Monday, November 19, 2012

Thanksgiving Cheesecake



I love cheesecake. 

But who doesn't? 

I also love blogging, especially this time of year because it means I get to make and eat holiday food all month long so I can test out recipes before sharing them with you. The downside is that I get pudgy (from all the delicious food) about a few weeks before everyone else does. 

I should probably resume my daily jog/run sessions sometime soon. 

But let's focus on what's important here. And that's cheesecake. 

While experimenting with Thanksgiving desserts, I thought it would be fun to do a slight twist on the classic cheesecake. It looks like any old cheesecake:


But the crust is made out of gingersnaps, not graham crackers. 

And the sauce is made out of cranberries, not strawberries. 

Tangy cranberry is perfect with tangy sweet gingersnap cookies. A few days after I made this I might have spread cream cheese and cranberry sauce on a gingersnap to recreate the flavor combo. 




It's a fun little twist on a classic that's just perfect for your Thanksgiving feast. I'm sure if the Pilgrims had cream cheese, they would have made this. 

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Vanilla Cheesecake with Gingersnap Crust and Cranberry Sauce
Serves 16

24 oz. cream cheese, softened
1/2 cup sour cream, room temperature
1 cup sugar
3 eggs, room temperature
2 tbsp. flour
2 tsp. vanilla or 1 vanilla bean (seeds scraped out) 
1 tbsp. lemon juice

Crust:
24-30 gingersnaps 
1/4 cup butter, melted

Cranberry Sauce:
1 heaping cup cranberries
1/3 cup sugar
 1 cup water 


Using a food processor, crush gingersnaps into crumbs. Stir together with butter and then press firmly into the bottom of a spring-form/cheesecake pan (you can substitute a deep dish pie pan if needed). Set aside.

In a large mixing bowl, cream together cream cheese and sour cream. Beat in sugar until fluffy. Add eggs, one at a time, beating well to combine after each addition. Beat in remaining ingredients until just-combined. Pour into prepared crust.

Bake at 325 for 50-60 minutes. The cheesecake should still look barely wet in the middle and jiggly slightly when shaken. Allow to cool.

Meanwhile, combine cranberries, sugar and water in a saucepan on the stove top. Bring to a low boil. Boil for 10 minutes then pour contents into a blender and puree. Pour sauce over cheesecake and chill for 3 hours before serving. 

1 comment:

  1. I am not making dessert this year. Sigh. But this looks fab and I agree Pilgrims would have been all over this.

    Just a thought--a dash of amaretto with your cranberries (since I know you like boozy berries)???

    ReplyDelete

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