Three whole scraped vanilla beans give this glorious, rich cheesecake telltale black specks of tropical flavor. This makes a big batch, so you might have enough to make some mini cheesecakes too.
Preparation Time
25 mins
Cooking Time
1 hr 20 mins
Total Time
1 hr 45 mins
Calories
538 Calories
Recipe Instructions
Step 1
Preheat the oven to 300 degrees F (150 degrees C). Lightly butter a 10-inch springform pan.
Step 2
Place sandwich cookies in a resealable plastic bag; crush with a rolling pin. Pour crumbs into a bowl. Add scraped seeds of 1 vanilla bean; stir to combine. Drizzle crumbs with melted butter; stir to combine. Press into the bottom and up sides of the prepared pan; set aside.
Step 3
Beat softened cream cheese and sugar in the bowl of a stand mixer fitted with the paddle attachment on medium speed until smooth, about 3 minutes. Beat in eggs one at a time, beating well after each addition before adding the next. Add sour cream, heavy cream, remaining scraped seeds of 2 vanilla beans, and vanilla extract; beat on medium-high speed until blended and smooth, about 1 minute.
Step 4
Pour cream cheese mixture into crust, leaving about 2 inches of space from the top of pan for cake to expand as it bakes.
Step 5
Place a baking dish onto the bottom rack of the preheated oven; fill halfway with boiling water. Place cheesecake on middle rack, above dish of boiling water; bake until a small knife inserted into the center comes out clean, about 1 hour and 20 minutes.
Step 6
Turn the oven off; let cheesecake cool 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.
Ingredients
5 eggs
2 pounds cream cheese, softened
1 tablespoon pure vanilla extract
1 vanilla bean, split lengthwise and seeds scraped
1.5 cups white sugar
0.25 cup butter, melted
0.5 cup heavy cream
0.75 cup sour cream
1 (18 ounce) package vanilla sandwich cookies (such as Oreo Golden Original Sand
