Vanilla Bean Cheesecake & Ruby Topping Recipe

Name: Vanilla Bean Cheesecake & Ruby Topping
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 vanilla cream-filled sandwich style cookies, broken into pieces (Vienna Fingers, 6 1/2 oz); 5 tablespoons unsalted butter, cut to pieces, room temp; ¼ cup sugar; 2 vanilla beans, split lengthwise; ½ cup whipping cream; 1 12 lbs cream cheese, room temp; 1 cup sugar; 1 pinch salt; 4 large eggs; 12 ounces fresh cranberries or 12 ounces frozen cranberries; ¾ cup sugar; ½ cup frozen cranberry juice concentrate, thawed; ¼ cup water

Servings: persons

12 vanilla cream-filled sandwich style cookies, broken into pieces (Vienna Fingers, 6 1/2 oz)
5 tablespoons unsalted butter, cut to pieces, room temp
¼ cup sugar
2 vanilla beans, split lengthwise
½ cup whipping cream
1 12 lbs cream cheese, room temp
1 cup sugar
1 pinch salt
4 large eggs
12 ounces fresh cranberries or 12 ounces frozen cranberries
¾ cup sugar
½ cup frozen cranberry juice concentrate, thawed
¼ cup water

1
Position rack in middle of oven and preheat to 350.
2
Wrap outside of 9-inch springform pan with 2 3/4-inch-high sides with foil.
3
Blend cookies, butter and sugar in processor until crumbs clump together.
4
Press on bottom and halfway up sides of pan.
5
Bake crust 10 minutes; set aside.
6
Begin filling with tip of small sharp knife.
7
Scrape seeds from vanilla beans into small saucepan; add beans.
8
Add cream, bring to simmer over medium heat; set aside uncovered and cool to room temperature discard beans.
9
Blend the cheese, sugar and salt in food processor until very smooth.
10
Stop often to scrape sides of bowl.
11
Add vanilla cream and blend.
12
Add eggs and process 5 seconds, scrape down sides of bowl, process just until blended.
13
Pour filling into crust and bake until sides puff slightly and center is just set, about 50 minutes.
14
Place uncovered hot cheesecake into refrigerator to chill thoroughly, at least 6 hours.
15
For topping, stir all ingredients in heavy medium saucepan over medium heat until sugar dissolves.
16
Increase heat and boil 3 minutes.
17
Press mixture through sieve set over large bowl, pressing firmly on solids.
18
Spoon warm topping over chilled cheesecake, spreading evenly.
19
Chill until topping is set, at least 2 hours.

1942

kcal

Calories

152

Fat

124

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 12 vanilla cream-filled sandwich style cookies, broken into pieces (Vienna Fingers, 6 1/2 oz), 5 tablespoons unsalted butter, cut to pieces, room temp, ¼ cup sugar, 2 vanilla beans, split lengthwise, and more.

Yes, Vanilla Bean Cheesecake & Ruby Topping falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Vanilla Bean Cheesecake & Ruby Topping

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions