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Hubby loves a “plain” cheesecake so I FINALLY created a recipe that satisfies us both! Vanilla bean for the cheesecake and flavored glazes for me. This one was for Christmas so it had a cranberry pomegranate glaze.

VANILLA BEAN CHEESECAKE
CRUST
1 1/4 cups graham cracker crumbs**(see notes)
1/3 cup melted butter
1/4 cups sugar

• Preheat oven to 350°.
• Stir all together until well blended.
• Spread evenly into a 9 inch spring form pan, pressing into the bottom and up the sides.

FILLING
16 ounces cream cheese, softened
8 ounces sour cream
2 tablespoons cornstarch
1 cup sugar
2 tablespoons butter, softened
1 vanilla beans, split and scraped for seeds
2 cups whipping cream
8 ounces white chocolate, chopped small

• Add 2 packages of the cream cheese, sour cream, cornstarch and sugar to a large bowl and beat on low until well combined and sugar is dissolved.
• Add butter and vanilla bean paste, mixing until smooth.
• Pour over graham cracker crust.
• Bake 40-45 minutes until top is light golden brown.
• Turn off oven and let cheesecake sit for 30 minutes in the oven.
• Remove from oven and cool COMPLETELY on a wire rack for 2 hours.

MOUSSE LAYER
2 cups heavy whipping cream
8 ounces cream cheese, softened
1/4 cup powdered sugar
1 vanilla beans, split and scraped for seeds

• Beat whipping cream in a chilled bowl until you have soft peaks.
• Gradually add powdered sugar, beating until you have stiff peaks. Chill until needed.
• Microwave white chocolate for 30 second increments until smooth.
• In another bowl beat cream cheese until smooth and fluffy.
• Beat in melted chocolate and vanilla bean paste until blended.
• Fold in chilled cream.
• Spread over cooled cheesecake.
• Chill, covered until firm.

NOTES:

• Crisp ginger snaps make a flavorful alternative to the graham cracker crumbs.
• This is best made 1-2 days in advance.