Vienna Finger Cheesecake Recipes

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FAVORITE LADYFINGER CHEESECAKE



Favorite Ladyfinger Cheesecake image

Raspberry or cherry pie filling gives a festive appearance to this rich no-bake cheesecake that's perfect for Valentine's Day. "This elegant-looking dessert makes a dramatic presentation," writes Irene Pitzer of Nashville, Tennessee. "Get ready to share the recipe."

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 12 servings.

Number Of Ingredients 8

2 packages (11.1 ounces each) no-bake cheesecake mix
2/3 cup butter, melted
1/4 cup sugar
1 package (3 ounces) ladyfingers (25 cookies)
1 package (8 ounces) cream cheese, softened
3 cups cold 2% milk, divided
1 carton (12 ounces) frozen whipped topping, thawed
1 can (21 ounces) raspberry pie filling or flavor of your choice

Steps:

  • In a large bowl, combine the contents of crust mix from both packages, butter and sugar. Press onto the bottom of an ungreased 10-in. springform pan. Arrange ladyfingers around edge of pan. , In a large bowl, beat cream cheese and 1/2 cup milk until smooth. Gradually beat in remaining milk. Add contents of filling mix from both packages; beat until smooth. Beat on medium for 3 minutes. Fold in whipped topping. , Pour over crust. Cover and refrigerate for at least 1 hour. Top with pie filling. Remove sides of pan before serving.

Nutrition Facts : Calories 529 calories, Fat 26g fat (17g saturated fat), Cholesterol 85mg cholesterol, Sodium 439mg sodium, Carbohydrate 64g carbohydrate (42g sugars, Fiber 2g fiber), Protein 7g protein.

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.)

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