Vanilla Bean Cheesecake
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Baked Good

Vanilla Bean Cheesecake

As I have previously said, baking is not my primary focus area, but this holiday season I have chosen to really expand my horizons and fill out my skill set.  Thus enters a first for me:  Cheesecake!!  My husband was so excited for this as a good classic cheesecake is one of his favorite desserts.  I decided to change it up a bit by using a chocolate cookie (Oreos) for the crust as opposed to the standard graham cracker.
I will also admit that this exact recipe was a bit of an accident.  While in the process of making the filling, I added the vanilla bean because we ran out of vanilla extract.  It turned out great though and, honestly, I love the look that using fresh vanilla bean gives the cake.  You get that speckled look you sometimes see in vanilla ice cream which is fun and lets people know what it is.
We topped ours with some homemade whipped cream with a bit of mint extract which really complimented the cheesecake.  My husband did all of the decorating which I am really glad his perfectionist, engineering personality enjoys as I typically do not have the patience for that level of precision.

Vanilla Bean Cheesecake

Prep Time20 mins
Cook Time1 hr 30 mins
Total Time1 hr 50 mins
Servings: 8 People


  • 20 Chocolate Cream Cookies Oreos, cream removed and cookies crushed
  • 24 Oz Cream Cheese
  • 1 Cup Sugar
  • 1 Cup Sour Cream
  • 3 Eggs
  • 1/2 Tbs Vanilla Extract
  • 1 Vanilla Bean seeds removed
  • 5 Tbs Butter melted


  • Preheat to 350F.
  • Combine the butter and cookie crumbs.  Pack into a spring form or other easily separable pie dish.  Bake for 10 minutes.  Let cool.
  • Mix the cream cheese and sugar in a stand mixer until combined.  Add in the sour cream and vanilla.  Add the eggs one at a time until thoroughly mixed.
  • Pour the mixture into the cooled crust.  Put you pie dish in a baking sheet and add a little water to the bottom of the pan, use foil if needed around the pie dish to ensure water doesn't get in.  Bake for about 50-60 minutes, until the mixture sets.  Turn off the oven and crack to door to allow the oven to cool with the cake in it.
  • Remove and allow to cool further and then place in the fridge.
  • Top with whipped cream and a dusting of chocolate cookie crumbs.

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