Vanilla Bean Sour Cream-Topped Cheesecake – a delicious recipe with Batter, graham cracker crumbs, sugar, butter, vanilla beans, sour cream. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Let cheesecake batter stand at room temperature 1 hour.
2
Mix graham crumbs, 1-1/3 cups of the sugar (or 1/3 cup sugar for trial recipe) and butter; press onto bottoms and 2 inches up sides of 4 (9-inch) springform pans (or onto bottom and 2 inches up side of 1 [9-inch] springform pan for trial recipe), adding 1 lb.
3
crumb mixture to each pan.
4
Bake in 325 degrees F standard oven 10 min.
5
Cool.
6
Pour 1 tub of cheesecake batter into each crust.
7
Place in water bath, using separate water-filled pan for each cheesecake.
8
(See directions on tub of Cheesecake Batter for how to prepare water bath.)
9
Bake 1 hour 25 min.
10
to 1 hour 30 min.
11
or until centers are almost set.
12
Meanwhile, scrape seeds from vanilla beans; place in medium bowl.
13
Add remaining 1-1/3 cups sugar (or remaining 1/3 cup sugar for trial recipe), sour cream and vanilla extract; mix well.
14
Spread 2 cups sour cream mixture over each cheesecake; bake 10 min.
15
Cool completely.
16
Refrigerate several hours or overnight.
1255
kcal
Calories
68
g
Fat
68
g
Carbs
35
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 4 tubs PHILADELPHIA Cheesecake Batter, 2-1/2 qt. graham cracker crumbs, 2-2/3 cups sugar, divided, 1-3/4 cups butter, melted, and more.
Yes, Vanilla Bean Sour Cream-Topped Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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