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Cranberry Cheesecake Recipe

Cranberry Cheesecake

iamwinfred
This Cranberry Cheesecake delivers a wow factor with its creamy, velvety base and jewel-like ruby-red cranberry topping. The tart fresh cranberries perfectly balance the rich cheesecake, creating a festive yet approachable dessert that's stunning enough for Thanksgiving or a cozy New Year's gathering — and it's make-ahead friendly for stress-free hosting.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 420 kcal

Equipment

  • 9-inch springform pan essential for easy release and clean slices
  • Mixing bowls
  • Electric mixer hand mixer or stand mixer works
  • Rubber spatula
  • Saucepan for the cranberry topping
  • Aluminum foil to wrap the springform pan for the water bath
  • Roasting pan larger pan for the water bath

Ingredients
  

For the Crust

For the Filling

For the Topping

  • 2 cups fresh cranberries about 200g; frozen works too, thawed and drained
  • 3/4 cup granulated sugar 150g
  • 1/2 cup water 120ml
  • 1 tablespoon orange zest about 1 orange

For Garnish (Optional)

  • fresh orange zest for garnish
  • sugared cranberries for garnish
  • whipped cream a dollop per slice, for serving
  • fresh mint leaves for color contrast, optional
  • powdered sugar for dusting plates

Instructions
 

  • Preheat oven to 325°F (165°C) and wrap the outside of a 9-inch springform pan with aluminum foil to prevent leaks. Combine graham cracker crumbs, sugar, and melted butter until it resembles wet sand, then press firmly into the bottom and slightly up the sides.
  • Bake the crust for 10 minutes until lightly golden, then let it cool while preparing the filling.
  • Beat softened cream cheese on medium speed until completely smooth, about 2 minutes. Gradually add sugar on low, then add eggs one at a time, mixing just until incorporated.
  • Gently stir in vanilla extract and sour cream until silky and uniform, then pour the filling over the cooled crust and smooth the top with a spatula.
  • Place the foil-wrapped pan inside a larger roasting pan and pour hot water until it reaches halfway up the sides of the springform pan. Bake at 325°F for 60-70 minutes until the edges are set but the center still jiggles slightly.
  • Turn off the oven and crack the door, letting the cheesecake cool inside for 1 hour. Remove from the water bath and run a knife around the edge to prevent cracking as it cools.
  • Combine cranberries, sugar, water, and orange zest in a saucepan over medium heat. Bring to a boil, then simmer for 10-12 minutes until berries burst and the mixture thickens, stirring occasionally and mashing some berries for texture.
  • Let the topping cool completely to room temperature before spreading over the chilled cheesecake; it will thicken further as it cools into a glossy layer.
  • Spread the cooled cranberry topping evenly over the fully chilled cheesecake and refrigerate for at least 4 hours, preferably overnight, to set completely.
  • Remove the springform ring carefully and slice with a hot, dry knife, wiping the knife between slices to maintain clean layers. Garnish with fresh orange zest or sugared cranberries if desired.

Notes

  • Bring cream cheese and eggs to room temperature for 30 minutes before starting — this prevents lumps in the batter.
  • Avoid overmixing after adding the eggs to prevent air bubbles that can cause cracks.
  • Cool gradually in the oven with the door cracked to reduce temperature shock and minimize cracking.
  • Use a hot, dry knife and wipe it between slices for clean, beautiful layers.
  • Make the cranberry topping a day ahead for deeper flavor.
  • Frozen cranberries work perfectly — thaw completely and drain excess liquid before cooking to prevent a watery topping.
  • For a gluten-free version, substitute gluten-free graham crackers or almond flour for the crust; the filling is naturally gluten-free.
  • No springform pan? Use a deep-dish pie plate lined with parchment for easier removal (presentation won't be as tall).
  • Make up to 2 days ahead and keep refrigerated; add the cranberry topping the day of serving for the freshest appearance.
  • Store covered tightly with plastic wrap in the fridge up to 5 days, or freeze individual slices wrapped in plastic then foil for 2 months (thaw overnight in the fridge; avoid freezing with the topping applied).
  • Variations: use gingersnap crumbs for a spiced crust, swirl cranberry sauce into the batter before baking, add white chocolate to the filling, top with orange-infused whipped cream, or make mini cheesecakes in muffin tins.

Nutrition

Serving: 1SliceCalories: 420kcalCarbohydrates: 38gProtein: 6gFat: 28gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 135mgSodium: 300mgPotassium: 120mgFiber: 1gSugar: 30gVitamin A: 20IUVitamin C: 6mgCalcium: 8mgIron: 4mg
Keyword cranberry cheesecake, cranberry topping, creamy cheesecake, holiday dessert, thanksgiving dessert
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