Go Back
Print Recipe
No ratings yet

Vanilla Bean Cheesecake

Author: Lisa Longley


  • Oreo Crust
  • 1/2 a package of oreos
  • 1 TBSP melted butter
  • Cheesecake Filling
  • 3 8 oz packages of cream cheese at room temperature
  • 1 cup of sugar
  • 2 TBSP vanilla
  • 1 vanilla bean insides scraped out
  • 3 eggs
  • Frosting
  • 1/2 cup of butter at room temperature
  • 2 TBSP cream I actually just used half and half
  • 1/2 tsp vanilla extract
  • 1 oz cream cheese at room temperature
  • 1 3/4 cup powdered sugar


  • Preheat your oven to 350 degrees.
  • In a food processor crumble the Oreos and then mix in the melted butter. Press into the bottom of a 9 inch springform pan
  • Beat the cream cheese and sugar together in a stand mixer with a paddle attachment for 3 minutes.
  • On low beat in the vanilla extract and then the vanilla bean scrapings.
  • Then add the eggs one at a time, beating just until they are combined. Scrape the bowl one final time, and beat again for another 30 seconds.
  • Pour over the Oreo cookie crust and bake for 35 minutes. Then turn the oven off and crack the door open and let the cheesecake sit in there for an hour.
  • Cover and refrigerate for at least four hours.
  • While waiting for the cheesecake to cool, mix together the butter, cream, vanilla, cream cheese, and powdered sugar. Refrigerate and pipe onto the cheesecake just before serving.