For cheesecake with the ultimate in vanilla flavor, use our highest strength vanilla extract. Having trouble finding cream cheese due to the shortage?...Swap in ricotta cheese instead or check out our tip for another easy sub!
15m
PREP TIME
50m
COOK TIME
447
CALORIES
9
INGREDIENTS
Ingredients
Instructions
Related Recipes
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Ratings And Reviews
For cheesecake with the ultimate in vanilla flavor, use our highest strength vanilla extract. Having trouble finding cream cheese due to the shortage?...Swap in ricotta cheese instead or check out our tip for another easy sub!
15m
PREP TIME
50m
COOK TIME
447
CALORIES
9
INGREDIENTS
Ingredients 12 Servings
- 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
![substitution]( "substitution")
Substitutions available
- pure vanilla extract
- Cheesecake Filling
-
3
packages
(8 ounces each)
cream cheese, softened
![substitution]( "substitution")
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
![substitution]( "substitution")
Substitutions available
- pure vanilla extract
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!
NUTRITION INFORMATION
(per Serving)
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