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vanilla bean dream cheesecake

(7 ratings)
fyerstrtr avatar
Blue Ribbon Recipe by
Susan Sumpter-Loebig
@fyerstrtr
Greencastle, PA

This has been my only cheesecake recipe for over 25 years. It's impossibly decadent and creamy, and does not crack or dry on top. This leaves all others in the dust!

Blue Ribbon Recipe

As I flight attendant I often sought out the best NYC cheesecakes in my travels... Well, I would put this wonderful cake right up there with the pro's any day! Yum.

— The Test Kitchen @kitchencrew
(7 ratings)
yield 12 serving(s)
prep time 1 Hr 30 Min
cook time 3 Hr
method Bake

Ingredients For vanilla bean dream cheesecake

  • 1 1/4 c
    vanilla wafer crumbs or graham cracker crumbs
  • 3 Tbsp
    whole toasted pecans finely ground
  • 5 Tbsp
    butter, melted (no substitutes)
  • 1/4 c
    sugar
  • 4 pkg
    8 oz. cream cheese, room temperature
  • 1 1/2 c
    sugar
  • 4 lg
    eggs room temperature
  • 1/3 c
    sour cream or lite sour cream
  • 1 lg
    vanilla bean split, scraped/or 2 tsp. real vanilla extract

How To Make vanilla bean dream cheesecake

  • 1
    Heat oven to 350 degrees F.
  • 2
    Make crust: combine vanilla wafer or graham crumbs, sugar, pecans, and butter in a bowl until crumbs are evenly moistened. Press mixture into bottom of a 8-inch springform pan. Bake till golden brown, 10 min. Cool on wire rack. Wrap bottom and sides of pan with heavy duty foil. Set aside.
  • 3
    Cut in half and scrape vanilla bean seeds out of each half. Use the bean pods in 1 cup of sugar in plastic baggy to make vanilla sugar for coffee, tea, desserts, etc.
  • 4
    Make filling: Reduce oven temp. to 325 degrees. Beat cream cheese in mixer bowl on medium-high speed 3 minutes. Scrape sides of bowl with rubber spatula. Beat in vanilla beans or vanilla extract. Gradually beat in sugar, scraping sides of mixer bowl. Add eggs, one at a time beating just until blended and mix is completely smooth. Stir in sour cream. Pour into prepared pan. Place pan in a large roasting pan and carefully add enough hot water to come halfway up side of springform pan.
  • 5
    Bake 1 hour. Turn off oven and let cheesecake stand in oven for 1 hour. (DO NOT OPEN OVEN!!!) Remove from water and cool on wire rack 1 hour. Remove foil. Cover and refrigerate 6 hours or overnight.
  • 6
    Remove ring from pan and transfer cake to a flat serving plate. Garnish if desired -But you won't want to!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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