Vanilla Bean is such an amazing flavor, and deserves to be showcased in its own cheesecake. This Vanilla Bean Cheesecake recipe has the sweet and floral notes that you would expect from the vanilla bean paste and vanilla extract. I have used vanilla bean paste in other recipes as well, such as Instant Pot Vanilla Bean Cheesecakes and yogurt.
Top It Your Way
You can keep vanilla as the star, or use it to showcase other flavors (such as chocolate or a fruit sauce). I prefer some homemade vanilla bean whipped cream for mine, especially if I add any toppings. I really want to make sure I’m taking that amazing vanilla flavor, that’s the appeal of a beautiful Vanilla Bean Cheesecake. You can customize everyone’s slice to their personalities, and make lots of mouths happy.
I feel that cheesecakes are great way to celebrate a special occasion, or simply a great way to reward yourself. You can impress and bring happiness to your family and friends, and you will know that it was easier than you thought. Take it one step at a time, and if you need any tips or more cheesecake ideas check out KFO Cheesecake Tips and Recipe List.
Vanilla Bean cheesecake is a wonderfully simple yet tasty dessert that is sure to impress your family and friends.
- 24 ounces cream cheese softened
- 1/4 cup all-purpose flour
- 3/4 cup granulated sugar
- 1/2 cup whole milk
- 1/2 Tbsp vanilla bean paste
- 1 tsp pure vanilla extract
- 1/8 tsp kosher salt
- 3 whole eggs
- 1 batch homemade whipped cream optional. But if you do, you can add 1 tsp vanilla bean paste to it
Preheat oven to 350F.
Combine all crust ingredients (crushed graham crackers, sugar, salt, walnuts, and melted butter) until thoroughly mixed. Press crust mixture evenly and firmly into spring form pan.
Place spring form and crust into oven. Bake for 10 minutes, or until you smell crust toasting and crust starts to brown.
Start mixing cream cheese, to break it up. Add sugar, flour and salt, mixing slowly at first, stopping to scrape the sides of the bowl as needed. Mix thoroughly.
Slowly add milk, vanilla bean paste and vanilla extract, while mixing on a low speed. Mix until completely smooth, scraping sides of bowl if needed.
Add eggs, one at a time, mix until just until completely combined.
Pour base/batter evenly onto prepared crust, in spring form pan.
Bake for about 60 minutes at 350F, or until just set (no longer loose).
Once cool enough to handle, run a knife between the edge of the cheesecake and the edge of the spring form pan. Allow to finish cooling to room temperature before releasing edge of spring form from base.
Leaving cheesecake on base of pan, wrap with plastic wrap. Refrigerate cheesecake for about 8 hours or overnight, before removing cheesecake from spring form pan base and/or serving.
Serve as is, or topped with homemade whipped cream with 1 teaspoon of vanilla bean added.
Another topping idea is chocolate sauce or ganache and chopped up candies.
Pairs great with a homemade vanilla bean whipped cream (make your own by adding 1 tsp of vanilla bean paste to Homemade Whipped Cream recipe!
Find a list of all of my recipes at Complete List of KFO Recipes
Check out KFO Cheesecake Tips and Recipe List for more cheesecake recipes and ideas, including mini or pressure cooker versions!