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    Vanilla Bean Cheesecake w/ Walnut Crust


    Source of Recipe


    DianasDesserts.com (posted to recipecircus by merstar)

    List of Ingredients




    For The Crust*
    1 1/2 cups walnuts, chopped
    1/4 cup granulated sugar
    4 tbsp. unsalted butter, melted

    For The Sour Cream Topping:
    2 cups sour cream
    1/4 cup granulated sugar
    1 tsp. pure vanilla extract

    For The Filling:
    2 pounds cream cheese (four 8 ounce packages), softened at room temperature
    1 1/4 cups granulated sugar
    1 vanilla bean, split lengthwise, seeds scraped (or use 1-2 tsp. vanilla extract)
    4 large eggs, room temperature
    2 tsp. vanilla extract
    1/4 tsp. pure almond extract
    1/2 cup heavy cream

    *Note: Use any other crust if desired, such as graham cracker crust.

    Recipe



    Preheat oven to 350 degrees F. Butter a 10-inch springform pan. In a food processor, pulse the walnuts with the 1/4 cup sugar until finely ground. Add the butter; pulse until the mixture resembles moist sand. Press the crumbs into the bottom of the pan. Bake for 12 minutes or until browned around the edges.

    In a small bowl, mix the sour cream with the 1/4 cup sugar and 1 teaspoon of the vanilla extract.

    Reduce oven temperature to 300 degrees F. In a standing electric mixer fitted with a paddle or using a handheld electric mixer, beat the cream cheese at low speed with the 1 1/4 cups of sugar and the vanilla bean seeds just until combined. Beat in the eggs, 1 at a time, scraping down the bowl between additions. Add the 2 teaspoons of vanilla and the almond extract. Slowly beat in the cream until smooth. Pour the cheesecake batter into the pan and bake for 70-75 minutes, until lightly golden and slightly jiggly in the center.

    Immediately pour the sour cream topping over the cheesecake and smooth the surface. Return the cheesecake to the oven and bake for 5 minutes longer. Transfer to a rack and let cool to room temperature. Run a sharp, thin-bladed knife around the cake and remove the ring. Refrigerate the cake for 3 hours, then cover loosely with plastic wrap and refrigerate overnight before serving.

    Makes 12-16 servings.

 

 

 

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