Description
This Vanilla Bean Cheesecake features a creamy texture and a rich flavor, thanks to the combination of cream cheese and vanilla bean. It’s simple to prepare and perfect for gatherings or a sweet treat at home.
Ingredients
Scale
- 11 oz Nilla Wafers, 1 box
- 1/2 cup Unsalted butter, melted
- 24 oz Cream cheese, room temperature
- 3/4 cup White granulated sugar
- 1 TBSP Vanilla bean paste, or vanilla extract
- 1/2 cup Sour cream, room temperature or greek yogurt
- 1/4 cup Heavy cream, room temperature
- 4 Large eggs, room temperature
- 4 oz Cream cheese, room temperature
- 4 oz White chocolate bar, I used Lindt
- 2 TBSP Heavy cream
- 1 cup Heavy cream
- 1/4 cup Powdered sugar
- 1 tsp Vanilla bean paste
- 1 cup Heavy cream
- 1/4 cup Powdered sugar
- 1 tsp Vanilla bean paste
Instructions
- Preheat the oven to 325℉. Spray a 9-inch springform pan with nonstick baking spray and line the bottom with parchment paper, spraying again after lining.
- Blend the Nilla Wafers into a fine crumb using a food processor. In a bowl, combine the Nilla Wafer crumbs and melted butter with a fork until mixed well.
- Pour the crumb mixture into the prepared springform pan, pressing it halfway up the sides and compacting it with the bottom of a measuring cup.
- Bake the crust for 11 minutes.
Notes
Make sure all dairy ingredients are at room temperature for a smoother batter.
You can substitute Greek yogurt for sour cream for a tangy flavor.
Use a water bath in the oven to prevent cracks on the cheesecake surface.
Nutrition
- Serving Size: 1 slice
- Calories: 345
- Sugar: 21g
- Sodium: 290mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 95mg