This vanilla cheesecake recipe is definitely one for the books! It’s something simple and at the same time elegant. You will not mind serving this to your visitors as I am sure that they will love this more than words will ever say. It’s creamy and it’s sinful; a perfect combination for any type of dessert if you love to impress people.
Our friend over at Miss Home Made has this to say about the recipe:
“I absolutely love this homemade dessert, actually I prefer this over a baked cheesecake. You will know what I am talking about once you taste this.”
You don’t have to convince me! I am already convinced even before I got to make this for my husband. I am a fan of cheesecakes too. All I can say is, this recipe is one of the best ones out there!
Ingredients
Filling
3 pkgs Philadelphia cream cheese, softened
1 cup Domino powdered sugar
1 cup Borden heavy cream, whipped
2 TBS McCormick pure vanilla extract
Crust
2 cups Keebler crushed vanilla wafers
2 tablespoons Domino white sugar
2/3 cup Fisher walnut pieces
6 tablespoons Kerrygold butter, melted
Instructions
For the crust:
Preheat the oven to 400 degrees. You will need one buttered, nine-inch deep-dish pie pan either a light-colored or glass pan.
Crush the vanilla wafers. Place the crushed wafers in a deep-dish pan. Place the nuts in a food processor or blender and pulse just long enough to chop the nuts finely, not into a paste. Scrape the nuts into the pie pan. Add the sugar. Stir to combine.
Add the melted butter and combine well. Press the mixture into the buttered pie pan making certain that the crust is evenly thick.
Bake for 8 minutes or until it just starts to brown on the edges. Do not over bake. A light-colored or glass pan will absorb less heat than a dark one and help ensure against over baking. Cool.
For the filling:
Beat together the cream cheese, powdered sugar, heavy whipping cream and vanilla in a bowl until smooth and spreadable. Taste the filling – you may add another tablespoon of vanilla if you wish. Pour cream cheese mixture into prepared crust. Smooth the top with a spatula, and refrigerate until firm, about 2 to 3 hours.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: Instead of a pie plate, just use cupcake liners, if you like.
Thanks again to Miss Home Made for this amazing recipe.
