Everything that you want in cheesecake when you decide to indulge yourself. This Vanilla Bean Cheesecake has an incredible texture.
1 1/2 cups graham cracker crumbs (from about 8 crackers)
6 tablespoons butter, melted
3 tablespoons sugar
1/4 teaspoon freshly grated nutmeg
3/4 cup pecans or walnuts
4 8-ounce packages cream cheese, at room temperature
1 cup sugar
3 eggs, at room temperature
2 vanilla beans
Juice of one lemon, strained
2 teaspoons vanilla extract
2 cups sour cream
1/4 cup sugar
1 vanilla bean
Preheat oven to 350°F. Butter the inside of the pan. Line a baking sheet with parchment paper.
In a food processor, combine the crumbs, butter, sugar, nutmeg, and nuts. Pulse until mixed thoroughly. Press the mixture into the prepared pan and 1.5 inches up the sides (it helps to use a flat bottomed, straight-sided cup to press in the crumbs). Bake the crust until it darkens a bit, 10-12 minutes. Transfer to wire rack and let cool.
Put the cream cheese in a large bowl and beat on low speed until creamy. Add sugar and beat until smooth. one by one add eggs, and after each addition beat them gently. Split the vanilla beans lengthwise and scrape the seeds into a nice cream cheese mixture. Add lemon juice and vanilla extract , mix until creamy and smooth .
Put the pan with the crust on the baking sheet. Pour the batter into the crust – you may have a bit too much filling, depending on the size of your pan, so don’t necessarily put it all in. Cover the cake pan with a lid. Bake the cheesecake until the center jiggles slightly when is shaken, 50-70 minutes. If it looks soupy, keep baking a few more minutes.
Combine sugar and sour cream in a small bowl. From the vanilla bean Scrape the seeds and add to them to the bowl, and stir well.
Pour sour cream topping, when the cheesecake is baked and removed from oven. Gently spread the topping over the cake. Return the pan to the oven for 5 more minutes.
Let the cake cool for 1-2 hours in wire rack. Cover and refrigerate overnight.