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slice of cheesecake on a plate with two forks

Vanilla Bean Cheesecake

This vanilla bean cheesecake is a smooth, creamy, and decadent dessert. It's the perfect show-stopping dessert for holidays or any day!

Course Dessert
Cuisine American
Prep Time 45 minutes
Cook Time 1 hour 45 minutes
Chilling Time 8 hours
Total Time 2 hours 30 minutes
Servings 10
Author Kelsie

Ingredients

Crust

  • 1 1/4 cups graham cracker crumbs
  • 3 tablespoons granulated sugar
  • 6 tablespoons unsalted butter melted
  • 1/8 teaspoon salt

Filling

  • 4 ounces white chocolate finely chopped
  • 3/4 cup heavy cream
  • 4 8-ounce packages full fat cream cheese, at room temperature
  • 2/3 cup granulated sugar
  • 3 large eggs
  • 2 vanilla beans sliced and scraped*
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt

Topping

  • 3/4 cup heavy cream
  • 1/4 cup powdered sugar
  • 1/2 teaspoon vanilla extract

Instructions

Crust

  1. Preheat the oven to 350 degrees.
  2. Wrap a 9-inch springform pan with three layers of aluminum foil. Spray the pan with cooking spray and set pan aside.
  3. Combine the graham cracker crumbs, sugar, butter, and salt in a mixing bowl and stir until the crumbs are evenly moistened. Press the mixture into the bottom and 1 inch up the sides of the prepared pan.
  4. Set pan aside.

Filling

  1. Combine the white chocolate and heavy cream in a small microwave-safe bowl. Heat the mixture in 15-second intervals with microwave set to 50% power. Stir after each interval until chocolate is melted and mixture is smooth.
  2. Set aside to cool slightly while you proceed with the filling.
  3. Place the cream cheese in a large mixing bowl and beat with an electric mixer on medium speed for 5 minutes, scraping down the sides of the bowl as needed. Add the sugar and beat well.
  4. Add the eggs 1 at a time, beating well after each addition, then beat in the scraped vanilla beans, vanilla, and salt.
  5. Slowly beat in the white chocolate-cream mixture until fully combined. Use a rubber spatula to stir up from the bottom of the bowl several times, making sure everything is properly mixed.
  6. Pour the filling into the crust and smooth the top.
  7. Pour a half-inch of water into a roasting pan (or any large rimmed baking pan) and carefully place the pan in the oven.
  8. Set the cheesecake in the middle of the pan. Bake 1 hour and 45 minutes to 2 hours, until just the center of the cheesecake jiggles when you tap the pan.
  9. Remove cheesecake from the oven and cool to room temperature. Cover loosely with plastic wrap and refrigerate overnight.

Topping

  1. When you’re ready to serve, make the topping.
  2. Beat the heavy cream until if begins to thicken. Add the powdered sugar and beat to stiff peaks, then mix in the vanilla. (The cream is at stiff peaks if you can pull the beaters out and the cream holds its shape rather than collapsing on itself.)
  3. Spread or pipe over the cheesecake. Slice and serve. (I serve mine with fresh raspberries and it’s delicious.)

Recipe Notes

  • Uneaten cheesecake can be stored, covered, in the fridge for 3 or 4 days. Slices can also be frozen, tightly wrapped, for up to 3 months.
  • *Slice your vanilla beans lengthwise with a small paring knife. Use the back of the knife to scrape out the inside; the scraped part is what you’ll add to your cheesecake filling. Discard the outer pod or save for another use.
  • When I do a water bath for my cheesecakes, I like to leave the water bath in the oven until it’s completely cooled so if I accidentally spill the water I don’t get burned.
  • The cheesecake needs to chill overnight, so be sure to plan ahead.
    This recipes calls for a 9-inch springform but you can substitute a 10-inch springform pan. If you do, reduce the baking time to 90 minutes.
  • Make sure that you beat your cream cheese thoroughly so your filling isn’t lumpy; be sure your cream cheese is fully at room temperature as well, so it’s easier to eliminate the lumps.