Famous Vanilla Bean Cheesecake (+ pumpkin/gingerbread version!)
This cheesecake recipe is a special one. I’ve made it for years for friends’ family gatherings, college roommates and to win over my college boyfriend (…and to heal my own heart when it didn’t work out. Ha!).
My mom and I have been baking these for as long as I can remember with a million adjustments in time and temperature along the way, until we really perfected it with the addition of a bit of flour at the end. I hope this makes you as famous in your own family and becomes a holiday staple that you love for years to come. Let’s get into it!
**Psst… scroll to the end for a pumpkin + gingerbread version — perfect for Thanksgiving!
The Crust:
1 box of Lorna Doone Shortbread Cookies
1 stick of butter OR 8 tbsp coconut oil
The Filling:
3 blocks Philadelphia cream cheese (softened)
1 8oz container mascarpone cheese
4 eggs (room temperature)
1 cup sugar
1 TBSP vanilla paste
2 TBSP all purpose flour (gluten free is fine)
The Topping:
16 oz sour cream
¼ cup sugar
1 tsp vanilla paste
Preheat oven to 325 degrees. Spray a springform pan with avocado oil.
The Crust: Blend cookies in a food processor or blender until fine crumbs. Melt the butter and stir into crumbs. Press into the bottom of the springform pan to form a crust. Bake on 325 for 12 minutes or until aromatic.
The Filling: Using a hand mixer or a stand mixer, beat the cream cheese with the sugar and vanilla paste until smooth. Add one egg at a time, beating for 2-3 minutes each. Repeat with all 4 eggs. Bake on 325 for one hour. Cover the top with foil if it begins to brown.
The Topping: Mix the sour cream together with the ¼ cup of sugar and teaspoon of vanilla paste. Sugar will dissolve. Carefully spread the topping over the cheesecake and put back in the oven for 15 minutes. Allow to cool completely before storing overnight (covered) in the refrigerator (or for a minimum of 6 hours) before serving.
Can’t wait to hear what you think!
Xx -
Lacy
**Also important note - I am happily married and my husband also loves this cheesecake. ;)
Pumpkin + Gingerbread Cheesecake
The Crust:
one package of gingerbread cookies (any brand is fine)
2 tbsp butter
Crush cookies, mix in melted butter and follow the same instructions of making the crust above
Filling (same as above)
Topping: make sour cream topping from above, Set aside.
Pumpkin swirl:
1/3 can Libby’s pumpkin puree.
1.5 tbsp brown sugar
2 tsp pumpkin pie spice
Mix well
Put sour cream topping on cheesecake. Drop dollops of pumpkin mixture around the top and swirl to combine. Follow instructions above to finish!