Cranberry Cheesecake

Cranberry cheesecake is a delightful dessert that combines the rich, creamy texture of cheesecake with the tartness of cranberries. It’s the perfect dessert for holidays or special occasions. This cheesecake is not only beautiful but also delicious, making it a favorite for many.

Why Make This Recipe

Making cranberry cheesecake is a great way to impress your family and friends. The combination of flavors, including the sweetness of the cheesecake and the tartness of the cranberries, creates a treat that everyone will love. This dessert is also visually stunning and adds a festive touch to any table. Plus, it’s a wonderful way to use fresh cranberries during the season!

How to Make Cranberry Cheesecake

Ingredients

2 cups graham cracker crumbs
2 tbsp white sugar
1 tsp cinnamon
1/4 tsp nutmeg
1/2 cup unsalted butter, melted
32 oz full-fat cream cheese, room temp
1 1/2 cups sugar
3 large eggs, room temp
8 oz full-fat sour cream, room temp
1/4 cup all-purpose flour
1 tsp vanilla extract
1 tbsp orange zest
2 cups cranberry sauce
1/3 cup water
2 tbsp orange juice
1 1/2 cups sugar (for sugared cranberries)
1 cup fresh cranberries

Directions

Prepare the Crust: Preheat your oven to 325°F (165°C). In a bowl, mix graham cracker crumbs, sugar, cinnamon, nutmeg, and melted butter. Press this mixture into the bottom and halfway up the sides of a buttered 9-10.5 inch springform pan. Set the crust in the fridge for 20-30 minutes.
Cheesecake Filling: In a large bowl, beat the cream cheese until smooth and fluffy. Add sugar and flour, mixing well. Beat in the eggs one at a time. Then add sour cream, vanilla extract, and orange zest. Pour the cheesecake batter into the crust. Spoon the cranberry sauce over the batter and swirl it with a knife for a marbled effect.
Baking the Cheesecake: Wrap the outside of the springform pan with foil to prevent water from leaking in. Place the pan into a larger roasting pan and add hot water until it reaches halfway up the springform. Bake for 40-50 minutes. The center should wobble slightly, and the edges should puff up. Turn off the oven and let the cheesecake cool inside for 1 hour with the door slightly open.
Chill the Cheesecake: Move the cheesecake to a cooling rack for 2 hours. Run a knife along the edges of the cheesecake and refrigerate for 6-8 hours or overnight.
Sugared Cranberries: In a saucepan, combine water, orange juice, and 1/2 cup sugar. Heat until the sugar dissolves. Toss in fresh cranberries, then cool them on parchment paper. Roll the cooled cranberries in the remaining sugar to coat.
Serve: Top the chilled cheesecake with sugared cranberries. Slice it up and enjoy your festive dessert!

How to Serve Cranberry Cheesecake

Serve cranberry cheesecake chilled, directly from the refrigerator. It’s best to slice it into wedges and garnish with extra sugared cranberries on top for a beautiful presentation.

How to Store Cranberry Cheesecake

Store any leftover cheesecake in the refrigerator. Cover it well with plastic wrap or keep it in an airtight container. It will stay fresh for about 5-7 days.

Tips to Make Cranberry Cheesecake

Make sure all your dairy ingredients are at room temperature for a smoother batter.
Use fresh cranberries whenever possible for the best flavor.
If you want a deeper cranberry flavor, you can add more cranberry sauce on top before serving.
Letting the cheesecake cool slowly in the oven helps prevent cracks.

Variation

You can add different flavors to your cheesecake by mixing in chocolate, nuts, or other fruits. For a chocolate twist, consider adding some cocoa powder to the batter or using a chocolate cookie crust instead of graham crackers.

FAQs

1. Can I use a different type of crust?
Yes! You can use an Oreo crust or any other type of cookie crust instead of graham crackers.

2. How can I fix a cracked cheesecake?
If your cheesecake cracks, you can cover it with the sugared cranberries as a garnish. The cracks will be hidden under the topping.

3. Can I freeze cranberry cheesecake?
Yes, you can freeze the cheesecake. Make sure to wrap it tightly in plastic wrap and then aluminum foil. It can be frozen for up to 3 months. Thaw it in the refrigerator before serving.

Enjoy making this delightful cranberry cheesecake!