Description
This Vanilla Bean Cheesecake is a delightful blend of rich cream cheese and sweet vanilla, creating an irresistible dessert perfect for gatherings, celebrations, or a cozy night in.
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 spray and line the bottom with parchment paper, spraying again after.
- In a food processor, blend the Nilla Wafers until they're fine crumbs. Combine the crumbs and melted butter in a small bowl and mix with a fork.
- Transfer the crumbs to the prepared pan, pressing the mixture halfway up the sides. Compact the crust with the bottom of a measuring cup.
- Bake the crust for 11 minutes.
Notes
For the best flavor, ensure all dairy ingredients are at room temperature before mixing.
You can substitute the vanilla bean paste with vanilla extract if needed.
Allow the cheesecake to cool completely before serving for the best texture.
Nutrition
- Serving Size: 1 piece
- Calories: 480
- Sugar: 25g
- Sodium: 320mg
- Fat: 33g
- Saturated Fat: 19g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 160mg