Vanilla Bean Cheesecake

Remember the pound of vanilla beans I bought for Operation Vanilla Extract?  Well, I have like a whole bunch left.  So what to do?  Make delicious desserts featuring the beautiful black flecks, of course!

How do you deal with a vanilla bean?  Slice it longitudinally and using a sharp knife, scrape the insides out of the bean.  It's kind of pulpy-seedy, but when it's whirred up in a food processor with ingredients for a light cheesecake, well...vanilla heaven.

Literally dump all ingredients in a food processor and turn it on.
Instant cheesecake filling.

I made this cheesecake with fat free/low fat products, and it turned out great!  Cheesecake by definition is a calorie bomb, but this one isn't.  And besides, enjoy in moderation and get some exercise.  You'll be fine.  Oh also, you'll need a springform pan (see picture), that clasps, and the bottom will fall out so you can effectively bake and serve the cheesecake.  Go get yourself one...they are handy and you really can't make a cheesecake in a pie plate.  You just can't.

See?

If you don't have vanilla beans or want to do this with another flavor profile, go for whatever sounds good!  Add some pumpkin puree, chocolate chips, swirl in some mashed berries (but not all at the same time...).

No cracking!  (just bubbles...whatever)

Vanilla Bean Cheesecake
Springform pan
1 1/2 sleves low fat cinnamon graham crackers
1/2 stick butter, melted
3 Tbsp brown sugar
1 tsp cinnamon

2 packages fat free or low fat cream cheese (I used one of each)
1 cup fat free sour cream
3 large eggs
3/4 cup sugar
3 vanilla beans, scraped
1 Tbsp vanilla extract

Preheat oven to 350.  In a food processor, whir up graham crackers until finely ground.  Add butter, sugar and cinnamon.  Mix until the consistency of wet sand (you can add a Tbsp of water to help it come together, if you need to).  Pour into greased springform pan and using a spoon, pat out to make a flat surface, taking crumbs up the sides of the pan.  Bake for 8-10 minutes until golden brown and set.  Allow crust to cool.

Again in the food processor (just rinse it out quick), combine ALL ingredients for cheesecake.  Process for 1-2 minutes or until super combined.  Dump into prepared graham cracker crust.  Bake at 325 for 45-50 minutes or until a little jiggly but mostly set.  Allow to cool completely at room temperature, then store in the refrigerator and serve chilled.