Judy's Vanilla Wafer Cheesecake
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"What sets this cheesecake apart is the Vanilla Wafer cookies for the crust. This is an easy and delicious cheesecake, use a springform pan and don't miss a bite!"
Serves 8-10 | Prep Time 40 min PT40M | Cook Time 1 hour PT1H40M | BeerWhy I Love This Recipe
Judy’s cheesecake has a sturdy bite but isn’t dense. It’s creamy and smooth and has that telltale cheesecake combination of sweetness and a slight tang. The sour cream topping adds another layer of that combo as well as an extra little smooth and silky component. It’s everything a cheesecake should be.
From: 12 Tomatoes Recipe Tin Project
Ingredients You'll Need
For the crust:
40 vanilla wafers, crushed into crumbs
1/4 cup granulated sugar
1/4 cup butter, melted
For the cheesecake:
2 packages (8 oz each) cream cheese, softened
3 eggs
1/2 cup granulated sugar
3/4 teaspoon vanilla extract
For the sour cream topping:
1 pint (2 cups) sour cream
1/4 cup granulated sugar
1 teaspoon vanilla extract
Directions
Preheat oven to 375° F and lightly grease a 9-inch springform pan (or pie pan). Set aside.
In a medium bowl, mix together wafer crumbs, 1/4 cup sugar, and 1/4 cup melted butter until well combined. Press mixture into bottom of prepared pan.
Bake 8 minutes, then set on wire rack to cool.
In a medium bowl, combine cream cheese, 1/2 cup sugar, vanilla, and eggs, and beat together with an electric mixer until smooth. Pour mixture into cooled cookie crust.
Bake until center is set, 20 minutes. Remove and let cool 15 minutes before adding sour cream topping.
Meanwhile, mix together sour cream, 1/4 cup sugar, and vanilla and spread over cooled cheesecake. Raise oven temperature to 475°F and after 3 minutes of preheating, put cheesecake back in to bake for 10 minutes.
If using a springform pan, let cool 10 minutes before running a knife along the edges. Refrigerate overnight. Release springform pan, slice, and serve. Enjoy!
Pairs Well With
A nice hot cup of coffee!
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