Description
Treat yourself to this delightful Vanilla Bean Cheesecake made with rich cream cheese, sweet sour cream, and a buttery Nilla Wafers crust. Ideal for gatherings or a sweet touch to your day!
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 nonstick baking spray, and line the bottom with parchment paper, then spray again.
- Blend Nilla Wafers in a food processor to a fine crumb.
- Combine Nilla Wafer crumbs and melted butter in a small bowl, and mix with a fork.
- Transfer the mixture to the prepared pan, pressing the crust halfway up the sides, and compacting it with the bottom of a measuring cup.
- Bake the crust for 11 minutes.
Notes
For a richer flavor, let the cream cheese come to room temperature before mixing.
Ensure all dairy ingredients are at room temperature to achieve a smooth batter.
You can make the crust a day ahead to save time.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 18g
- Sodium: 220mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 80mg