CHEESECAKE RECIPE WITH VANILLA WAFER CRUST RECIPES

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VANILLA WAFER CRUST RECIPE | ALLRECIPES



Vanilla Wafer Crust Recipe | Allrecipes image

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

1?½ cups vanilla wafer crumbs
? cup butter

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



Vanilla Bean Cheesecake Recipe | Allrecipes image

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

1 (18 ounce) package vanilla sandwich cookies (such as Oreo Golden Original Sandwich Cookies®)
1 vanilla bean, split lengthwise and seeds scraped
¼ cup butter, melted
2 pounds cream cheese, softened
1?½ cups white sugar
5 eggs
2 vanilla beans, split lengthwise and seeds scraped
1 tablespoon pure vanilla extract
¾ cup sour cream
½ cup heavy cream

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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