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Vanilla Bean Cheesecake Bites

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PREP TIME
25 min
COOKING TIME
80 min
TOTAL TIME
345 min
SERVINGS
16 servings
Dessert
Vanilla Bean Cheesecake Bites
Ingredients
  • 1 (18 ounce) package vanilla sandwich cookies (such as Oreo Golden Original Sandwich Cookies®)
  • 1 vanilla bean, split lengthwise and seeds scraped
  • 1/4 cup butter, melted
  • 2 pounds cream cheese, softened
  • 1 1/2 cups white sugar
  • 5 eggs
  • 3/4 cup sour cream
  • 1/2 cup heavy cream
  • 1 tablespoon pure vanilla extract
Instructions
1
Preheat your oven to a moderate temperature of 300 degrees Fahrenheit (or 150 degrees Celsius, if you prefer).
2
Next, take a moment to lightly grease a 10-inch springform pan with butter. This will ensure that your cheesecake releases easily once it's baked.
3
Now, take a bag of sandwich cookies and crush them using a rolling pin. Place the crushed cookies into a bowl, then add the seeds of 1 vanilla bean and stir until they're well combined.
4
Drizzle a small amount of melted butter over the cookie crumbs and mix until they're evenly coated. Press this mixture firmly into the bottom and sides of your prepared springform pan, setting it aside for now.
5
In a stand mixer fitted with the paddle attachment, beat together softened cream cheese and sugar on medium speed until you achieve a smooth consistency. This should take around 3 minutes.
6
Add eggs one at a time to the cream cheese mixture, beating well after each addition before moving on to the next.
7
Next, add sour cream, heavy cream, the seeds of 2 vanilla beans, and a hint of vanilla extract to the mixture. Beat on medium-high speed until everything is well combined and smooth, taking about 1 minute.
8
Pour the cream cheese mixture into your prepared crust, leaving a small gap at the top to allow for expansion as it bakes.
9
Place a baking dish on the bottom rack of your preheated oven and fill it halfway with boiling water. Carefully position your cheesecake on the middle rack, above the dish of water.
10
Bake your cheesecake until a small knife inserted into its center comes out clean, taking around 1 hour and 20 minutes.
11
Once the oven is turned off, let your cheesecake cool inside it for an hour. Cover it with plastic wrap and aluminum foil before refrigerating it for at least 4 hours or overnight.