Spiced Cheesecake with Oatmeal Cookie Crust
Jan 9, 2017 22:50:42 GMT -5
Post by PurplePuppy on Jan 9, 2017 22:50:42 GMT -5
Spiced Cheesecake with Oatmeal Cookie Crust
Prep Time: 30 minutes
Cook Time: 2 hours, 25 minutes
Yield: 16 servings
Spiced Cheesecake with Oatmeal Cookie Crust
Ingredients
For the crust:
1/3 cup packed light brown sugar
1/4 cup unsalted butter, softened
1/2 teaspoon vanilla extract
1/2 cup all-purpose flour
1/4 teaspoon salt
3/4 cup old-fashioned oats
For the cheesecake:
24 ounces cream cheese, softened
1/2 cup granulated sugar
1/2 cup 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 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°. Grease a 9-inch springform pan.
Using an electric mixer on medium speed, beat brown sugar, butter, and vanilla until light and fluffy.
Reduce mixer speed to low. Add flour and salt, and mix just until combined. Mix in oats.
Press mixture evenly into bottom of prepared pan. Bake for 10 minutes. Then set aside to cool slightly.
To make the cheesecake:
Using an electric mixer on medium speed, beat cream cheese, sugar, and brown sugar until well-blended and smooth. Add eggs and vanilla, and mix until combined. Add cinnamon, allspice, nutmeg, and cloves, and mix well. Stir in sour cream.
Transfer batter to partially baked crust and spread evenly.
Bake for 15 minutes.
Reduce oven temperature to 200°. Continue baking for 2 hours.
Turn off oven. Remove cheesecake from oven and gently run a knife around the outside edge. Return cheesecake to oven. Leave cheesecake in oven for 2 more hours.
Cool to room temperature. Then cover loosely and refrigerate overnight.
To make the topping:
Place 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 sugar over the cream. Whisk until combined.
Add 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 whipped cream over cheesecake. Garnish with toasted pecans.
link
Prep Time: 30 minutes
Cook Time: 2 hours, 25 minutes
Yield: 16 servings
Spiced Cheesecake with Oatmeal Cookie Crust
Ingredients
For the crust:
1/3 cup packed light brown sugar
1/4 cup unsalted butter, softened
1/2 teaspoon vanilla extract
1/2 cup all-purpose flour
1/4 teaspoon salt
3/4 cup old-fashioned oats
For the cheesecake:
24 ounces cream cheese, softened
1/2 cup granulated sugar
1/2 cup 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 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°. Grease a 9-inch springform pan.
Using an electric mixer on medium speed, beat brown sugar, butter, and vanilla until light and fluffy.
Reduce mixer speed to low. Add flour and salt, and mix just until combined. Mix in oats.
Press mixture evenly into bottom of prepared pan. Bake for 10 minutes. Then set aside to cool slightly.
To make the cheesecake:
Using an electric mixer on medium speed, beat cream cheese, sugar, and brown sugar until well-blended and smooth. Add eggs and vanilla, and mix until combined. Add cinnamon, allspice, nutmeg, and cloves, and mix well. Stir in sour cream.
Transfer batter to partially baked crust and spread evenly.
Bake for 15 minutes.
Reduce oven temperature to 200°. Continue baking for 2 hours.
Turn off oven. Remove cheesecake from oven and gently run a knife around the outside edge. Return cheesecake to oven. Leave cheesecake in oven for 2 more hours.
Cool to room temperature. Then cover loosely and refrigerate overnight.
To make the topping:
Place 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 sugar over the cream. Whisk until combined.
Add 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 whipped cream over cheesecake. Garnish with toasted pecans.
link