Vanilla Bean Cheesecake
This vanilla-flecked cheesecake has all of the rich, creamy goodness of the classic, but Cabot's Lowfat Vanilla Bean Greek Yogurt and Cream Cheese make it even more enjoyable – making it the perfect dessert for holiday parties, picnics, family gatherings and more. With a rich, melt-in-your-mouth texture from Cabot’s premium cream cheese, and a buttery, delicious graham cracker crust, this cheesecake won’t be out for long before it gets devoured! To make this holiday dessert recipe even more appealing, dress it up with a topping bar – fresh berry compote, a warm chocolate drizzle, or a fluffy whipped cream – so your guests can customize it to their liking.
Cabot Creamery
Cabot Creamery
Recipe - Bay Shore King Kullen
Vanilla Bean Cheesecake
0
Servings16
0Calories200
Ingredients
12 whole graham crackers
4 Tbsp Cabot salted butter, melted
3 Tbsp sugar
2 c Cabot Lowfat Vanilla Bean Greek Yogurt
1 (8 oz) package cream cheese
4 large eggs
2/3 c sugar
1/4 c Unbleached All-Purpose Flour
Directions
To Make Crust:
- PREHEAT oven to 350°F.
-
STIR together crumbs, butter and sugar in a bowl until well blended. Press over bottom and partly up sides of 9-inch springform pan (nonstick or coated with cooking spray).
- BAKE for 12 minutes or until lightly colored. Remove from oven and set aside.
To Make Filling & Bake Cheesecake:
- REDUCE oven temperature to 325°F.
- COMBINE all ingredients in food processor or blender; process until blended and smooth.
- POUR mixture into prepared crust.
- BAKE for 45 minutes or until cheesecake is set on edges and only slightly jiggly in center.
- TURN off heat, leaving cheesecake in oven. Prop open door about 1 inch and let cake slowly cool for one hour.
- REMOVE from oven and let cool to room temperature. Cover and refrigerate until firm, about 8 hours or overnight. Serve plain, or topped with fresh berries or sliced fruit.
0 minutes
Prep Time
0 minutes
Cook Time
16
Servings
200
Calories
Shop Ingredients
Makes 16 servings
Crav'n Flavor Original Graham Crackers, 14.4 Ounce
$2.99$0.21/oz
Cabot Creamery Butter, Sweet Cream, Salted, 4 Each
$6.49$1.62 each
Food Club Sugar, Granulated, Pure Cane, 4 Pound
$4.79$1.20/lb
Cabot Creamery Reduced Fat Vanilla Bean Greek Yogurt, 2 lbs, 2 Pound
$6.49 was $6.99$3.25/lb
Philadelphia Original Cream Cheese, 8 oz, 8 Ounce
$4.99$0.62/oz
King Kullen Grade A Extra Large Eggs, 27 Ounce
$7.09$0.26/oz
King Kullen Grade A Extra Large Eggs, 27 Ounce
$7.09$0.26/oz
King Arthur Baking Company Organic Unbleached All-Purpose Flour, 5 lbs, 5 Pound
$8.99 was $9.99$1.80/lb
Directions
To Make Crust:
- PREHEAT oven to 350°F.
-
STIR together crumbs, butter and sugar in a bowl until well blended. Press over bottom and partly up sides of 9-inch springform pan (nonstick or coated with cooking spray).
- BAKE for 12 minutes or until lightly colored. Remove from oven and set aside.
To Make Filling & Bake Cheesecake:
- REDUCE oven temperature to 325°F.
- COMBINE all ingredients in food processor or blender; process until blended and smooth.
- POUR mixture into prepared crust.
- BAKE for 45 minutes or until cheesecake is set on edges and only slightly jiggly in center.
- TURN off heat, leaving cheesecake in oven. Prop open door about 1 inch and let cake slowly cool for one hour.
- REMOVE from oven and let cool to room temperature. Cover and refrigerate until firm, about 8 hours or overnight. Serve plain, or topped with fresh berries or sliced fruit.