Vanilla Bean Cheesecake
Vanilla Bean cheesecake is great recipe for Mother's Day dessert or a bridal shower dessert. It's one of those things that make's life special!
Graham Cracker Crust:
1 1/2 cups of graham craker crumbs
( 1/4 cup of ground pecans if you have them)
1/4 cup of sugar
1 teaspoon of cinnamon
6 tablespoons of melted butter
1 1/2 pounds of cream cheese (softened)
1 cup granulated sugar
2 tablespoons of flour
1teaspoon of vanilla extract
2 vanilla beans from Glenbrook Farms
2 tablespoons of heavy cream
Preheat oven to 350 degrees F
In a bowl, mix together the crumbs, sugar, cinnamon, ground pecans if you have them. Add the butter and mix well. Press evenly into the bottom and 1/2 inch up the sides of a 9 inch springform pan. Bake about 8 mins or until golden brown. Remove from oven and cool
In a large bowl, beat the cream cheese until creamy and smooth. Add the sugar a few tablespoons at a time, and then the flour, vanilla extract. Add the eggs and heavy cream, beating on low speed until it is all combined. Split open your vanilla beans and scape out the seeds and guts inside the bean. Add this to your batter. (save your split beans to garnish the top of the cheesecake)
Pour the batter into the pan and bake in the middle of the oven until set,
the center should be slightly soft. It should bake for 55-70 minutes.
Remove from the oven, loosen the outer ring and let cool in the pan.
Refrigerate the cake, for about 6 hours, then remove the outer ring
Top with the vanilla beans and a sprig of something green like peppermint leaf.
Be prepared to get kisses!