Vanilla Bean Cheesecake

You know you want your pie to be the first to go this Thanksgiving, so here’s what you do – make this perfectly delectable, purely irresistible Vanilla Bean Cheesecake instead of pie. Yes you heard that right, take a break from the classic pie everyone makes at Thanksgiving and bring this over-the-top vanilla bean laced cheesecake instead. In my opinion it outdoes any pie, in fact it outdoes any cheesecake! This is my favorite cheesecake I’ve ever had and my
husband said the same thing!



Vanilla Bean Cheesecake

Yield: About 14 - 16 servings

Ingredients

Crust

1 2/3 cup (216g) crushed graham cracker crumbs (about 13 full sheets)
2 Tbsp (30g) granulated sugar
6 Tbsp (3 oz) unsalted butter, melted

Cheesecake

3 (8 oz) pkgs cream cheese, softened
1 cup (210g) granulated sugar
Seeds of 2 Cooking Classy Vanilla Beans
3 large eggs
3/4 cup (180g) sour cream
1/3 cup (80ml) heavy cream

Mousse

7 oz white chocolate, roughly chopped
1 1/2 cups (355ml) heavy cream
6 oz cream cheese, nearly at room temperature
1 1/2 Tbsp (22g) granulated sugar
Seeds of 1 Cooking Classy Vanilla Bean

Whipped cream topping

3/4 cup heavy cream
1 1/2 Tbsp (22g) granulated sugar
Seeds of 1/2 Cooking Classy Vanilla Bean (optional)

Directions

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For the crust:

Preheat oven to 350 degrees. Line the outside of a 9-inch springform pan with a sheet of 18 by 18 heavy duty aluminum foil (make sure the foil has no holes, you don't want any water to leak in). Add graham crackers and sugar to a mixing bowl and stir to combine, then pour in butter and mix with a fork until evenly moistened. Pour into prepared springform pan and press evenly into bottom. Bake in preheated oven 10 minutes, then remove and cool on a wire rack.

For the filling:

Reduce oven temperature to 325 degrees. Have a large roasting pan ready and boil about 4 quarts of water (you may not need all of it). In a mixing bowl using an electric hand mixer blend together cream cheese, sugar and seeds of 2 vanilla beans just until smooth (scrape down side and bottom of bowl occasionally throughout entire mixing process). Mix in eggs one at a time, mixing just until combined after each addition. Add sour cream and heavy cream and mix just until combined. Tap bowl forcefully against countertop about 30 times to release any large air bubbles. Pour over cooled graham cracker crust and smooth into an even layer. Place cheesecake in roasting pan then place roasting pan in oven and carefully pour in enough boiling water to reach halfway up the side of the cheesecake pan. Bake in preheated oven until cheesecake is set but still jiggly in the center, about 65 minutes, then leave in oven and leaved door closed and let rest 10 minutes. Then remove from oven and cool on a wire rack for 30 minutes. Tent with foil and chill in refrigerator 8 hours or overnight.