Vanilla Bean Cheesecake Recipe

Introduction

This classic vanilla bean cheesecake is rich, creamy, and bursting with true vanilla flavor. With a buttery graham cracker crust and a smooth filling infused with real vanilla bean, it’s the perfect dessert to impress any guest or enjoy as a special treat.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar (for crust)
• 1/2 cup unsalted butter, melted
• 24 ounces cream cheese, softened
• 1 cup granulated sugar (for filling)
• 3 large eggs
• 1 tablespoon vanilla extract
• 1 tablespoon vanilla bean paste (or seeds from 1 vanilla bean)
• 1 cup sour cream
• 1 teaspoon lemon juice

Instructions

1. Step 1: Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan. In a bowl, mix graham cracker crumbs, 1/4 cup granulated sugar, and melted butter until well coated. Press this mixture firmly into the bottom of the pan and bake for 8–10 minutes. Remove and let cool.
2. Step 2: Beat the softened cream cheese with an electric mixer until smooth. Gradually add 1 cup sugar, then add eggs one at a time, mixing on low speed just until combined. Stir in vanilla extract, vanilla bean paste (or seeds), sour cream, and lemon juice until the filling is smooth.
3. Step 3: Pour the cheesecake filling evenly over the cooled crust. Bake for 60–70 minutes until the center is set but slightly jiggly. Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour.
4. Step 4: Refrigerate the cheesecake for at least 4 hours, preferably overnight. Before serving, carefully remove the sides of the springform pan, slice, and enjoy chilled.

Tips & Variations

• For an extra smooth filling, make sure your cream cheese is fully softened to avoid lumps.
• You can substitute the graham cracker crust with crushed digestive biscuits or Oreo crumbs for a different flavor.
• If you don’t have vanilla bean paste, pure vanilla extract alone works well, though the paste adds a more intense vanilla aroma.

Storage

Store the cheesecake covered in the refrigerator for up to 5 days. To reheat, bring slices to room temperature or enjoy chilled. Avoid freezing as it can affect the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a regular baking pan instead of a springform pan?

A springform pan is preferred for easy removal without damaging the cake, but you can use a regular pan lined with parchment paper. Just be careful when cutting and serving.

Why is my cheesecake cracking on top?

Cracks often occur from overmixing or baking at too high a temperature. To prevent this, mix gently and bake at the lower temperature specified, allowing the cheesecake to cool gradually in the oven after baking.

Vanilla Bean Cheesecake Recipe

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★★★★★

4.9 from 122 reviews

• Author: Naomi
• Total Time: 1 hour 20 minutes plus chilling time
• Yield: 8–10 servings 1x

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Description

This classic Vanilla Bean Cheesecake features a creamy filling infused with both vanilla extract and real vanilla bean paste, set atop a buttery graham cracker crust. Baked to perfection with a smooth, rich texture, it’s the ultimate indulgent dessert that’s perfect for special occasions or any time you crave a luscious cheesecake.

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Ingredients

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For the Crust:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

For the Cheesecake Filling:

• 24 ounces cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 tablespoon vanilla extract
• 1 tablespoon vanilla bean paste or seeds from 1 vanilla bean
• 1 cup sour cream
• 1 teaspoon lemon juice

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Instructions

1. Prepare the Crust: Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan. In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are well coated, then press the mixture firmly into the bottom of the prepared pan creating an even layer. Bake this crust for 8-10 minutes. Remove from oven and let it cool while preparing the filling.
2. Prepare the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese using an electric mixer until it is smooth and creamy. Gradually add the granulated sugar while mixing until well combined. Add the eggs one at a time, mixing on low speed after each addition until just combined to avoid overmixing. Then mix in the vanilla extract, vanilla bean paste (or seeds), sour cream, and lemon juice until the filling is smooth.
3. Bake the Cheesecake: Pour the cheesecake filling evenly over the cooled crust in the springform pan. Bake in the preheated oven for 60-70 minutes or until the center is set but still slightly jiggly. After baking, turn off the oven and leave the cheesecake to cool inside with the door slightly ajar for about 1 hour to prevent cracking. Once cooled, refrigerate the cheesecake for at least 4 hours or preferably overnight to fully set.
4. Serve: Carefully remove the sides of the springform pan. Slice the cheesecake into desired portions and serve chilled for a rich, creamy dessert experience.

Notes

• Make sure the cream cheese is softened to room temperature before mixing to ensure a smooth batter without lumps.
• Do not overmix once the eggs are added to avoid incorporating too much air, which can cause cracking.
• Cooling the cheesecake slowly in the oven with the door ajar helps prevent cracks on the surface.
• Refrigerating the cheesecake overnight greatly improves the texture and flavor.
• For cleaner slices, use a hot knife wiped between cuts.

• Prep Time: 20 minutes
• Cook Time: 1 hour
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: vanilla bean cheesecake, classic cheesecake, baked cheesecake, dessert, creamy cheesecake, graham cracker crust