Description
This Vanilla Bean Cheesecake features a creamy filling and a buttery Nilla Wafer crust. It’s easy to make and perfect for gatherings, with rich flavors and a lovely presentation.
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
Instructions
- Preheat your oven to 325℉. Spray a 9-inch springform pan with nonstick baking spray and line the bottom with parchment paper. Spray again.
- Blend the Nilla Wafers into fine crumbs using a food processor. In a separate bowl, mix the crumbs with the melted butter until well combined.
- Pour the crumb mixture into the prepared springform pan. Use your hands to press the crust halfway up the sides and compact it down with the bottom of a measuring cup.
- Bake the crust in the preheated oven for 11 minutes.
Notes
Ensure all your dairy ingredients are at room temperature for better mixing.
You can use Greek yogurt as a healthier alternative to sour cream.
For a little extra flavor, consider adding finely grated lemon zest to the cheesecake filling.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 15g
- Sodium: 210mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg