Name: Ultimate Vanilla Cheesecake
Yield: 4 servings
Ingredients: crust Vanilla Wafer; cheesecake filling; 50 vanilla wafers finely crushed, 2 cups; 1/3 cup butter melted; 1/4 cup sugar; 1 teaspoon pure vanilla extract McCormick(R) Small Batch; 3 packages cream cheese 8 ounces each, softened; 1 cup sugar; 4 eggs; 1 cup sour cream; 1 tablespoon pure vanilla extract McCormick(R) Small Batch

Servings: 4 persons

crust Vanilla Wafer
cheesecake filling
50 vanilla wafers finely crushed, 2 cups
1/3 cup butter melted
1/4 cup sugar
1 teaspoon pure vanilla extract McCormick(R) Small Batch
3 packages cream cheese 8 ounces each, softened
1 cup sugar
4 eggs
1 cup sour cream
1 tablespoon pure vanilla extract McCormick(R) Small Batch

1
Preheat oven to 325u00b0F. 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.
2
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.
3
Bake 50 minutes or until center is almost set. Turn off oven. Leave cheesecake in oven 2 hours or until cooled. Remove from oven.
4
Refrigerate 4 hours or overnight. Run small knife around sides of pan to loosen crust; remove sides of pan. Store leftover cheesecake in refrigerator.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Ultimate Vanilla Cheesecake

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