cream cheese Archives | The Vanilla Bean Blog

Creamy Cherry Streusel Cakes

Sarah Kieffer — Tue, 29 Jul 2025 15:37:44 +0000

There are two sour cherries trees in our front yard, and the last two weeks it all came to fruition: the cherries gleaming ruby red, then picked, and pitted, and frozen. I was able to get one large batch picked before the blue jays decided they would spend their days in our trees, feasting on cherries and squawking at us if we came near. Then, two baby deer found the trees, and they were so beautiful nibbling on the bright red fruit in the setting sun, that I decided to let nature enjoy its bounty. But I did have enough sour cherries to make Turnovers. And Cherry Rhubarb Crisp. And, these sweet little jammy cakes. I’m not going to lie; cream cheese swirl is what I’ll pick in a bakery case lineup any day. There is a layer of cake, then cream cheese, tart jam, and streusel topping in every perfect bite. I like to eat them just barely warm, but they are great the next day too. One of my favorite things about this recipe is the streusel topping is made from the dry cake base, which cuts down on extra bowls and time preparing them. Yes, I’ve made quite a […]

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Creamy Pumpkin Streusel Coffee Cakes

Sarah Kieffer — Fri, 15 Sep 2023 14:59:26 +0000

After making my Creamy Jammy Coffee Cakes for quite some time, I decided to experiment with pumpkin for fall-themed miniature cakes. These little streusel cakes are made with the base of my Pumpkin Bars; they bake up moist and flavorful, and pair beautifully with the cream cheese and pecan streusel. I definitely love that combination, as I have a much loved recipe for Pumpkin Cream Cheese Muffins with Streusel, too. I must admit I do prefer them in this larger form: there is a significant cream cheese layer, and the streusel stays put much better. I use 4 inch [5 cm] springform pans to make these mini cakes, so they bake up with perfect edges, and release easily. They’re the perfect individual serving. You can also this recipe in a 9×13 inch pan if you’d like, it works great just as written. However, I’m always up for a more substantial cream cheese layer as you see in the photo below this paragraph. So for the filling I used 12 oz [340 g] cream cheese and 1/3 cup [65 g] granulated sugar, along with the 1 large egg. You’ll see the full notes for baking in this size of pan in […]

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Creamy Jammy Coffee Cakes

Sarah Kieffer — Mon, 24 Apr 2023 17:24:32 +0000

This recipe is from one of my top 3 from my 100 Morning Treats cookbook. I wrote that book to celebrate the morning hours and to represent the baked goods and pastries I developed while working in coffee shops and in my home. The recipes are a result of nearly three decades of baking, and include muffins, rolls, scones, quick breads, Bundt cakes, coffee cakes, some savory items, and so much more. My hope is that this book brings you some joy in your kitchens in the years to come. But back to the Jammy Cakes – I’m not going to lie; cream cheese swirl is what I’ll pick in a bakery case lineup any day. There is a layer of cake, then cream cheese, tart jam (or lemon curd), and streusel topping in every perfect bite. I like to eat them just barely warm, but they are great the next day too. One of my favorite things about this recipe is the streusel topping is made from the dry cake base, which cuts down on extra bowls and time preparing them. To make them, you’ll need eight 4-inch springform cake pans, 4-inch cake pans, or jumbo muffin pans. Measuring […]

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(Almost) No-Bake Cheesecake Bars with Cranberry Red Wine Swirl

Sarah Kieffer — Thu, 28 Oct 2021 18:50:37 +0000

These delicious no-bake cheesecake bars have a graham cracker crust with a cool and creamy filling that sets in the refrigerator, swirled with an amazing cranberry red wine quick jam. I’ve made many variations of these almost no-bake cheesecake bars, but this cranberry red wine swirl variation has become a favorite during the cooler months when fresh cranberries are in season. They’re simmered with red wine (you could substitute with water or cranberry juice if you prefer), cinnamon, and sugar to create a delicious quick jam. The red wine and cranberries compliment each other perfectly, and there is just a hint of cinnamon to add a spicy warmth. The filling is based on the Cherry Red Wine Cheesecake Bars from 100 Cookies, but I went with a no-bake cheesecake in this version to make things simple. The secret to no-bake cheesecake is using a combination of cream cheese and heavy cream, creating a cool and creamy filling that sets easily in the refrigerator. The graham cracker crust only needs to bake a few minutes, just to ensure it’s crisp, and provides a sturdy base for the cheesecake. Best Way to Make Graham Cracker Crumbs: The easiest way to make graham cracker crumbs is to throw […]

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(Almost) No-Bake Cheesecake with Jam Swirl

Sarah Kieffer — Wed, 25 Aug 2021 23:05:52 +0000

I’ve found this almost no-bake cheesecake to be a great substitute for the real deal, especially during the hot summer months when I want to keep my oven use at a minimum. The secret to no-bake cheesecake is using a combination of cream cheese and heavy cream, or Icelandic skyr, to get the filling to set without using an oven! The graham cracker crust only needs to bake a few minutes, just to ensure it’s crisp, and the filling easily sets in the refrigerator. The swirls of raspberry jam add a bit of fruity tartness to the cheesecake that I find delicious, but you could leave it out and top it instead with Chocolate Ganache. More Cheesecake Recipes: White Chocolate Cheesecake Bars Vanilla Cheesecake Cookies Chocolate Orange Cheesecake

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Pumpkin Spice Bread with Cream Cheese Icing

Sarah Kieffer — Mon, 02 Dec 2019 00:12:04 +0000

One of my favorite holiday treats is pumpkin spice bread and I make quite a few loaves every year, some for giving, some for keeping. This version comes from Michelle Lopez’s new cookbook, Weeknight Baking. It’s based on a recipe from the Tartine: A Classic Revisited cookbook, and it is quite delicious. Michelle makes hers with granulated sugar sprinkled on top instead of the cream cheese icing, but I couldn’t resist piling it high with frosting. I highly recommend checking out Michelle’s new book; it focuses on recipes that come together quickly, use ingredients found in your baker’s pantry, and store well. Some more recipes from the book I can’t wait to try: better-than-supernatural fudge brownies, the silkiest pumpkin pie, overnight liege waffles, and cheesecake bars (you can find them laced with pumpkin filling over on Zoe’s website). *********************************** Pumpkin Spice Bread with Cream Cheese IcingFrom Weeknight Baking by Michelle Lopez Notes: I always bake my quick breads in a Pullman pan without the lid on – I prefer their tall sides for both protection against batter leaking and aesthetics. However, a 9 x 5 pan will also work. If you would rather top the pumpkin spice bread with sugar instead […]

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Strawberry Poppy Seed Buns

Sarah Kieffer — Fri, 22 Mar 2019 14:41:38 +0000

I’m back with more swirl buns! When I stumbled upon the recipe for Strawberry Poppy Seed Buns from the new Bake From Scratch cookbook, I decided to drop everything (which was really just taking a break from recipe testing for my next book) and make them. If you haven’t heard of Bake From Scratch, you can find their webpage here. They also have a monthly magazine that is a great read. The dough came together beautifully and was a dream to work with, and my family and neighbors devoured them immediately then raved all day about them, so I knew the recipe was gold. Strawberries aren’t in season yet, but here freeze-dried strawberries are crushed into a powder (a genius move), and I was able to round up a few ripe strawberries at my local grocery store for the cream cheese filling. More Morning Bun Recipes: Rhubarb Blackberry Streusel Buns Morning Buns Strawberries and Cream Brioche Buns Cardamom Sugar Buns Cinnamon Buns. ****************************** A few things: *Last spring I was on an episode of Cherry Bombe Radio recorded here in Minneapolis at The Lynhall. You can listen here. *The Lynhall is also currently looking for Grandmas to come and share family […]

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Cranberry Cream Cheese Danish Braid

Sarah Kieffer — Mon, 17 Dec 2018 01:08:07 +0000

Christmas is just around the corner. I’ve been baking for weeks (mostly recipe testing for my next book, but also holiday baking!), and must say this cranberries and cream Danish braid is one of my favorite things I’ve made this December, along with this White Chocolate Cranberry Christmas Cake. The tart cranberries paired with cream cheese, sweet icing, and flaky Danish dough is just about perfection. If cranberries aren’t your thing, you could fill the braid with your favorite jam or curd. Cranberries and Cream Danish Braid The Easy Danish Dough recipe is from my book, The Vanilla Bean Baking Book (affiliate link).The cranberry filling is adapted from The America’s Test Kitchen Family Cookbook (affiliate link). Easy Danish DoughNotes: The dough does need to rest overnight in the refrigerator, so plan accordingly. If the dough is not used right away after being out and turned, it will puff up a bit in the refrigerator. This will make it a little harder to roll out, but you will still have good results. Other recipes you might enjoy: Danish Braid with Apple and Cream Cheese, Good Morning Cheese Danish Slab Pie, St. Lucia Buns, Pistachio Chocolate Twist. ************************************************** I’ve mentioned this before, but I do have holiday […]

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Pumpkin Cream Cheese Muffins with Streusel

Sarah Kieffer — Sun, 18 Nov 2018 16:11:53 +0000

Yes, it is pumpkin season, and the famous pumpkin-cream cheese-streusel combination finds its way yet again into many baked goods. I do have a delicious recipe with that combination up on my site in Creamy Pumpkin Streusel Coffee Cake form, but have come to realize that a muffin size version of that dessert is always much needed. These muffins are crazy good; the pumpkin and spices are balanced perfectly and the cream cheese center tangy and sweet. How to Know When These Muffins Are Done Baking: The only tricky part about these muffins is knowing when they are done; the cream cheese layer stays wet throughout baking. Stick a wooden skewer into the muffin all the way to the base to check on the muffin layer – if there is still wet pumpkin batter on the skewer, it will need to bake longer. Storing Pumpkin Muffins Pumpkin Cream Cheese Muffins can be stored in plastic wrap or an airtight container in the refrigerator for up to two days. Before serving, I like to gently warm the muffins (a few seconds in the microwave works great), just until the cream cheese filling is no longer cold. More Pumpkin Recipes:

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Coconut Almond Chocolate Chip Cake

Sarah Kieffer — Sun, 21 Jan 2018 04:02:25 +0000

So far, I’ve spent most of Winter freezing. It’s not that unusual for me to be constantly cold, but here in Minnesota we’ve had a long string of below zero days, which means I’m wearing several pairs of socks and shivering under blankets. I’ve done quite a bit of baking this month, and hope to have more recipes for you soon. In the meantime, here’s a list of things I’ve been enjoying: Elizabeth by Sarah Bradford (affiliate link) – I often make a quick stop at my local thrift store and browse the books; there’s usually a treasure or two tucked away in there. I picked up this book last week and have been reading it before bed (trying to stay away from Twitter after 9pm) and have been enjoying it. Ella and Louis Again (affiliate link) – Somehow I missed this! I am in love with their first duet album, and have spent countless hours singing along to it. I’ve been listening to this all week. I’m working my way through Parks and Rec again, and have been laughing so much. Here’s the best of Ron Swanson. It was just Martin Luther King Jr. day. It’s still not too […]

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