Honestly, when it comes to desserts who doesn’t like a great cheesecake? I know I love it! And lets be fair, the flavour combinations are endless. It’s almost like every perfect sweet and salty item simply works in the fold of the creamy texture. The one below is no exception.
Using crushed wafer cookies (Pirouette cookies) and whipped cream, this cake is rich and delicate at the same time. The recipe is for a basic vanilla flavour and the cookies compliment the exterior. I serve it with a hint of chocolate sauce, however that is optional and up to you.
Rich Chocolate Vanilla Wafer Cookie CheesecakePrint This
Graham Wafer Crust:
- 1 cup graham wafter crumbs
- 4 Tbsp melted butter
- 2 Tbsp granulated sugar
- 5 packages of cream cheese
- 1 1/4 Cups sugar
- 5 large eggs
- 2 egg yolks
- 1/4 Cups milk
- 1 Tsp pure vanilla extract
- 3 Tbsp flour
- 2 Cups Pirouette Wafers crushed
Fresh whipping cream
This cheesecake bakes really well in a water bath. So before you begin, wrap the bottom and sides of your spring form pan with tin foil. Then assemble the layers. Layer one, is the graham wafer crust.
Graham wafer crust
- Preheat your oven to 400 degrees
- Place the wafer crumbs, melted butter and sugar in the pan. Mix thoroughly.
- Using the back side of spoon, press the crust evenly into the bottom of the pan.
- Cook in the oven for 10 minutes, remove and cool on a wire rack.
- Up the temperature of the oven to 475 degrees
- In a large mixing bowl from a stand mixer, add the 5 blocks of cream cheese. Blend until smooth scraping the sides of the bowl a few times and mixing again.
- With the mixer on, slowly add the sugar to the cream cheese. Mix until incorporated.
- Add the egg yolks, eggs, milk, vanilla and flour. Mix well scraping the sides of the mixing bowl a few times. (be sure to get the bottom of the bowl when you scrape.)
- Place the spring form pan onto a sheet pan. Pour the cheesecake filling into the spring form pan.
- Sheet pan with cheesecake filling in the middle rack of your oven. Using a measuring cup, pour hot water on the sheet pan until it goes about 1/2 inch up the sides of the spring form pan.
- Bake at 475 for 10 minutes.
- Turn the oven to 325 and bake for 50 minutes.
- Once baked for 50 minutes, turn oven off but leave cheesecake in for 20 more minutes.
- Remove cake, and place on a wire rack to cook. Using a sharp knife, cut along the edge of the pan to release the cake a bit from the sides. This will prevent cracking as it cools. Allow the cake to completely cool. Then cover and transfer to the fridge for a minimum of 4 hours, but ideally overnight.
- When the cake is ready, remove the spring form sides of the pan.
- Take the crushed Pirouette wafers and push them into the sides of the cheesecake. Decorate the top of the cake with the whipping cream and more Pirouette wafers.
- Serve and enjoy.