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a creamy vanilla bean cheesecake slice flecked with tiny black vanilla seeds on a ceramic plate, dollop of whipped cream on top, on a soft linen cloth, wide horizontal shot, natural light, shallow depth of field, landscape orientation

Vanilla Bean Cheesecake

A smooth cheesecake mixed with tasty vanilla bean seeds for a great vanilla taste.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 30 minutes
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

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

Method
 

  1. Preheat the oven to 325F. Combine graham crumbs and butter, press into a springform pan, and bake 10 minutes.
  2. Beat cream cheese and sugar until smooth and creamy.
  3. Add the eggs one at a time on low, then mix in heavy cream, vanilla bean seeds, and extract.
  4. Pour over the crust and bake 60-65 minutes until just set with a slight jiggle in the center.
  5. Cool in the turned-off oven for 1 hour with the door ajar.
  6. Refrigerate at least 6 hours before serving so it firms up completely.

Notes

Scrape the vanilla beans well; those little black flecks are the whole vibe.