VANILLA WAFER CHEESECAKE RECIPE RECIPES

VANILLA WAFER CRUST RECIPE | ALLRECIPES

Vanilla Wafer Crust Recipe | Allrecipes image

This is an unbaked crumb crust. Very easy.

Provided by Carol

Yield 1 pie crust

Number Of Ingredients 2

Ingredients

1 ½ cups vanilla wafer crumbs
⅓ 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

CHEESECAKE FACTORY CHEESECAKE RECIPE - FOOD.COM

Cheesecake Factory Cheesecake Recipe - Food.com image

I feel sad for anyone who has never been to a Cheesecake Factory restaurant. This cheesecake is out of this world! I think you will find the nut crust quite unusual. Sometimes I double the crust portion of the recipe just so I can have a thicker crust.

Total Time 3 hours

Prep Time 1 hours

Cook Time 2 hours

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

1/4 cup finely chopped pecans
1/4 cup finely chopped almonds
1/4 cup finely chopped walnuts
3/4 cup finely chopped vanilla wafer
2 tablespoons melted butter
1 1/2 lbs cream cheese
1 1/3 cups sugar
5 large eggs
16 ounces sour cream
1/4 cup flour
2 teaspoons vanilla extract
2 teaspoons lemon juice

Steps:

Crust: Mix all nuts and vanilla wafer crumbs with melted butter and press into a 9 inch buttered springform pan, trying to line the sides as much as possible about 1 1/2" up the sides of the pan, set aside.
Cheesecake: All above ingredients should be at room temperature before your begin.
Start by beating the cream cheese until light and fluffy.
Keep the mixer on a low setting throughout the beating and mixing process.
Add the sugar a little at a time and continue beating until creamy.
Add one egg at a time and beat after each egg.
When eggs have been mixed into the cream cheese add flour, vanilla and lemon juice, mix well.
Add the sour cream last and beat well.
Pour cream cheese into the spring pan.
Place on the top rack in the middle of a 325 degrees preheated oven for one hour and 15 minutes.
When time is up, turn oven off, prop open oven door and leave in oven for one hour.
After one hour, remove from oven.
Let cool enough before the cheesecake is put into the refrigerator for 24 hours.
A cheesecake should season.
The wait is worth it.
The flavor ripens and becomes enriched.

Nutrition Facts : Calories 696.5, FatContent 53.9, SaturatedFatContent 26.7, CholesterolContent 248.7, SodiumContent 406.3, CarbohydrateContent 43.8, FiberContent 1.1, SugarContent 38.8, ProteinContent 12.4

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