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Pappadeaux vanilla cheesecake slice with whipped cream and fresh strawberries on a white plate

Pappadeaux Vanilla Cheesecake Recipe

3.67 from 3 votes
Author: Laurie Fleming
Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Chill Time: 8 hours
Total Time: 10 hours
Servings: 12 Servings

Description

This copycat Pappadeaux vanilla cheesecake has a buttery graham cracker crust, a dense and silky vanilla bean filling, and a smooth, crack-free top. It is a restaurant-style dessert you can make at home.

Ingredients 

Graham Cracker Crust

  • 2 cups graham cracker crumbs, about 15 full sheets
  • 2 tablespoons granulated sugar
  • 6 tablespoons unsalted butter, melted
  • Pinch of salt

Vanilla Cheesecake Filling

  • 32 ounces full-fat brick cream cheese, room temperature
  • 1 1/4 cups granulated sugar
  • 3 tablespoons all-purpose flour
  • 1 cup full-fat sour cream, room temperature
  • 1/2 cup heavy cream, room temperature
  • 4 large eggs, room temperature
  • 1 vanilla bean, split and scraped (or 2 teaspoons vanilla bean paste)
  • 1 tablespoon pure vanilla extract
  • 1 teaspoon fresh lemon juice
  • 1/4 teaspoon salt

Optional Toppings

  • Whipped cream
  • Fresh strawberries or strawberry sauce

Instructions

  • Prep: Heat the oven to 350°F. Wrap the outside of the springform pan in two layers of heavy-duty foil. Boil a kettle of water.
  • Crust: Mix the graham crumbs, sugar, salt, and melted butter. Press firmly into the bottom and 1 inch up the sides of the pan. Bake 10 minutes, then cool. Lower the oven to 325°F.
  • Cream cheese: Beat the cream cheese on medium-low until completely smooth, about 3 minutes. Scrape the bowl.
  • Sugar and flour: Beat in the sugar and flour on low until smooth.
  • Creamy ingredients: Mix in the sour cream, heavy cream, vanilla bean seeds, vanilla extract, lemon juice, and salt on low.
  • Eggs: Add the eggs one at a time on low, mixing just until combined.
  • Water bath: Pour the filling over the crust and tap out air bubbles. Set the pan in the roasting pan and add hot water halfway up the sides.
  • Bake: Bake at 325°F for 70 to 80 minutes, until the edges are set and the center 2 to 3 inches jiggles slightly.
  • Cool: Turn off the oven, crack the door, and leave the cheesecake inside 1 hour. Remove from the water bath, loosen the edges with a knife, and cool to room temperature.
  • Chill: Refrigerate at least 8 hours or overnight. Slice with a hot, dry knife and add toppings just before serving.

Equipment

  • 9-inch springform pan
  • Large roasting pan
  • Heavy-duty aluminum foil
  • Stand mixer or hand mixer
  • Rubber Spatula

Notes

  • Cream cheese: Use brick-style, not spreadable tub cream cheese.
  • No vanilla bean: Use 2 tablespoons pure vanilla extract total.
  • Cracks: Mix on low, do not overbake, and cool slowly.
  • Make ahead: Bake 1 to 2 days before serving for the best texture.
  • Storage: Refrigerate covered up to 5 days, or freeze up to 2 months.

Nutrition

Serving: 1ServingCalories: 565kcalCarbohydrates: 40gProtein: 8gFat: 42gSaturated Fat: 24gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.2gCholesterol: 168mgSodium: 409mgPotassium: 184mgFiber: 1gSugar: 30gVitamin A: 1535IUVitamin C: 0.4mgCalcium: 121mgIron: 1mg