This Vanilla Bean Cheesecake is everything a classic cheesecake should be—rich, silky smooth, and infused with real vanilla bean flavor in every bite. Made with a buttery graham cracker crust and a luxuriously creamy filling, this cheesecake bakes low and slow in a gentle water bath for that flawless, crack free finish. The vanilla bean paste adds beautiful speckles and a deep, aromatic vanilla flavor that elevates this dessert from simple to truly special.
Perfect for holidays, birthdays, dinner parties, or anytime you want a show-stopping dessert that never goes out of style, this vanilla bean cheesecake is indulgent without being overly sweet. It chills beautifully, slices clean, and tastes even better the next day. Serve it plain, or dress it up with fresh berries, whipped cream, or your favorite topping for a timeless dessert everyone will love.
Why you’ll love this recipe!
What ingredients do I need?
- Graham Cracker Crust
- Graham cracker crumbs: A classic choice that gives the cheesecake a lightly sweet, toasty base. The fine crumbs press easily into the pan and hold together well once baked.
- Unsalted butter: Melted butter binds the crumbs and adds richness. Using unsalted butter lets you control the overall saltiness of the crust.
- Granulated sugar: Just enough to lightly sweeten the crust and help it brown without overpowering the filling.
- Salt: A small amount goes a long way here, balancing the sweetness and enhancing the buttery flavor of the crust.
- Vanilla Bean Cheesecake Filling
- Cream cheese: The foundation of the cheesecake. Fully softened cream cheese is key for a smooth, lump-free filling and that classic, creamy texture.
- Granulated sugar: Sweetens the filling while allowing the vanilla bean flavor to shine through instead of masking it.
- Sour cream: Adds a subtle tang and creates a softer, creamier texture. This is what keeps the cheesecake from tasting dense or heavy.
- Eggs: Provides structure while still allowing the cheesecake to bake up silky. Adding them one at a time helps keep the batter smooth and prevents overmixing.
- Vanilla bean paste: The star of the recipe. Vanilla bean paste gives a deep, rich vanilla flavor and those beautiful vanilla specks throughout the cheesecake, making it feel extra special with very little extra effort.
Recipe Variations
- Strawberry: Top this recipe with my homemade Strawberry Jam for an instant upgrade.
- Warm Spiced Pear: Top with recipe with my Homemade Spiced Pear Jam.
- Pumpkin Swirled: Try my Pumpkin Swirl Cheesecake.
- Chocolate Vanilla Cheesecake: Add a chocolate ganache topping once chilled.
- Citrus Vanilla Cheesecake – Add lemon or orange zest to the batter for a bright twist.
- No Bake Topping Bar: Serve with fresh fruit, caramel sauce, or whipped cream so everyone can customize their slice.
- Top with Whipped Cream! Try one of my homemade variations: Vanilla Bean Cinnamon or Espresso.
Pro Tips
- Make sure all ingredients are at room temperature for a smooth, lump-free batter.
- Mix on low speed and avoid overmixing to prevent excess air and cracking.
- Always use a water bath for even baking and a creamy texture.
- Let the cheesecake cool slowly in the oven. I’m serious, do not take it out of the oven before the 2 hours of cooling is over! This step is key to preventing cracks.
- Chill overnight for the cleanest slices and best flavor.
- Get the Vanilla Bean Paste for this. Most grocery stores carry it now, but you can also get it here.
Can I Substitute?
Yes! Like always though, any substitutions made to the recipe can result in a change in texture and/or flavor.
- Gluten Free: Use gluten free graham crackers for the crust.
- Vanilla Extract Swap: Substitute pure vanilla extract if needed, though vanilla bean paste gives the best flavor.
- Sour Cream Substitute: Full fat Greek yogurt can be used in place of sour cream.
Leftovers and Storage
- Store leftover cheesecake covered tightly or in an airtight container in the refrigerator for up to 5 days.
- For longer storage, freeze individual slices wrapped in plastic wrap and foil for up to 2 months. Thaw overnight in the refrigerator before serving.
But, I Still Have A Few Questions…
Can I make this vanilla bean cheesecake ahead of time?
Yes, this cheesecake is actually best made ahead. Chilling overnight allows the flavors to fully develop and gives the cheesecake time to set properly, resulting in cleaner slices and a creamier texture.
Why is a water bath important for cheesecake?
I used to fight the water bath. I tried so many recipes that claimed to be water bath free, but they just didn’t taste the way I wanted it to. So I finally gave in to it and I will never go back. A water bath creates a moist, even baking environment that helps the cheesecake cook gently. This prevents the edges from baking too quickly, reduces the risk of cracks, and ensures a smooth, creamy texture throughout.
How do I know when my cheesecake is done baking?
The cheesecake is done when the edges are set and lightly golden, but the center still has a slight jiggle when gently shaken. The center will continue to firm up as it cools in the oven and chills.
Why did my cheesecake crack?
Cracks can happen if the batter is overmixed, the oven temperature is too high, or the cheesecake cools too quickly. Using room temperature ingredients, mixing on low speed, baking in a water bath, and allowing the cheesecake to cool slowly in the oven all help prevent cracks.
Can I skip baking the crust?
Yes, the crust can be left unbaked if preferred. Baking it briefly helps set the crust and prevents it from becoming soggy, but both options work well with this recipe.
Can I use vanilla extract instead of vanilla bean paste?
Yes, pure vanilla extract can be used, but vanilla bean paste provides a deeper vanilla flavor and the signature vanilla bean speckles throughout the cheesecake.
How long does cheesecake need to chill before slicing?
The cheesecake should chill for at least 4 hours, but overnight chilling is recommended for the best texture and clean slices.
Can I freeze vanilla bean cheesecake?
Yes, cheesecake freezes very well. Wrap the fully chilled cheesecake or individual slices tightly in plastic wrap and foil, then freeze for up to two months. Thaw overnight in the refrigerator before serving.
How should I store leftover cheesecake?
Store leftover cheesecake covered or in an airtight container in the refrigerator for up to five days to maintain freshness and texture.
What’s the best way to slice cheesecake cleanly?
Use a sharp knife dipped in hot water and wiped clean between each slice for smooth, bakery style cuts.
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Make sure to tag @thehomechefmomma on Instagram or Facebook, and leave a review or comment if you make these. I always get so excited to see your creations, variations of the recipe, and feedback! Just remember to be kind in your comments, there is still a person behind this screen! 🙂
Vanilla Bean Cheesecake
Ingredients
Graham Cracker Crust
- 2 cups graham cracker crumbs about 2 sleeves
- 8 tbsp unsalted butter melted
- 2 tbsp granulated sugar
- ½ tsp salt
Vanilla Bean Cheesecake Filling
- 32 oz cream cheese fully softened
- 1 cup granulated sugar
- ½ cup sour cream room temperature
- 4 large eggs lightly beaten
- 1½ tbsp vanilla bean paste
Instructions
Crust
- In a medium bowl, combine graham cracker crumbs, melted butter, sugar, and salt.
- Press mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan.
- Bake crust at 325°F for 8–10 minutes for added structure. Set aside to cool.
Cheesecake Filling
- Preheat oven to 325°F. Wrap the outside of the springform pan tightly with foil to prepare for a water bath.
- In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese until smooth.
- Add sugar and mix until just combined, scraping down the sides of the bowl.
- Add sour cream and vanilla bean paste. Mix on low speed until incorporated.
- Add eggs one at a time, mixing on low speed between each addition and scraping the bowl as needed.
Baking
- Pour cheesecake filling into prepared crust and smooth the top.
- Place the springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
- Bake for 60–70 minutes, until edges are set and lightly golden and the center still jiggles slightly.
Cooling
- Turn off the oven, crack the door open, and allow the cheesecake to cool in the oven for 2 hours.
- Remove from the oven and water bath. Cool completely at room temperature.
- Refrigerate for at least 4 hours, preferably overnight, before slicing.
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Nutritional Content Disclaimer
I choose not to include nutritional information with my recipes, as these values can be calculated from the ingredients provided. With my background as a pediatric nurse practitioner and my own family experience with disordered eating, I understand how focusing on numbers can affect our relationship with food. My philosophy is that all foods have a place—sweet, savory, nourishing, or indulgent. I aim to share recipes that support a healthy, joyful approach to eating. My hope is that this space also encourages a balanced, healthy relationship with food for you and your family too.