Description
A rich and creamy vanilla bean cheesecake with a buttery graham cracker crust.
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1 vanilla bean, seeds scraped
- 3 large eggs
- 1 cup sour cream
- 1 tsp vanilla extract
Instructions
- Preheat oven to 325°F (163°C).
- Mix graham cracker crumbs, melted butter, and sugar. Press into a 9-inch springform pan.
- Bake crust for 10 minutes, then cool.
- Beat cream cheese and sugar until smooth.
- Add vanilla bean seeds, eggs, sour cream, and vanilla extract. Mix well.
- Pour filling into crust and bake for 50-55 minutes until set.
- Turn off oven and let cheesecake cool inside for 1 hour.
- Chill in the fridge for at least 4 hours before serving.
Notes
- Use room-temperature ingredients for a smoother filling.
- Run a knife around the edge before removing the springform pan.
- Store leftovers in the fridge for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28g
- Sodium: 280mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 135mg
