Vanilla Bean Cheesecake with Fresh Strawberry Sauce

Creamy, silky and full of vanilla, this Vanilla Bean Cheesecake is super easy and has a delicious strawberry sauce to drizzle over the top for that extra touch.

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Cheesecakes are pretty much the best dessert known to man, in my opinion! This Vanilla Bean Cheesecake is my absolute favorite.

Who doesn’t love a silky, smooth, and dreamy dessert that you can make in so many different flavors?

This Creamy Vanilla Bean Cheesecake has to be one of my favorites. It is a nice basic cheesecake, but the addition of the vanilla bean really elevates its flavor.

Out of all the creamy cheesecakes I have ever made or tried, this one will always remain at the top of my list of favorites. It is simple yet elegant.

With pantry staple ingredients (besides the vanilla bean paste), this dish can be whipped up super easily! It is the one dish that will seriously impress your guests.

Cheesecakes need not intimidate people. They are super simple to make, and if you follow my fool-proof method, you will never doubt yourself again.

If you love vanilla and strawberries, this Vanilla Bean Cheesecake is the next dessert recipe you need to make!

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1. With easy-to-find ingredients, this is a breeze to whip up.
2. You can have a simple dessert that becomes elegant.
3. The strawberry topping is completely optional.

• Graham cracker crumbs
• Unsalted butter
• Granulated sugar
• Fine sea salt
• Cream cheese, room temperature
• Eggs
• Sour cream
• Vanilla bean paste
• Strawberries
• Powdered sugar
• Water
• Vanilla extract
• Fresh whipped cream for serving
• Fresh strawberries for serving

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1. Preheat the oven to 325°F. Wrap the bottom and sides of a 9-inch springform pan with three layers of heavy duty aluminum foil. Lightly spray the inside of the pan all over with cooking spray, set aside.
2. For the crust, mix all of the ingredients together and press into the bottom of a 9-inch springform pan. I like to use the bottom of a flat object like a measuring cup to help. Press the crust up the sides of the pan as much as you can. Set the crust in the fridge as we mix the filling.
3. In a large bowl whip the cream cheese with an electric hand mixer until smooth. Add the sugar and mix until combined. 
4. Add the eggs one at a time, making sure the first one is fully mixed in before adding the nest. 
5. Add the sour cream and vanilla bean paste and whip until smooth.
6. Pour the filling on top of the crust and smooth out the top. 
7. Place the cheesecake into a large roasting pan or similar pan that will fit the springform pan. Add two inches of hot water up the side of the springform pan.
8. Carefully place in the oven and bake for 50-55 minutes. Turn off the oven and let it cool for 30 minutes in the oven. The center will be just slightly jiggly.
9. Remove from the oven, take the pan out of the roasting pan and take off the foil. Take a butter knife and gently run the knife along inside the edge of the pan all the way around the cake. Let cool completely on the counter top.
10. Cover with plastic wrap and chill for at least 8 hours or better overnight.
11. When ready to serve, make the fresh strawberry sauce. Place the chopped strawberries in a blender along with the powdered sugar, water, and vanilla extract. Blend until smooth.
12. Slice and serve with the strawberry sauce on top with whipped cream and fresh strawberries if desired. 

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DO I HAVE TO USE A WATER BATH?

We love using a water bath for this and most of our cheesecake recipes.

It helps let moisture into the oven, which prevents cracks in the cheesecake top.

If you do not have a pan big enough to fit your springform pan, you can place a pan of water underneath your cheesecake.

WHAT IF I CAN’T FIND VANILLA BEAN PASTE?

If you cannot find vanilla bean paste, you can substitute 1 whole vanilla bean for each tablespoon of vanilla bean paste.

We can usually find our vanilla bean paste at a specialty food store like The Fresh Market, but if you are having a hard time you can order it off of Amazon.

CAN I USE ANOTHER TOPPING?

If you are not a fan of strawberry sauce, you can use other sauces, such as blueberry, chocolate, raspberry, etc. 

You also do not need to use a sauce; you can top this with anything you like since it is more of a basic cheesecake with a strong vanilla flavor!

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ANY ADDITIONS?

Cheesecake filling is so much fun to tweak.

This vanilla bean cheesecake recipe is no exception!

Here are some options for your labor of love.

• Melted White Chocolate: Drizzle some melted white chocolate over the top of the cheesecake for a sweet, decorative touch.
• Whipped Topping: Add a dollop of whipped cream or whipped topping is always a great option.
• Fresh Fruit: Garnish with fresh berries like blueberries, raspberries, or blackberries alongside the strawberry sauce for a colorful presentation.
• White Chocolate Chips: Mix some white chocolate chips into the cheesecake batter for a delightful surprise in every bite.
• Mousse Layer: Add a layer of white chocolate mousse on top of the cheesecake for an extra layer of flavor and texture.

ANY SUBSTITUTIONS?

The entire cheesecake can be swapped out. HA! Just kidding.

Here are some solid ideas, though, for your own delightful vanilla cheesecake.

• Vanilla Bean Paste: You can use a vanilla bean pod if you don’t have vanilla bean paste. Simply scrape out the seeds and add them to the cheesecake batter. Pure Vanilla Extract can also be used.
• Greek Yogurt: Substitute sour cream with Greek yogurt for a tangy twist and added protein.
• Graham Cracker Crust: Use crushed vanilla wafers instead of graham crackers for the crust for a different flavor.
• Coconut Sugar: Replace granulated sugar with coconut sugar for a slightly different flavor and lower glycemic index.

This can be stored in an airtight container in the refrigerator, where it will keep for up to 3-4 days.

You can also freeze this cheesecake, this is best done before you place the strawberry sauce or toppings on it.

To freeze, wrap your cheesecake in plastic wrap and then saran wrap. Place your cheesecake in the freezer and it will keep for up to 3-4 months.

To defrost, place in the refrigerator overnight, when thawed make your strawberry sauce and garnish.

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Do you love a silky, creamy dessert that is absolutely delicious?

That vanilla bean flavor is hard to beat.

You really have to make this Vanilla Bean Cheesecake with Strawberry Sauce!

If you’ve tried this VANILLA BEAN CHEESECAKE, let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!

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5 from 3 votes

Vanilla Bean Cheesecake with Fresh Strawberry Sauce

Author Dana DeVolk

Prep: 15 minutes mins

Cook: 55 minutes mins

Chill Time: 9 hours hrs

Total: 10 hours hrs 10 minutes mins

Creamy, silky and full of vanilla, this Vanilla Bean Cheesecake is super easy and has a delicious strawberry sauce to drizzle over the top for that extra touch.

Servings 12 servings

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Ingredients

  

1x2x3x

Crust:

• ▢ 2 cups graham cracker crumbs
• ▢ ½ cup unsalted butter melted
• ▢ 2 Tablespoons granulated sugar
• ▢ ½ teaspoon fine sea salt

Cheesecake:

• ▢ 24 ounces 3 8 ounce packages cream cheese, softened
• ▢ 1 cup granulated sugar
• ▢ 3 eggs
• ▢ ½ cup sour cream
• ▢ 1 Tablespoon vanilla bean paste

Strawberry Sauce:

• ▢ 1 pint strawberries stems removed, roughly chopped
• ▢ ¼ cup powdered sugar
• ▢ 2 Tablespoons water
• ▢ 1 teaspoon vanilla extract
• ▢ Fresh whipped cream for serving
• ▢ Fresh strawberries for serving

Instructions

• Preheat the oven to 325°F. Wrap the bottom and sides of a 9-inch springform pan with three layers of heavy duty foil. Lightly spray the inside of the pan all over with cooking spray, set aside.
• For the crust, mix all of the ingredients together and press into the bottom of a 9-inch springform pan. I like to use the bottom of a flat object like a measuring cup to help. Press the crust up the sides of the pan as much as you can. Set the crust in the fridge as we mix the filling.
  2 cups graham cracker crumbs, ½ cup unsalted butter, 2 Tablespoons granulated sugar, ½ teaspoon fine sea salt
• In a large bowl whip the cream cheese with an electric hand mixer until smooth. Add the sugar and mix until combined.
  24 ounces 3 8 ounce packages cream cheese, softened, 1 cup granulated sugar
• Add the eggs one at a time, making sure the first one is fully mixed in before adding the nest.
  3 eggs
• Add the sour cream and vanilla bean paste and whip until smooth.
  ½ cup sour cream, 1 Tablespoon vanilla bean paste
• Pour the filling on top of the crust and smooth out the top.
• Place the cheesecake into a large roasting pan or similar pan that will fit the springform pan. Add two inches of hot water up the side of the springform pan.
• Carefully place in the oven and bake for 50-55 minutes. Turn off the oven and let it cool for 30 minutes in the oven. The center will be just slightly jiggly.
• Remove from the oven, take the pan out of the roasting pan and take off the foil. Take a butter knife and gently run the knife along inside the edge of the pan all the way around the cake. Let cool completely on the counter top.
• Cover with plastic wrap and chill for at least 8 hours or better overnight.
• When ready to serve, make the fresh strawberry sauce. Place the chopped strawberries in a blender along with the powdered sugar, water, and vanilla extract. Blend until smooth.
  1 pint strawberries, ¼ cup powdered sugar, 2 Tablespoons water, 1 teaspoon vanilla extract
• Slice and serve with the strawberry sauce on top with whipped cream and fresh strawberries if desired.
  Fresh whipped cream for serving, Fresh strawberries for serving

Notes

1. A water bath is highly recommended, see my tips above on why.
2. Other sauces and toppings can be used, see above for ideas.
3. Vanilla bean paste can be substituted with vanilla beans.
4. This can be froze, see above on how to do that.
5. The strawberry sauce is optional.
6. Make sure that you wrap your pan in foil so nothing seeps in or out.

Nutrition

Calories: 465kcal | Carbohydrates: 40g | Protein: 6g | Fat: 32g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 124mg | Sodium: 394mg | Potassium: 192mg | Fiber: 1g | Sugar: 30g | Vitamin A: 1122IU | Vitamin C: 23mg | Calcium: 92mg | Iron: 1mg

Nutrition Disclaimer

Course Baked Good, Dessert

Cuisine American

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