Can I use vanilla beans instead of vanilla extract?

Absolutely. In fact, many bakers prefer real vanilla beans in vanilla bean cheesecake because of their potent flavor and beautiful speckled appearance. One vanilla bean is typically equivalent to one tablespoon of extract. If you're seeking a more intense vanilla taste, using the beans is a great way to upgrade your recipe.

What's the difference between vanilla flavored and vanilla bean?

"Vanilla flavored" often refers to products made with artificial or synthetic vanillin, while "vanilla bean" indicates the use of real vanilla pods. In a dessert like vanilla bean cheesecake , the real deal brings out a depth of flavor and visible vanilla flecks you just can't replicate with artificial flavorings.

Does Red Lobster have vanilla bean cheesecake?

Yes, Red Lobster has offered vanilla bean cheesecake as a seasonal dessert item. It's known for its creamy texture and deep vanilla flavor, often topped with fresh strawberries or whipped cream. Availability may vary, so check your local location’s dessert menu.

What happens if you put too much vanilla in cheesecake?

Overusing vanilla—especially extract—can lead to a bitter or overpowering taste, masking the balance of flavors in your cheesecake. When using real vanilla beans in vanilla bean cheesecake , the flavor is strong but smoother, making it easier to adjust without overwhelming the dish. Always taste your batter before baking.

How to bake with vanilla bean?

To bake with vanilla bean, slice the pod lengthwise, scrape out the seeds with the back of a knife, and mix them into your batter. You can also steep the empty pod in cream or milk to enhance the vanilla flavor even further. This technique is ideal for cheesecakes, custards, and sauces.

Vanilla Bean Cheesecake – The Best 2025 Recipe

Ingredients

2 cups graham cracker crumbs
1/2 cup melted butter
1/4 cup granulated sugar
4 (8 oz) packages full-fat cream cheese, softened
1 cup granulated sugar
1 cup sour cream or heavy cream
4 large eggs, room temperature
1 vanilla bean, seeds scraped
1 tsp vanilla extract (optional)

Instructions

Preheat oven to 325°F (163°C). Wrap the bottom of a springform pan with foil and set aside.
Mix graham cracker crumbs, melted butter, and sugar. Press into the bottom of the pan. Bake for 10 minutes and set aside.
In a large bowl, beat softened cream cheese until smooth. Add sugar and mix until combined.
Add sour cream, vanilla bean seeds, and optional extract. Mix gently.
Beat in eggs one at a time, mixing just until combined. Do not overmix.
Pour batter over crust and smooth the top.
Place pan into a larger roasting pan. Add hot water halfway up the sides (water bath method).
Bake for 55–70 minutes, or until the edges are set and center jiggles slightly.
Turn off oven, crack door, and let cool for 1 hour inside. Then cool completely at room temperature.
Chill in refrigerator for at least 4 hours or overnight before serving.

Notes

For the boldest flavor, use Grade A Madagascar vanilla beans. Always allow the cheesecake to cool gradually to avoid cracking.

Author: Easy Meals
Prep Time: 30 minutes
Cook Time: 1 hour 10 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 425
Sugar: 25g
Sodium: 310mg
Fat: 30g
Saturated Fat: 17g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 0g
Protein: 7g
Cholesterol: 115mg

Keywords: vanilla bean cheesecake, dessert, creamy, baked cheesecake