Vanilla Bean Sour Cream-Topped Cheesecake with NABISCO Grahams



64 servings or 4 cheesecakes, 16 servings each
  • 12 lb. cheesecake batter, prepared
  • 2½ lb. NABISCO Graham Cracker Crumbs
  • 1½ lb. sugar, divided
  • 14 oz. butter, melted
  • 4 each vanilla beans
  • 4 lb. sour cream
  • 4 tsp. vanilla extract

Nutrition per serving

Total fat45 gSaturated fat27 gTrans fat2.5 gCholesterol210 mgSodium530 mgCarbohydrate52 gDietary fiber1 gProtein9 gVitamin A30 %DVVitamin C650 %DVCalcium10 %DVIron6 %DV

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.


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.

© Mondelēz International group