Vanilla Bean Sour Cream-Topped Cheesecake

Vanilla Bean Sour Cream-Topped Cheesecake
48 servings or 4 cheesecakes, 12 servings each


Ingredients Weights Measures
PHILADELPHIA Cheesecake Batter 12 lb. 4 tubs
graham cracker crumbs 2.5 lb. 2-1/2 qt.
sugar, divided 1.5 lb. 2-2/3 cups
butter, melted 14 oz. 1-3/4 cups
vanilla beans - 4 each
sour cream 4 lb. 2 qt.
vanilla extract - 4 tsp.


LET cheesecake batter stand at room temperature 1 hour.

MIX graham crumbs, 1-1/3 cups of the sugar (or 1/3 cup sugar for trial recipe) and butter; press onto bottoms and 2 inches up sides of 4 (9-inch) springform pans (or onto bottom and 2 inches up side of 1 [9-inch] springform pan for trial recipe), adding 1 lb. crumb mixture to each pan.

BAKE in 325ºF standard oven 10 min. Cool.

POUR 1 tub of cheesecake batter into each crust. Place in water bath, using separate water-filled pan for each cheesecake. (See directions on tub of Cheesecake Batter for how to prepare water bath.)

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 (or remaining 1/3 cup sugar for trial recipe), 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.

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