Description
This Vanilla Bean Cheesecake boasts an irresistible flavor profile with creamy texture, made simply with cream cheese, eggs, and topped with whipped cream. Perfect for gatherings or a comforting home dessert!
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 baking nonstick spray and line the bottom with a circle of parchment paper, then spray again.
- Blend the Nilla Wafers into a fine crumb using a food processor. In a small bowl, mix the crumb with the melted butter using a fork until combined.
- Pour the crumb mixture into the prepared springform pan and press it halfway up the sides using your hands. Compact the crust using the bottom of a measuring cup.
- Bake the crust for 11 minutes.
Notes
Make sure all dairy ingredients are at room temperature for best mixing.
Substitute the vanilla bean paste with vanilla extract if necessary.
For a richer flavor, top the cheesecake with a chocolate ganache made with the white chocolate bar and heavy cream.
Nutrition
- Serving Size: 1 slice
- Calories: 500
- Sugar: 24g
- Sodium: 250mg
- Fat: 36g
- Saturated Fat: 21g
- Unsaturated Fat: -
- Trans Fat: -
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 120mg