The Best Vanilla Bean Cheesecake Recipes

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VANILLA BEAN CHEESECAKE



Vanilla Bean Cheesecake image

If you like restaurant vanilla bean cheesecake, then try this! The cookies make this one much more special and far more yummy. Pure vanilla bean extract is a must. I use Tahitian vanilla beans and extract. This also makes more than enough batter for a 10 inch pan, so you can make cupcakes too.

Provided by AIMEEBOZ

Categories     Desserts     Cakes     Cheesecake Recipes

Time 5h45m

Yield 16

Number Of Ingredients 10

1 (18 ounce) package vanilla sandwich cookies (such as Oreo Golden Original Sandwich Cookies®)
1 vanilla bean, split lengthwise and seeds scraped
¼ cup butter, melted
2 pounds cream cheese, softened
1 ½ cups white sugar
5 eggs
2 vanilla beans, split lengthwise and seeds scraped
1 tablespoon pure vanilla extract
¾ cup sour cream
½ cup heavy cream

Steps:

  • Preheat oven to 300 degrees F (150 degrees C), and lightly butter a 10 inch springform pan.
  • Place the sandwich cookies into a plastic bag, and crush with a rolling pin. Pour the crumbs into a bowl, and mix with the scraped seeds of 1 vanilla bean. Drizzle the crumbs with melted butter and stir to combine. Press the crumb mixture firmly into the bottom and up the sides of the springform pan, and set aside.
  • Place the softened cream cheese and sugar into the work bowl of an electric mixer, and beat for about 3 minutes on Medium speed, until the mixture is smooth. Beat in the eggs one at a time, incorporating each egg before adding the next one. Add the scraped seeds of 2 vanilla beans, the vanilla extract, sour cream, and heavy cream, and beat on Medium-High speed for about 1 minute, until the mixture is blended and smooth.
  • Pour the mixture into the cookie crumb crust, leaving about 2 inches of space from the top of the pan for the cake to expand as it bakes.
  • Place a baking dish onto the bottom rack of the preheated oven, and fill it halfway with boiling water. Place the cheesecake onto the middle rack, above the pan of boiling water, and bake until a small knife inserted into the middle of the cheesecake comes out clean, about 1 hour and 20 minutes.
  • Turn the oven off and let the cheesecake cool down inside the oven for 1 hour. Cover the cheesecake with plastic wrap, then aluminum foil, and refrigerate at least 4 hours or overnight before serving.

Nutrition Facts : Calories 538.3 calories, Carbohydrate 47.4 g, Cholesterol 143.1 mg, Fat 35.8 g, Fiber 0.5 g, Protein 8.3 g, SaturatedFat 18.9 g, Sodium 333.4 mg, Sugar 21.7 g

THE BEST VANILLA BEAN CHEESECAKE



The Best Vanilla Bean Cheesecake image

Enjoy the best vanilla bean cheesecake that tastes very close to The Cheesecake Factory's® version. Each bit is a little piece of heaven. This recipe takes time to make and is best after it has set in the refrigerator for 2 to 3 days.

Provided by littlebit86

Categories     Desserts     Chocolate Dessert Recipes     White Chocolate

Time P1DT3h5m

Yield 8

Number Of Ingredients 16

2 Madagascar vanilla beans
1 ¼ cups graham cracker crumbs (such as Keebler®)
⅓ cup butter, melted
¼ cup white sugar
2 (8 ounce) packages cream cheese, softened
1 (8 ounce) container sour cream
1 cup white sugar
2 tablespoons cornstarch
2 tablespoons butter, softened
1 teaspoon vanilla extract
2 cups heavy whipping cream
¼ cup confectioners' sugar
2 (4 ounce) bars white baking chocolate, chopped
1 (8 ounce) package cream cheese, softened
1 cup heavy whipping cream
1 ½ tablespoons confectioners' sugar

Steps:

  • Split 1 vanilla bean lengthwise with the tip of a sharp knife. Holding the pod open, scrape seeds from each half using the flat side of your knife; place in a bowl. Repeat with second vanilla bean, placing seeds in a separate bowl.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix graham cracker crumbs, melted butter, and 1/4 white sugar together in a bowl. Press over the bottom and up the sides of a 9-inch springform pan.
  • Combine 2 packages cream cheese, sour cream, 1 cup white sugar, and cornstarch in a large bowl; mix until sugar is dissolved. Add seeds from 1 vanilla bean, softened butter, and vanilla extract; blend until smooth. Pour over graham cracker crust.
  • Bake in the preheated oven until top is a light tan color, 30 to 35 minutes. Cool for 1 to 2 hours.
  • Beat 2 cups heavy cream in a chilled bowl with an electric mixer until soft peaks form. Add 1/4 confectioners' sugar, 1 tablespoon at a time, beating until cream is stiff. Place in the refrigerator.
  • Melt white chocolate in top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Remove from heat and let cool, about 5 minutes.
  • Beat 1 package cream cheese with an electric mixer until fluffy. Beat in white chocolate until smooth. Fold in whipped cream. Spread over the cooled cheesecake. Chill for 1 to 2 hours.
  • Beat 1 cup heavy cream in a chilled bowl with an electric mixer until soft peaks form. Beat in seeds from the second vanilla bean and 1 1/2 tablespoon confectioners' sugar until stiff peaks form. Spread over cheesecake. Cover and refrigerate until firm, at least 1 day.

Nutrition Facts : Calories 1128 calories, Carbohydrate 74.7 g, Cholesterol 261.1 mg, Fat 89.2 g, Fiber 0.4 g, Protein 11.8 g, SaturatedFat 55.1 g, Sodium 477.7 mg, Sugar 61.1 g

VANILLA CHEESECAKE



Vanilla Cheesecake image

To me, there is nothing better than a simple, elegant cheesecake where the vanilla takes center stage. And when I'm feeling decadent, I'll add the rich chocolate ganache topping. -Ellen Riley, Murfreesboro, Tennessee

Provided by Taste of Home

Categories     Desserts

Time 1h30m

Yield 12 servings.

Number Of Ingredients 9

2 cups graham cracker crumbs
1/2 cup butter, melted
1/4 cup sugar
FILLING:
4 packages (8 ounces each ) cream cheese, softened
1-1/2 cups sugar
3 tablespoons vanilla extract
1/8 teaspoon salt
4 large eggs, room temperature, lightly beaten

Steps:

  • Preheat oven to 325°. Mix cracker crumbs, butter and sugar; press onto bottom and 1 in. up sides of a greased 9-in. springform pan. , In a large bowl, beat cream cheese and sugar until smooth. Beat in vanilla and salt. Add eggs; beat on low speed just until blended. Pour into crust. Place on a baking sheet. , Bake until center is almost set, 55-60 minutes. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.

Nutrition Facts : Calories 551 calories, Fat 37g fat (21g saturated fat), Cholesterol 159mg cholesterol, Sodium 424mg sodium, Carbohydrate 47g carbohydrate (37g sugars, Fiber 1g fiber), Protein 8g protein.

SOUR CREAM CHEESECAKE WITH VANILLA BEAN



Sour Cream Cheesecake With Vanilla Bean image

This elegant cheesecake is based on Amanda Hesser's mother's simple recipe. The crust is made of Nabisco chocolate wafers and butter. The bottom layer is a fluffy pool of cream cheese, eggs and sugar. The top is a thin layer of sour cream and sugar. Her recipe called for vanilla extract, but this one uses the seeds of one whole vanilla bean, which has a way of elevating all the other subtle flavors - cinnamon, chocolate and the tang of the sour cream and cream cheese - in a magical way.

Provided by Amanda Hesser

Categories     project, dessert

Time 1h10m

Yield 12 servings

Number Of Ingredients 8

18 Nabisco chocolate wafers, finely crushed
1/4 teaspoon cinnamon
1/4 cup butter, melted
1 pound cream cheese, room temperature
2 eggs at room temperature, lightly beaten
2/3 cup plus 3 tablespoons sugar
1 vanilla bean, split in half lengthwise and seeds scraped
1 1/2 cups sour cream

Steps:

  • In a bowl stir together crushed wafers and cinnamon with a fork. Pour in butter, and stir until mixture is moist. Press mixture into a 9-inch springform pan, forming a crust just over 1 inch high around the sides. You might think you need more wafers, but you don't. Press patiently until a tight, thin layer forms. Chill until needed.
  • Heat oven to 350 degrees with baking sheet on center rack. In an electric mixer, beat cream cheese until creamy and fluffy. Add eggs, 2/3 cup sugar and seeds from vanilla bean, and beat until very smooth. Scrape bowl with a spatula to break up lumps. Pour into crust, and place on baking sheet. Bake 25 minutes.
  • Meanwhile, blend sour cream with 3 tablespoons sugar. After 25 minutes, remove cake from oven, and let sit 5 minutes. Increase oven heat to 450 degrees. Gently spoon sour cream mixture on top, and spread evenly. Return cake to oven, and bake 7 minutes. Cool on a wire rack.

Nutrition Facts : @context http, Calories 324, UnsaturatedFat 8 grams, Carbohydrate 23 grams, Fat 24 grams, Fiber 0 grams, Protein 4 grams, SaturatedFat 14 grams, Sodium 215 milligrams, Sugar 20 grams, TransFat 0 grams

VANILLA BEAN CHEESECAKE



Vanilla Bean Cheesecake image

My husband is in love with the vanilla bean cheesecake from TGI Fridays, so I was sent on a search to find a similar recipe. He says this is very good, and nearly the same as their recipe. One warning: He doesn't eat the crust, so I don't know if that is exactly the same as their recipe. This will take a lot of time to make, but is worth it.

Provided by KatiesMama

Categories     Cheesecake

Time 4h

Yield 1 9 in. cheesecake

Number Of Ingredients 14

1 1/2 cups finely crushed graham crackers
1 1/4 cups sugar, divided
1/2 cup butter, melted
1 cup butter, softened
1 egg yolk, beaten
3/4 teaspoon vanilla, divided
16 ounces cream cheese, softened
1 cup sour cream
2 tablespoons cornstarch (or 3 T flour)
2 vanilla pod, beans removed, divided
2 cups whipping cream
3 tablespoons powdered sugar
4 ounces one-third less fat reduced-fat cream cheese, softened
4 ounces white chocolate baking squares, melted

Steps:

  • Preheat oven to 375 degrees. Line a 9 in springform pan with foil and spray with non-stick spray.
  • Mix the graham crackers with 1/4 C sugar.
  • Add the egg yolk, 1/4 t. vanilla, and melted butter, in that order.
  • Press mixture into the pan, and bake for 8 minutes (or until edges are slightly brown).
  • Remove and let cool.
  • Preheat oven to 350 degrees.
  • Combine cream cheese, sour cream, cornstarch, and 1 C sugar, mixing until sugar dissolves. Add butter, 1/2 t vanilla, and beans from one vanilla pod, blend until smooth. Spread on crust.
  • Bake 30-35 minutes, cool 1 hour.
  • In a cold mixing bowl, beat 1 C cream until soft peaks form. Add 2 T powdered sugar, and continue beating. Place in another bowl in fridge. Without washing first bowl, beat the 1/3 less fat cream cheese in it, until fluffy. Add the white chocolate, and beat until smooth. Fold in the whipped cream from fridge; place back in fridge.
  • In another cold bowl, beat 1 C whipping cream until soft peaks form. Add 1 T powdered sugar, and beans from one vanilla pod beating until stiff peaks form.
  • Spread mousse evenly on top (cream cheese/white chocolate mixture). Refrigerate for an hour, then spread whipped cream on top. Refrigerate several hours before serving.

Nutrition Facts : Calories 8633.5, Fat 723.8, SaturatedFat 434.4, Cholesterol 2254.7, Sodium 5502.8, Carbohydrate 501.2, Fiber 3.9, Sugar 409.5, Protein 71.1

VANILLA BEAN CHEESECAKE WITH CHOCOLATE GANACHE



Vanilla Bean Cheesecake with Chocolate Ganache image

This recipe is the most recent cheesecake I gave to my mother for her birthday, and we all just loved it...too much! There's a hint of orange in the chocolate crust that makes every bite worth savoring.-Jenn Tidwell, Fair Oaks, California

Provided by Taste of Home

Categories     Desserts

Time 1h50m

Yield 16 servings.

Number Of Ingredients 13

2 cups chocolate graham cracker crumbs (about 16 graham crackers)
4 teaspoons grated orange zest
1/3 cup butter, melted
FILLING:
3 packages (8 ounces each) cream cheese, softened
1 cup sugar
1 cup sour cream
1 vanilla bean or 1 teaspoon vanilla extract
3 large eggs, lightly beaten
TOPPING:
1 cup semisweet chocolate chips
2/3 cup heavy whipping cream
2 cups fresh raspberries

Steps:

  • Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan., In a small bowl, mix cracker crumbs and orange zest; stir in butter. Press onto bottom and 2 in. up sides of prepared pan. Refrigerate 5 minutes., In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream. Split vanilla bean lengthwise; using the tip of a sharp knife, scrape seeds from the center into cream cheese mixture. Add eggs; beat on low speed just until blended. Pour into crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan., Bake 60-70 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., For topping, place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate chips; stir with a whisk until smooth. Cool to room temperature or until mixture thickens to spreading consistency, about 10 minutes., Remove rim from springform pan. Spread chocolate mixture over cheesecake. Refrigerate 1 hour longer or until set. Top cheesecake with raspberries before serving.

Nutrition Facts :

VANILLA BEAN CHEESECAKE



Vanilla Bean Cheesecake image

If you are a fan of vanilla (like me) you will swoon for this delectable cheesecake. I have never tried the Cheesecake Factory version, but I'm sure this is even better! Cook time includes chill time!

Provided by BirdyBaker

Categories     Cheesecake

Time 8h30m

Yield 1 cheesecake, 6 serving(s)

Number Of Ingredients 12

1 1/2 cups graham cracker crumbs
1/4 cup ground pecans
1/4 cup sugar
1 teaspoon cinnamon
6 tablespoons melted butter
1 1/2 lbs cream cheese (softened)
1 cup granulated sugar
2 tablespoons flour
1 teaspoon vanilla extract
2 vanilla beans
4 eggs
2 tablespoons heavy cream

Steps:

  • Preheat oven to 350°F
  • In a bowl, mix together the crumbs, sugar, cinnamon and ground pecans if you have them. Add the butter and mix well. Press evenly into the bottom and 1/2 inch up the sides of a 9 inch springform pan. Bake about 8 minutes or until golden brown. Remove from oven and cool.
  • In a large bowl, beat the cream cheese until creamy and smooth. Add the sugar a few tablespoons at a time and then the flour and vanilla extract. Add the eggs and heavy cream, beating on low speed until it is all combined. Split open your vanilla beans and scrape out the seeds and guts inside the bean. Add this to your batter. Save your split beans to garnish the top of the cheesecake.
  • Pour the batter into the pan and bake in the middle of the oven until set, the center should be slightly soft. It should bake for 55 to 70 minutes. Remove from the oven, loosen the outer ring and let cool in the pan.
  • Refrigerate the cake, for about 6 hours, then remove the outer ring. Top with the vanilla beans and a sprig of something green like peppermint leaf.

Nutrition Facts : Calories 849.3, Fat 60.9, SaturatedFat 32, Cholesterol 286.3, Sodium 616, Carbohydrate 65.8, Fiber 1.3, Sugar 52.2, Protein 13.3

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From flouronmyface.com


VANILLA BEAN CHEESECAKE RECIPE - YUMMYMUMMYCLUB.CA
2013-05-09 Vanilla Bean Cheesecake Recipe. Ingredients: 2 cups graham cracker crumbs. 1/2 cup (1 stick) butter, melted. 1 Tbsp sugar. 3 8 oz. packages of cream cheese. 1 cup sugar. 3/4 cup sour cream . 1 vanilla bean, split lengthwise. 3 eggs. 2 tsp vanilla extract . Preheat oven to 350. In a stand mixer, whip cream cheese until very smooth, and it looks like icing. Add sugar, …
From yummymummyclub.ca


10" VANILLA BEAN CHEESECAKE - THE CHEESECAKE FACTORY BAKERY
10" Vanilla Bean Cheesecake. Product #101151. DOT #644258. Description. Layers of creamy Tahitian Vanilla Bean cheesecake, white chocolate vanilla mousse, finished with whipped cream, on a vanilla cookie crumb. Ideas for Serving . Serve with strawberry sauce, fresh strawberries and blueberries, and whipped cream. Storage & Handling. Store in freezer at 0°F …
From thecheesecakefactorybakery.com


VANILLA BEAN BROWN BUTTER CHEESECAKE | BUTTERMILK BY SAM
2022-06-18 Bake the cheesecake: Fill a 13×9” cake pan halfway with warm water and set the cheesecake in the center. Place the cheesecake in its water bath in the oven and bake for at least an hour but probably closer to 1 hour 15 minutes.
From buttermilkbysam.com


MINI VANILLA BEAN CHEESECAKES - RODELLE KITCHEN
Directions. Preheat the oven to 350°F. Line a cupcake pan with baking liners. Grind the graham cracker into a fine crumb using a food processor or blender. In a medium-sized bowl, combine the graham crackers with the melted butter and stir until well combined.
From rodellekitchen.com


THE BEST VANILLA BEAN CHEESECAKE RECIPE - FOOD NEWS
In a medium bowl, whisk together the graham cracker crumbs, flour, baking powder, and salt. In the bowl of a stand mixer fitted with a paddle, beat the butter for one minute until creamy. Add the sugar and beat until light and fluffy, 2 to 3 minutes. Add the egg and vanilla and mix until […]
From foodnewsnews.com


VANILLA BEAN CHEESECAKE BARS | KING ARTHUR BAKING
2011-02-11 Preheat the oven to 375°F. First, the crust. Put the following in a bowl: 1 1/4 cups (128g) graham cracker crumbs, about 8 whole crackers. 4 tablespoons (28g) confectioners' sugar. 1/8 teaspoon salt. 1/8 teaspoon cinnamon. 5 tablespoons (71g) butter, melted. Stir until the butter is thoroughly dispersed.
From kingarthurbaking.com


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