Vanilla Bean Cheesecake

Name: Vanilla Bean Cheesecake
Prep time: 15 min
Cook time: 50 min
Yield: 12
Cuisine: NorthEast,
Ingredients: 50 vanilla wafers finely crushed (2 cups); 1/3 cup butter melted; 1/4 cup sugar; 1 tsp McCormick® Small Batch Pure Vanilla Extract; 3 packages (8 ounces each) cream cheese softened; 1 cup sugar; 4 eggs; 1 cup sour cream; 1 tbsp McCormick® Small Batch Pure Vanilla Extract

This cheesecake has the ultimate vanilla flavor thanks to our Small Batch Pure Vanilla Extract.

15m

PREP TIME

50m

COOK TIME

447

CALORIES

9

INGREDIENTS

Servings: 12

Ingredients

Vanilla Wafer Crust
50 vanilla wafers, finely crushed (2 cups)
1/3 cup butter, melted
1/4 cup sugar
1 teaspoon McCormick® Small Batch Pure Vanilla Extract Substitutions available / McCormick® All Natural Pure Vanilla Extract
Cheesecake Filling
3 packages (8 ounces each) cream cheese, softened Substitutions available / 3 cups whole milk ricotta cheese
1 cup sugar
4 eggs
1 cup sour cream
1 tablespoon McCormick® Small Batch Pure Vanilla Extract Substitutions available / McCormick® All Natural Pure Vanilla Extract

KEY PRODUCTS

INSTRUCTIONS

1 Preheat oven to 325°F. For the Vanilla Wafer Crust, mix vanilla wafer crumbs, butter, sugar and vanilla in medium bowl until well blended. Press evenly into bottom and 2 inches up sides of 9-inch springform pan. Set aside.
2 For the Filling, beat cream cheese and sugar in large bowl with electric mixer on high speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Add sour cream and vanilla; mix well. Pour into prepared crust.

Test Kitchen Tip: For creamier texture if you’re swapping in ricotta cheese in place of the cream cheese, process the ricotta in a blender or food processor until very smooth before combining with remaining filling ingredients.
3 Bake 50 minutes or until center is almost set. Turn off oven. Leave cheesecake in oven 2 hours or until cooled. Remove from oven.
4 Refrigerate 4 hours or overnight. Run small knife around sides of pan to loosen crust; remove sides of pan. Store leftover cheesecake in refrigerator.
5 Substitution Tip: If you have trouble finding cream cheese and don't want to use ricotta, try this recipe with vegan-friendly cream cheese, like Tofutti®. If you’re looking for a fully vegan version of our vanilla cheesecake, check out this Vegan Cheesecake recipe!