Description
A rich and creamy Vanilla Bean Cheesecake featuring a buttery vanilla wafer crust, infused with real vanilla bean paste or scraped vanilla beans. This dessert is baked to perfection with a smooth texture and topped with fresh berries and whipped cream for an elegant finish.
Ingredients
Scale
For the Vanilla Wafer 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
For the Vanilla Bean Cheesecake 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
For the Topping (Optional)
- Fresh berries (such as strawberries or raspberries)
- Whipped cream
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C) to prepare for baking the crust and cheesecake.
- Prepare Crust Mixture: In a medium bowl, combine vanilla wafer crumbs, sugar, and optional cinnamon. Add melted butter and stir until evenly moistened.
- Form Crust: Press the crumb mixture firmly into the bottom of a 9-inch springform pan, spreading evenly to form the crust layer.
- Bake Crust: Bake the crust for 10 minutes. Remove from oven and allow it to cool while preparing the filling.
- Mix Cream Cheese and Sugar: In a large bowl, beat softened cream cheese and sugar with a mixer on medium speed until smooth and creamy, about 3 minutes.
- Add Vanilla: Incorporate the vanilla bean paste (or scraped vanilla beans) and vanilla extract into the cream cheese mixture, mixing until fully combined.
- Add Eggs: Add eggs one at a time, beating well after each addition. Scrape down the bowl sides as necessary to ensure even mixing.
- Combine Remaining Ingredients: Stir in sour cream, heavy cream, and a pinch of salt until the batter is smooth.
- Pour Filling Into Crust: Pour the cheesecake filling evenly over the cooled crust and spread with a spatula to smooth the surface.
- Bake Cheesecake: Bake at 325°F (163°C) for 50-60 minutes until the center is mostly set but still slightly jiggly.
- Cool in Oven: Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour to prevent cracking.
- Cool at Room Temperature: Remove cheesecake from oven and allow to cool completely at room temperature.
- Refrigerate: Refrigerate the cheesecake for at least 4 hours or preferably overnight to set fully.
- Serve with Toppings (Optional): Before serving, top the cheesecake with fresh berries and whipped cream if desired.
Notes
- Use full-fat cream cheese and sour cream for the best texture and flavor.
- Vanilla bean paste can be substituted with vanilla extract, but fresh vanilla beans provide a more intense flavor.
- Allow the cheesecake to cool slowly to avoid cracking on the surface.
- Refrigeration time is essential for the cheesecake to set properly.
- For easier removal, run a knife around the edge of the springform pan before releasing the sides.
