Vanilla Cheesecake

Updated: Apr 5

Yield: Two 9 inch cakes

  • 14 ounce package cookies such as Oreos or Graham crackers, crushed

  • 1/2 cup butter, melted

  • 2 pounds cream cheese, at room temperature

  • 1 cup sugar

  • 1/3 cup all-purpose flour

  • 1/3 cup heavy cream

  • 5 large eggs

  • 1 tablespoon Madagascar bourbon vanilla extract

Preheat the oven to 350 F.


Prepare springform pans with pan spray


In a bowl, drizzle the melted butter over the cookie crumbs and stir to combine. Press the mixture into the bottom of the springform pans.


In the bowl of a stand mixer fitted with the paddle attachment, mix the cream cheese until smooth.


Add the sugar, flour, and cream and mix until incorporated.


Add the eggs one at a time and mix on low speed, scraping the bowl after each addition.


Pour the filling into the pans, smoothing top with knife or small spatula.


Bake the cheesecakes in a water bath for 15 minutes. Reduce the oven temperature to 225 F and bake for an additional 1 hour.


Let cool at room temp for 20 minutes and then wrap and place in cooler overnight.



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