Ingredients
- 1 1/2 cups graham cracker crumbs
- 3 1/2 tablespoons granulated sugar
- 6 tablespoons unsalted butter melted
- 32 ounces cream cheese softened
- 1 1/3 cups granulated sugar
- 2 vanilla beans seeds scraped
- 1/2 cup sour cream
- 4 large eggs room temperature
- 1 1/2 teaspoons vanilla extract
- 1/4 cup granulated sugar for topping
Instructions
- Preheat oven to 325°F. Mix graham cracker crumbs, 3 1/2 tablespoons sugar, and the melted butter until combined. If the mixture doesn't clump when you squeeze it in your palm, add a small amount more butter until it does.
- Firmly pack the mixture into a 9-inch springform pan and bake it for 10 minutes. Let it cool.
- Whip the cream cheese until smooth, then mix in 1 1/3 cups of sugar and the vanilla bean seeds until well combined.
- Incorporate sour cream, then add eggs individually, followed by vanilla extract. Mix until just blended.
- Pour the filling over the crust, place the pan in a water bath, and bake for 60-75 minutes until set but slightly jiggly in the center.
- Let the cheesecake cool, then refrigerate for at least 6 hours. Sprinkle 1/4 cup sugar on top and caramelize with a torch before serving.
