Vanilla Bean Cheesecake with Pumpkin Decoration

Directions

1. Preheat oven to 350 degrees
2. Stir together the graham cracker crumbs and melted butter. Press into the bottom and up the sides of a 9-inch springform pan.
3. Bake for 10 minutes.
4. Remove the crust from the oven and reduce temperature to 325 degrees.
5. Beat the cream cheese on medium speed until smooth.
6. Add the sugar and beat until light and fluffy.
7. Add eggs, one at a time, making sure each is fully incorporated.
8. Add sour cream.
9. Split open the Rodelle vanilla bean and scrape the seeds into the cheesecake filling.
10. Stir to evenly distribute.
11. Stir cocoa powder and whipping cream into 2 tablespoons of the filling.
12. Then, stir the carrot puree or orange food coloring into 3 tablespoons of the filling.
13. Pour the remaining filling over the baked crust.
14. Pour the colored fillings into small zip-top bags or squeeze bottles.
15. Pipe a design onto the top of the cheesecake, using the colored filling.
16. Bake cheesecake in a water bath for 50 minutes. Turn off oven, crack open the door, and allow cheesecake to sit in the water bath for 20 minutes.
17. Remove cheesecake from water bath, allow to cool at room temperature for one hour then refrigerate for at least 4 hours before serving.
18. For step-by-step instructions on how to make the perfect design, click here to see Beth's approach!