The Best Vanilla Bean Butter Cheesecake Recipe – Elegant Dessert Idea
This Vanilla Bean Butter Cheesecake Recipe is the ultimate indulgence for dessert lovers. Made with real vanilla beans for bold flavor and a buttery, creamy filling, this cheesecake is baked to perfection with a golden crust. Smooth, rich, and decadent, it’s a show-stopping dessert that’s perfect for holidays, dinner parties, or cozy nights in. Garnish with whipped cream, caramel drizzle, or fresh berries for an elegant finish.
Equipment
- Mixing bowls
- Electric mixer or whisk
- Measuring Cups and Spoons
- 9-inch springform pan
- Baking sheet (for water bath)
- Rubber spatula
- Sharp knife for slicing
Ingredients
- 1½ cups graham cracker crumbs (or digestive biscuits)
- 6 tbsp unsalted butter, melted
- 2 tbsp sugar (for crust)
- 24 oz cream cheese (full-fat, softened)
- 1 cup sugar (for filling)
- 3 large eggs (room temperature)
- 1 cup sour cream
- 1 vanilla bean (seeds scraped) or 2 tsp vanilla extract
- Pinch of salt
- Optional toppings: whipped cream, chocolate curls, fresh berries
Instructions
- Prepare Crust: Mix graham cracker crumbs, melted butter, and sugar. Press firmly into springform pan. Chill for 15 minutes.
- Mix Filling: Beat cream cheese until smooth. Add sugar, vanilla bean seeds, and salt. Mix in eggs one at a time, then fold in sour cream.
- Bake: Pour filling into crust. Place pan in a water bath and bake at 325°F (160°C) for 45–55 minutes, until center is slightly jiggly.
- Cool: Turn off oven, crack door, and let cheesecake cool gradually. Chill for 4–6 hours.
- Serve: Slice with a warm knife. Garnish with whipped cream, berries, or chocolate curls.
Notes
- Variations: Add white chocolate mousse topping, seasonal fruit, or make mini cheesecake bites.
- Storage: Refrigerate for 4 days. Freeze slices for up to 2 months.
- Healthier Options: Use reduced-fat cream cheese, whole-grain crust, or natural sweeteners like honey.
- Pairings: Best with coffee, dessert wines, or hot tea.