Saturday, November 20, 2010

Autumn Cheesecake

Still thinking about what to make for your Thanksgiving dessert?  Perhaps you might like to mix things up and make Butternut Chocolate Cake w/Espresso Salted Caramel Sauce?  Or maybe you'd rather go the apple route with an Apple Pie w/Rosemary Crust & Gruyere Crumble or Apple Pumpkin Cheesecake Pie.

My secret ingredient

Clearly I love all things fall...  and dessert!   I teased you with photos in my product reviews, but I think it's time to share this cheesecake.   Except I don't want to share...  you'll have to make your own :)

Go Giants!!

In all seriousness this would be perfect for the upcoming holiday.   And I loved it.   It's packed full of good stuff...  sweet potatoes, maple syrup, cranberries and even greek yogurt.

Don't worry, I didn't eat it all myself.   Although I already bought more ginger cats.  Maybe I can try it with butternut squash...

Autumn Cheesecake
heavily adapted from bon appetit
Serves 10-12

1 1/2c ginger snap crumbs (I used Trader Joe’s Ginger Cats)
2T butter, melted
3T unsweetened applesauce

2 8oz pkgs Nufatchel (1/3rd less fat cream cheese), RT
1c sucanat (or brown sugar)
4 eggs, RT
1 16oz container 2% greek yogurt, RT
1c roasted sweet potato puree
1/4c Grade B maple syrup
1/2t maple extract
1 1/2t cinnamon
1/2t freshly grated nutmeg
1/2t ground ginger

1 12oz pkg fresh cranberries
1/2c sucanat (or brown sugar), plus more to taste
1/2c dried cranberries
1/2c Grade B maple syrup

Preheat oven to 350deg. 

Mix together cookie crumbs, butter and applesauce.  Press into the bottom of a springform pan.  Bake for 10min, then cool completely on a wire rack.

Beat cream cheese in a large bowl (or stand mixer) until fluffy. Add sugar and beat until well blended.  Add eggs, one at a time, until combined.  Add remaining filling ingredients (greek yogurt through ginger) and mix well.

Pour filling into cooled crust  and bake 55-65min (check at 50min), until the center jiggles only slightly when tapped.  Take out of the oven and set on a wire rack.  Run a knife or spatula around the outside (this helps prevent cracks!).  Let cool to room temperature, then refrigerate until set.

For the cranberry compote, combine cranberries, sugar, dried cranberries and maple syrup in a medium saucepan.  Stir over medium heat until sugar dissolves and simmer until berries pop.  Can be made ahead (cover and chill), rewarm before serving.

What dessert will be on your Thanksgiving table?


Fun and Fearless in Beantown said...

The cranberries and sweet potato puree make this cheesecake perfect for fall!

Joanne said...

Dude those ginger cats are seriously seriously addictive. I'm impressed that you even managed to hold onto them long enough to make this!

The cheesecake sounds seriously delicious though. All of my fall favorites in one place!

Reeni said...

I thought that was a typo - the ginger cats - I was like what??? This is cheesecake heaven! I'm making cheesecake too for Thanksgiving!

Lauren said...

Shannon, this cheesecake sounds AWESOME! I'm posting a similar recipe tomorrow, (ginger pumpkin cheesecake), but now I want to make yours ;).

Alisa Cooks said...

Now that is a fall cheesecake! It looks fabulous and you really could sub in any squash too.

Lisa (bakebikeblog) said...

What a simply delightful cake!!!

Beth said...

That recipe sounds sensational! Are you sure I can't share yours?

Kerstin said...

I'm still thinking about this - SOO good. My favorite part were the yummy cranberries on top :) Such a perfect recipe!!

The Purple Carrot said...

Okay, that looks so stinkin' good! I want some!

Anonymous said...

A lovely seasonal cheesecake! I love the idea of the crust with those ginger cats and the filling with sweet potato sounds excellent!

Rosiecat24 said...

Wow, this is a Thanksgiving showstopper, my dear! Nice work! Is there room at your holiday table for me? :-)

I'm not sure what I'll be having for Thanksgiving dessert! I'm joining a friend and her friends; my plan is to bring a quiche. I'd love to see a pumpkin cheesecake on the table, though...nom nom nom!

We Are Not Martha said...

This is seriously the perfect cheesecake!! I love the cranberry topping.

And I still reallyyy want to make that apple and gruyere pie. I can't stop thinking about it!


Kelly said...

Yum. I must admit when it comes to fall I am usually more smitten with the savory dishes than the sweet, but I may have to make an exception for this. :-) Congrats on winning the Marx Foods contest as well. You deserved it with your fantastic recipes.

Jess said...

I don't know what will be on our Thanksgiving table this year, but I wish it was THAT!

sophia said...

I'm making walnut pie and lemon pound cake, but looking at your amazing cheesecake, I'm wishing I had a springform pan now!

Bridget said...

Mmmm this looks deeeeeelicious!! Love the cranberry topping and anything made with maple syrup makes em happy. Came out beautifully!
I think I'll be seeing you tonight!

Ricki said...

For some reason, blogger didn't want to accept my comment yesterday--so I'll try again! Looks scrumptious and extremely creamy and rich. . . perfect for the cold autumn evenings (well, any time, really!) ;)

Natalie said...

yum this looks so awesome! I definitely want to try it sometime, must pick up some ginger cats :)

Anonymous said...

Oh my gosh that looks fantastic!!

Kevin said...

That looks awesome!! I want some.


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