A classic vanilla bean cheesecake – your recipe collection isn’t complete without it!


For the Crust

  • 2 cups graham crumbs
  • ¾ cup walnut flour (can easily make from ~1½ cups walnuts, pulverized)
  • 12 tablespoons melted butter
  • ¼ cup light brown sugar
  • ¼ teaspoon cinnamon

For the Cheesecake

  • 24 oz cream cheese
  • 4 oz sour cream
  • 4 large eggs, room temperature
  • 1 cup granulated sugar
  • 2 Rodelle Gourmet Vanilla Beans, seeds scraped from pods
  • zest from ¼ of a lemon
  • ½ teaspoon salt
  • 2 cups fresh figs, some sliced in half
  • ¼ cups pistachios, roughly chopped
  • 2-3 tablespoons honey
  1. Preheat oven to 350°F.
  2. Liberally grease a large springform pan and set aside.
  3. In a food processor, combine the graham cracker crumbs, walnut flour, butter, sugar, and cinnamon.
  4. Pulse until the mixture resembles a fine sand. Press the crust firmly and evenly into prepared springform pan.
  5. In a standing mixer fitted with a whisk attachment, whip cream cheese and sour cream until light and fluffy, about 2 minutes. Add in eggs and whip 1 minute more.
  6. Add in sugar, vanilla bean seeds, lemon zest, and salt, mixing until combined.
  7. Pour cheesecake mixture over prepared crust and place into preheated oven.
  8. Bake for 1 hour, then allow the cheesecake to cool completely in the fridge (about 4 hours).
  9. Once cooled, remove from springform pan and place on serving plate.
  10. Arrange fresh fig slices over the cheesecake.
  11. Sprinkle with pistachios and a drizzle of honey!

Note: this recipe was prepared for Rodelle by Sarah at Broma Bakery. Click here to read the full post, see more pictures, and read helpful hints from Sarah!