Vanilla Bean Cheesecake
This Vanilla Bean Cheesecake features a buttery graham cracker crust and an incredibly creamy filling made with real vanilla bean paste. Baked gently in a water bath and chilled to perfection, this classic dessert is smooth, rich, and perfect for any occasion.
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Servings: 12 slices
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.