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Ingredients
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1 (18 ounce) package vanilla sandwich cookies (such as Oreo Golden Original Sandwich Cookies)
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3 vanilla beans, split lengthwise and seeds scraped, divided
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¼ cup unsalted butter, melted
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2 pounds cream cheese, softened
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1 ½ cups white sugar
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5 eggs
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¾ cup sour cream
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½ cup heavy cream
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1 tablespoon pure vanilla extract
Directions
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Preheat the oven to 300 degrees F (150 degrees C). Lightly butter a 10-inch springform pan.
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Place sandwich cookies in a resealable plastic bag; crush with a rolling pin. Pour crumbs into a bowl. Add scraped seeds of 1 vanilla bean; stir to combine. Drizzle crumbs with melted butter; stir to combine. Press into the bottom and up sides of the prepared pan; set aside.
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Beat softened cream cheese and sugar in the bowl of a stand mixer fitted with the paddle attachment on medium speed until smooth, about 3 minutes. Beat in eggs one at a time, beating well after each addition before adding the next. Add sour cream, heavy cream, remaining scraped seeds of 2 vanilla beans, and vanilla extract; beat on medium-high speed until blended and smooth, about 1 minute.
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Pour cream cheese mixture into crust, leaving about 2 inches of space from the top of pan for cake to expand as it bakes.
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Place a baking dish onto the bottom rack of the preheated oven; fill halfway with boiling water. Place cheesecake on middle rack, above dish of boiling water; bake until a small knife inserted into the center comes out clean, about 1 hour and 20 minutes.
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Turn the oven off; let cheesecake cool inside the oven for 1 hour. Cover the cheesecake with plastic wrap, then aluminum foil, and refrigerate at least 4 hours or overnight before serving.
Nutrition Facts (per serving)
538 | Calories |
36g | Fat |
47g | Carbs |
8g | Protein |
Nutrition Facts | |
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Servings Per Recipe 16 | |
Calories 538 | |
% Daily Value * | |
Total Fat 36g | 46% |
Saturated Fat 19g | 95% |
Cholesterol 143mg | 48% |
Sodium 333mg | 14% |
Total Carbohydrate 47g | 17% |
Dietary Fiber 1g | 2% |
Total Sugars 22g | |
Protein 8g | 17% |
Vitamin C 0mg | 0% |
Calcium 81mg | 6% |
Iron 2mg | 9% |
Potassium 142mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.