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Slice of rich Vanilla Bean Cheesecake topped with berries on a white plate

Vanilla Bean Cheesecake

This creamy Vanilla Bean Cheesecake with real vanilla bean specks is perfect for gatherings and special occasions.
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Prep Time 25 minutes
Cook Time 55 minutes
Total Time 8 hours
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 410
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups 1 1/2 cups graham cracker crumbs
  • 0.25 cups 1/4 cup granulated sugar
  • 0.5 cups 1/2 cup unsalted butter, melted Unsalted butter helps control salt.
For the filling
  • 32 oz 4 (8 oz) packages cream cheese, softened Use room-temperature cream cheese for smooth batter.
  • 1 cups 1 cup granulated sugar
  • 4 large 4 large eggs Add eggs one at a time gently.
  • 1 tsp 1 tsp vanilla extract
  • 1 bean 1 vanilla bean, split and seeds scraped Fresh vanilla beans add the best aroma.
  • 1 cups 1 cup sour cream Can substitute with full-fat Greek yogurt.
  • 2 tbsp 2 tbsp all-purpose flour
  • Fresh berries (strawberries, blueberries, raspberries) For garnish.
  • Whipped cream For serving.
  • Fruit compote or caramel sauce Optional toppings.

Method
 

Preparation
  1. First, preheat your oven to 325°F (163°C). Line a 9-inch springform pan.
  2. Mix graham crumbs and 1/4 cup sugar in a bowl. Pour in melted butter and stir until it looks like wet sand.
  3. Press into the pan bottom. Use a glass to pack it firmly.
  4. Bake the crust for 10 minutes until it smells toasty. Remove and cool while you make the filling.
Filling
  1. Beat room-temperature cream cheese on medium until smooth. Gradually add the 1 cup sugar, scraping the bowl.
  2. Beat in eggs one at a time, gently. Scrape the vanilla bean seeds into the batter and add the vanilla extract.
  3. Fold in sour cream and flour until silky.
  4. Pour the filling over the warm crust and smooth the top with a spatula.
  5. Wrap the pan bottom tightly with foil. Place it in a larger pan and pour hot water halfway up the springform.
  6. Bake for 50–60 minutes. The edges should be set and slightly golden while the center will jiggle a little.
Cooling and Serving
  1. Cool the cheesecake on the counter for 1–2 hours. Then chill for at least 6 hours, overnight if possible.
  2. Remove the sides, garnish with berries, whipped cream, or compote, slice with a hot knife, and serve.

Notes

Time-saver: Prepare the crust the night before and chill it in the pan. Common mistake: Overmixing adds air and cracks; mix just until combined and tap out big bubbles. Variation: Stir 1 tsp lemon zest into the batter for a bright lift.