Vanilla Bean Cheesecake

I hope you all are able to enjoy this "holiday" with the ones you love.  And, if you can't, like me, make up for it by throwing a special rain-check day when you can.  For me, that means I'll be expecting this coming weekend to contain lots of flowers and candy and puppies and kittens.

Just kidding.

Actually, I'm not a big celebrator of February 14th.  I wouldn't go as far as to say I'm Anti-Valentine, but I think it's because I'm lucky enough to be with a guy who appreciates me and treats me special on a nearly-consistent basis.  [Insert 'awwws' here].  Call me crazy, but it's the spontaneous displays of affection 'just because' that really set my heart aflutter.

So when my Hub asked me what I wanted for Valentine's, I was kind of caught off-guard.  I hadn't thought about it.  I knew I was probably going to get him something related to the New York Giants, but I hadn't thought of myself.

Let's see.  Flowers?  Pretty, but temporary.  Candy?  Not on this girl's diet, thanks.  Jewelry?  Not my style.  Kitten?  Got one.  Puppy?  Yes, please!  But, oh wait, my lease doesn't allow pets.

And then, the absolute, most random thing came out of my mouth.

Vanilla Bean Cheesecake.

What?  I don't get me.  I know this thought stemmed from a conversation I'd had earlier in the day about cheesecake flavors, but who knew deep in my unconscious that I was craving vanilla bean cheesecake so badly?

So, long story short (not really), I'm getting Vanilla Bean Cheesecake for Valentine's Day.  Since I'm getting my little slice of vanilla heaven from a waitress this weekend, I thought I'd share I recipe I tried last year, with FANTASTIC results.  It's perfect and tastes like something straight out of a gourmet restaurant.

Happy Valentine's Day!


Vanilla Bean Cheesecake
(adapted from Kraft)

Crust
1 1/2 cups crushed graham crackers
1/4 cup sugar
1/3 cup butter, melted

Filling
3 8oz. bricks of cream cheese
1 cup sour cream
1 cup sugar
3 eggs
2 tbsp butter
1/2 tsp vanilla
1 vanilla pods

Topping
2 cups Frozen whipped topping
2 tbsp Confectioner's sugar
1 tsp vanilla extract

Preheat oven 350F.

Combine graham cracker crumbs, butter and sugar.  The mixture will feel a bit wet and clumpy.  Pack the mixture into a 8" springform pan.  Make sure to pack it into on the sides too.

For the filling, use a stand mixer to combine the cream cheese, sugar, sour cream, extract and all the beans out of the vanilla pod.  Add the eggs one at a time.  Pour the mixture into the graham cracker crust.

Bake for 1 hour.  Then allow the cheesecake to cool completely.  Refrigerate for at least six hours prior to serving.

To make the topping, fold together the whipped topping, sugar and vanilla.  Dollop into a slice of cheesecake prior to serving.

Tip: Keep the vanilla pod and place it in a small jar of sugar for 7-10 days to make vanilla sugar.



Listening to:   Miranda Lambert - Gunpowder and Lead