Description

This Vanilla Bean Cheesecake is a delectable treat with a creamy texture and irresistible flavor. Simple to prepare, this dessert features a buttery Nilla Wafer crust, fresh cream cheese, and a rich vanilla taste, making it a delightful choice for any occasion.

Ingredients

Scale

11 oz Nilla Wafers, 1 box
1/2 cup Unsalted butter, melted
24 oz Cream cheese, room temperature
3/4 cup White granulated sugar
1 TBSP Vanilla bean paste, or vanilla extract
1/2 cup Sour cream, room temperature or greek yogurt
1/4 cup Heavy cream, room temperature
4 Large eggs, room temperature
4 oz Cream cheese, room temperature
4 oz White chocolate bar, I used Lindt
2 TBSP Heavy cream
1 cup Heavy cream
1/4 cup Powdered sugar
1 tsp Vanilla bean paste
1 cup Heavy cream
1/4 cup Powdered sugar
1 tsp Vanilla bean paste

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Instructions

Preheat the oven to 325℉. Spray a 9-inch springform pan with baking nonstick spray and line the bottom with a parchment paper circle, then spray again.
Blend the Nilla Wafers in a food processor until fine crumbs form. In a separate small bowl, combine the crumbs with melted butter and mix with a fork.
Transfer the crumbs into the prepared pan, pressing the crust halfway up the sides and compacting it with the bottom of a measuring cup.
Bake the crust for 11 minutes.

Notes

Ensure all dairy ingredients are at room temperature for a smoother batter.
For best results, allow the cheesecake to chill overnight before serving for optimal flavor and texture.
Feel free to top with fresh fruit or additional whipped cream for a decorative touch.

Nutrition

Serving Size: 1 slice
Calories: 400
Sugar: 20g
Sodium: 350mg
Fat: 30g
Saturated Fat: 18g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 1g
Protein: 6g
Cholesterol: 150mg