Vanilla Bean Cheesecake with Chocolate Ganache Recipe

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Vanilla Bean Cheesecake with Chocolate Ganache Recipe
Vanilla Bean Cheesecake with Chocolate Ganache Recipe photo by Taste of Home
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Vanilla Bean Cheesecake with Chocolate Ganache Recipe

Read Reviews
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This recipe is the most recent cheesecake I gave to my mother for her birthday, and we all just loved it...too much! There's a hint of orange in the chocolate crust that makes every bite worth savoring.—Jenn Tidwell, Fair Oaks, California
MAKES:
16 servings
TOTAL TIME:
Prep: 50 min. Bake: 1 hour + chilling
MAKES:
16 servings
TOTAL TIME:
Prep: 50 min. Bake: 1 hour + chilling

Ingredients

  • 2 cups chocolate graham cracker crumbs (about 16 graham crackers)
  • 4 teaspoons grated orange peel
  • 1/3 cup butter, melted
  • FILLING:
  • 3 packages (8 ounces each) cream cheese, softened
  • 1 cup sugar
  • 1 cup (8 ounces) sour cream
  • 1 vanilla bean or 1 teaspoon vanilla extract
  • 3 large eggs, lightly beaten
  • TOPPING:
  • 1 cup (6 ounces) semisweet chocolate chips
  • 2/3 cup heavy whipping cream
  • 2 cups fresh raspberries

Directions

Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan.
In a small bowl, mix cracker crumbs and orange peel; stir in butter. Press onto bottom and 2 in. up sides of prepared pan. Refrigerate 5 minutes.
In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream. Split vanilla bean lengthwise; using the tip of a sharp knife, scrape seeds from the center into cream cheese mixture. Add eggs; beat on low speed just until blended. Pour into crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan.
Bake 60-70 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.
For topping, place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate chips; stir with a whisk until smooth. Cool to room temperature or until mixture thickens to spreading consistency, about 10 minutes.
Remove rim from springform pan. Spread chocolate mixture over cheesecake. Refrigerate 1 hour longer or until set. Top cheesecake with raspberries before serving. Yield: 16 servings.
Originally published as Creamy Vanilla-Chocolate Cheesecake in Taste of Home's Holiday & Celebrations Cookbook Annual 2014

  • 2 cups chocolate graham cracker crumbs (about 16 graham crackers)
  • 4 teaspoons grated orange peel
  • 1/3 cup butter, melted
  • FILLING:
  • 3 packages (8 ounces each) cream cheese, softened
  • 1 cup sugar
  • 1 cup (8 ounces) sour cream
  • 1 vanilla bean or 1 teaspoon vanilla extract
  • 3 large eggs, lightly beaten
  • TOPPING:
  • 1 cup (6 ounces) semisweet chocolate chips
  • 2/3 cup heavy whipping cream
  • 2 cups fresh raspberries
  1. Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan.
  2. In a small bowl, mix cracker crumbs and orange peel; stir in butter. Press onto bottom and 2 in. up sides of prepared pan. Refrigerate 5 minutes.
  3. In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream. Split vanilla bean lengthwise; using the tip of a sharp knife, scrape seeds from the center into cream cheese mixture. Add eggs; beat on low speed just until blended. Pour into crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan.
  4. Bake 60-70 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.
  5. For topping, place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate chips; stir with a whisk until smooth. Cool to room temperature or until mixture thickens to spreading consistency, about 10 minutes.
  6. Remove rim from springform pan. Spread chocolate mixture over cheesecake. Refrigerate 1 hour longer or until set. Top cheesecake with raspberries before serving. Yield: 16 servings.
Originally published as Creamy Vanilla-Chocolate Cheesecake in Taste of Home's Holiday & Celebrations Cookbook Annual 2014

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Reviews forVanilla Bean Cheesecake with Chocolate Ganache

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MY REVIEW
Slbubbles User ID: 8638957 238213
Reviewed Nov. 27, 2015

"Wonderful!! I made this for Thanksgiving & everyone loved it! One comment was "every bit as good as Cheesecake Factory". I did use 1 T of vanilla extract rather than 1 tsp, and I had to cook it 20-30 minutes longer than the recipe said, but it turned out moist & delicious."

MY REVIEW
MeNiless User ID: 8566537 236763
Reviewed Nov. 5, 2015

"Best cheesecake I have ever made. Used pure vanilla, next time will try the vanilla bean. Will definitely make again."

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