This Vanilla Bean Cheesecake is irresistible, a little time and effort make this stunning cheesecake one that you will be proud to serve!
Why is cheesecake so freaking good?! And why was I so lucky to make this gorgeous cheesecake, that no one in my house could resist by the way. I seriously out did myself, well at least I thought so. When this cheesecake was in my fridge I couldn’t wait to get home, knowing it was waiting for me. Seriously THAT GOOD.
There was tons of vanilla beans in the cheesecake AND the crust. I won’t lie I made my crust a little too wet- I tend to have a heavy hand when I am adding butter to things- not my best quality. But I have adjusted the recipe accordingly. Not that a wetter crust was a bad thing in my eyes.
I also added some fresh lemon zest to the batter to give it a little something extra. You know like Elle Woods does in legally blonde. She spray perfume on her notes, I mean seriously thats amazing.
You know what else is amazing? Hair perfume. Yes, it’s a thing. I didn’t know either until recently and I just HAD TO HAVE IT!
I fell naughty when I use it because it is such an unnecessary purchase, but it was starring at me, I needed it. And it is in such a cute little bottle and did I mention its Viktor Rolf Flower Bomb, one of my all time favvvvvvvv perfumes.
When I made the cheesecake I baked it in the afternoon, once it was baked- just a big jiggly in the middle, I turned the oven off but let the cheesecake sit in the oven for 1 hour. Then I took the cheesecake out and wrapped it in foil and put it in the fridge over night. If you are impatient like me make some cookies as well that day so you can control yourself from touching the cheesecake. TRUST ME on this one, it is worth the wait. And SUCH a show stopper dessert. Can’t wait to make another cheesecake!!
And the strawberry sauce with the creamy dreamy cheesecake?! I wish I had a slice right now!!!
Vanilla Bean Cheesecake with Strawberry Sauce
- 1 12 oz package Golden Oreos, crushed
- 1/4 cup butter, melted
- 1 vanilla bean pod, scarped
- 2 lbs cream cheese, completely softened to room temp.
- 1 1/2 cup granulated sugar
- 1/3 cup heavy cream
- 3/4 cup sour cream or greek yogurt
- 3 vanilla bean pods, scraped
- 1 tbsp lemon zest
- 3 tbsp vanilla extract
- 5 large eggs, at room temp.
- 2 1/2 cups frozen strawberries
- 1/2 cup granulated sugar
- 1/2 cup lemon juice
- 1 tsp corn starch
- Grease a 9 inch springform pan, set aside. Preheat oven to 350F. In a small bowl combine Golden Oreos butter and vanilla beans. Press into bottom and slightly up upsides of prepared pan. Place in fridge while you make the cheesecake.
- In the bowl of an electric mixer fitted with a paddle attachment beat cream cheese for 3 minutes on medium to high speed. Add granulated sugar and beat for another 3 minutes. Add in heavy cream, sour cream, vanilla beans, lemon zest and vanilla extract- mixing until fully combined. Add in eggs one at a time. You should have a creamy batter with no lumps. Pour into prepared pan. Place 9 inch springform pan in a 10 inch cake pan- place cake pan in roasting pan and fill roasting pan with hot water half way up the sides of the cake pan. This prevents ANY water from getting in the cheesecake and you don't have to wrap everything with foil.
- Bake for 1 hour and 30 minutes to 1 hour and 45 minutes, the middle of the cheesecake should jiggle just a little bit. Turn oven off and let cool in oven for 1 hour then take out of roasting pan and wrap with plastic wrap. Let sit in fridge over night.
- In a medium saucepan over medium-low heat cook strawberries and granulated sugar. In a small bowl mix lemon juice and cornstarch together then pour into saucepan. Mix everything together and using a masher help break strawberries up, after 5 minutes of cooking take off of heat and pour into a food processor. Process strawberries until liquid. Pour sauce in a clean bowl to chill overnight in the fridge.
- The next day take the cheesecake out of the fridge and using a hot clean knife cut slices of cheesecake, pour a few tablespoons or however much you like on top of each slice of cheesecake.
**Cheesecake is best served after it has sat at room temperature for 30 minutes**
Recipe Adapted From All Recipes
Chewy Cookie Butter Chocolate Chip Cookie is filled with Creamy Dreamy Cheesecake, the hardest part about these bars is waiting for these to cool! But they are so worth the wait!
Who is ready for St. Paddy’s Day? I am making some more Guinness Chocolate cookies and some other Guinness & Baileys desserts for my co workers. I am also working like a mad woman!! We had the Guinness Girls in tonight and they are coming tomorrow as well then the 2 Gingers Irish Whiskey girls are coming in on Thursday and then it’s the weekend, full of tons of people celebrating all weekend long. Don’t get me wrong I love it but I can’t wait for next Tuesday. I will be sleeping in.
Do you have any crazy plans?
These cheesecake bars were fabulous, I have never made cheesecake cookie bars before and I am kicking myself for waiting so long. I of course had to incorporate Trader Joe’s Cookie Butter (or Biscoff Spread) because I just cannot get enough of the stuff! I was buying some at TJ’s the other day and the cashier tried telling me I would love Cookie Butter and try it on this and that- I just looked at him thinking poor guy doesn’t know I have a sick addiction and I could teach him a few things about eating Cookie Butter.
Anyways I loved these bars, I made sure to beat the cheesecake layer for a few minutes to really smooth batter. I will make these again in a heartbeat. Easily a new favorite!
Cookie Butter Chocolate Chip Cheesecake Bars
- 1 cup (2 sticks) butter, softened
- 1/2 cup sugar
- 3/4 cup brown sugar
- 1/4 cup Cookie Butter or Biscoff Spread
- 2 large eggs, at room temp.
- 1 tbsp vanilla extract
- 1/2 tsp baking soda
- Pinch of Salt
- 2 1/2 cups all purpose flour
- 1 heaping cup milk chocolate chips
- 8 oz Cream Cheese, at room temp.
- 1/3 cup sugar
- 1 egg, at room temp.
- 1 tbsp vanilla extract
- Preheat oven to 350F and line a 9X9 inch pan with foil and grease the pan thoroughly, set aside.
- In the bowl of an electric mixer beat butter for 2 minutes, add in sugar and brown sugar and beat for 4 minutes. Add in cookie butter/biscoff spread and beat until fully combined. Add in eggs one at a time then vanilla extract.
- Mix in baking soda, salt and flour until no flour steaks remain. Fold in chocolate chips. Press half of the dough into prepared pan.
- In a clean bowl of an electric mixer beat cream cheese for 3 minutes on high speed. Add in sugar beating for 2 minutes. Add in egg and vanilla extract and beat on high for 5 more minutes. Pour on top of cookie dough layer. Press remaining cookie dough on top of cheesecake layer. I like to flatten the dough into discs or squares to cover the cheesecake layer evenly.
- Bake in preheated oven for 40-45 minutes, the cookie dough should be golden brown. Let cool completely before slicing into bars.
Buttery shortbread crust with creamy cheesecake filled with apple chunks topped with a streusel and drizzled with tons of maple glaze, you will keep coming back to these gorgeous Maple Apple Cheesecake Bars!
I am so excited for this new year!
These are just a few of the things I want to finally cross off my baking list.
Today is my Nan’s Birthday and I am so excited we get to spend it with her here in California. We are off to Laguna Beach for the day and I feel so blessed as I scroll through instagram and so many people around the states are posting pictures of the crazy snow!!
When my nan arrived in the states a few weeks ago these were the first thing I made. She loved them, I loved them. Maybe its because I still have an obsession with maple?! Soo delicious!!
Maple Apple Cheesecake Bars
- 1 1/2 cup flour
- 3/4 cup brown sugar
- 3/4 cup butter, at room temp.
- 2 8oz packages cream cheese, at room temp
- 3/4 cup sugar
- 2 large eggs, at room temp.
- 2 tsp vanilla extract
- 2 apples, diced into small pieces
- 1/4 tsp ground cloves
- 1/4 tsp ground cinnamon
- 2 tbsp sugar
- 3/4 cup flour
- 3/4 cup quick cooking oats
- 1/2 cup brown sugar
- 1/2 stick butter melted
- 1 cup powdered sugar
- 1/2 tsp maple extract
- 3-5 tbsp milk
- Preheat oven to 350F and line a 9X9 deep baking pan with foil. In a small bowl combine flour, brown sugar and butter. Cut in butter with a pastry blender, two knives or I like to just rub everything together with my clean hands. Press into prepared pan and bake for 12 minutes. Set on wire rack to cool while preparing remaining components. Reduce oven temp to 325F.
- In the bowl of an electric mixer beat cream cheese for 3 minutes. Then add in sugar and beat for another 2 minutes. Add eggs in one at a time and vanilla. Beat for another 5 minutes. Pour on top of cooled crust.
- Cut apples up into small pieces, roughly a 1/4 of an inch chunks. Toss apples in a small bowl with cloves, cinnamon and sugar. Sprinkle evenly on top of cheesecake mixture.
- In a medium bowl mix together flour, oats, brown sugar and butter. Sprinkle evenly on top of apples.Bake for 38-45 minute, until cheesecake is set. Let cool completely. I like to let the pan sit on a wire rack for 1 hour then chill in fridge for 2 hours.
- Mix together powdered sugar and maple extract. Slowly add in milk 1 tbsp at a time until you reached desired consistency, I used 4 tbsp. Drizzle on top of cooled bars. Store in fridge.
Some more of my cheesecake lovers
I cannot believe Thanksgiving is next week, like as in a week from today!! Insane!!! I’ve got hours and hours ahead of me of Christmas Decorating at work. We spend Thanksgiving day decorating one location and the rest of the week (before and after Thanksgiving) decorating the other location. Both pubs are OBNoXIOUSLY decorated every nook and cranny is filled with something Christmas-y I absolutely LOOOOVE IT!! Although, I am not on the waitressing floor that often now I will still make sure to wear my reindeer head piece, snowflake earrings, holly broch, santa broch, red and green flowers in my bun and of course my bright red apron! I like to go scream Christmas!!! It’s the best time of the year!
But by the time we are done decorating at work we are so tired of decorating it takes us a few weeks to get in the mood to decorate at home.
BTW every single day I dream about all the food at Thanksgiving. CARB LIFE BABY!!! WOOO HOOOOOO I think my family are getting annoyed with me because I bring Thanksgiving up everyday. I will probably make some Cream Cheese Stuffed Monkey bread on Thanksgiving to take in for all those decorating. And we have a staff meeting on Saturday morning and two of my staff members (1 my sister) said they would not be attending unless I made monkey bread of bagel bombs. So it looks like monkey bread is in my future, not a bad thing!!
I will also have cheesecake in my future, preferabbly this cheesecake. It only lasted a short while in my life. It was snatched up too quickly.
Funny story, I made this last wednesday and that night I also happened to be training my sister at work. I brought the cheesecake in to share with my co workers. My friend/co worker Candra tried it and loved it, and she isn’t a dessert person so I took that as a nice compliment. Then my sister walked by and said to Candra “Oh, is it worth eating?” because Lydia is so damn picky she wasn’t even going to try the salted Caramel Chocolate Cheesecake Bars but Candra said how delicious they were. Lydia took a bite, Lydia feel in love with these bars. And I won’t lie I feel in love with them too. But how picky is my sister, she wasn’t even going to try them!! SOOOO RUDE!
I hope you let Lydia’s story encourage you to make the Salted Caramel Chocolate Cheesecake Bars because they really are one of my most favorite cheesecake desserts EVER! Oreo cookie crust, dreamy chocolate cheesecake, salted caramel, homemade whipped cream and more salted caramel… baby you know you love it!!
Salted Caramel Chocolate Cheesecake Bars
- 24 Oreo Cookies, crushed
- 1/4 cup butter, melted
- 2 8 oz packages cream cheese, softened to room temp.
- 1/2 cup sweetened cocoa powder
- 1/2 cup granulated sugar
- 2 eggs, at room temp.
- 1 tbsp vanilla
- 1/2 cup sweetened condensed milk
- 2 cups heavy cream
- 3 tbsp powdered sugar
- 1/2 cup salted caramel
- Preheat oven to 350F and line a 9X9 pan with foil and grease it heavily, including up the sides.
- In a food processor crush the Oreo cookies into fine crumbs. In a small bowl combine the crushed Oreos and melted butter. Once combined press into prepared pan.
- In the bowl of an electric mixer beat the cream cheese for two minutes. Add the cocoa powder and granulated sugar and mix for another 2 minutes, make sure to scrap sides of bowl so all is incorporated evenly. Add in eggs, one at a time and then vanilla and sweetened condensed milk. Pour on top of prepared crust and bake for 33-38 minutes or until center stops giggling. Set on wire rack and let cool for 30 minutes, then place in fridge to chill for 2 hours or do 40 minutes in fridge and 30 in freezer.
- Once chilled, whip heavy cream and powdered sugar together until stiff peaks form. Drizzle 1/4 cup salted caramel on top of cheesecake layer, then place whipped cream and drizzle more salted caramel. Store in fridge.