Halloween Vanilla Bean Cheesecake Recipe

This decadent vanilla bean cheesecake is a perfect addition to this SpOOkTaCuLaR season. This cheesecake is creamy, sweet and with every bite you get pumpkin, chocolate, and vanilla flavors all blending together. This is a great Fall season recipe!

  • Easy
  • 120 mins
  • 10 servings
Top view of a halloween cheesecake. A slice has been taken out of it and lays on a plate. Surrounding the area is a fork and halloween fabric pattern.
a slice of halloween vanilla bean cheesecake laying on a textured plate. Top view of Halloween Vanilla Bean Cheesecake on the side. Surrounding the cheesecake is halloween scarf and Rodelle 8oz gourmet baking cocoa in a canister. a top angle shot of a whole halloween cheesecake with pumpkin cheesecake top with chocolate swirls in it. In the scenery is Rodelle Gourmet Vanilla Beans, a stack of textured plates holding two vanilla beans on top, halloween fabric, and a piecutter.
Ingredients

For the Crust

  • 2 cups graham cracker crumbs
  • ¼ cup sugar
  • ½ cup melted butter

For the Filling

  • 3 8oz pkgs. cream cheese
  • 1 cup sugar
  • 2½ oz sour cream
  • 2 tbsp cornstarch
  • 1 tbsp lemon juice
  • 4 eggs
  • 1 Rodelle Vanilla Bean, split and scraped
  • 20 oz heavy cream
  • 15 oz canned pumpkin
  • ¼ cup Rodelle Gourmet Baking Cocoa
Uses
Occasions
Directions
  1. Preheat oven to 325 degrees Fahrenheit.
  2. Lightly grease bottom of a 9 inch spring form pan; outside of the pan wrap with a double layer of heavy duty foil to prevent seepage.
  3. Combine the graham cracker crumbs, sugar and melted butter until thoroughly mixed.
  4. Pour into prepared spring form pan and evenly pat in the pan covering the bottom and sides.
  5. Bake for 15 minutes until set; remove from oven and set aside to cool.
  6. In a large mixing bowl beat the cream cheese, sugar, sour cream, cornstarch and lemon juice until very smooth (about 5-6 minutes).
  7. Add the eggs one at a time, making sure to clean down the sides after each addition.
  8. Scrape the Rodelle Vanilla Bean removing all seeds and add them to the mixture. Add heavy cream and mix until just combined to avoid whipping the cream.
  9. Pour ½ of the batter into the prepared pan.
  10. With remaining mixture, divide into two bowls.
  11. In one bowl, add the canned pumpkin to your cheesecake batter and mix well.
  12. In the other bowl, mix in the Rodelle cocoa.
  13. Carefully, pour the pumpkin mixture over the top of the cheesecake batter in the pan. Dot in the cocoa cheesecake mixture until you have nothing left.
  14. Take a knife and swirl the mixtures together.
  15. Set the pan in a larger pan and surround it with 1 inch of water.
  16. Bake for 2 - 2 ½ hours or until center is almost set.
  17. Turn off the oven without opening the door and let cake cool for 1 hour.
  18. Remove to a wire rack and cool to room temperature.
  19. Cover with plastic wrap and refrigerate overnight before serving.

 

Photos were taken by Kathryn at @kniftykat.