I remember a time when Thanksgiving weekend involved snow, skiing, crisp & garlicky turkey (that was moist), stuffing, cranberries, etc. and to finish it all off, the cranberry cheesecake with chocolate-mint crust. To be honest, I rarely mix fruit and chocolate, I usually feel the two are best seperate, rather than together, until this cheesecake. It may change you too!
Now, Thanksgiving weekend involves many different things. Going to the ranch, sand angels at the beach, hikes, cooking, going to my in-laws, moist turkey, dry turkey, kids with snot noses, cousins playing, sisters fighting, sisters playing, dogs eating turkey carcus…
The most important things to me? Time with my family and this amazing cheesecake!!
Ready
For the crust
- 1 bag Mystic Mint Cookies or Chocolate Covered Mint Oreo
For the filling
- 3 8 oz. packages of cream cheese
- 4 extra large eggs (or 6 regular)
- ½ of a lemons juice
- 1 tsp. vanilla
- 1 cup sugar
Additions to filling (to be added after 35-40 minutes of baking)
- 1.5 cups sour cream
- 3 tsp. vanilla
- 5 tsp. sugar
- 1 ish cup of homemade cranberry sauce (light on the sugar) makes a pretty pink top!
- Fine chocolate for curls on the top!
Set
- Springform pan 1 lg or multiple mini’s (keep in mind w/mini’s adjust baking times)
- Food processor or blender
- Electric mixer!!!
- Vegetable peeler (for chocolate curls on top)
Go
For the crust
- Toss cookies into food processor and crush.
- Pat into bottom of springform pan.
For the filling
- Set oven to 350°F.
- Use electric mixer to blend softened cream cheese.
- Add eggs (one at a time) until fully blended.
- Beat in sugar, vanilla, and lemon.
- Mix for 30 minutes!!! (really!!!)
- Pour into crust.
- Bake for 35-45 minutes, until set, not firm.
- Combine additions to filling and carefully pour ontop of cake
- bake an additonal 5ish minutes until firm.
- When cooled completely garnish w/chocolate curls