Scalloped Vanilla Cheesecake

 
  • Cooking and Prep: 4 h
  • Serves: 12
  • Contains:

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 (10)

Crust

Filling

Start Cooking

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.



 
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