Description

This Vanilla Bean Cheesecake is a delightful treat featuring creamy layers of rich vanilla flavor and a buttery Nilla Wafer crust. Ideal for gatherings or a sweet finish to any meal, it’s a simple recipe that brings the joy of homemade desserts to your table.

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. Spray again after lining.
Blend the Nilla Wafers using a food processor until fine crumbs form. Combine the crumbs with melted butter in a small bowl and mix well.
Pour the crumb mixture into the prepared springform pan, pressing it halfway up the sides and compacting the base using a measuring cup.
Bake the prepared crust for 11 minutes.

Notes

Make sure all dairy ingredients are at room temperature for the best results.
You can customize the topping with fruits or chocolate drizzle for added flavor.
Let the cheesecake cool completely before refrigerating to set properly.

Nutrition

Serving Size: 1 slice
Calories: 410
Sugar: 24g
Sodium: 320mg
Fat: 29g
Saturated Fat: 18g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 33g
Fiber: 1g
Protein: 7g
Cholesterol: 110mg