VANILLA WAFER CRUST RECIPES
VANILLA WAFER PIE CRUST RECIPE - BAKING.FOOD.COM
From Mom's recipe box. Fill with your favorite cooked or no-cook pie filling (this crust won't stand up to being rebaked once filled, like a graham cracker crust).
Total Time 10 minutes
Prep Time 5 minutes
Cook Time 5 minutes
Yield 1 9" pie crust, 8 serving(s)
Number Of Ingredients 3
Steps:
- Blend crumbs, butter and sugar thoroughly. Pour into 9" pie plate; press down firmly into bottom and sides with the bottom of a glass. Bake in preheated 375°F oven for 5 minutes. Cool completely before filling with softened ice cream, stiff custard or pudding, or other fully-cooked or no-cook-needed pie filling.
Nutrition Facts : Calories 254.2, FatContent 13.1, SaturatedFatContent 5.5, CholesterolContent 15.3, SodiumContent 166.6, CarbohydrateContent 33.2, FiberContent 0.8, SugarContent 6.2, ProteinContent 1.7
ULTIMATE VANILLA CHEESECAKE | MCCORMICK
For cheesecake with the ultimate in vanilla flavor, use our highest strength vanilla extract. Having trouble finding cream cheese due to the shortage?...Swap in ricotta cheese instead or check out our tip for another easy sub!
Provided by McCormick
Prep Time 15 minutes
Cook Time 50 minutes
Yield 12
Number Of Ingredients 4
Steps:
- Preheat oven to 325°F. For the Vanilla Wafer Crust, mix vanilla wafer crumbs, butter, sugar and vanilla in medium bowl until well blended. Press evenly into bottom and 2 inches up sides of 9-inch springform pan. Set aside.
- For the Filling, beat cream cheese and sugar in large bowl with electric mixer on high speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Add sour cream and vanilla; mix well. Pour into prepared crust.Test Kitchen Tip: For creamier texture if you’re swapping in ricotta cheese in place of the cream cheese, process the ricotta in a blender or food processor until very smooth before combining with remaining filling ingredients.
- Bake 50 minutes or until center is almost set. Turn off oven. Leave cheesecake in oven 2 hours or until cooled. Remove from oven.
- Refrigerate 4 hours or overnight. Run small knife around sides of pan to loosen crust; remove sides of pan. Store leftover cheesecake in refrigerator.
- Substitution Tip: If you have trouble finding cream cheese and don't want to use ricotta, try this recipe with vegan-friendly cream cheese, like Tofutti®. If you’re looking for a fully vegan version of our vanilla cheesecake, check out this Vegan Cheesecake recipe!
Nutrition Facts : Calories 447 Calories
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