Spiced Wafer Cheesecake Recipe

Ingredients:

• CRUST

9 ounces Sweetzels Spiced Wafers
1 tablespoon raw sugar
¼ teaspoon kosher salt
½ cup (1 stick) unsalted butter, melted, slightly cooled

• CHEESECAKE AND ASSEMBLY

20 ounces cream cheese (2½ 8-ounce bars), room temperature
¾ cup granulated sugar
¼ teaspoon kosher salt
1 vanilla bean, split lengthwise
⅔ cup sour cream, room temperature
¼ teaspoon finely grated lemon zest
2 large eggs, room temperature

• SPECIAL EQUIPMENT

9" springform pan
NB: Room temperature ingredients ensure a smooth and creamy texture; take the cream cheese, sour cream, and eggs out of the refrigerator about 2 hours ahead of time

Directions:

• CRUST

Preheat oven to 350°. Pulse graham crackers in a food processor until fine crumbs form (you should have about 2 cups). Add raw sugar and salt and pulse just to combine. Add butter and pulse until mixture
is the consistency of wet sand.
Transfer mixture to springform pan and, using a measuring cup, press crumbs firmly onto bottom and 2" up sides of pan. Bake crust until fragrant and edges just start to take on color, 12–15 minutes. Transfer
to a wire rack and let cool.

• CHEESECAKE AND ASSEMBLY

Preheat oven to 325°. Pulse cream cheese, granulated sugar, and salt in food processor, occasionally scraping down sides of bowl, until smooth. Scrape in vanilla seeds; save pod for another use. Add sour
cream and lemon zest and pulse until smooth. Add eggs and pulse to combine. Scrape into cooled crust and bake cheesecake until edges are set but center is still wobbly, 35–40 minutes. Transfer to a wire
rack and let cool. Chill until firm, at least 2 hours.

• Do Ahead 

Cheesecake can be made 3 days ahead. Cover and chill. Bring to room temperature before serving.

 

Recipe Adapted from Bon Appetit by Dawn Perry