The creamiest cheesecake ever… infused with Crimson Spice Vanilla Extract!
Made with rooibos, honeybush, cinnamon & Madagascar vanilla—it’s a cozy perfection of fall flavors in every bite.
Ingredients:
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1 (18 oz) pkg vanilla sandwich cookies or graham cracker crust – both work beautifully!
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¼ cup unsalted butter, melted
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2 lbs cream cheese, softened
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1½ cups white sugar
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5 eggs
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¾ cup sour cream
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½ cup heavy cream
Directions:
Preheat oven to 300°F (150°C) and lightly butter a 10-inch springform pan. or use single serve pans.
Crush cookies (or graham crackers) in a resealable bag—go ahead, use your favorite “weapon” —then mix with melted butter. Press into the bottom and slightly up the sides of your pan. Set aside.
In a stand mixer, beat cream cheese and sugar together until smooth and fluffy (about 3 minutes). Add eggs one at a time, mixing well between each. Then blend in sour cream, heavy cream, and our Crimson Spice Vanilla Extract until silky.
Pour the mixture into your crust, leaving a couple of inches at the top for the cheesecake to rise.
Place a baking dish filled halfway with boiling water on the bottom rack of your oven. Set the cheesecake on the middle rack above it—this keeps it dreamy and crack-free. Bake for about 1 hour and 20 minutes, or until a knife inserted in the center comes out clean.
Turn off the oven and let the cheesecake rest inside for another hour. Then remove, cover with plastic wrap and foil, and refrigerate for at least 4 hours (overnight is best).
Slice, serve, and let that Crimson Spice Vanilla magic shine!
