Spices Cheesecake With Oatmeal Cookie Crust
Nov 10, 2023 3:05:37 GMT -5
Post by Honoria on Nov 10, 2023 3:05:37 GMT -5
SPICED CHEESECAKE WITH OATMEAL COOKIE CRUST
yield 16 SERVINGS
prep time 30 MINUTES
cook time 2 HOURS 25 MINUTES
additional time 6 HOURS
total time 8 HOURS 55 MINUTES
INGREDIENTS
FOR THE CRUST:
1/3 cup (67g) packed light brown sugar
1/4 cup (56g) unsalted butter, softened
1/2 teaspoon vanilla extract
1/2 cup (60g) all-purpose flour
1/4 teaspoon salt
3/4 cup (74g) old-fashioned oats
FOR THE CHEESECAKE:
24 ounces (680g) cream cheese, softened
1/2 cup (100g) granulated sugar
1/2 cup (100g) packed light brown sugar
3 large eggs
1 teaspoon vanilla
1 & 1/2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 cup (114g) sour cream
FOR THE TOPPING:
3/4 cup heavy cream
2 tablespoons granulated sugar
1 teaspoon vanilla bean paste or vanilla extract
toasted pecans, for garnish
INSTRUCTIONS
TO MAKE THE CRUST:
Preheat oven to 350°F. Grease a 9-inch springform pan.
Using an electric mixer on medium speed, beat the brown sugar, butter, and vanilla until light and fluffy.
Reduce mixer speed to low. Add the flour and salt, and mix just until combined. Mix in the oats.
Press the mixture evenly into the bottom of the prepared pan. Bake for 10 minutes. Then set aside to cool slightly.
TO MAKE THE CHEESECAKE:
Using an electric mixer on medium speed, beat the cream cheese, sugar, and brown sugar until well-blended and smooth. Add the eggs and vanilla, and mix until combined. Add the cinnamon, allspice, nutmeg, and cloves, and mix well. Stir in the sour cream.
Transfer the batter to the partially baked crust and spread evenly.
Bake for 15 minutes.
Reduce oven temperature to 200°F. Continue baking for 2 hours.
Turn off the oven. Remove the cheesecake from the oven and gently run a thin knife around the outside edge. Return the cheesecake to oven. Leave the cheesecake in the oven for 2 more hours.
Cool to room temperature. Then cover loosely and refrigerate at least 4 hours or overnight. Remove the sides of the pan when ready to add the topping and serve.
TO MAKE THE TOPPING:
Place the cream in a large, cold mixing bowl. Using an electric mixer with a whisk attachment, beat at medium-high speed until the cream begins to thicken.
Sprinkle the sugar over the cream. Whisk until combined.
Add the vanilla bean paste and continue beating until you can lift the whisk out of the whipped cream and a peak that curves downward forms in the cream. This should take 4 to 5 minutes.
Spread the whipped cream over the cheesecake. Garnish with toasted pecans.
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yield 16 SERVINGS
prep time 30 MINUTES
cook time 2 HOURS 25 MINUTES
additional time 6 HOURS
total time 8 HOURS 55 MINUTES
INGREDIENTS
FOR THE CRUST:
1/3 cup (67g) packed light brown sugar
1/4 cup (56g) unsalted butter, softened
1/2 teaspoon vanilla extract
1/2 cup (60g) all-purpose flour
1/4 teaspoon salt
3/4 cup (74g) old-fashioned oats
FOR THE CHEESECAKE:
24 ounces (680g) cream cheese, softened
1/2 cup (100g) granulated sugar
1/2 cup (100g) packed light brown sugar
3 large eggs
1 teaspoon vanilla
1 & 1/2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 cup (114g) sour cream
FOR THE TOPPING:
3/4 cup heavy cream
2 tablespoons granulated sugar
1 teaspoon vanilla bean paste or vanilla extract
toasted pecans, for garnish
INSTRUCTIONS
TO MAKE THE CRUST:
Preheat oven to 350°F. Grease a 9-inch springform pan.
Using an electric mixer on medium speed, beat the brown sugar, butter, and vanilla until light and fluffy.
Reduce mixer speed to low. Add the flour and salt, and mix just until combined. Mix in the oats.
Press the mixture evenly into the bottom of the prepared pan. Bake for 10 minutes. Then set aside to cool slightly.
TO MAKE THE CHEESECAKE:
Using an electric mixer on medium speed, beat the cream cheese, sugar, and brown sugar until well-blended and smooth. Add the eggs and vanilla, and mix until combined. Add the cinnamon, allspice, nutmeg, and cloves, and mix well. Stir in the sour cream.
Transfer the batter to the partially baked crust and spread evenly.
Bake for 15 minutes.
Reduce oven temperature to 200°F. Continue baking for 2 hours.
Turn off the oven. Remove the cheesecake from the oven and gently run a thin knife around the outside edge. Return the cheesecake to oven. Leave the cheesecake in the oven for 2 more hours.
Cool to room temperature. Then cover loosely and refrigerate at least 4 hours or overnight. Remove the sides of the pan when ready to add the topping and serve.
TO MAKE THE TOPPING:
Place the cream in a large, cold mixing bowl. Using an electric mixer with a whisk attachment, beat at medium-high speed until the cream begins to thicken.
Sprinkle the sugar over the cream. Whisk until combined.
Add the vanilla bean paste and continue beating until you can lift the whisk out of the whipped cream and a peak that curves downward forms in the cream. This should take 4 to 5 minutes.
Spread the whipped cream over the cheesecake. Garnish with toasted pecans.
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