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Vanilla Bean Sour Cream-Topped Cheesecake with NABISCO Grahams

Vanilla Bean Sour Cream-Topped Cheesecake with NABISCO Grahams

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INGREDIENTS

64 servings or 4 cheesecakes, 16 servings each

  • 12 lb. cheesecake batter, prepared
  • 2-1/2 lb. NABISCO Graham Cracker Crumbs
  • 1-1/2 lb. sugar, divided
  • 14 oz. butter, melted
  • 4 each vanilla beans
  • 4 lb. sour cream
  • 4 tsp. vanilla extract

Nutrition per serving

  • Vitamin C

    650 %DV

  • Total fat

    45 g

  • Saturated fat

    27 g

  • Trans fat

    2.5 g

  • Cholesterol

    210 mg

  • Sodium

    530 mg

  • Carbohydrate

    52 g

  • Dietary fiber

    1 g

  • Sugars

    33 g

  • Protein

    9 g

  • Vitamin A

    30 %DV

  • Vitamin C

    0 %DV

  • Calcium

    10 %DV

  • Iron

    6 %DV

DIRECTIONS

Let cheesecake batter stand at room temperature 1 hour.

Mix graham crumbs, 1-1/3 cups of the sugar and butter; press onto bottoms and 2 inches up sides of 4 (9-inch) springform pans, adding 1 lb. crumb mixture to each pan.

Bake in 325ºF standard oven 10 min. Cool.

Pour 3 lbs. of cheesecake batter into each crust. Place in water bath, using separate water-filled pan for each cheesecake.

Bake 1 hour 25 min. to 1 hour 30 min. or until centers are almost set. Meanwhile, scrape seeds from vanilla beans; place in medium bowl. Add remaining 1-1/3 cups sugar, sour cream and vanilla extract; mix well.

Spread 2 cups sour cream mixture over each cheesecake; bake 10 min. Cool completely. Refrigerate several hours or overnight.

Tips

  • Scrape seeds from additional 1/2 vanilla bean into each tub of cheesecake batter before pouring over crust so both the batter and topping are flavored with the vanilla.