Vanilla Bean Cheesecake

4.06 stars (19 ratings)

This dense and creamy New York cheesecake is bursting with fragrant vanilla in every delicious layer! Rich cream cheese cheesecake filling is speckled throughout with sweet vanilla bean flecks, nestled into a butter-y crisp vanilla wafer crust, and topped with vanilla-infused whipped cream. A perfect make-ahead dessert to share with the ones you love.

Prep Time25

Cook Time1 10

Cooling Time:3

Total Time1 35

Course: Dessert

Cuisine: American

Keyword: Cheesecake, Cream Cheese, New York, vanilla, vanilla bean

Servings: servings

Calories: 591kcal

Ingredients

For the vanilla wafer crust

2 cups vanilla wafer cookies (about 40 regular-sized cookies)
6 tablespoons unsalted butter, melted

For the vanilla bean cheesecake filling

24 ounces cream cheese (3 8-ounce bricks), softened
1 cup granulated sugar
3 tablespoons cornstarch
4 large eggs
1 egg yolk
1/4 cup heavy cream
1 tablespoon vanilla bean paste
1 teaspoon vanilla extract

For the vanilla bean whipped cream

1/2 cup heavy cream
2 tablespoons granulated sugar
1/2 teaspoon vanilla bean paste

US Customary - Metric

Instructions

To make the vanilla wafer crust:

Mist an 8-inch diameter by 3-inch high round cake pan with PAM Cooking Spray and line with a circle cut from parchment paper.
Place the cookies in the bowl of a food processor and process until fine.
Drizzle in the melted butter and toss together until combined.
Press the mixture into the bottom of the prepared pan.

To make the vanilla bean cheesecake filling:

Preheat the oven to 400° F.
Place the cream cheese, sugar, and cornstarch in a large mixing bowl and mix on medium-low speed until smooth.
Add the eggs, one at a time, scraping the bottom and sides of the bowl with a silicone spatula after each addition.
Add the cream, vanilla bean paste, and vanilla extract, and stir to combine.
Pour the batter over the crust, and rap sharply on the counter a few times to release any air bubbles.
Place the cake pan in a larger baking dish and pour very hot water ¾ of the way up the sides of the pan.
Bake the cheesecake for 15 minutes, then lower the oven temperature to 300° F and bake for an additional 70-80 minutes, or until the cheesecake is set around the edges but still slightly jiggly toward the center.
Turn off the oven, leave the door slightly ajar, and allow the cheesecake to cool for one hour.
Remove the cheesecake from the oven and cool completely at room temperature.
Chill in the refrigerator until ready to serve, then flip the cheesecake out of the pan and invert onto a serving plate.
Garnish with whipped cream, slice, & serve.

To make the vanilla bean whipped cream:

Place the heavy cream in a medium mixing bowl and whip on high speed until just beginning to thicken.
Sprinkle in the sugar, gradually, while continuing to whip.
When the whipped cream holds soft peaks, whip in the vanilla bean paste.
Transfer the mixture to a piping bag fitted with a 1A tip.
Pipe whipped cream around the outside edge of the cheesecake.

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