Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Vanilla Cheesecake Recipe
    Lost? Site Map

    Vanilla Cheesecake

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 35 mins

    15 mins

    1 hrs 20 mins

    caffeine junkie's Note:

    This recipe was originally printed in the Williams-Sonoma Dessert book. I adjusted ingredients to my personal tastes. If you don't have any bagel chips, substitute with additional graham cracker crumbs. Scraping frequently is very important, and do not overmix after adding the eggs.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 400 degrees. Lightly grease a 9" springform pan.
    2. 2
      In a small bowl, combine bagel chip crumbs, graham cracker crumbs, and melted butter. Stir until well blended and crumbs are evenly moist. Pour into springform pan and press evenly onto bottom of pan. Bake 10 minutes. Cool on rack. Reduce oven temperature to 300 degrees.
    3. 3
      In a large bowl, beat cream cheese, flour, and salt, on medium-high speed until smooth and fluffy, scraping down sides frequently. Add granulated sugar, powdered sugar, sour cream, and vanilla. Beat until well blended, scraping down sides frequently. Add eggs, one at a time, beating well after each addition, but NOT overmixing. Pour into crust.
    4. 4
      Bake 60-70 minutes. The filling should be set but center should slightly jiggle when pan is shaken, and edges are slightly puffed. Cool on wire rack to room temperature. Cover and refrigerate at least 4 hours, but overnight is best.
    5. 5
      To serve, unclasp and remove the pan sides, then run a long, thin icing spatula between the pan bottom and the crust. Carefully slide the cake onto a flat serving plate. Using a thin-bladed knife, cut the cake into slices, dipping the knife into hot water and wiping it dry before each cut.

    Ratings & Reviews:

    • on June 11, 2006

      55

      Delicious! A little time-consuming but not really difficult to make. I used only the graham crumbs in the crust, and added a little cinnamon for flavor. Several minutes after I took it out of the oven, a huge crack formed in the middle- wish I knew why. But still delicious!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Vanilla Cheesecake

    Serving Size: 1 (95 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 321.9
     
    Calories from Fat 227
    70%
    Total Fat 25.2 g
    38%
    Saturated Fat 15.5 g
    77%
    Cholesterol 112.8 mg
    37%
    Sodium 229.5 mg
    9%
    Total Carbohydrate 18.6 g
    6%
    Dietary Fiber 0.0 g
    0%
    Sugars 15.5 g
    62%
    Protein 5.9 g
    11%

    The following items or measurements are not included:

    cinnamon bagel chips

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites