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Vanilla Bean Butter Cheesecake

A luxurious, dense, and creamy cheesecake featuring real vanilla bean specks and a rich butter-infused graham cracker crust.
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 40 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 2 cups graham cracker crumbs finely crushed
  • 0.5 cup unsalted butter melted
  • 0.25 cup granulated sugar
  • 0.25 tsp salt
Filling
  • 32 oz cream cheese room temperature
  • 1.25 cups granulated sugar
  • 4 large eggs room temperature
  • 0.5 cup sour cream room temperature
  • 1 tbsp vanilla bean paste
  • 1 tsp vanilla extract
  • 2 tbsp unsalted butter melted and cooled
  • 2 tbsp all-purpose flour

Equipment

  • 9-inch Springform Pan
  • Stand mixer or hand mixer
  • Roasting pan (for water bath)
  • Mixing bowls

Method
 

  1. Preheat oven to 350°F (175°C). Lightly grease a 9-inch springform pan.
  2. Mix graham cracker crumbs, sugar, salt, and melted butter. Press firmly into the bottom and slightly up the sides of the pan.
  3. Bake crust for 10 minutes, then set aside to cool. Reduce oven temperature to 325°F (160°C).
  4. Beat cream cheese and sugar until smooth. Add sour cream, vanilla paste, extract, flour, and melted butter. Mix until combined.
  5. Add eggs one at a time, mixing on low speed just until blended. Do not overmix.
  6. Wrap the bottom of the pan in foil. Pour batter over crust. Place pan in a roasting pan and fill with boiling water halfway up the sides.
  7. Bake at 325°F for 60-70 minutes until edges are set but center wobbles slightly.
  8. Turn oven off, crack door open, and let cool for 1 hour inside. Remove and cool completely on wire rack.
  9. Refrigerate for at least 6 hours or overnight before slicing.

Notes

Ensure all ingredients are at room temperature to avoid lumps.