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Vanilla Bean Cheesecake

Vanilla Bean Cheesecake


"If you like restaurant vanilla bean cheesecake, then try this! The cookies make this one much more special and far more yummy. Pure vanilla bean extract is a must. I use Tahitian vanilla beans and extract. This also makes more than enough batter for a 10 inch pan, so you can make cupcakes too. "
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5 h 45 m servings 538 cals
Serving size has been adjusted!
Original recipe yields 16 servings


  • Calories:
  • 538 kcal
  • 27%
  • Fat:
  • 35.8 g
  • 55%
  • Carbs:
  • 47.4g
  • 15%
  • Protein:
  • 8.3 g
  • 17%
  • Cholesterol:
  • 143 mg
  • 48%
  • Sodium:
  • 333 mg
  • 13%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Preheat oven to 300 degrees F (150 degrees C), and lightly butter a 10 inch springform pan.
  2. Place the sandwich cookies into a plastic bag, and crush with a rolling pin. Pour the crumbs into a bowl, and mix with the scraped seeds of 1 vanilla bean. Drizzle the crumbs with melted butter and stir to combine. Press the crumb mixture firmly into the bottom and up the sides of the springform pan, and set aside.
  3. Place the softened cream cheese and sugar into the work bowl of an electric mixer, and beat for about 3 minutes on Medium speed, until the mixture is smooth. Beat in the eggs one at a time, incorporating each egg before adding the next one. Add the scraped seeds of 2 vanilla beans, the vanilla extract, sour cream, and heavy cream, and beat on Medium-High speed for about 1 minute, until the mixture is blended and smooth.
  4. Pour the mixture into the cookie crumb crust, leaving about 2 inches of space from the top of the pan for the cake to expand as it bakes.
  5. Place a baking dish onto the bottom rack of the preheated oven, and fill it halfway with boiling water. Place the cheesecake onto the middle rack, above the pan of boiling water, and bake until a small knife inserted into the middle of the cheesecake comes out clean, about 1 hour and 20 minutes.
  6. Turn the oven off and let the cheesecake cool down inside the oven for 1 hour. Cover the cheesecake with plastic wrap, then aluminum foil, and refrigerate at least 4 hours or overnight before serving.


  • Click on our article, Perfect Cheesecakes, for great tips on making your cheesecake look and taste its best.
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 58
  1. 71 Ratings

Most helpful positive review

I'm giving this 4 stars only because I changed so many things about it. The main part is that I used 1/2 mascarpone and 1/2 cream cheese. Also, if you're going to bother using real vanilla bea...

Most helpful critical review

The directions said bake for an hour twenty minutes. I kept it in the oven for an hour twenty five. .... At this point the center didnt seem jiggly so I figured it was done. Well it wasn't done ...

Most helpful
Most positive
Least positive

I'm giving this 4 stars only because I changed so many things about it. The main part is that I used 1/2 mascarpone and 1/2 cream cheese. Also, if you're going to bother using real vanilla bea...

First, let me start by saying I make cheesecakes, a lot of them. Right now this is the reigning favorite. I follow the recipe other than: adding 4 vanilla beans, and I cook it a little differ...

I am not a big fan of Cheesecakes but was asked to make one. I choose this recipe and it turned out great. The only thing I would change the next time is to add more vanilla bean or extract.

I'm rating the actual cheesecake part because I went with a traditional graham cracker crust instead of the vanilla sandwich cookie crust. I had just found a super good buy on fresh vanilla be...

My husband hates cheesecake and always begs me to make this one. I did omit the vanilla bean from the crust and just added it to the batter. I usually make mini cheesecakes (2in), and it is th...

I find the Madigascar beans impart the vanilla flavor most are familiar with, so I used those. I figured that since I'm using the real thing with the beans, I couldn't just use artificially flav...

amazing!!!!!!!!! my springform pan broke, so i used a 9X13 and it worked just as well...i improvised and placed another 9X13 pan of just water on the other rack in my oven and it worked perfectl...

I followed this recipe exactly, and it was delicious. I would add a little more vanilla, as others have said, but that is just a minor change. The crust is perfect - much better than a vanilla...

Made exactly as directed, great recipe. Just makes too much, enough for a full 10" cheesecake plus a pan of mini's and still had a lot left over. Maybe scale back the amounts so there is less wa...

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