Ultimate Vanilla Cheesecake

Name: Ultimate Vanilla Cheesecake
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

11 ingredients

4 steps

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

Directions

1

Preheat oven to 325°F. 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.