Description
This creamy Vanilla Bean Cheesecake features a delightful vanilla wafer crust and a rich, smooth filling infused with real vanilla bean paste. Perfectly baked to a silky texture, it’s topped with fresh berries and whipped cream for an elegant dessert that’s sure to impress.
Ingredients
Scale
Crust
- 1 1/2 cups vanilla wafer crumbs (about 45-50 vanilla wafer cookies)
- 1/4 cup sugar
- 1/2 teaspoon cinnamon (optional)
- 1/3 cup unsalted butter, melted
Filling
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 tablespoon vanilla bean paste or 2 vanilla beans, scraped
- 3 large eggs
- 1/2 cup sour cream
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
Topping
- Fresh berries (such as strawberries or raspberries)
- Whipped cream
Instructions
- Prepare the oven and crust: Preheat your oven to 325°F (163°C). In a medium-sized bowl, combine the vanilla wafer crumbs, sugar, and cinnamon (if using). Add the melted butter and stir until the mixture is evenly moistened. Press the mixture into the bottom of a 9-inch springform pan, creating an even layer across the bottom. Bake the crust for 10 minutes, then remove from the oven and let it cool while you prepare the cheesecake filling.
- Make the filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add the granulated sugar and continue beating until fully incorporated. Mix in the vanilla bean paste (or scraped vanilla beans), vanilla extract, and a pinch of salt. Add the eggs one at a time, mixing well after each addition to ensure a smooth batter. Fold in the sour cream and heavy cream until the mixture is fully combined and velvety.
- Assemble and bake: Pour the cheesecake filling over the cooled crust, spreading it evenly. Place the springform pan on a baking sheet and bake in the preheated oven at 325°F (163°C) for about 55-65 minutes, or until the edges are set and the center is slightly jiggly but not liquid. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour to prevent cracking.
- Chill: Remove the cheesecake from the oven and run a knife around the edges to loosen it from the pan. Once cooled to room temperature, cover and refrigerate the cheesecake for at least 4 hours, preferably overnight for the best texture and flavor.
- Serve: Before serving, top the cheesecake with fresh berries and dollops of whipped cream. Slice and enjoy your decadent Vanilla Bean Cheesecake!
Notes
- Make sure the cream cheese is softened to room temperature for a smooth filling without lumps.
- Using vanilla bean paste or real vanilla beans enhances the flavor compared to vanilla extract alone.
- To prevent cracks, avoid overbaking and allow the cheesecake to cool gradually as instructed.
- You can substitute sour cream with Greek yogurt for a slightly tangier flavor.
- If you don’t have a springform pan, use a deep round cake pan and line it with parchment paper for easier removal.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
