Description
Indulgent vanilla bean cheesecake from the Cheesecake Factory brings creamy elegance to dessert tables everywhere. Rich layers of smooth cream cheese and delicate vanilla promise a luxurious slice that satisfies sweet cravings with pure deliciousness.
Ingredients
Scale
Main Ingredients:
- 2 lbs cream cheese
- 1 cup sour cream
- 4 large eggs
- 1 cup granulated sugar
- 1/2 cup heavy cream
Crust Ingredients:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter
- 1/4 cup granulated sugar
Vanilla Bean Ingredients:
- 2 vanilla beans
- 2 tsp vanilla extract
- 1/4 tsp salt
Instructions
- Preheat the oven to 325°F and prepare a 9-inch springform pan by wrapping the exterior with aluminum foil to prevent water seepage during baking.
- Crush graham crackers into fine crumbs, then blend with melted butter and sugar until the mixture resembles wet sand with a consistent texture.
- Press the graham cracker mixture firmly into the bottom and slightly up the sides of the springform pan, creating an even, compact crust layer.
- Slice vanilla beans lengthwise and scrape out the fragrant seeds, setting them aside for the cheesecake filling.
- In a large mixing bowl, beat cream cheese until smooth and creamy, ensuring no lumps remain.
- Gradually incorporate granulated sugar, mixing until the mixture becomes light and fluffy.
- Add sour cream, heavy cream, vanilla bean seeds, vanilla extract, and salt, blending until completely integrated and silky.
- Introduce eggs one at a time, gently mixing after each addition to maintain a smooth consistency.
- Pour the luxurious cheesecake batter into the prepared crust, smoothing the top with a spatula.
- Place the springform pan inside a larger roasting pan and fill with hot water halfway up the sides of the cheesecake pan to create a water bath.
- Bake for 65-75 minutes, or until the center is almost set but still slightly jiggly.
- Turn off the oven, crack the door open, and allow the cheesecake to cool gradually for one hour to prevent cracking.
- Remove from the oven, let cool completely at room temperature, then refrigerate for at least 4 hours or overnight before serving.
- Carefully release from the springform pan, slice, and enjoy the decadent vanilla-infused cheesecake.
Notes
- Prevent Water Damage by carefully wrapping the springform pan’s exterior with multiple layers of aluminum foil, ensuring a tight seal to block water during the water bath baking process.
- Crush Graham Crackers thoroughly and evenly to create a uniform, compact crust that provides a sturdy base for the creamy cheesecake filling.
- Use Fresh Vanilla Beans for maximum flavor intensity, scraping seeds directly from the pod to capture the most authentic and rich vanilla essence in your dessert.
- Achieve Smooth Texture by beating cream cheese at room temperature and incorporating eggs gently, one at a time, to prevent lumps and maintain a silky, luxurious consistency.
- Prep Time: 30 minutes
- Cook Time: 75 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 420
- Sugar: 26 g
- Sodium: 240 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 130 mg