I hope you all had a wonderful Thanksgiving!
Mine was enthralled by the perfect balance of family, cooking, roasting, baking and no partaking in crazy Black Friday shopping… Cyber Monday is more my style.
Speaking of baking, this is the little number I came up with for this years dessert.
For those who aren’t familiar with Lingonberries, they are one of the most popular berries of Scandinavia. Their tartness makes them quite comparable to cranberries so I thought it would be very à propos to include them in this years dessert. Just in case you were wondering why I decided to add them to my Thanksgiving Day dessert you’ll have to reference this past post.
The tartness of the lingonberry perserves added a nice balance to the sweetness of the pumpkin cheesecake.
- 24 Golden Oreo Cookies, finely ground
- ¼ cup granulated sugar
- 4 ounces unsalted butter, melted and slightly cooled
- 4-8 ounce packages cream cheese
- 1½ cups granulated sugar
- 1 cup canned pumpkin
- 1 teaspoon pumpkin pie spice
- 1½ tablespoons southern comfort (or 1½ teaspoons vanilla extract)
- pinch of fine sea salt
- 4 eggs, room temperature
- ¾ cups lingonberry preserves
- 8 ounces heavy cream
- 1 tablespoon granulated sugar
- 2 teaspoons pecan liqueur (optional)
- Double wrap the bottom of a 10″ springform pan with aluminum foil.
- In a medium bowl whisk together ground cookies and sugar. Pour melted butter, blend thoroughly with a fork or wooden spoon.
- Press crust over the bottom of the prepared springform pan and half-way up the sides.
- Preheat oven to 350 degrees. Have an oven-safe dish or pan big enough to contain the springform pan ready for a water bath.
- In the bowl of a stand mixer whip the cream cheese until light and fluffy 3-5 minutes on medium speed.
- Add sugar to batter and mix on medium speed until well incorporated. Add pumpkin puree, Southern Comfort and pumpkin pie spice, continue mixing on medium speed until combined.
- Add eggs one at a time and mix on low speed just until combined.
- Pour ⅓ of filling over crust prepared crust, scatter ¼ cup lingonberry preserves over. Repeat layers twice.
- Place the cheesecake inside the larger pan and place in the oven, with a measuring cup fill the larger pan half-way up with warm water.
- Bake cheesecake for 1 hour 10-15 minutes or until center is set. Remove cheesecake from water bath, turn oven off and return cheesecake to oven, let it sit there for about 1 hour with oven door cracked open. Transfer cheesecake to a cooling rack. Once cheesecake has cooled completely place in the refrigerator for at least 8 hours, preferably overnight.
- Prepare whipped cream topping 1 hour before serving.
- In a clean bowl whip heavy cream with a handheld mixer fitted with a whisk attachment until soft peaks form. Add granulated sugar and pecan liqueur (if using) whip until stiff peaks form being careful not to over whip.
- Pipe whipped cream or spread with a spatula over the cheesecake. Return cake to refrigerator and bring it out 20 minutes before serving.