Ingredients for Vanilla Bean Cheesecake
- Graham Cracker Crumbs
- ¼ cup chopped pecans (optional)
- ¼ cup granulated sugar (for crust), 1 ½ cups granulated sugar (for filling)
- ½ teaspoon ground cinnamon
- 6 tablespoons (3 ounces) melted unsalted butter
- 3 (8-ounce) packages cream cheese, softened
- Granulated Sugar
- ¼ cup all-purpose flour
- 2 teaspoons vanilla extract
- 2 vanilla beans
- 4 large eggs
- 1 cup heavy cream
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How to Make Vanilla Bean Cheesecake
- Preheat oven to 350°F (175°C).
- In a medium bowl, combine 1 ½ cups graham cracker crumbs, ¼ cup granulated sugar, ½ teaspoon ground cinnamon, and ¼ cup chopped pecans (optional).
- Add 6 tablespoons (3 ounces) melted unsalted butter and mix until evenly moistened.
- Press the crumb mixture firmly into the bottom and halfway up the sides of a 9-inch springform pan.
- Bake for 8-10 minutes, or until lightly golden brown. Remove from oven and let cool completely.
- In a large bowl, beat 3 (8-ounce) packages of cream cheese until smooth and creamy.
- Gradually add 1 ½ cups granulated sugar, beating until well combined. Then add ¼ cup all-purpose flour and 2 teaspoons vanilla extract.
- Beat in 4 large eggs one at a time, mixing on low speed after each addition. Stir in 1 cup heavy cream.
- Split 2 vanilla beans lengthwise and scrape the seeds into the batter. Add the bean pods to the batter as well.
- Pour the batter into the prepared crust.
- Bake in the preheated oven for 55-70 minutes, or until the cheesecake is set around the edges but the center is still slightly jiggly.
- Turn off the oven and leave the cheesecake inside with the oven door slightly ajar for 1 hour.
- Remove from the oven and let cool completely on a wire rack.
- Refrigerate for at least 6 hours, or preferably overnight, before removing the springform pan.
- Garnish with the reserved vanilla bean pods and a sprig of fresh mint (optional).
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
208g
Fat
160g
Carbs
21g
