Vanilla Bean Cheesecake

This vanilla-flecked cheesecake has all of the rich, creamy goodness of the classic, but our lowfat Greek Yogurt and Cream Cheese make it even more enjoyable.

Ingredients

Crust:
1¾ cups graham cracker crumbs (from about 12 whole crackers)
4 tablespoons Cabot Salted Butter, melted
3 tablespoons sugar

Filling:
2 cups Cabot Lowfat Vanilla Bean Greek
1 (8-ounce) package Cabot Premium Cream Cheese
4 large eggs
⅔ cup sugar
¼ cup King Arthur Unbleached All-Purpose Flour

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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.

Salted Butter 8 oz

Triple Cream Vanilla Bean Greek Yogurt

Lowfat Vanilla Bean Greek Yogurt

Cream Cheese