Vanilla Bean Cheesecake
A creamy and dreamy vanilla bean cheesecake that transports you back to cherished moments in the kitchen, perfect for any gathering or cozy night in.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 320 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 4 (8 ounce) packages cream cheese, softened
- 1 cup sour cream
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 vanilla bean, split and scraped
Instructions
- Preheat your oven to 325°F (160°C).
- Mix together the graham cracker crumbs and melted butter until well combined and press into a 9-inch springform pan.
- Blend the softened cream cheese and granulated sugar together until smooth.
- Add the sour cream, eggs, vanilla extract, and vanilla bean seeds. Mix until just combined.
- Pour the cream cheese filling over the crust in the springform pan.
- Bake for 55-60 minutes, or until the center is set and slightly jiggly.
- Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour.
- Chill in the refrigerator for at least 4 hours, preferably overnight.
- Remove the sides of the springform pan, slice, and enjoy!
Notes
For a delicious twist, top the cheesecake with fresh berries, a drizzle of chocolate sauce, or crushed nuts.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 15g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 140mg
Find it online: https://doughgirlbylea.com/vanilla-bean-cheesecake/