VANILLA WAFERS DESSERT RECIPES

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!

Steps:

• Combine whipped cream and vanilla in a glass bowl. Beat with mixer until stiff peaks form.
• Spread just a tsp. of whipped cream onto each wafer. Stack wafers together. Then stand on edge on serving platter to make log.
• Frost with remaining whipped cream. Refrigerate at least 4 hours or overnight.
• Cut dessert diagonally into 14 slices. Store leftover cake (...if any =) ) in refrigerator.
• Decorate with mini chocolate chips, chocolate shavings, nuts, toasted coconut or (my favorite) just serve as is!