Description
This Vanilla Bean Cheesecake features a creamy texture and rich flavor, highlighting cream cheese and vanilla bean paste. The crust of Nilla Wafers adds a delightful touch, making this cheesecake a must-try dessert for gatherings or a sweet ending to any meal.
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 baking nonstick spray and line the bottom with parchment paper, spraying again after lining.
- Blend the Nilla Wafers into fine crumbs using a food processor. Combine the crumbs with melted butter in a small bowl, mixing with a fork.
- Pour the crumb mixture into the prepared pan, pressing it halfway up the sides and compacting the base with the bottom of a measuring cup.
- Bake in the preheated oven for 11 minutes.
Notes
The cheesecake can be topped with fresh fruit or chocolate ganache for an extra special treat.
Make sure all dairy ingredients are at room temperature for a smooth batter.
Do not skip the parchment paper as it helps in removing the cheesecake cleanly from the pan.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 120mg