This ultra-creamy, perfectly smooth cheesecake is packed with real vanilla bean flavor and features a graham cracker crust and a vanilla bean whipped cream topping. It's designed to be the only cheesecake recipe you'll ever need.
Preheat oven to 325°F.
For the Graham Cracker Crust: Crush graham crackers into fine crumbs, then mix with melted butter and 3 tbsp sugar until sand-like. Press the mixture firmly into a 9-inch springform pan.
For the Cheesecake Filling: In a large bowl, beat the room temperature cream cheese until smooth. Add 1 cup granulated sugar and mix until combined. Add 1/4 cup heavy cream and Greek yogurt, mixing until just combined. Add eggs one at a time, mixing gently after each addition, then fold in 1 tbsp vanilla bean paste.
Pour the cheesecake filling over the prepared crust in the springform pan. Place the pan on a foil-wrapped sheet tray.
Bake for 80–90 minutes, or until the center is slightly jiggly.
Turn the oven off and place a wooden utensil in the oven door to crack it open. Allow your cheesecake to sit inside with the oven cracked for 30 minutes.
Remove from the oven and cool at room temperature for 1–2 hours, then refrigerate for at least 6 hours, or preferably overnight.
For the Vanilla Bean Whipped Cream: Once the cheesecake is chilled, whip 1 cup heavy whipping cream, 1/2 cup powdered sugar, and 1 tsp vanilla bean paste until soft peaks form. Top the chilled cheesecake with the whipped cream.
Slice, serve, and enjoy!
