Vanilla Bean Cheesecake Recipe 475

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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 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

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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