Sour Cream Cheesecake With Vanilla Bean

Name: Sour Cream Cheesecake With Vanilla Bean
Total time: 1 min
Ingredients: 18 Nabisco chocolate wafers, finely crushed; 1/4 teaspoon cinnamon; 1/4 cup butter, melted; 1 pound cream cheese, room temperature; 2 eggs at room temperature, lightly beaten; 2/3 cup plus 3 tablespoons sugar; 1 vanilla bean, split in half lengthwise and seeds scraped; 1 1/2 cups sour cream

5.0

(350)

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Total: 1 hours, 10 minutes

Servings: 12

Cost: $2.71 /serving

Author : Amanda Hesser

chocolate wafers cream cheese egg

Ingredients

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18 Nabisco chocolate wafers, finely crushed1/4 teaspoon cinnamon1/4 cup butter, melted1 pound cream cheese, room temperature2 eggs at room temperature, lightly beaten2/3 cup plus 3 tablespoons sugar1 vanilla bean, split in half lengthwise and seeds scraped1 1/2 cups sour cream

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Instructions

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Step 1

In a bowl stir together crushed wafers and cinnamon with a fork. Pour in butter, and stir until mixture is moist. Press mixture into a 9-inch springform pan, forming a crust just over 1 inch high around the sides. You might think you need more wafers, but you don't. Press patiently until a tight, thin layer forms. Chill until needed.

Step 2

Heat oven to 350 degrees with baking sheet on center rack. In an electric mixer, beat cream cheese until creamy and fluffy. Add eggs, 2/3 cup sugar and seeds from vanilla bean, and beat until very smooth. Scrape bowl with a spatula to break up lumps. Pour into crust, and place on baking sheet. Bake 25 minutes.

Step 3

Meanwhile, blend sour cream with 3 tablespoons sugar. After 25 minutes, remove cake from oven, and let sit 5 minutes. Increase oven heat to 450 degrees. Gently spoon sour cream mixture on top, and spread evenly. Return cake to oven, and bake 7 minutes. Cool on a wire rack.