VANILLA WAFER CRUST RECIPE | ALLRECIPES
This is an unbaked crumb crust. Very easy.
Provided by Carol
Categories Desserts Pies Pie Crusts Crumb Crusts
Yield 1 pie crust
Number Of Ingredients 2
Steps:
- Combine wafer crumbs and butter or margarine together thoroughly. Press into 9 inch pie plate. Chill until set.
Nutrition Facts : Calories 227.4 calories, CarbohydrateContent 24 g, CholesterolContent 20.3 mg, FatContent 14.2 g, FiberContent 0.7 g, ProteinContent 1.5 g, SaturatedFatContent 6.5 g, SodiumContent 157.7 mg
VANILLA BEAN CHEESECAKE RECIPE | ALLRECIPES
If you like restaurant vanilla bean cheesecake, then try this! The cookies make this one much more special and far more yummy. Pure vanilla bean extract is a must. I use Tahitian vanilla beans and extract. This also makes more than enough batter for a 10 inch pan, so you can make cupcakes too.
Provided by AIMEEBOZ
Categories Desserts Cakes Cheesecake Recipes
Total Time 5 hours 45 minutes
Prep Time 25 minutes
Cook Time 1 hours 20 minutes
Yield 1 -10 inch cheesecake
Number Of Ingredients 10
Steps:
- Preheat oven to 300 degrees F (150 degrees C), and lightly butter a 10 inch springform pan.
- Place the sandwich cookies into a plastic bag, and crush with a rolling pin. Pour the crumbs into a bowl, and mix with the scraped seeds of 1 vanilla bean. Drizzle the crumbs with melted butter and stir to combine. Press the crumb mixture firmly into the bottom and up the sides of the springform pan, and set aside.
- Place the softened cream cheese and sugar into the work bowl of an electric mixer, and beat for about 3 minutes on Medium speed, until the mixture is smooth. Beat in the eggs one at a time, incorporating each egg before adding the next one. Add the scraped seeds of 2 vanilla beans, the vanilla extract, sour cream, and heavy cream, and beat on Medium-High speed for about 1 minute, until the mixture is blended and smooth.
- Pour the mixture into the cookie crumb crust, leaving about 2 inches of space from the top of the pan for the cake to expand as it bakes.
- Place a baking dish onto the bottom rack of the preheated oven, and fill it halfway with boiling water. Place the cheesecake onto the middle rack, above the pan of boiling water, and bake until a small knife inserted into the middle of the cheesecake comes out clean, about 1 hour and 20 minutes.
- Turn the oven off and let the cheesecake cool down inside the oven for 1 hour. Cover the cheesecake with plastic wrap, then aluminum foil, and refrigerate at least 4 hours or overnight before serving.
Nutrition Facts : Calories 538.3 calories, CarbohydrateContent 47.4 g, CholesterolContent 143.1 mg, FatContent 35.8 g, FiberContent 0.5 g, ProteinContent 8.3 g, SaturatedFatContent 18.9 g, SodiumContent 333.4 mg, SugarContent 21.7 g
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