Vanilla Bean Cheesecake With Walnut Crust Recipe

Name: Vanilla Bean Cheesecake With Walnut Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups walnut pieces; 1 3/4 cups sugar; 4 tablespoons butter, melted; 2 cups sour cream; 1 tablespoon pure vanilla extract (do not use imitation vanilla); 2 lbs cream cheese, softened; 1 vanilla bean, split lengthwise, seeds scraped, preferably Madagascar; 4 large eggs, at room temperature; 1/2 teaspoon almond extract; 1/2 cup heavy cream

Servings: persons

1
Preheat oven to 350u00b0 and butter a 10-inch springform pan.
2
In a food processor or blender, pulse walnuts with 1/4 cup of the sugar until finely ground. Add butter and pulse until the mixture looks like moist sand. Press crumbs into bottom of pan. Bake for 12 minutes, or until lightly browned around the edges.
3
In a small mixing bowl, mix sour cream with 1/4 cup sugar and 1 teaspoon of the vanilla extract. Cover and set aside.
4
Reduce the oven temperature to 300u00b0.
5
In a stand mixer fitted with a paddle or using a handheld electric mixer, beat cream cheese on low speed with the remaining sugar and the vanilla seeds until JUST combined. Beat in eggs one at a time. Add remaining vanilla extract and the almond extract. Slowly mix in cream until smooth. Pour batter into pan and bake for 65 minutes or until lightly golden and slightly jiggly in the center.
6
Immediately pour the sour cream topping over the cheesecake and smooth the surface with back of spoon or spatula.
7
Return to oven and bake an additional 5 minutes.
8
Place on wire rack and let cool to room temperature.
9
Run a thin sharp knife around cake and remove the ring.
10
Refrigerate for 3 hours. Remove cheesecake and cover loosely with plastic wrap. Return to refrigerator and leave overnight before serving.

2367

kcal

Calories

191

Fat

121

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/2 cups walnut pieces, 1 3/4 cups sugar, 4 tablespoons butter, melted, 2 cups sour cream, and more.

Yes, Vanilla Bean Cheesecake With Walnut Crust falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Vanilla Bean Cheesecake With Walnut Crust

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions