Description
This Vanilla Bean Cheesecake features a creamy filling made with rich cream cheese and vanilla bean paste, all sitting on a delightful Nilla Wafer crust. Perfect for celebrations or simple gatherings, this easy recipe provides a luscious dessert that everyone will love!
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, chopped
- 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.
- Blend Nilla Wafers in a food processor until fine crumbs form. In a small bowl, mix the crumbs with melted butter using a fork.
- Press the crumb mixture into the prepared pan, halfway up the sides, using your hands and a measuring cup to compact it.
- Bake the crust for 11 minutes.
Notes
For a smoother texture, ensure all dairy ingredients are at room temperature before mixing.
Feel free to add a fruit topping after the cheesecake has cooled for added flavor.
This cheesecake can be made a day ahead for easier serving.
Nutrition
- Serving Size: 1 slice (1/16 of cheesecake)
- Calories: 418
- Sugar: 18g
- Sodium: 280mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 6g
- Trans Fat: 1g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 113mg