For cheesecake with the ultimate in vanilla flavor, use our highest strength vanilla extract.
15m
PREP TIME
50m
COOK TIME
447
CALORIES
9
INGREDIENTS
Ingredients
Instructions
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For cheesecake with the ultimate in vanilla flavor, use our highest strength vanilla extract.
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
- Cheesecake Filling
- 3 packages (8 ounces each) cream cheese, softened
- 1 cup sugar
- 4 eggs
- 1 cup sour cream
- 1 tablespoon McCormick® Small Batch 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.
- 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.
NUTRITION INFORMATION
(per Serving)
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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
- Cheesecake Filling
- 3 packages (8 ounces each) cream cheese, softened
- 1 cup sugar
- 4 eggs
- 1 cup sour cream
- 1 tablespoon McCormick® Small Batch 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.
- 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.
Pastel de Zanahoria con Glaseado de Queso Crema y Vainilla
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