I recently got some vanilla beans and I have been itching to use them. I though that I would try using them in one of my favorite desserts, a cheesecake. For the vanilla bean cheesecake I just added the seeds from a vanilla bean to a basic cheesecake recipe. In the past I have used graham cracker crusts and pecan crusts and this time I thought I would try a walnut crust. I also had some raspberries so I added a garnish of a simple raspberry sauce. The vanilla bean cheesecake with walnut crust was really good! It smelled amazing while it was baking. Vanilla is one of my favorite flavours and I really enjoyed the strength of the vanilla flavour provided by the vanilla bean seeds. The walnut crust was really good as well. How can you go wrong adding butter and sugar to walnuts? I am looking forward to more adventures with vanilla beans.
Vanilla Bean Cheesecake
- 1/2 cup walnuts
- 1 tablespoon sugar
- 1 tablespoon butter (melted)
- 1 (8 ounce) package cream cheese (room temperature)
- 1/4 cup + 1 tablespoon sugar
- 1 vanilla bean (split lengthwise and scraped)
- 1 egg (room temperature)
- 1 teaspoon vanilla extract
- Pulse the walnuts, sugar and butter in a food processor.
- Press the mixture into the bottom of two 4 inch spring form pans.
- Bake the walnut crust in a 350F/180C preheated oven until golden brown on the edges, about 8-12 minutes.
- Mix the cream cheese, sugar and vanilla bean seeds.
- Beat in the egg and vanilla extract.
- Pour the mixture into the spring form pans.
- Bake in a preheated 325F/170C oven until it is set, about 45-60 minutes.
- 1/2 cup raspberries (mashed)
- 1 teaspoon sugar
- 1 teaspoon cornstarch
- 2 tablespoons water
- Mix the raspberries, sugar, cornstarch and water in a small saucepan.
- Bring to a boil and simmer until the sauce thickens.
You are the best blogger! Every time I check back, you have something new up your sleeve! Very admirable! This looks delectable.
Oh my God, Kevin! That looks fabulous!!!
You are killing me! That cheesecake is just gorgeous, really, wow! And the walnut crust sounds just perfect.
Dani Spies says
I agree with anticiplate…you never disappoint!
That HAS to be the most breathtaking, impeccably-presented cheesecake that I have EVER seen – you’re a culinary master!
The Cheesecake King strikes again!
I love cheesecake, and you are making me want to make one right now!
OMG Kevin! This looks SO good. I am drooling on my keyboard over here.
Mochachocolata Rita says
will i see you on top chef 5? i’ll be rooting for ya ^_^
Proud Italian Cook says
Kevin, Oh Kevin! That is one gorgeous photo! worthy of a magazine cover! It must taste out of this world too!!
Peter M says
Kevin, nothin’ like using real vanilla. Don’t throw out the used bean either. Place it in your sugar jar…vanilla sugar.
That is gorgeous!
Your blog is awesome! Always a new mouth watering treat on the screen! This one looks amazing!
Nina's Kitchen (Nina Timm) says
OMG this looks amazing. I love cheesecake and yours looks crumbly and delicious…
Try ginger biscuits for base, it changes the whole flavor of your cheesecake.
Yumm I want that cheesecake!! I really need to get mini spring form pans so I can make cheesecake whenever without having to worry about what I’m going to do with a giant cake.
Mmmm looks great!
I want this right now Kevin! I die for cheesecake and this looks glorious!! and so beauty pictures!!! xxGloria
Bellini Valli says
Once again Kevin your cheesecakes look amazing. I am going to be making a gigantic cheesecake soon when my daughter is here.
I always brag about my own cheesecake being the best.. but I may have to shut my mouth now :X
Vanilla bean cheesecake is my all-time favorite!!
Vanilla is one of my very favorite flavors. This looks awesome. You truly are a culinary master. I’d like to eat at your house!
You’re on a roll this week, you’re tearing down all these prejudices of mine! First Irish Soda bread, then cheesecake (I always get overwhelmed after eating a few bites… little ones in little spring foam pans is a great idea), and finally vanilla beans (which I’ve always been too intimidated/clueless about where it buy it). What’s inspiring you?
Another amazing looking treat from your kitchen.
Jessy and her dog Winnie says
Looks delicious! I love how you can see the little specks of vanilla!
That cheesecake looks creamy, rich and delicious! all the more sexy with the vanilla bean flecks and the circlet of jewel-toned raspberry sauce!
I join everyone else in singing this recipe’s praises. It’s inspired–and yummy looking! :):)
Coffee & Vanilla says
Kevin, Beautiful cheesecake! I love the idea of adding raspberries… I will be making cheesecake this weekend, plain one… second time in my life (fist time was disaster) 😉
this looks amazing – I love the idea of hacking off a piece of the cake and then dipping it in the raspberry puree…
mmm… i love how much extra flavor vanilla beans give a dish!
I have just found your blog…Its awesome!Bravo!!!I havent seen better photos and recipes,you must be a real talent…and a great blogger 🙂
I will try to make this cheesecake..it seems wonderful,specially the rasberry sauce and vanilla bean.
By the way Im from Greece and I was amazed by the many greek recipes you have.
Would this work with just vanilla extract? There aren't any shops here that sell real vanilla beans..
Anonymous: You would have to use a lot of it to get the same strong vanilla flavour but the cheesecake will still taste great.