Silky and dreamy funfetti vanilla bean cheesecake bars bursting with a wonderful, crave-worthy vanilla flavor and packed with colorful sprinkles in every bite!
Talking about food is not an easy job, although some may disagree with me. It’s a struggle to find the right words to describe a product we’re not able to taste. How can I convince you should scroll to the recipe card and make these funfetti vanilla bean cheesecake bars right this moment when even I have mixed feelings?
From the moment the idea of this recipe came to mind I knew exactly what I was going to say: Look at those sprinkles! Don’t you love them? Everybody loves sprinkles!
Istill believe that sprinkles make desserts better, butafter making and eating these funfetti vanilla bean cheesecake bars I knew I had to change my story. Becuase it’s not about the sprinkles, it’s all about …….
THE VANILLA BEANS!!
I’m sure I’m not the only one who grabs a bottle of vanilla extract and use a teaspoon or so in every single dessert but once you use vanilla beans there’s no turning back! You want to add them to everything.
My latest food crush are Rodelle Vanilla Beans!
I’ve tried them for the first time about 2 years ago after I attended a conference and received a free bean. I was so excited when I noticed how plump and fresh the bean was, unlike other dry beans I bought from my local store or ordered online.
Finding the perfect vanilla bean is like finding that perfect little black dress.
I’ve used vanilla beans in other recipes before, (chocolate cupcakes with vanilla bean frosting and vanilla bean cake with vanilla bean frosting) but,this time, I used the beans to make these irresistible cheesecake bars.
I’m so happy I did! It gave the cheesecake the most wonderful, crave-worthy vanilla flavor! I’m 100% sure this is what dreams are made of.
The base of these creamy cheesecake bars is my go-to two ingredients graham cracker crust: butter and crackers. Although I usually use store bought graham crackers crumbs, this time I used crackers and pulsed them in the food processor until finely ground.
Thegraham cracker crust is topped with a rich, creamy cheesecake. For the cheesecake, you’ll need the basic ingredients – cream cheese, sugar, eggs plus 2 vanilla beans and sprinkles!!
Before you start,make sure the eggs and cream cheese are at room temperature. Having the ingredients at room temperature ensures a velvety cheesecake filling. If your cream cheese and eggs are cold, you’ll over-beat the filling incorporating too much air into it.
To use the vanilla bean, you have to split it open lengthwise with a sharp paring knife, holding onto the bean’s “hook” with your fingers. With the flat, unsharpened side of the knife, scrape the seeds as much as possible from the split-open vanilla bean.
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Funfetti vanilla bean cheesecake bars recipe
Yields 24 cheesecake bars
Silky and dreamy funfetti vanilla bean cheesecake bars bursting with a wonderful, crave-worthy vanilla flavor and packed with colorful sprinkles in every bite!
15 minPrep Time
30 minCook Time
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Ingredients
- 16 graham crackers
- 1/2 cup butter, room temperature
- 4 packages (8 oz. each) cream cheese, room temperature
- 1 cup sugar
- 4 eggs
- 2 Rodelle Vanilla Beans
- 1/2 to 2/3 cup rainbow sprinkles
Instructions
- Heat the oven to 325F. Line a 13X9" baking pan with parchment paper. Set aside.
- Add the graham crackers and the butter to a food processor. Pulse until finely ground and the mixture resembles breadcrumbs.
- Press the crumbs evenly on the bottom of the prepared baking pan.
- Refrigerate for a couple of minutes while making the cheesecake filling.
- In a mixing bowl add the cream cheese and sugar. With the paddle attachment on, beat on low speed until blended. Stir in the eggs, one at a time, beating well after each addition.
- Split open the vanilla bean lengthwise with a sharp pairing knife, holding onto the bean's "hook" with your fingers.
- With the flat, unsharpened side of the knife, scrape the seeds as much as possible from the split-open vanilla bean.
- Add the vanilla seeds to the cheesecake filling.
- Follow with the sprinkles. Mix until just combined.
- Pour the cheesecake filling over the crust and bake in preheated oven for 30 minutes. Turn the oven off, open the door ajar and leave the cheesecake into the warm oven for another hour.
- Remove the cheesecake from the oven and finish chilling in the refrigerator for a couple of hours before cutting into bars.
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Roxana Yawgel http://atreatsaffair.com/ All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.
disclosure – this post is sponsored by Rodelle Vanilla. Although I’ve been compensated to develop the recipe and write this post, the opinions expressed here are all mine. thank you for supporting brands I love.
