Sour Cream Cheesecake With Vanilla Bean

2017-11-05T14:49:17+00:00 May 21st, 2017|

We tend to end the week with something sweet on Recipe A Day, it’s not by design, but still, a good way to end the week. This cheesecake comes from Amanda Hesser and is a nice spin on a classic. A real vanilla bean is really key here. Splurge for the good stuff!


  • 18 Nabisco chocolate wafers, finely crushed
  • ¼ teaspoon cinnamon
  • ¼ cup butter, melted
  • 1 pound cream cheese, room temperature
  • 2 eggs at room temperature, lightly beaten
  • ⅔ cup plus 3 tablespoons sugar
  • 1 vanilla bean, split in half lengthwise and seeds scraped
  • 1 ½ cups sour cream


In a bowl stir together crushed wafers and cinnamon with a fork. Pour in butter, and stir until mixture is moist. Press mixture into a 9-inch springform pan, forming a crust just over 1 inch high around the sides. You might think you need more wafers, but you don’t. Press patiently until a tight, thin layer forms. Chill until needed.

Heat oven to 350 degrees with baking sheet on center rack. In an electric mixer, beat cream cheese until creamy and fluffy. Add eggs, 2/3 cup sugar and seeds from vanilla bean, and beat until very smooth. Scrape bowl with a spatula to break up lumps. Pour into crust, and place on baking sheet. Bake 25 minutes.

Meanwhile, blend sour cream with 3 tablespoons sugar. After 25 minutes, remove cake from oven, and let sit 5 minutes. Increase oven heat to 450 degrees. Gently spoon sour cream mixture on top, and spread evenly. Return cake to oven, and bake 7 minutes. Cool on a wire rack.

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