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Joann...thank you for clarifying this for me.
At least now, I'll be able to make recipes asking for these type of wafers.
Flavourful wishes,
Claudia
Ingredientes
- Ingredients for Graham Cracker Crust:
- 2 cups graham cracker crumbs
- 3 tablespoons packed light brown sugar
- 6 tablespoons unsalted butter, melted
- Ingredients for Cream Cheese Filling:
- 32 ounces cream cheese, at room temperature
- 3 tablespoons unsalted butter, at room temperature
- 2-1/4 cups packed light brown sugar
- 6 large eggs
- 3/4 cup sour cream
- 5 ounces of Nutter Butter Wafer Cookies
- Garnish:
- Chocolate whipped cream
Direcciones
- Directions:
- 1. Position a rack in the center of the oven and preheat oven to 300 degrees. Wrap a 10-by-3-inch springform pan with two layers of heavy-duty foil, tightly wrapping the outside of the pan.
- 2. In a medium bowl, using a fork, stir together the graham cracker crumbs, brown sugar and melted butter until well combined. Press the mixture evenly onto the bottom of the prepared pan, being sure to pack the crust down firmly. Set aside.
- 3. In the 4-1/2 quart bowl of a heavy-duty electric mixer, using the paddle attachment, beat the cream cheese and butter at medium speed for 30 to 45 seconds, until creamy. Add the brown sugar and continue beating until blended. At low speed, add the eggs one at a time, beating until incorporated after each addition. Use a rubber spatula to scape down the side of the bowl. Add the sour cream and beat until incorporated. Drop the cookies, whole, into the bowl and beat at medium speed for 15 to 20 seconds, until the cookies are broken up. Pour the mixture into the reserved pan and place it in a large roasting pan. Fill the roasting pan with hot water, being careful not to splash water into the cheesecake pan, until it comes halfway up the side of the springform pan.
- 4. Bake the cheesecake for approximately two hours, until the center has set completely and the top is golden brown.
- 5. Remove the cake from the roasting pan and discard the two out sheets of aluminum foil. (What a waste to throw them away. I let mine dry out in the hot oven as it is cooling down. Then I store them away for the next time I make cheesecake.) Set the cake on a wire rack until it comes to room temperature. Cover the pan with more foil and refrigerate for several hours.
- 6. Garnish with chocolate whipped cream, if desired.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 209g | |
| Recipe makes 12 servings | |
| Calories 735 | |
| Calories from Fat 386 | 53% |
| Total Fat 43.75g | 55% |
| Saturated Fat 23.09g | 92% |
| Trans Fat 0.0g | |
| Cholesterol 218mg | 73% |
| Sodium 562mg | 23% |
| Potassium 289mg | 8% |
| Total Carbs 77.57g | 21% |
| Dietary Fiber 1.3g | 4% |
| Sugars 55.55g | 37% |
| Protein 10.78g | 17% |
Evaluaciones
03 de Mayo de 2010
Comentarios
- 03 de Mayo de 2010Hello Joann...first time looking at one of your recipes.1 reply
This cheesecake looks so yummy.
I am embaressed to ask...what are Nutter Butter wafers?
Is this a brand you carry in the States or is this a name of a type of cookie.
Can I substitute with some other type cookie.
I do love cheesecake...and this one sounded different.
I certainly am here to learn...looking forward to your response.
Thanks for sharing,
Claudia
