My guy’s 2nd favorite dessert is cheesecake, first being cannoli’s. But, he’s super picky about his cheesecakes. Luckily, he has liked both that I’ve made for him.
This is my fourth recipe in my series of dishes for Valentine’s Day. We’ve had our appetizer, then we moved on to the main dish. Next, we added a creamy side dish, now it’s time for dessert. My Vanilla Bean Cheesecake is an offshoot of my Apple Pecan Cheesecake. It’s the perfect light cheesecake for Valentine’s Day.
1. For a thicker cheesecake you can use three blocks of cream cheese instead of two.
2. I use the less fat cream cheese and I can’t tell the difference between this and the regular cream cheese.
3. I used vanilla bean paste in this recipe, but if you want you can use a real vanilla bean.
Does your significant other have a favorite dessert?
- 1 cup finely crushed graham cracker crumbs (I cheat and buy the box of graham cracker crumbs)
- ½ cup chopped pecans
- 3 tbsp. sugar
- ¼ cup butter, melted
- 1 tsp. cinnamon
- 2 – 8 oz bricks cream cheese
- 2 eggs
- ½ cup sugar
- 2 tbsp. vanilla bean paste
- Preheat oven to 325 degrees.
- Combine the graham cracker crumbs, pecans, sugar, cinnamon and butter in a bowl and then press into the bottom and sides of a 9″ springform pan. Set aside.
- Combine the cream cheese, sugar and vanilla until well mixed. Add eggs, one at a time, beat in slightly. When both eggs have been added, pour into crust.
- Bake for 1 hour to an 1 hour and 10 minutes. Allow to cool 15-20 minutes and then use a knife to separate from the sides of the pan. Remove the springform and allow to cool completely then chill for 4 hours before serving.