Skip to main content New<> this month
Get the Allrecipes magazine

Vanilla Creamy Gourmet Cheesecake

Rated as 1 out of 5 Stars

"This creamy, rich cheesecake on a graham-cracker crust is topped with your favorite mixed berries."
Added to shopping list. Go to shopping list.


1 h 25 m servings 437
Original recipe yields 16 servings


{{model.addEditText}} Print
  1. Preheat oven to 325 degrees F. Butter bottom and sides of springform pan.
  2. In medium bowl, mix graham cracker crumbs and melted butter. Press in bottom and two inches up the sides of pan. Set aside.
  3. In mixer bowl, combine creamy gourmet cheese sugar, corn starch, and flour. Beat on low speed until mixed. Beat on medium speed until creamy.
  4. Add eggs one at a time, beating on medium speed only until combined, stopping mixer and scraping sides of bowl, if necessary. Pour batter over crust.
  5. Bake 50 to 60 minutes or until center is set, but still jiggles slightly. To prevent overbrowning, cover top loosely with foil after 45 minutes.
  6. Turn oven off and leave door slightly ajar. Leave cheesecake in oven for one hour to cool gradually.
  7. Remove and place on cooling rack. Cool completely, about 2 1/2 hours.
  8. Serve at room temperature with fresh berries, or cover and refrigerate to serve cold. Store in refrigerator up to three days.


  • Tip:
  • For a delicious lemon-flavored cheesecake, replace Finlandia Vanilla Bean Creamy Gourmet Cheese with Finlandia Sweet Lemon Creamy Gourmet Cheese.

Nutrition Facts

Per Serving: 437 calories; 34.9 25 6.1 144 127 Full nutrition

Explore more


Read all reviews 5
Most helpful
Most positive
Least positive

It's difficult to make and disappointing to read a recipe that uses ingredients you can't buy locally. No one here has heard of Finlandia Vanilla Bean Creamy Gourmet Cheese, nor do they know w...

I did not make this but I know from experience that the proportions of crumbs to butter for the crust is wrong. It is probably supposed to be 2 cups of crumbs to 1/2 or 2/3 cup of butter. I am n...

I haven't made this, yet, truth to tell, though the proportion of butter to graham crackers is way off. I would think that 2 cups graham crackers (for the crust) would use about 1/3 c. melted b...

Measurements are WAY off - no way crust takes 2 cups butter. Avoid this cheesecake. There are better ones out there.

Maybe 1/2 - 3/4 cup of butter MAX for 2 cups of graham crumbs but NEVER 1 cup. That is way to much! Just saying.