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Recipe by Chavi Feldman, Faigy Grossman

Scalloped Vanilla Cheesecake

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Dairy Dairy
Easy Easy
12 Servings
Allergens

We are excited to bring you this show-stopping cheesecake, which we featured in our cookbook, Dining In. It always garners loads of compliments, and you’ll be surprised how easy it is to prepare.

Ingredients

Crust

  • 1 box round vanilla cookies

  • 1/4 cup sugar

  • 1/4 cup butter or margarine, melted

Filling

  • 3 (8 ounce / 250-gram packages) American cream cheese, softened (2 and 3/4 cups)

  • 1 cup sugar

  • 1/2 cup sour cream

  • 1 teaspoon Gefen Vanilla Extract

  • 3 eggs

  • 1 12-ounce (340-gram) jar dulce de leche (caramel, optional)

  • 1/2 cup pecan pieces, toasted (optional)

Directions

Prepare the Cheesecake

1.

Preheat oven to 325°F (170°C).

2.

Reserve 16 cookies, and crush the rest into fine crumbs. Mix the crushed cookies with 1/4 cup of the sugar, and the margarine. Press firmly into the bottom of a nine-inch spring-form pan (use a silver spring-form pan, not a dark, nonstick pan).

3.

Stand remaining 16 cookies around edge of pan, rounded side facing outward, and cookies touching one another, to achieve a scalloped effect. Press cookies gently into crust around edge of pan to secure.

4.

Beat cream cheese and sugar in a large bowl on medium speed until well blended.

5.

Add sour cream and vanilla; mix well.

6.

Add eggs, one at a time, beating on low speed after each addition, just until blended. Pour into prepared crust.

7.

Bake 45 to 50 minutes or until center is almost set.

8.

Run a small knife around rim of pan to loosen cake, but let the cake cool before removing rim from the pan. Refrigerate 4 hours or overnight.

9.

For an optional topping, pour one-half to three-fourths of the jar of Dulce de Leche caramel onto the center of the cheesecake and smooth. Top with pecan pieces, if desired.

Scalloped Vanilla Cheesecake

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