Satisfy your sweet tooth with a velvety smooth vanilla bean cheesecake, generously layered with a decadent cherry topping that will transport your taste buds to dessert paradise!
Are you looking for the ultimate dessert that will leave your guests wowed? Look no further than our irresistible vanilla bean cheesecake with cherry topping! This rich and creamy cheesecake is made with real vanilla bean paste and a crispy Oreo crust that will melt in your mouth. And the crowning glory? A deliciously tart and sweet cherry topping that adds the perfect burst of fruity flavor to every bite. Whether you’re hosting a dinner party or simply craving something sweet, this heavenly dessert will surely impress. So go ahead and treat yourself (and your loved ones) to a slice – we guarantee you won’t regret it!
How to Make Vanilla Bean Cheesecake
Oreo Crust Ingredients
- 20 Oreos (gluten-free, if needed)
- 1/4 cup butter (melted and cooled)
Oreo Crust Directions
- Preheat oven to 350° F.
- Pulse 20 Oreos in a food processor until a fine crumb is formed.
- Next, pour in the melted butter. Pulse the mixture until well blended.
- Add the crumbs to a 9-inch springform pan and press firmly along the bottom.
- Bake for 10 minutes.
- Once done, remove from oven and allow to cool while you make the cheesecake mixture. Lower oven to 325 degrees.
Vanilla Cheesecake Ingredients
- 4 packs cream cheese (softened)
- 1 1/3 cups sugar
- pinch of salt
- 4 eggs (room temp)
- 2 tbsp vanilla bean paste (or two vanilla beans)
- 2/3 cup heavy cream (room temp)
- 2/3 cup sour cream (room temp)
Cheesecake Directions
- Using a paddle attachment, beat cream cheese on medium for 4 minutes in a mixer.
- Next, add sugar and beat again for 4 more minutes.
- Add salt and vanilla bean paste. Then add eggs 1 at a time, mixing for 30 seconds after each egg.
- Lastly, mix in sour cream and heavy cream until incorporated.
- Wrap the springform pan 3 times with foil on the bottoms and side to prevent water from getting in.
- Pour cheesecake batter into the Oreo crust. Place the springform pan into a larger pan.
- Carefully pour water into the pan to create a “water bath” 1/2 way up the pan. Be careful not to go past 1/2 way.
- Bake the cheesecake on 325 for 85-90 minutes until the center is slightly jiggly, and the top turns light gold.
- Once done, crack the oven door and allow it to cool for 1hr inside of the oven. Remove from oven and water bath, and let cool for one more hour before refrigerating. Make sure the cheesecake has reached room temperature before covering it with the wrap to prevent any condensation.
- Wrap the springform pan carefully and tightly with cling wrap or foil and refrigerate for at least 4 hrs.
Cherry Topping
- 1 can of cherry topping (find one without corn syrup)
Once the cheesecake has cooled, remove it from the refrigerator and pour the can of cherry topping onto it. Remove from the springform pan and place on your favorite serving tray.
Vanilla Bean Cheese Cake
Equipment
- 1 9" springform pan
- 1 baking dish
- hand or stand mixer
- aluminum foil
- food processor
Ingredients
Oreo Crust Ingredients
- 20 Oreo Cookies (gluten-free, if needed)
- ¼ cup butter (melted and cooled)
Vanilla Bean Cheesecake Ingredients
- 4 packs cream cheese (softened)
- 1⅓ cups sugar
- 1 pinch salt
- 4 large eggs (room temp)
- 2 tbsp vanilla bean paste (or two vanilla beans)
- ⅔ cup heavy cream (room temp)
- ⅔ cup sour cream (room temp)
Cherry Topping
- 1 can cherry topping (find corn syrup free)
Instructions
Oreo Crust Ingredients
- Preheat the oven to 350 °F
- Pulse 20 Oreos in a food processor until a fine crumb is formed.20 Oreo Cookies
- Next, pour in the melted butter. Pulse the mixture until well blended.¼ cup butter
- Add the crumbs to a 9-inch springform pan and press firmly along the bottom.
- Bake for 10 minutes.
- Once done, remove from oven and allow to cool while you make the cheesecake mixture. Lower oven to 325 degrees.
Cheesecake Directions
- Using a paddle attachment, beat cream cheese on medium for 4 minutes in a mixer.4 packs cream cheese
- Next, add sugar and beat again for 4 more minutes.1⅓ cups sugar
- Add salt and vanilla bean paste. Then add eggs 1 at a time, mixing for 30 seconds after each egg1 pinch salt, 4 large eggs, 2 tbsp vanilla bean paste
- Lastly, mix in sour cream and heavy cream until incorporated.⅔ cup heavy cream, ⅔ cup sour cream
- Wrap the springform pan 3 times with foil on the bottoms and side to prevent water from getting in.
- Pour cheesecake batter into the Oreo crust. Place the springform pan into a larger pan.
- Carefully pour water into the pan to create a “water bath” 1/2 way up the pan. Be careful not to go past 1/2 way.
- Bake the cheesecake on 325 for 85-90 minutes until the center is slightly jiggly, and the top turns light gold.
- Once done, crack the oven door and allow it to cool for 1hr inside of the oven. Remove from oven and water bath, and let cool for one more hour before refrigerating. Make sure the cheesecake has reached room temperature before covering it with the wrap to prevent condensation.
- Wrap the springform pan carefully and tightly with cling wrap or foil and refrigerate for at least 4 hrs.
Cherry Topping
- Once the cheesecake has cooled, remove it from the refrigerator and pour the can of cherry topping onto it. Remove from the springform pan and place on your favorite serving tray.1 can cherry topping
