Vanilla Bean Cheesecake

Here’s the recipe, I hope you enjoy!

CRUST

1 1/2 c Graham Cracker Crumbs

4 tbsp Sugar

6 tbsp Butter, melted

1 tsp Vanilla

FILLING

3, 8 oz Blocks of Cream Cheese, at room temp

3/4 c Sugar

2 tsp Vanilla Bean Paste

3 Eggs

• Preheat oven to 350°.

• In a large bowl, add 1 1/2 c Graham Cracker Crumbs (I buy these already done rather than doing it myself, no reason honestly, I just don’t need Graham Crackers haha).

• Add in the 4 tbsp Sugar, 6 tbsp Melted Butter, and 1 tsp Vanilla. Mix with a rubber spatula until well combined.

• Add to a greased spring cake pan. Press the mixture evenly and firmly into the bottom and a little on the sides, until set in place. Set aside.

• In a stand mixer bowl, cream 3 8 oz Blocks of Cream Cheese on a low speed. While on low, add in the 3/4 c Sugar until incorporated. Scrape down the sides.

• Add in the 2 tsp Vanilla Bean Paste, mix until combined.

• Lastly, on low, mix in the 3 Eggs, one at a time, only after each one is fully incorporated in the mixture, making sure to scrape down the sides in between each Egg. Beat on a medium low speed until everything is creamy and smooth, with no lumps.

• Pour batter over the Graham Cracker crust in the spring cake pan, spreading in an even layer.

• Bake at 350° for 25 minutes, you know it’s done once you wiggle the pan and the center jiggles a little still, while the outside is more firm.

• Turn off the oven, crack the door, and let the cheesecake cool for 45 minutes. Then take it out to cool on the counter for another 20-30 minutes or until it reaches room temperature.

• The hardest part of the recipe is to let the cheesecake cool, put it in the fridge for a minimum of 3 hours, ideally overnight (the colder it is, the better).

• Once chilled, enjoy the creamy, vanilla cheesecake that I’m almost always craving!

Enjoy!

Love, Sam