust if you like. Or, try using other ingredients for the crumb topping, such as nuts, Oreos, or gingersnaps.
- Decorate your cheesecake Decorate the cheesecake with your favourite toppings such as whipped cream or fresh fruit, strawberry sauce, piefilling, chocolate sauce, salted caramel, and lemon curd.
Vanilla Bean Cheesecake: How to store?
You can store your vanilla bean cream cheesecake for up to a week in the refrigerator. If you want to avoid the smell of your fridge lingering on, I recommend wrapping tightly or moving slices into an airtight container.
Can you freeze vanilla bean cheesecake?
You can freeze the cheesecake for up to two months. Allow the cheesecake to reach room temperature before wrapping it with two layers of plastic wrap and then aluminum foil. Transfer the cheesecake pieces to an airtight container to freeze. The cheesecake can be thawed overnight on the counter or in the refrigerator.
Vanilla Bean Cheesecake Tips
Ellie Crowley For Taste Of Home
What is the best place to find vanilla pods?
In the baking aisle, you can find vanilla bean pods near spices. Nielsen-Massey, Heilala and other brands are my favorites. The company is known for its high-quality products. You can also find out more about the following: Sustainability is achieved by protecting the environment, supporting farmers and their communities and promoting sustainability.
Can you use vanilla extract instead?
You can substitute vanilla extract for vanilla beans when making this recipe. It’s understandable that vanilla beans are expensive. Keep in mind, however, that the vanilla will not have the same taste as it would if you used the terroir of the bean (the environment and climate that is responsible for the nuanced flavors).
The best vanilla extract can be substituted for the vanilla beans. For the measurements already included in the recipe you will need an additional 1 teaspoon vanilla extract. This makes a total 4 teaspoons.
Is it necessary to prepare a water bath for cheesecake?
It is not necessary to use a waterbath, however it’s highly recommended. The water bath creates a moist environment inside the oven that keeps the cheesecake from cracking. Cracked cheesecake is often caused by a dry oven.
Vanilla Bean Cheesecake
Prep Time
35 Min
Cook Time
One hour
Yield
16 Servings
Ingredients
- Vanilla wafers crushed into small crumbs.
- Sugar, 1 Tablespoon
- 14 cup melted butter
- FILLING:
- Softened cream cheese in 3 packages of 8 oz each
- Sugar, 1 Cup
- 3 large eggs, room temperature
- Heavy whipping cream, 3 tablespoons
- 1 teaspoon vanilla extract
- 2 vanilla beans, scraped
Directions
- Pre-heat oven to 300deg. Wrap half the bottom of a nine-in. Wrap the bottom half of a 9-in.
- Combine cookie crumbs with sugar and butter in a large mixing bowl. In a large bowl, combine cookie crumbs with sugar and melted butter. Then bake for 8-10 minutes until the crumbs are lightly brown. Allow to cool.
- Beat cream cheese in a large mixing bowl on medium speed for 4-5 minutes. Add sugar to the mixer and reduce speed until it becomes fluffy. Add the eggs one by one, mixing until fully incorporated. This should take about five minutes. Cream, vanilla, and vanilla bean until fluffy and smooth, about 1-2 minutes. Filling should be poured into the crust that has been cooled.
- Add 1 inch of hot water to the larger pan. Place springform pan in a larger baking dish; add 1 inch. Bake for 60-70 mins or until the cheesecake has a slight jiggling in the middle. Allow to cool down at room temperature for up to an hour. Cover and refrigerate for at least six hours or overnight.
- Removing the sides from the springform pan. Cut and serve.
Nutrition Facts
One slice has 349 calories and 24g of fat, 12g of which is saturated. It also contains 92mg of cholesterol, 252mg of sodium, as well as 31g carbohydrates (23g in sugars with 0g fiber) and 5g proteins.
