Vanilla Bean Cheesecake with Walnut Crust
Indulge in the velvety luxury of Vanilla Bean Cheesecake with Walnut Crust, a dessert that perfectly balances creamy richness with a nutty, buttery base. This show-stopping treat begins with a homemade crust made from aromatic walnuts and graham cracker crumbs, baked to golden perfection. The star of the dish is the smooth cheesecake filling, infused with the pure essence of a fresh vanilla bean. Every bite melts in your mouth, thanks to the blend of cream cheese, sour cream, and heavy cream, creating a luscious, decadent texture. Baked to perfection with just a hint of jiggle in the center and chilled to achieve a flawless finish, this cheesecake is ideal for holidays, dinner parties, or special celebrations. Top it with whipped cream or fresh berries for a presentation as stunning as its flavor. Perfect for cheesecake enthusiasts, this recipe is a delicious showcase of vanilla's elegance and the earthy crunch of walnuts.
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Recipe Information
Ingredients
- 1 cup Walnuts
- 1 cup Graham cracker crumbs
- 2 tablespoons Granulated sugar
- 5 tablespoons Unsalted butter, melted
- 24 ounces Cream cheese, softened
- 1 cup Granulated sugar
- 1 Vanilla bean pod
- 3 Large eggs
- 1 cup Sour cream
- 1 cup Heavy cream
- 1 teaspoon Vanilla extract
- 1 Pinch of salt
Instructions
Preheat your oven to 350°F (175°C).
Prepare the crust: In a food processor, pulse the walnuts until finely ground. Combine the ground walnuts with graham cracker crumbs and 2 tablespoons of sugar in a bowl. Stir in the melted butter until the texture resembles wet sand.
Press the crust mixture evenly into the bottom of a 9-inch springform pan. Use the bottom of a glass to flatten and compact it. Bake for 10 minutes, then set aside to cool.
Lower the oven temperature to 325°F (160°C).
Prepare the cheesecake filling: In a large mixing bowl, beat the softened cream cheese and 1 cup of sugar using a hand mixer or stand mixer on medium speed until smooth and creamy, about 2-3 minutes.
Split the vanilla bean pod lengthwise and scrape out the seeds using the back of a knife. Add the seeds to the cream cheese mixture and mix until evenly incorporated.
Add the eggs, one at a time, mixing on low speed after each addition until just combined. Avoid overmixing to prevent air bubbles in the batter.
Blend in the sour cream, heavy cream, vanilla extract, and a pinch of salt until the mixture is smooth and creamy.
Pour the filling over the cooled crust, smoothing the top with a spatula.
Place the springform pan on a baking sheet to catch any drips. Bake in the center of the oven for 60-70 minutes. The cheesecake is ready when the edges are set, and the center still jiggles slightly when shaken.
Turn off the oven, crack the oven door slightly, and let the cheesecake cool in the oven for 1 hour to gradually cool down and prevent cracking.
Remove the cheesecake from the oven and run a knife around the edges to release it from the pan. Let it cool to room temperature, then refrigerate for at least 4 hours, preferably overnight.
Before serving, carefully remove the springform pan and transfer the cheesecake to a serving plate. Garnish with whipped cream or fresh berries if desired.
Nutrition Facts
Calories |
6568 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 527.1 g | 676% | |
| Saturated Fat | 273.3 g | 1366% | |
| Polyunsaturated Fat | 56.6 g | ||
| Cholesterol | 1821 mg | 607% | |
| Sodium | 3523 mg | 153% | |
| Total Carbohydrate | 392.7 g | 143% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 297.8 g | ||
| Protein | 96.1 g | 192% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 1264 mg | 97% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 1627 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
