We not only generously use them in this cheesecake recipe, we also cook a vanilla bean cr? brul?custard with macerated Madagascar vanilla pods and fold it into our cheesecake batter, intensifying the vanilla flavor and giving it a silky, airy lightness. The crispy, baby oat crust laced with even more vanilla is gluten free.
THAW AND SERVE

Ingredients: Cream Cheese [pasteurized Milk & Cream, Salt, Guar, Carob Bean & Xanthan Gums, Cheese Cultures], Eggs, White Confection [sugar, Palm Kernel & Palm Oil, Whey, Nonfat Milk, Soya Lecithin, Vanilla], Cream, Rice Flour [white Rice, Organic White Rice], Margarine [soybean Oil, Palm Oil, Water, Salt, Mono & Diglycerides, Nonfat Dry Milk, Sunflower Lecithin, Natural Flavor, Vitamin A Palmitate, Beta Carotene], Sugar, Sour Cream [cultured Cream, Nonfat Milk, Enzymes], Whole Grain Oats, Brown Sugar, Neutral Glaze [glucose, Water, Fructose, Invert Sugar, Sugar, Pectin, Citric Acid, Xanthan Gum, Tetra-sodium Pyrophosphate], Water, Corn Starch, Whey Protein Concentrate, Modified Tapioca Starch, Caramelized Sugar Flavor [glycerin, Caramel, Water, Molasses, Natural Flavor], Natural Madagascar Vanilla, Salt, Vanilla Bean Seeds, Pectin, Fruit Juice Color, Annatto Oil.

Allergens: Not Available

Storage: Holds Best When Kept Covered In Cooler, Away From the Door And From Foods With Strong Odors., Frozen: 18 Months, Under Refrigeration: 3 Days (covered)