Desserts Food Holidays Knock Offs

Creamy Cheesecake (Day 2)

February 4, 2013

There’s a first for everything – in this case, baking cheesecake from scratch. Traditionally, I’m not one for a slice of cheesecake… something about the dense texture and one dimensional flavor of the cream cheese is just ew to me. My eyes were opened some years ago after having tried Carnegie Deli’s version.

My rendition swaps graham crackers for a vanilla lemon sugar cookie crust. The fresh vanilla bean and additional lemon in the batter, coupled with light sour cream whipped cream (which isn’t too sweet) and tangy fresh strawberries helps round it all out into a creamy balance of flavors. If there was one gift Husby said he’d take every Valentine’s Day, this one reigns supreme. Don’t be intimidated by the directions (it’s a lot of words) but keep going and you’ll find success!

Vanilla Bean Cheesecake Recipe (PDF version)


  • Reply Beth February 4, 2013 at 3:40 pm

    Oh WOWZAS!!! I’ve never had a Vanilla Bean Cheesecake. This looks SO delish and beautiful. Thanks for sharing. I’m doing 14 days of love too this year (because of you’re blog from last year) whew…it’s exhausting lol. But fun.

    • Reply missy February 5, 2013 at 3:22 pm

      So happy you’re joining in on the 14 days of love! Yes, it was exhausting this year. I learned a thing or two and have made it more simple this year (with the exception of this tasty little beauty). ha!

  • Reply Devon Riesenberg February 4, 2013 at 3:59 pm

    OMG, seriously gushing over here…I’m 20 weeks preggo & totally craving all sweets! Gorgeous presentation and photos as always Missy. Wow. I love to cook with Vanilla Bean. I’ll have to give this recipe a whirl!!

  • Reply Kristina February 4, 2013 at 4:05 pm

    This is so pretty with all of the strawberries!! Yum!


    Kristina does the Internets

  • Reply jaclyn @ February 4, 2013 at 4:25 pm

    MMM this sounds delish!! and the cookie type crust instead of graham cracker! mmmm can’t wait to try this and surprise my hubs!!

  • Reply heather February 4, 2013 at 4:46 pm

    OMG. yum.

    xo – heather

  • Reply lina February 4, 2013 at 5:47 pm

    Oh Yum Yum! This looks delish Missy! Totally getting pinned. I do have a question for you, how in the world do you have time to do all that you do with a baby and a toddler at home? Are you waking up at 5 every morning? What’s your day to day schedule like. Would love for you to share any time management tips cause it seems you’ve got it all down right figured out!

    • Reply missy February 5, 2013 at 3:24 pm

      You know… I feel silly posting about “this is how I do this and this is how i do that.” makes me feel like i’m talking myself up. But, if you’d really like to know and others would to – I’d be happy to share a bit about how it all runs around here. By no means do I get it ALL done EVERY day but I’m able to manage. Thanks for your sweet comment!

  • Reply Elaine @ Cooking to Perfection February 4, 2013 at 5:55 pm

    I love the lemon sugar cookie crust idea! While I am a fan of cheesecake and love graham cracker crust, switching things up a bit with a lemon sugar cookie crust sounds awesome.

  • Reply Kaitlyn February 4, 2013 at 9:22 pm

    Would it work the same if I used a pie tin instead of a cheesecake spring-form pan? Thanks!

    • Reply missy February 5, 2013 at 3:25 pm

      You’ll need to get a spring-form pan. Target and walmart as well as Amazon sell them for a decent price.

  • Reply KatieRose February 5, 2013 at 2:22 am

    Oh wow! I have been wanting a different type of cheesecake recipe and this one looks amazing. I am defiantly trying this. Thank you for the post. I can’t wait to see what you come up with next!

  • Reply lina February 5, 2013 at 3:46 pm

    YES I definitely would love to hear about it 🙂 And I’m sure others would too. Everyone can do with some tips on how to manage their time with kiddos around. Thank you!

  • Reply Melissa February 6, 2013 at 10:49 am

    My hubby would love this. Must make it for valentines day this year. He will surely love me forever after I present him this. Lol

  • Reply Rebecca February 8, 2013 at 5:41 pm

    Your photos are always so beautiful and the cheesecake looks delicious of course. What kind of camera/lens to you use?

  • Reply Krista February 18, 2013 at 1:42 am

    Hoping to make this tomorrow for my hubby’s birthday but I’m a little confused about the crust. You said trace the pan, but it goes up the sides. If you traced the pan wouldn’t it only fit on the bottom and not the sides? Thanks so much!

    • Reply missy February 18, 2013 at 4:34 am

      You bake the bottom first (by tracing around the pan) and then once cooled and before filling, add the dough to the sides, fill and bake again. So you’ll have a baked bottom with raw sides, filled with the filling. Hope that’s more clear. Happy Birthday to your Mister!

  • Reply Kristen March 30, 2013 at 7:10 pm

    Making this for Easter! I didn’t see it noted, is this for a 9′ or 10′ springform pan?


    • Reply missy April 1, 2013 at 2:27 am

      It’s a 9.5 inch pan 🙂

  • Reply Lauren June 25, 2013 at 1:16 am

    I was so excited to make this cheesecake, thanks for the recipe! The only thing that confused me was how my cheesecake was cracked and soft in the center. Of course that’s probably just me, but do you know what the verdict is? Under or overcooked?

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