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.
Vanilla Cheesecake with Gingersnap Crust and Cranberry Sauce
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
1/4 cup butter, melted
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.