Cheesecake has been a part of my holiday celebrations for as long as I can remember. I suppose it’s the New York upbringing that makes cheesecake such an important part of my dessert repertoire. Luckily, it is pretty easy to make and with just a little effort is sure to wow your holiday guests. Let’s get baking.
Holiday Cheesecake
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- Prep Time
- Minutes
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- Cook Time
- Minutes
- Difficulty Level Novice
Ingredients
- 10oz of shortbread cookies
- 1 Tablespoon of butter (melted)
- 3, 8oz blocks of cream cheese (softened)
- 1 1/2 cups of brown sugar
- 3 large eggs (room temperature)
- 1/2 vanilla bean
- 2 1/2 pints of raspberries
- powdered sugar
Instructions
- Preheat the oven to 325 degrees. Using a food processor, pulse the cookies until finely and evenly ground. Empty the cookie crumbs into a small bowl and stir the melted butter into the cookie crumbs.
- Press the cookie crumbs into the bottom of a 9-inch spring form pan and set the pan aside.
- Using your Kitchenaid stand mixer or a hand mixer, beat the cream cheese and sugar until the cream cheese is smooth and the sugar has been fully incorporated.
- Mix the eggs into the cream cheese one at at time. Split the vanilla bean open and using the tip of the knife, scrape the beans into the batter and give the batter a few stirs.
- Pour the batter into the spring form pan. Give the pan a few taps on the side to help evenly distribute the batter. Place the cheesecake into the oven and allow it to bake for 40 minutes.
- After the 40 minutes have passed, remove the cheesecake from the oven and allow it to cool. Refrigerate the cheesecake for 2-3 hours. Then, remove the cheesecake from the refrigerator, top with raspberries (round side down), starting at the center of the cheesecake and making your way around in a circular motion.
- Dust with powdered sugar, if desired, slice, plate and enjoy.
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