Vanilla Bean Birthday Cheesecake

IMG_3532 - Version 2

My husband spends a lot of time planning his birthday dinner menu, but every year I make him a birthday cheesecake. I try a new recipe almost every year. I made this cheesecake last year for the first time and it was the best I’ve ever made. Super creamy with great vanilla flavor. Nothing beats vanilla bean in a cheesecake! 🙂 I have made cheesecakes in the past with various types of crust- we definitely prefer a graham-cracker crust; this one is great. This recipe was adapted from Martha Stewart Living. We enjoyed it after a meal of Mustard Chicken with roasted asparagus and baby red potatoes. DELISH.

  • Yield: Makes one 9-inch cake
  • 5 tablespoons unsalted butter
  • 1 1/2 cups graham-cracker crumbs (about 11 crackers)
  • 1 1/4 cups sugar
  • 2 pounds cream cheese, room temperature
  • 1 vanilla bean, split in half lengthwise
  • 4 large eggs, lightly beaten
  • 1 cup sour cream
  • Pinch of coarse salt
  1. Heat oven to 350 degrees. In a microwave safe dish, melt 5 tablespoons butter. In the bowl of a food processor, chop graham-crackers into crumbs. Then combine graham-cracker crumbs and 1/4 cup sugar. Pulse in melted butter until the crumbs are moist. Pour mixture into a 9-inch springform pan; using the bottom of a dry measuring cup, press firmly, forming a 1/2-inch crust up sides of pan. Bake until set, 10 (convection) to 15 minutes. Transfer to a wire rack.
  2. Reduce temperature to 275 degrees. In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese until smooth. Slowly add remaining cup sugar. Scrape in vanilla seeds; reserve pod for another use. Beat until well combined, about 3 minutes.
  3. Drizzle in eggs, one at a time, stopping occasionally to scrape down bowl. Beat in sour cream and salt. Pour batter into crust.
  4. Bake cheesecake until sides have set but center appears soft, about 1 hour 20 minutes to 1 hour 30 minutes, on convection, 1 hour 45 minutes in a conventional oven. Transfer pan to a wire rack to cool. Run a paring knife around the outside of crust, loosening it from pan. When cool, cover tightly with plastic; let set at least 4 hours or overnight.
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About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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