Go Back
a triple vanilla cheesecake slice with a swirl of vanilla-flecked whipped cream on top on a white plate, tiny black vanilla seeds throughout, on a marble counter, wide horizontal shot, natural light, shallow depth of field, landscape orientation

Triple Vanilla Cheesecake

A super creamy cheesecake classified into three layers with three different types of vanilla.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 35 minutes
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

  • 2 cups vanilla cookie crumbs
  • 6 tbsp butter melted
  • 32 oz cream cheese softened
  • 1.25 cups sugar
  • 4 eggs
  • 2 vanilla beans seeds scraped
  • 1 tbsp vanilla extract
  • 1 cup heavy cream

Method
 

  1. Preheat the oven to 325F. Press the cookie crumb and butter mixture into a springform pan and bake 10 minutes.
  2. Beat cream cheese and sugar until smooth, then add eggs one at a time, the seeds of one vanilla bean, and 2 teaspoons of the extract.
  3. Pour over the crust and bake 60-65 minutes until just set, then cool in the oven 1 hour with the door cracked.
  4. Refrigerate the cheesecake at least 6 hours.
  5. Whip the heavy cream with the remaining vanilla bean seeds and extract to soft peaks.
  6. Spread or pipe the vanilla whipped cream over the chilled cheesecake before serving.

Notes

Three layers of vanilla means quality extract really shines here.