Mini Vanilla Bean Cheesecakes

Name: Mini Vanilla Bean Cheesecakes
Prep time: 20 min
Cook time: 29 min
Yield: 12
Cuisine: American,
Ingredients: 1 tbsp unsalted butter melted; 1 tsp vanilla bean paste; 2/3 cup crushed vanilla wafers cookies (about 20 cookies); 1 tbsp sugar; 1 package (8 ounces) cream cheese softened; 1/3 cup sugar; 1/3 cup sour cream; 1 eggs; 2 tsps vanilla bean paste; 1/2 tsp fresh lemon juice; 1 cup heavy cream cold; 2 tbsps confectioners’ sugar; 2 tsps vanilla bean paste

Simple and sweet, these mini vanilla cheesecakes are the perfect make-at-home treat. Use McCormick® Vanilla Paste in the wafer cookie crust, cream cheese filling, and fluffy whipped topping to create a rich, warm vanilla flavor with vanilla bean specks you can see!

20m

PREP TIME

29m

COOK TIME

259

CALORIES

13

INGREDIENTS

Servings: 12

Ingredients

Vanilla Crust:
1 tablespoon unsalted butter, melted
1 teaspoon McCormick® Vanilla Bean Paste
2/3 cup crushed vanilla wafers cookies, (about 20 cookies)
1 tablespoon sugar
Vanilla Bean Cheesecake Filling:
1 package (8 ounces) cream cheese, softened
1/3 cup sugar
1/3 cup sour cream
1 eggs
2 teaspoons McCormick® Vanilla Bean Paste
1/2 teaspoon fresh lemon juice
Vanilla Bean Whipped Cream:
1 cup heavy cream, cold
2 tablespoons confectioners’ sugar
2 teaspoons McCormick® Vanilla Bean Paste

KEY PRODUCTS

INSTRUCTIONS

1 Preheat oven to 350°F. Line 12 muffin cups with foil or paper baking cups; set aside. For the Crust, mix butter and vanilla paste in medium bowl. Stir in cookie crumbs and sugar until well blended. Place heaping tablespoon of crust mixture in each baking cup, pressing firmly into bottom. Bake 9 minutes or until lightly browned. Cool on wire rack.
2 For the Filling, beat cream cheese and sugar in medium bowl with electric mixer on medium-high speed about 2 minutes or until light and fluffy. Add remaining ingredients; beat 3 minutes until well blended and smooth, scraping down sides of bowl as needed. Spoon batter evenly into each cup (about 3 tablespoons per cup).
3 Bake 18 to 20 minutes, just until filling is set. Cool completely in pan on wire rack. Refrigerate at least 1 hour.
4 Meanwhile, for the Whipped Cream, beat all ingredients in large bowl with electric mixer on high speed until soft peaks form. Cover and refrigerate until ready to serve. Dollop on top of each mini cheesecake and serve with fresh berries, if desired.

Vanilla Bean Paste Tips:
· Stir into coffee & cocktails for rich vanilla flavor.
· For easy elevated vanilla flavor, stir into pancake and cupcake batter.