Oh my goodness, let me tell you about my absolute favorite dessert: cranberry cheesecake! This creamy and tangy delight is a showstopper, especially during the holidays when you want something that feels both festive and indulgent. The smooth cream cheese filling pairs perfectly with the bright, tart cranberries, creating a flavor explosion that dances on your taste buds. Trust me, every bite of this cranberry cheesecake is like a warm hug, making it the ideal centerpiece for your holiday gatherings or cozy family dinners. You’ll be the star of the show when you serve this up!

Ingredients List

Here’s everything you’ll need to whip up this delicious cranberry cheesecake. Trust me, having all your ingredients ready makes the cooking process so much smoother!

1 1/2 cups graham cracker crumbs: This will form the buttery, crunchy base that perfectly complements the creamy filling.
1/2 cup unsalted butter, melted: This adds richness to the crust and helps it hold together.
2 cups cream cheese, softened: The star of the show! Make sure it’s softened so it mixes smoothly.
1 cup sugar: This balances out the tanginess of the cranberries and adds sweetness to the filling.
1 teaspoon vanilla extract: A splash of vanilla enhances the overall flavor and adds warmth.
3 large eggs: These help bind everything together and give the cheesecake its lovely structure.
2 cups fresh cranberries: Use these for that zesty topping that’s both tart and sweet!
1/4 cup orange juice: This adds a bright citrus note that complements the cranberries beautifully.
1/4 cup sugar (for cranberry topping): This will sweeten the cranberries as they cook down into a luscious topping.

How to Prepare Cranberry Cheesecake

Alright, let’s dive into making this luscious cranberry cheesecake! Follow these steps closely, and you’ll have a dessert that’s sure to impress.

Preheat the Oven

First things first, you’ll want to preheat your oven to 325°F (160°C). Preheating is super important because it helps the cheesecake bake evenly, ensuring that creamy texture we all love.

Prepare the Crust

In a mixing bowl, combine your graham cracker crumbs and melted butter. I like to use a fork to mix them until they resemble wet sand. Once it’s all combined, press this mixture firmly into the bottom of a 9-inch springform pan. You want it packed tightly so it holds together when you slice the cheesecake. Don’t rush this step; a good crust is key!

Make the Cheesecake Filling

Now, let’s make the filling! In a large mixer bowl, beat the softened cream cheese and 1 cup of sugar together until it’s smooth and creamy—about 2-3 minutes. This part is so satisfying! Next, add in the vanilla extract. Then, crack in your eggs one at a time, mixing well after each addition. This helps everything incorporate beautifully without lumps. Your mixture should be silky and rich!

Bake the Cheesecake

Pour that luscious cream cheese mixture over your crust in the springform pan. It’s going to look gorgeous! Pop it in the oven and bake for 55-60 minutes. You’ll know it’s done when the center is set but still slightly jiggly. Don’t worry, it will firm up as it cools!

Prepare Cranberry Topping

While your cheesecake is baking, let’s make the cranberry topping! In a saucepan, combine the fresh cranberries, orange juice, and 1/4 cup of sugar. Bring it to a simmer over medium heat, stirring occasionally. You’ll want to cook it until the cranberries burst and the mixture thickens a bit—about 10 minutes. The smell is absolutely heavenly!

Cool and Chill

Once the cheesecake is finished baking, take it out of the oven and let it cool for a bit. This is crucial—wait until it’s completely cool before spreading that delicious cranberry topping over the top. After adding the topping, refrigerate the cheesecake for at least 4 hours (or overnight if you can resist!). Chilling is what makes it firm and perfect for slicing!

Nutritional Information

Here’s the estimated nutritional breakdown for a slice of my delicious cranberry cheesecake. Keep in mind that these values can vary based on ingredient brands and specific measurements, but it gives you a good idea of what to expect!

Calories: 350
Fat: 22g
Saturated Fat: 12g
Unsaturated Fat: 8g
Trans Fat: 0g
Cholesterol: 80mg
Sodium: 300mg
Carbohydrates: 30g
Sugar: 25g
Fiber: 1g
Protein: 5g

So, enjoy this creamy delight in moderation, and revel in every sweet, tangy bite! It’s the perfect indulgence for your taste buds, especially during the holiday season.

Tips for Success

Alright, let’s make sure your cranberry cheesecake turns out absolutely perfect! Here are my tried-and-true tips to help you achieve cheesecake glory:

Use Room Temperature Ingredients: Always start with room temperature cream cheese and eggs. This helps create that smooth, lump-free filling we all crave. Trust me, it makes a huge difference!
Choose Quality Ingredients: The better the ingredients, the better the cheesecake! Use good-quality cream cheese and fresh cranberries for the best flavor.
Don’t Overmix: When you’re mixing the filling, be careful not to overmix after adding the eggs. Just mix until combined to avoid introducing too much air, which can cause cracks.
Water Bath Option: If you want to take it a step further, consider baking your cheesecake in a water bath. This helps maintain moisture and reduces the risk of cracks. Just wrap your springform pan in foil to keep water out!
Cool Slowly: Once your cheesecake is done baking, let it cool in the oven with the door slightly ajar for about an hour. This helps prevent sudden temperature changes that can lead to cracks.
Chill Overnight: If you can resist, let your cheesecake chill overnight in the refrigerator. This allows the flavors to meld beautifully and makes it easier to slice!
Garnish with Care: When it’s time to serve, feel free to add a dollop of whipped cream or extra fresh cranberries on top for that fancy touch. It’s all about presentation!

With these tips, you’ll be well on your way to making the best cranberry cheesecake ever. Enjoy the process, and happy baking!

FAQ Section

Got questions about making this delectable cranberry cheesecake? Don’t worry, I’ve got you covered! Here are some of the most common queries I get, along with my best answers to help you out.

How should I store leftover cheesecake?
Store any leftover cranberry cheesecake in an airtight container in the refrigerator. It will keep well for about 5-7 days, but trust me, it never lasts that long in my house!

Can I use frozen cranberries instead of fresh?
Absolutely! If you can’t find fresh cranberries, frozen ones work just fine. Just make sure to thaw and drain them before using, as excess moisture can affect the topping.

What can I substitute for cream cheese?
If you’re looking for a lighter alternative, you can try using a mixture of ricotta and Greek yogurt. It won’t be quite the same, but it will still yield a tasty cheesecake!

Can I make this cheesecake in advance?
Yes! This cheesecake actually tastes better after it has chilled for a day or two, as the flavors develop beautifully. Just keep it covered in the fridge until you’re ready to serve!

What can I serve with cranberry cheesecake?
For a delightful touch, serve slices with a dollop of whipped cream, a sprinkle of orange zest, or some extra fresh cranberries. It adds a lovely color and flavor contrast!

How do I know when the cheesecake is done?
The cheesecake is done when the edges are set and the center has a slight jiggle. It will firm up as it cools, so don’t worry if it seems a little wobbly at first!

Can I freeze cranberry cheesecake?
You can freeze the cheesecake for up to 2 months! Just wrap it tightly in plastic wrap and then foil to prevent freezer burn. Thaw it in the fridge before serving.

Feel free to reach out if you have more questions or need any further assistance while making this scrumptious cranberry cheesecake! Happy baking!

Why You’ll Love This Recipe

Effortless Preparation: This cranberry cheesecake is simple to make with straightforward steps, so even novice bakers can shine!
Delicious Flavor: The combination of creamy cheesecake and tart cranberries creates a delightful balance that’s hard to resist.
Perfect for Holidays: It’s a stunning dessert that fits right in with holiday feasts, making you the star of any gathering.
Make-Ahead Friendly: You can prepare it a day or two in advance, allowing the flavors to meld beautifully while saving you time on the big day.
Customizable: Feel free to add your own twists, like a hint of orange zest or a drizzle of chocolate, to make it uniquely yours!
Crowd-Pleasing: Everyone loves cheesecake, and the cranberry topping adds a festive touch that will impress your guests.
Great for Leftovers: This cheesecake keeps well in the fridge, so you can savor those delicious leftovers for days!

Cranberry Cheesecake: 7 Reasons You’ll Adore This Recipe

Author: [email protected]
Prep Time: 20 minutes
Cook Time: 60 minutes
Total Time: 4 hours 80 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

A creamy and tangy cranberry cheesecake with a buttery crust.

Ingredients

Scale

1 1/2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
2 cups cream cheese, softened
1 cup sugar
1 teaspoon vanilla extract
3 large eggs
2 cups fresh cranberries
1/4 cup orange juice
1/4 cup sugar (for cranberry topping)

Instructions

Preheat your oven to 325°F (160°C).
Mix graham cracker crumbs and melted butter in a bowl.
Press the mixture into the bottom of a 9-inch springform pan.
In a mixer, beat cream cheese and 1 cup sugar until smooth.
Add vanilla extract and eggs, one at a time, mixing well after each.
Pour the cream cheese mixture over the crust in the springform pan.
Bake for 55-60 minutes until the center is set.
While cheesecake bakes, prepare cranberry topping by simmering cranberries, orange juice, and 1/4 cup sugar in a saucepan until cranberries burst.
Let cheesecake cool, then spread cranberry topping over the top.
Chill in the refrigerator for at least 4 hours before serving.

Notes

Store leftovers in the refrigerator.
Use fresh cranberries for best results.
Allow cheesecake to cool completely before adding topping.

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 25g
Sodium: 300mg
Fat: 22g
Saturated Fat: 12g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 5g
Cholesterol: 80mg

Keywords: Cranberry cheesecake, dessert, holiday dessert, cheesecake recipe

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