This one keeps getting rave reviews from everyone who tastes it and it has become one of my most requested cheesecakes (lately). What’s not to like . . . gingersnap, white chocolate, cranberry, and pistachio. . . great combination!
2¼ cups gingersnap cookie crumbs
6 tablespoons butter, melted
2/3 cup whipping cream
1 pound white chocolate, finely chopped
4 (8 ounce) packages cream cheese, softened
1 cup sugar
6 large eggs
1 teaspoon vanilla extract
Candied Cranberries (optional, but recommended)
Pistachio Crunch (optional, but recommended)
Combine gingersnap crumbs and melted butter; stir well. Press crumb mixture into bottom and 1-inch up sides of a 10-ince springform pan. Bake at 350° for 10 minutes. Cool.
Reduce oven temperature to 300°. Bring whipping cream to a simmer in a saucepan. Remove from heat, and pour over chocolate in a large bowl. Stir in mixture with a rubber spatula until smooth. Cool.
Beat cream cheese at high speed with an electric mixer until creamy. Add sugar; beat well. Add eggs, 1 at a time, beating after each addition. Fold in chocolate mixture. Stir in vanilla. Pour batter into prepared crust.
Bake at 300° for 1 hour and 15 minutes. Cool completely on a wire rack. Cover and chill at least 8 hours. Gently run a knife around edge of cheesecake to release sides of pan; carefully remove pan. If desired, decorate cheesecake with Candied Cranberries and Pistachio Crunch.
2½ cups sugar
1 cup hot water
¾ cup cranberry-apple juice
3½ cups fresh cranberries
Combine first 3 ingredients in a small non-aluminum saucepan. Bring to a boil; reduce heat, and simmer, uncovered, until sugar dissolves, stirring occasionally.
Remove from heat, and pour syrup mixture over cranberries in a medium-size heatproof bowl. Place bowl on a steamer rack in a large Dutch oven over simmering water. Cover and steam 30 minutes. Remove bowl of cranberries. Cool completely without stirring.
Cover bowl with cheesecloth; let stand at room temperature for 3 days, stirring occasionally. (Mixture will become thick.)
Transfer cranberries, using a slotted spoon, to a large mesh wire rack placed over a wax paper-lined jellyroll pan. Store cranberry syrup in a glass container in refrigerator for another use. Let fruit dry, uncovered for 2 to 3 days, turning occasionally. Reserve ¼ cup Candied Cranberries for use in Pistachio Crunch.
Note: candied cranberries can be prepared and refrigerated up to 1 week ahead.
12 ounces vanilla bark coating
1/3 cup chopped, toasted pistachio nuts
¼ cup candied cranberries, chopped
Melt candy coating in a heavy saucepan over low heat, stirring constantly. Remove from heat.
Stir in nuts and cranberries. Spread mixture in a thick layer (about ¼ inch thick) on a wax paper-lined baking sheet. Cool completely. Break into pieces or use Christmas cookie cutters to cut desired shapes.
Recipe courtesy of Southern Living’s Little Book of Cheesecakes.
I’ve tentatively commited to baking 8 more cheesecakes between now and Christmas (this first week in December I’ve already baked four). Perhaps I should go into business . . . nothing like making an already busy schedule even busier! Will I ever learn? I seriously doubt it. It doesn’t seem nearly as bad since these are labors of love (or so I keep telling myself).
Party on, Wayne!