Ingredients
- Crust: 1 1/2 cups graham cracker crumbs (180g), 1/4 cup brown sugar (55g), 6 tbsp unsalted butter melted (85g)
- Filling: 32 oz (907g) full-fat cream cheese softened (4 packages of 8 oz), 1 1/3 cups granulated sugar (266g), 2 vanilla bean pods scraped, 1/2 cup sour cream (120g), 4 large eggs room temperature, 1/2 tbsp vanilla extract, 1/2 tsp salt
- Topping: 1/4 cup granulated sugar (50g)
Instructions
- Preheat oven to 325°F. Mix graham cracker crumbs, brown sugar, and melted butter. Press into bottom of 9-inch springform pan. Bake for 10 minutes, then cool.
- Beat cream cheese on medium speed for 3 minutes until creamy. Add sugar and vanilla bean seeds; beat 2 minutes. Scrape bowl, add sour cream and mix to combine.
- Add eggs one at a time, mixing just until incorporated. Add vanilla extract and salt; mix briefly. Pour batter over cooled crust. Bake in a water bath at 325°F for 60-75 minutes until edges are set and center jiggles slightly. Cool gradually and chill overnight.
- Before serving, sprinkle granulated sugar evenly over top and torch to caramelize until golden and bubbly.
Notes
Use a water bath to prevent cracks; wrap pan in foil. Room temperature ingredients ensure smooth batter. Torch sugar just before serving for best crunch. Vanilla beans provide superior flavor.
- Prep Time: 30 minutes
- Cook Time: 75 minutes
- Method: Dessert
- Cuisine: French-American
Nutrition
- Calories: 520
- Sugar: 32g
- Sodium: 380mg
- Fat: 37g
- Saturated Fat: 21g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 0g
- Protein: 8g
- Cholesterol: 165mg