Seasonal Cheesecake Recipe
Seasonal flavored cheesecake, served by the slice, prepared by our pastry team at Buckley's Bakery, flavors will vary.
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Ingredients
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Crust
Filling
Topping (optional)
Method
Crust Preparation
Combine Ingredients
In a medium mixing bowl, combine the graham cracker crumbs, granulated sugar, melted butter, and ground cinnamon. Mix until the crumbs are fully coated.
Form Crust
Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Bake in a preheated oven at 350°F (175°C) for 10 minutes. Remove and let cool.
Filling Preparation
Blend Cream Cheese
In a large mixing bowl, beat the softened cream cheese with a hand mixer on medium speed until creamy and smooth.
Add Sugar and Sour Cream
Gradually add the granulated sugar and sour cream, mixing until well combined.
Mix in Vanilla and Eggs
Add the vanilla extract and eggs one at a time, mixing well after each addition until fully incorporated.
Incorporate Seasonal Flavoring
Fold in the seasonal flavoring of your choice (e.g., pumpkin puree, lemon zest, or melted chocolate) until evenly distributed.
Pour Filling
Pour the cheesecake filling over the cooled crust in the springform pan.
Baking and Cooling
Bake Cheesecake
Bake in the preheated oven at 325°F (160°C) for 55-60 minutes, or until the center is set but slightly jiggly.
Cool and Chill
Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour. Then refrigerate for at least 4 hours or overnight before slicing.
Serving
Prepare Topping
If desired, prepare the topping by whipping cream until soft peaks form.
Slice and Serve
Slice the cheesecake into wedges and serve with a dollop of whipped cream and a sprinkle of fresh fruit or chocolate shavings on top.