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Vanilla Bean Cheesecake

Vanilla Bean Cheesecake | BourbonandHoney.com
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Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup sugar
  • 1/3 cup butter, melted
  • 2 packages (8 ounces each) cream cheese, well softened
  • 2 cups 2% plain Greek yogurt (from a 16 ounce container)
  • 1 1/3 cups sugar
  • 1 vanilla bean, split, seeds scraped
  • 4 eggs
  • Pomegranate seeds or fresh fruit for garnish, if desired

Instructions

  1. Heat oven to 325ºF. Grease 9-inch springform pan. Wrap foil around the outside of the pan to catch drips. In a small bowl, mix cracker crumbs, 1/4 cup sugar and the butter. Press evenly in the bottom of the pan. Bake 5 minutes or until set. Cool slightly. To minimize cracking of the cheesecake, place a shallow pan half full of hot water on lower oven rack.
  2. In a large bowl, beat the cream cheese with an electric mixer on medium speed just until smooth and creamy; do not overbeat. On low speed, gradually beat in the yogurt, sugar and seeds from the vanilla bean. On low speed, beat in the eggs, one at a time, just until blended. Pour the cream cheese mixture over the crust.
  3. Bake the cheesecake 65 to 75 minutes or until the edges are set but the center of cheesecake still jiggles slightly when moved.
  4. Turn the oven off; open oven door at least 4 inches. Leave cheesecake in the oven 30 minutes longer. Remove from oven; place on cooling rack. Without releasing side of pan, run a thin knife around edge of the pan to loosen the cheesecake. Cool in pan on cooling rack 30 minutes. Cover loosely; refrigerate at least 6 hours but no longer than 24 hours.
  5. Run a knife around edge of pan to loosen cheesecake again; carefully remove side of pan. Place cheesecake on a serving plate. Store cheesecake covered in the refrigerator. Serve with fresh fruit, if desired.

Nutrition

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