Vanilla Bean Cheesecake with Walnut Crust

Vanilla Bean Cheesecake with Walnut Crust Recipe
Prep time
Cook time
Total time
Serves: 16
  • 32 oz. organic cream cheese
  • 4 large organic omega-3 eggs
  • 1 whole organic vanilla bean, split, seeds scraped
  • 1 ½ c. organic walnuts
  • 1 ½ c. organic erythritol
  • 4 Tbsp. organic butter, melted
  • 1 Tbsp. organic vanilla extract
  • ½ c. organic heavy cream
  1. Preheat the oven to 350 . Butter two 10-inch springform pans. In a food processor, pulse the walnuts with ¼ cup of the erythritol until finely ground. Add the butter; pulse until the mixture resembles moist sand. Press the crumbs into the bottom of the pan. Bake for 12 minutes, or until browned around the edges. Reduce the oven temperature to 300. In a standing electric mixer fitted with a paddle or using a handheld electric mixer, beat the cream cheese at low speed with the remaining 1¼ cups of erythritol and the vanilla seeds just until combined. Beat in the eggs, 1 at a time, scraping down the bowl between additions. Add the remaining 2 teaspoons of vanilla. Slowly beat in the cream until smooth. Pour the cheesecake batter into the pan and bake for 65 to 70 minutes, until lightly golden and slightly jiggly in the center. Transfer to a rack and let cool to room temperature. Run a sharp, thin-bladed knife around the cakes and remove the ring. Refrigerate the cakes for 3 hours, then cover loosely with plastic wrap and refrigerate overnight before serving.

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Nutrient Information Per Batch

5436.29 kcal Calories, 1087.8 mg Calcium, 56.82 g Carbohydrate, 2115.03 mg Cholesterol, 536.22 g Total Fat, 11.76 g Fiber, 19.59 mg Iron, 366.9 mg Magnesium 2240.51 mg Potassium, 122.46 g Protein,94.67 mcg Selenium, 3305.25 mg Sodium, 12.11 g Sugars, 12.83 mg Zinc, 269.94g Saturated fat, 0 trans Fat, 135.94 g Monounsaturated fats, 100.19 g Polyunsaturated fats, 16218 IU Vitamin A, 1.69 mg Vitamin B6, 6.34 mcg Vitamin B12, 3 mg Vitamin C, 163.24 IU Vitamin D, 8.42 Vitamin E, 39.05 mcg Vitamin K, 388.91 mcg Folate,0.92 mg Vitamin B1(Thiamin),2.22 mg Vitamin B3(Niacin),3.15 mg Vitamin B2(Riboflavin), 0 mcg Lycopene, 677.79 mcg Lutein and Zeaxanthin, 21.22 g ALA, 0.01 g EPA, 0.07 gDHA,2009.49 mg Phosphorous, 6.15 mg Manganese, 0 mcg Alpha carotene, 1012.66 mcg Beta carotene, 18 mcg Beta cryptoxanthin, 0.15 g Conjugated Linolenic Acid


  • No Soy
  • No Fish
  • No Red Meat
  • No Pork
  • No Shellfish
  • No Gluten
  • No Seeds
  • No Poultry
  • No Yeast
  • No Peanuts
  • No Grains
  • No Legumes
  • No Nightshade
  • No Citrus
  • No Tubers

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.

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