Vanilla Bean Cheesecake

Vanilla recipes are anything but boring, especially when they feature real, whole vanilla bean pods. Our vanilla bean cheesecake recipe celebrates this ingredient, showcasing the tiny black vanilla bean flecks over a backdrop of dreamy, decadent cheesecake made with a traditional crumb crust. Decorate this cheesecake to your heart’s desire, or keep it simple by finishing it with whipped cream—bonus points if that’s made with a few vanilla beans, too.

Ellie Crowley For Taste Of Home

Ingredients for Vanilla Bean Cheesecake

• Crust: Our crust trades the traditional graham cracker for vanilla wafers, but still includes sugar for sweetness and melted butter as a binder.
• Cream cheese: One of the most important steps when making a cheesecake is to let the cream cheese soften before blending it. Cold cream cheese will hold onto lumps that are nearly impossible to get out, creating a lumpy cheesecake batter.
• Sugar: Use granulated sugar, not brown sugar, for the cheesecake batter. While brown sugar is delicious, it will slightly discolor the cheesecake filling.
• Eggs: Your eggs should also be at room temperature; otherwise they’ll cause the cream cheese to seize, causing lumps. Plus, you’ll end up overbeating the cheesecake batter, meaning it could crack once it’s out of the oven.
• Heavy whipping cream: Cream will add richness to the cheesecake filling and help smooth out the batter.
• Vanilla beans: This vanilla bean cheesecake recipe uses two whole vanilla beans. To remove to the seeds, use a paring knife to slice each vanilla bean open end-to-end lengthwise, then, using the dull side of the knife, scrape down the length of the exposed interior to collect the vanilla beans.

Directions

Step 1: Prep the pan

Preheat the oven to 300°F. Wrap the bottom half of a 9-inch springform pan with three layers of aluminum foil. (This is to ensure that the water bath doesn’t seep through the pan and into the cheesecake.)

Step 2: Make the crust

In a large bowl, stir together the vanilla wafer crumbs, sugar and melted butter. Lightly press the crumbs into the bottom of the pan and about 1 inch up the sides. Bake the crust until it’s lightly browned, 8 to 10 minutes. Let the crust cool to room temperature in the springform pan.

Editor’s Tip: Avoid pressing and packing the crumb mixture into the pan, or else the crust will be almost impossible to cut into later. I like to use a 1/4-cup measure to evenly smooth out and lightly press the crust down and around the edges of the pan.

Step 3: Whip up the cheesecake batter

In a large bowl, use a hand mixer or stand mixer to beat the cream cheese on medium speed until it’s smooth, four to five minutes. Reduce the mixer speed to medium-low, then add the sugar and beat until the mixture is nice and fluffy. Add the eggs, one at a time, and beat just until incorporated, about five minutes. Finally, beat in the heavy whipping cream, vanilla extract and vanilla beans until the mixture is smooth and fluffy, one to two minutes.

Step 4: Transfer the batter to the pan

Pour the cheesecake filling into the cooled crust, and use a mini offset spatula or rubber spatula to smooth it out.

Step 5: Bake the cheesecake in a water bath

Place the springform pan in a larger baking pan, add 1 inch of hot water into the larger pan. Bake the cheesecake until it’s slightly jiggly in the center, 60 to 70 minutes. Remove the cheesecake from of the oven and from the water bath, and let it cool at room temperature for one hour.

Editor’s Tip: Can’t tell if the cheesecake is done cooking? Try the cheesecake wobble test! While the cheesecake is still in the oven, take a wooden spoon and lightly but firmly hit the side of the springform pan. It should jiggle like Jell-O, not ripple like a wave.

Step 6: Chill the cheesecake

Once the cheesecake has come to room temperature, cover it tightly with storage wrap and refrigerate it for at least six hours or overnight.

Step 7: Slice the cheesecake

Run a paring knife along the inside edge of the springform pan to separate the cheesecake from the sides. Remove the sides of the springform pan, then slice and serve the cheesecake.

Editor’s Tip: To get clean, picture-perfect slices of cheesecake, run a chef’s knife under hot water, then carefully wipe away the water. Make the first slice, then repeat the steps. It may feel tedious, but it’s worth it for the presentation!

Ellie Crowley For Taste Of Home

Recipe Variations

• Add in extras: While vanilla beans are the main ingredient, some might think of this cheesecake as a blank canvas for more flavor. Feel free to fold in fruit, crushed Oreo cookies or chopped candy bars. Swirl in jam or Nutella on top of the unbaked cheesecake just before it goes in the oven.
• Try a different crumb crust: If you prefer a graham cracker crust, feel free to make one instead. Or try other crumb crust ingredients, like nuts, Oreo cookies or gingersnaps.
• Decorate the cheesecake: Once the cheesecake has cooled to room temp, decorate it with your favorite toppings like whipped cream, fresh berries, lemon curd, strawberry sauce, pie filling, chocolate sauce or salted caramel sauce.

How to Store Vanilla Bean Cheesecake

Store your vanilla bean cheesecake in the fridge for up to one week. I highly recommend covering the cheesecake tightly in storage wrap or transferring slices to an airtight container, otherwise your cheesecake will absorb lingering fridge smells!

Can you freeze vanilla bean cheesecake?

Yes, you can freeze cheesecakes for two to three months. To freeze the cheesecake whole, allow it to cool to room temperature, then wrap it in two layers of storage wrap followed by a layer of aluminum foil. To freeze cheesecake slices, transfer them to an airtight container. Thaw the cheesecake overnight in the fridge or on the counter for 30 to 60 minutes.

Vanilla Bean Cheesecake Tips

Ellie Crowley For Taste Of Home

Where can you find vanilla bean pods?

Vanilla bean pods are usually located near the spices in the baking aisle. I personally love Nielsen-Massey and Heilala. They supply top-quality vanilla products and practice sustainability through their efforts in protecting the environment and supporting their farmers and communities.

Can you use vanilla extract instead?

Yes, you can use vanilla extract instead of vanilla beans in this cheesecake recipe. We get it, the price of vanilla beans can feel astronomical. However, keep in mind that the cheesecake won’t have the same flavor as it would with a vanilla bean’s terroir (aspects from the growing region’s environment that create nuanced flavor).

Replace the vanilla beans with 3 teaspoons of the best vanilla extract. You will still need another 1 teaspoon of vanilla extract for the measurement that’s already in the recipe, for a total of 4 teaspoons of vanilla extract.

Do you have to make a cheesecake water bath?

No, you don’t have to make a water bath, but it is highly recommended you do so. A cheesecake water bath will create a steamy environment in the oven, keeping the cheesecake moist as it bakes for over an hour. A dry oven is a common culprit when it comes to cracked cheesecake—a dreaded occurrence!