A Thanksgiving Twist on Traditional Cheesecake

A Thanksgiving Twist on Traditional Cheesecake

Course Dessert
Cuisine American
Prep Time 25 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 55 minutes
Servings 12
Calories 682 kcal

Ingredients

Crust

  • 24 gingersnaps
  • 3 tbsp coconut oil

Filling

  • 32 oz cream cheese organic
  • 1 1/3 cup coconut sugar organic
  • 2/3 cup sour cream organic
  • 4 eggs organic
  • 2/3 cup whipping cream organic
  • 1 tbsp vanilla extract
  • 1/4 teaspoon salt

Topping

  • 2 cups sour cream organic
  • 1/3 cup sugar powdered
  • 1 tsp vanilla extract

Bourbon Cranberry Sauce

  • 1 cup sugar organic
  • 12 oz cranberries fresh
  • 1 tsp organic ground cinnamon organic
  • 1/4 cup bourbon

Instructions

Crust

  1. Preheat oven to 350°F
  2. pulse the gingersnaps in a food processor until they are fine crumbs
  3. add coconut oil and pulse a few more times
  4. Press into the bottom of a 9 inch spring form pan.
  5. bake for 15 minutes.
  6. After crust cools, wrap bottom and sides of pan in aluminum foil, pressing sides tightly so that water won't penetrate the foil.

Filling

  1. Beat the cream cheese in a stand mixer for 4 minutes scrap down sides of bowl and
  2. Add sugar and beat 4 more minutes - scrap down sides of bowl.
  3. Add salt and vanilla extract and eggs one at a time beating between each egg.
  4. Add sour cream and heavy cream and blend together.
  5. Pour filling into prepared pie crust.
  6. Place wrapped spring form pan into large roasting pan.
  7. Pour boiling water into the roasting pan until it rises 1/2 way up the outside of the spring form pan.
  8. Bake at 325 degrees for 1 1/2 hours.
  9. Turn off oven, open oven door and let cake cool in oven for another hour.
  10. Once the cheesecake is cooled, cover and move to the refrigerator overnight (or a minimum of 4 hours).

Topping

  1. Blend sour cream with powdered sugar and vanilla extract.

Bourbon Cranberry Sauce

  1. Toss cranberries with sugar and cinnamon.
  2. Bake in 350° oven for 1 hour, stirring after 30 minutes to smash cranberries.
  3. Add bourbon after removing from oven and stir once more.

Put it all together!

  1. Run a knife along the sides of the spring form pan.
  2. Open the spring and release the sides from the bottom.
  3. Spread the topping over the top of the cheesecake.
  4. Add a dollop of cranberry sauce to each piece of cheesecake when you serve it.

Recipe Notes