Vanilla Bean Cheesecake With Cranberry Jewel Topping Recipes

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VANILLA BEAN CHEESECAKE



Vanilla Bean Cheesecake image

If you like restaurant vanilla bean cheesecake, then try this! The cookies make this one much more special and far more yummy. Pure vanilla bean extract is a must. I use Tahitian vanilla beans and extract. This also makes more than enough batter for a 10 inch pan, so you can make cupcakes too.

Provided by AIMEEBOZ

Categories     Desserts     Cakes     Cheesecake Recipes

Time 5h45m

Yield 16

Number Of Ingredients 10

1 (18 ounce) package vanilla sandwich cookies (such as Oreo Golden Original Sandwich Cookies®)
1 vanilla bean, split lengthwise and seeds scraped
¼ cup butter, melted
2 pounds cream cheese, softened
1 ½ cups white sugar
5 eggs
2 vanilla beans, split lengthwise and seeds scraped
1 tablespoon pure vanilla extract
¾ cup sour cream
½ cup heavy cream

Steps:

  • Preheat oven to 300 degrees F (150 degrees C), and lightly butter a 10 inch springform pan.
  • Place the sandwich cookies into a plastic bag, and crush with a rolling pin. Pour the crumbs into a bowl, and mix with the scraped seeds of 1 vanilla bean. Drizzle the crumbs with melted butter and stir to combine. Press the crumb mixture firmly into the bottom and up the sides of the springform pan, and set aside.
  • Place the softened cream cheese and sugar into the work bowl of an electric mixer, and beat for about 3 minutes on Medium speed, until the mixture is smooth. Beat in the eggs one at a time, incorporating each egg before adding the next one. Add the scraped seeds of 2 vanilla beans, the vanilla extract, sour cream, and heavy cream, and beat on Medium-High speed for about 1 minute, until the mixture is blended and smooth.
  • Pour the mixture into the cookie crumb crust, leaving about 2 inches of space from the top of the pan for the cake to expand as it bakes.
  • Place a baking dish onto the bottom rack of the preheated oven, and fill it halfway with boiling water. Place the cheesecake onto the middle rack, above the pan of boiling water, and bake until a small knife inserted into the middle of the cheesecake comes out clean, about 1 hour and 20 minutes.
  • Turn the oven off and let the cheesecake cool down inside the oven for 1 hour. Cover the cheesecake with plastic wrap, then aluminum foil, and refrigerate at least 4 hours or overnight before serving.

Nutrition Facts : Calories 538.3 calories, Carbohydrate 47.4 g, Cholesterol 143.1 mg, Fat 35.8 g, Fiber 0.5 g, Protein 8.3 g, SaturatedFat 18.9 g, Sodium 333.4 mg, Sugar 21.7 g

VANILLA BEAN CHEESECAKE WITH CRANBERRY JEWEL TOPPI



VANILLA BEAN CHEESECAKE WITH CRANBERRY JEWEL TOPPI image

Categories     Cake     Cheese     Egg     Dessert     Bake

Yield Makes 10 servings, 6 large servings

Number Of Ingredients 18

Ingredients
------------------------------CRUST-----------------------------------
12 vanilla sandwich cookies;
-(such as vienna fingers; 6 1/2 ounces),broken into pieces)
5 tb unsalted butter; cut into pieces; room temperature
3 tb fruit powdered sugar
----------------------------FILLING-----------------------------------
2 vanilla beans; split -lengthwise
1/2 c whipping cream
1 1/2 lb cream cheese; room temperature
3/4 c fruit powdered sugar
1 pn salt
4 lg eggs
----------------------------TOPPING-----------------------------------
1 bag fresh or frozen cranberries; (12-ounce)
1/2 c plus 1 tb fruit powdered sugar
1/2 c frozen cranberry juice cocktail; thawed
1/4 c water

Steps:

  • For Crust: Position rack in center of oven and preheat to 350 F. Wrap outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides with foil. Blend cookies, butter and fruit powdered sugar in processor until crumbs stick together. Press crumbs on bottom and halfway up sides of prepared pan. Bake crust 10 minutes. Set aside. Maintain oven temperature. For Filling: Using tip of small sharp knife, scrape seeds from vanilla beans into small saucepan; add beans. Add cream. Bring to simmer over medium heat. Set aside uncovered, and cool to room temperature. Discard beans. Blend cheese, fruit powdered sugar and salt in processor until very smooth, stopping often to scrape down sides of work bowl. Add vanilla cream and blend. Add eggs; process 5 seconds. Scrape down sides of work bowl; process just until blended, about 5 seconds. Transfer filling to crust. Bake cake until sides puff slightly and center is just set, about 50 minutes. Place uncovered hot cheesecake directly into refrigerator and chill thoroughly, at least 6 hours or overnight. For Topping: Stir all ingredients in heavy medium saucepan over medium heat until fruit powdered sugar dissolves. Increase heat; boil 3 minutes. Press mixture through sieve set over large bowl, pressing firmly on solids. Spoon warm topping over cold cake; spread evenly. Chill until topping is set, at least 2 hours. (Can be made 1 day ahead. Cover and keep chilled.)

VANILLA BEAN CHEESECAKE WITH CRANBERRY JEWEL TOPPING



Vanilla Bean Cheesecake with Cranberry Jewel Topping image

Categories     Cake     Dessert     Bake     Cream Cheese     Cranberry     Vanilla     Fall     Winter     Bon Appétit

Yield Serves 10

Number Of Ingredients 16

Crust
12 vanilla sandwich cookies (such as Vienna Fingers; 6 1/2 ounces), broken into pieces
5 tablespoons unsalted butter, cut into pieces, room temperature
1/4 cup sugar
Filling
2 vanilla beans, split lengthwise
1/2 cup whipping cream
1 1/2 pounds cream cheese, room temperature
1 cup sugar
Pinch of salt
4 large eggs
Topping
1 12-ounce bag fresh or frozen cranberries
3/4 cup sugar
1/2 cup frozen cranberry juice cocktail, thawed
1/4 cup water

Steps:

  • For Crust:
  • Position rack in center of oven and preheat to 350° F. Wrap outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides with foil. Blend cookies, butter and sugar in processor until crumbs stick together. Press crumbs on bottom and halfway up sides of prepared pan. Bake crust 10 minutes. Set aside. Maintain oven temperature.
  • For Filling:
  • Using tip of small sharp knife, scrape seeds from vanilla beans into small saucepan; add beans. Add cream. Bring to simmer over medium heat. Set aside uncovered, and cool to room temperature. Discard beans.
  • Blend cheese, sugar and salt in processor until very smooth, stopping often to scrape down sides of work bowl. Add vanilla cream and blend. Add eggs; process 5 seconds. Scrape down sides of work bowl; process just until blended, about 5 seconds. Transfer filling to crust.
  • Bake cake until sides puff slightly and center is just set, about 50 minutes. Place uncovered hot cheesecake directly into refrigerator and chill thoroughly, at least 6 hours or overnight.
  • For Topping:
  • Stir all ingredients in heavy medium saucepan over medium heat until sugar dissolves. Increase heat; boil 3 minutes. Press mixture through sieve set over large bowl, pressing firmly on solids. Spoon warm topping over cold cake; spread evenly. Chill until topping is set, at least 2 hours. (Can be made 1 day ahead. Cover and keep chilled.)

VANILLA BEAN CHEESECAKE



Vanilla Bean Cheesecake image

If you are a fan of vanilla (like me) you will swoon for this delectable cheesecake. I have never tried the Cheesecake Factory version, but I'm sure this is even better! Cook time includes chill time!

Provided by BirdyBaker

Categories     Cheesecake

Time 8h30m

Yield 1 cheesecake, 6 serving(s)

Number Of Ingredients 12

1 1/2 cups graham cracker crumbs
1/4 cup ground pecans
1/4 cup sugar
1 teaspoon cinnamon
6 tablespoons melted butter
1 1/2 lbs cream cheese (softened)
1 cup granulated sugar
2 tablespoons flour
1 teaspoon vanilla extract
2 vanilla beans
4 eggs
2 tablespoons heavy cream

Steps:

  • Preheat oven to 350°F
  • In a bowl, mix together the crumbs, sugar, cinnamon and ground pecans if you have them. Add the butter and mix well. Press evenly into the bottom and 1/2 inch up the sides of a 9 inch springform pan. Bake about 8 minutes or until golden brown. Remove from oven and cool.
  • In a large bowl, beat the cream cheese until creamy and smooth. Add the sugar a few tablespoons at a time and then the flour and vanilla extract. Add the eggs and heavy cream, beating on low speed until it is all combined. Split open your vanilla beans and scrape out the seeds and guts inside the bean. Add this to your batter. Save your split beans to garnish the top of the cheesecake.
  • Pour the batter into the pan and bake in the middle of the oven until set, the center should be slightly soft. It should bake for 55 to 70 minutes. Remove from the oven, loosen the outer ring and let cool in the pan.
  • Refrigerate the cake, for about 6 hours, then remove the outer ring. Top with the vanilla beans and a sprig of something green like peppermint leaf.

Nutrition Facts : Calories 849.3, Fat 60.9, SaturatedFat 32, Cholesterol 286.3, Sodium 616, Carbohydrate 65.8, Fiber 1.3, Sugar 52.2, Protein 13.3

FESTIVE CRANBERRY-TOPPED CHEESECAKE



Festive Cranberry-Topped Cheesecake image

When my daughter was 4 months old, my husband and I hosted both our families for Christmas dinner. I served this cheesecake for dessert. It's quite festive and was thoroughly enjoyed by all. -Stacy Dutka, Bienfait, Saskatchewan

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 12 servings.

Number Of Ingredients 18

2 cups crushed shortbread cookies
2 tablespoons sugar
1/4 cup butter, melted
FILLING:
3 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
2 tablespoons orange juice
1 tablespoon grated orange zest
2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
3 large eggs, lightly beaten
TOPPING:
3 cups fresh or frozen cranberries, coarsely chopped
1-1/4 cups sugar
1 cup water
2 tablespoons cornstarch
1/4 cup orange juice
1/2 cup coarsely chopped pecans, toasted

Steps:

  • In a small bowl, combine cookie crumbs and sugar; stir in butter. Press onto the bottom of a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 325° for 6-8 minutes or until set. Cool on a wire rack., In a large bowl, beat cream cheese and sugar until smooth. Beat in the orange juice and zest, vanilla and cinnamon. Add eggs; beat on low speed just until combined. Pour filling over crust. , Return pan to baking sheet. Bake at 325° for 45-50 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., In a large saucepan, combine the cranberries, sugar and water. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes. Combine cornstarch and orange juice until smooth; stir into cranberry mixture. Bring to a boil; cook and stir for 2 minutes or until thickened., Remove from the heat; cool to room temperature. Stir in pecans. Spoon over cheesecake. Refrigerate until chilled.

Nutrition Facts : Calories 537 calories, Fat 33g fat (17g saturated fat), Cholesterol 129mg cholesterol, Sodium 299mg sodium, Carbohydrate 55g carbohydrate (37g sugars, Fiber 2g fiber), Protein 8g protein.

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