There’s something magical about the simplicity of a cheesecake—especially one infused with real vanilla bean. This is one of those desserts that feels like a hug on a plate. It’s creamy, elegant, and irresistibly rich. Perfect for holidays, birthdays, or anytime you want to treat someone you love (yourself included).
Ingredients
For the Crust:
- 1 ½ cups crushed graham crackers (about 12 crackers)
- 6 tablespoons unsalted butter, melted
- ¼ cup confectioner’s sugar
- ⅛ teaspoon salt
For the Filling:
- 2 (8 oz) blocks of good-quality cream cheese, softened
- ⅔ cup white sugar
- 1 teaspoon pure vanilla extract
- 2 teaspoons vanilla bean paste (or the seeds from 1 whole vanilla bean)
Instructions
1. Make the Crust
In a medium bowl, mix together the crushed graham crackers, melted butter, confectioner’s sugar, and salt. Stir with a fork until the mixture resembles wet sand. Press firmly and evenly into the bottom of a 9-inch springform pan.
Bake at 350°F for 10 minutes, then set aside to cool slightly.
2. Prepare the Filling
In a large bowl, beat the softened cream cheese until smooth. Add sugar, vanilla extract, and vanilla bean paste. Mix until fully incorporated and the mixture is velvety and thick, but don’t overbeat.
Pour the filling over the baked crust, smoothing the top with a spatula.
3. Bake and Chill
Bake at 350°F for 30 minutes, or until the edges are set and the center has just a slight jiggle. Turn off the oven and crack the door open, allowing the cheesecake to cool gradually.
Once cooled to room temperature, cover and refrigerate overnight to fully set.
Enjoy!
Slice and serve chilled, optionally topped with fresh berries or a dusting of powdered sugar. This cheesecake pairs beautifully with a hot cup of coffee or a chilled glass of dessert wine. Share a slice with someone you love—or savor it slowly all on your own.
Bramble & Butter Magazine 
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