Vanilla Bean Cheesecake Recipe
Toasted Pecans, Sea Salt Caramel
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Ingredients
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Crust
Filling
Sea Salt Caramel
Garnish
Method
Crust
- 1
Prep and toast pecans
Preheat oven to 350°F (175°C). Spread pecans on a baking sheet and toast 6–8 minutes until fragrant and lightly browned. Cool, then finely chop half (about 1/2 cup) for the crust and reserve some halves for topping.
- 2
Make crust
Reduce oven to 325°F (160°C). In a medium bowl combine graham cracker crumbs, chopped toasted pecans, 1/4 cup sugar and 1/4 tsp sea salt. Stir in melted butter until mixture holds together when pressed. Press evenly into the bottom (and 1/2 inch up the sides, if desired) of a 9-inch springform pan. Use the bottom of a measuring cup to compact. Bake 10 minutes. Remove and cool while preparing filling.
Filling
- 3
Bring cream cheese to room temperature & preheat
Lower oven to 300°F (150°C). Ensure cream cheese is fully softened to avoid lumps. Place a large shallow pan in the oven if you plan to bake in a water bath (recommended).
- 4
Beat cream cheese and sugar
In a large bowl or stand mixer fitted with the paddle, beat the room-temperature cream cheese on medium speed until smooth, about 2 minutes. Gradually add 1 cup sugar and continue beating until very smooth and homogenous, scraping the bowl as needed.
- 5
Add vanilla and sour cream
Add vanilla bean seeds (or vanilla extract) and sour cream. Beat on low until incorporated and mixture is smooth, about 30 seconds.
- 6
Incorporate eggs
Add eggs one at a time, beating on low speed and just until combined after each addition. Do not overmix; avoid incorporating excess air, which can cause cracks.
- 7
Finish filling
Add heavy cream, flour, and 1/4 tsp sea salt. Mix on low until just combined and silky. Strain the batter through a fine mesh sieve into a clean bowl to remove any lumps or air pockets for an ultra-smooth finish (optional).
- 8
Assemble and bake in water bath
Pour filling over the cooled crust in the springform pan and smooth the top. Wrap the outside of the springform pan with a double layer of heavy-duty aluminum foil to prevent water leaks. Place the wrapped pan into the large shallow pan in the oven and pour hot water into the shallow pan until it reaches halfway up the side of the springform pan (careful not to splash into the cheesecake). Bake at 300°F (150°C) for 55–70 minutes, until the edges are set and the center still slightly jiggles when the pan is gently shaken.
- 9
Cool gradually to prevent cracks
Turn off the oven and crack the oven door. Let the cheesecake cool in the oven for 1 hour. Remove from the water bath, unwrap, and cool to room temperature on a wire rack. Once room temperature, refrigerate at least 6 hours or preferably overnight to fully set.
Sea Salt Caramel
- 10
Make caramel
About 30 minutes before serving (or while the cheesecake chills), combine 1 cup sugar and 2 tbsp water in a medium heavy-bottomed saucepan over medium heat. Gently swirl the pan (do not stir) until the sugar dissolves and turns an amber color, about 8–12 minutes. Watch closely to prevent burning.
- 11
Finish caramel with butter and cream
When the sugar reaches a deep amber, immediately remove from heat and carefully add the butter (it will sputter). Stir until melted. Slowly pour in the warmed 1/2 cup heavy cream while stirring; mixture will bubble vigorously. Return to low heat and stir until smooth. Stir in 1 tsp fine sea salt. Let cool to warm (not hot) before using; it will thicken as it cools.
Garnish & Serve
- 12
Unmold and top
Run a thin knife around the edge of the chilled cheesecake and release the springform ring. Transfer cheesecake to a serving plate, if desired.
- 13
Add caramel and pecans
Spoon warm (not hot) sea salt caramel over the center of the cheesecake, letting some drip toward the edges. Arrange toasted pecan halves around the edge or scatter across the top. Sprinkle flaky sea salt lightly over the caramel to finish.
- 14
Slice and serve
For clean slices, dip a sharp knife into hot water, dry with a towel, and slice. Wipe the knife between cuts. Serve chilled or at cool room temperature. Leftovers: refrigerate covered for up to 4 days.