Cranberry Cheesecake: The Perfect Holiday Dessert
Cranberry Cheesecake is one of those desserts that can truly make your holiday spread unforgettable. Whether itβs Thanksgiving, Christmas, or any special gathering, this cheesecake is a show-stopper. Its creamy texture combined with the tart burst of cranberries creates a flavor experience thatβs as festive as it is delicious.
My Cranberry Cheesecake recipe brings together rich, creamy cheesecake with a tangy cranberry topping that gives the perfect balance of sweetness and acidity. Itβs smooth, luscious, and festiveβa dessert that both cheesecake lovers and skeptics will enjoy!
With its stunning red and white presentation, this cheesecake is sure to be the centerpiece of any holiday table. Plus, it’s gluten-free (if you use gluten-free graham crackers), and the cranberries add a beautiful, natural tartness that complements the creamy filling.
Why Youβll Love This Recipe
What sets my Cranberry Cheesecake apart is the combination of rich, creamy cheesecake with a tart, ruby-colored cranberry topping. The cheesecake itself is perfectly smooth, thanks to softened cream cheese, while the cranberry topping brings a fresh, tangy bite that cuts through the richness beautifully.
Iβve always been a cheesecake fan, but adding cranberries to the mix makes it perfect for the holidays. The cranberries give it a seasonal twist and provide just the right amount of acidity to balance the sweetness. Plus, itβs so easy to make ahead of time!
Beyond the delicious flavor, this cheesecake is also versatile. You can easily swap in a gluten-free crust, and the cranberry topping adds a seasonal flair, making it perfect for any holiday table.
Ingredients
For the Crust:
- 1 Β½ cups graham cracker crumbs (use gluten-free if needed)
- ΒΌ cup granulated sugar
- Β½ cup melted butter
For the Cheesecake Filling:
- 32 oz (4 packs) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- Β½ cup sour cream
For the Cranberry Topping:
- 2 cups fresh or frozen cranberries
- Β½ cup granulated sugar
- ΒΌ cup water
- 1 tablespoon cornstarch mixed with 2 tablespoons water
Fresh Ingredients for Best Flavor
When it comes to Cranberry Cheesecake, fresh cranberries are key. If possible, use fresh, in-season cranberries to make the topping. However, frozen cranberries will work just fine and still deliver that perfect tart flavor.
For the best results with your cheesecake filling, make sure your cream cheese is softened before you start. This ensures a smooth, lump-free texture. And donβt forget to use high-quality vanilla extractβit makes a difference in flavor.
If youβre looking to learn more about cranberries and their nutritional benefits, check out this health guide on cranberries.
Equipment Needed for Cranberry Cheesecake
Hereβs what youβll need for this recipe:
- Springform pan (9-inch)
- Electric mixer (stand or handheld)
- Large mixing bowl
- Saucepan for the cranberry topping
- Spatula for spreading the filling and topping
Step-by-Step Instructions for Cranberry Cheesecake
Step 1: Prepare the Crust
Preheat your oven to 325Β°F (165Β°C). Combine graham cracker crumbs, melted butter, and sugar in a large bowl. Press the mixture into the bottom of a greased springform pan. Bake for 10 minutes, then let it cool while you prepare the filling.
Step 2: Make the Cheesecake Filling
In a large bowl, beat the softened cream cheese until smooth. Add the sugar and vanilla extract, mixing until well combined. Add eggs one at a time, beating after each addition. Finally, fold in the sour cream.
Pour the cheesecake filling over the cooled crust and spread evenly.
Step 3: Bake the Cheesecake
Place the cheesecake in the oven and bake for 55-60 minutes, or until the center is almost set. Remove from the oven and allow it to cool for about an hour, then refrigerate for at least 4 hours or overnight.
Step 4: Make the Cranberry Topping
While the cheesecake cools, prepare the cranberry topping. In a saucepan, combine cranberries, sugar, and water. Bring to a simmer and cook until the cranberries burst and the mixture thickens, about 10 minutes. Stir in the cornstarch mixture and continue to cook for 2-3 minutes until the topping thickens. Let it cool before spooning over the cheesecake.
Tips for Perfect Cranberry Cheesecake
- Use Softened Cream Cheese: Soft cream cheese helps you achieve a smooth filling. Room temperature is best.
- Chill Before Serving: Make sure to chill the cheesecake for at least 4 hours before serving to let the flavors meld and the texture set.
- Water Bath for a Crack-Free Cheesecake: To avoid cracks, bake the cheesecake in a water bath. Wrap the springform pan in foil and place it in a larger pan filled with hot water before baking.
For more detailed tips, check out how to avoid cracks in cheesecake.
Nutritional Information of Cranberry Cheesecake
Each slice of Cranberry Cheesecake offers:
- Calories: 400
- Carbohydrates: 32g
- Fat: 28g
- Protein: 7g
- Fiber: 2g (from cranberries)
- Vitamin C: 15% of the daily value (from cranberries)
Cheesecake may be indulgent, but the cranberries bring a dose of antioxidants and vitamin C, adding a nutritious twist to this dessert.
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Serving Suggestions for Cranberry Cheesecake
This Cranberry Cheesecake is the perfect dessert to serve after a hearty holiday meal, whether itβs Paula Deen Sweet Potato Casserole or Roasted Maple Brussels Sprouts. Itβs festive and light enough to be the grand finale to your dinner.
For a festive garnish, consider topping the cheesecake with extra whole cranberries or a sprinkle of powdered sugar. If you have leftovers, enjoy a slice with your morning coffee or teaβitβs a decadent way to start the day.
Conclusion: A Show-Stopping Holiday Dessert
Cranberry Cheesecake is the dessert you need to complete your holiday celebrations. The combination of rich, creamy cheesecake and tangy cranberries makes it irresistible, and the stunning presentation will wow your guests.
Whether youβre looking for a Thanksgiving dessert, a Christmas showstopper, or something to bring to a holiday potluck, this Cranberry Cheesecake is bound to impress. Plus, itβs simple to make ahead, so you can spend more time enjoying the festivities.
If you love this recipe, be sure to check out other holiday treats like Cranberry Sauce Meatballs and Roasted Maple Brussels Sprouts.
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Looking to dive deeper into the health benefits of cranberries? Check out this guide to cranberries for more info!
Recipe Summury
Cranberry Cheesecake
Equipment
- Springform pan (9-inch)
- Electric mixer (stand or handheld)
- Large mixing bowl
- Saucepan for the cranberry topping
- Spatula for spreading the filling and topping
Ingredients
- For the Crust:
- 1 Β½ cups graham cracker crumbs use gluten-free if needed
- ΒΌ cup granulated sugar
- Β½ cup melted butter
- For the Cheesecake Filling:
- 32 oz 4 packs cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- Β½ cup sour cream
- For the Cranberry Topping:
- 2 cups fresh or frozen cranberries
- Β½ cup granulated sugar
- ΒΌ cup water
- 1 tablespoon cornstarch mixed with 2 tablespoons water
Instructions
- Step 1: Prepare the Crust
- Preheat your oven to 325Β°F (165Β°C). Combine graham cracker crumbs, melted butter, and sugar in a large bowl. Press the mixture into the bottom of a greased springform pan. Bake for 10 minutes, then let it cool while you prepare the filling.
- Step 2: Make the Cheesecake Filling
- In a large bowl, beat the softened cream cheese until smooth. Add the sugar and vanilla extract, mixing until well combined. Add eggs one at a time, beating after each addition. Finally, fold in the sour cream.
- Pour the cheesecake filling over the cooled crust and spread evenly.
- Step 3: Bake the Cheesecake
- Place the cheesecake in the oven and bake for 55-60 minutes, or until the center is almost set. Remove from the oven and allow it to cool for about an hour, then refrigerate for at least 4 hours or overnight.
- Step 4: Make the Cranberry Topping
- While the cheesecake cools, prepare the cranberry topping. In a saucepan, combine cranberries, sugar, and water. Bring to a simmer and cook until the cranberries burst and the mixture thickens, about 10 minutes. Stir in the cornstarch mixture and continue to cook for 2-3 minutes until the topping thickens. Let it cool before spooning over the cheesecake.
Notes
- Ingredient Freshness: Always use fresh cranberries for the best flavor and texture. Frozen cranberries can also work, but be sure to thaw and drain them properly before use.
- Room Temperature Ingredients: Ensure that cream cheese and eggs are at room temperature for a smoother cheesecake batter. This helps in achieving a creamy texture without lumps.
- Preventing Cracks: To minimize cracks on the cheesecake’s surface, bake it in a water bath (bain-marie). Wrap the outside of the springform pan with foil to prevent water from leaking in.
- Cooling Time: Allow the cheesecake to cool gradually in the oven with the door ajar after baking to prevent sudden temperature changes, which can cause cracks.
- Flavor Enhancements: Consider adding a teaspoon of vanilla extract to the cheesecake batter for added depth of flavor.
- Garnishing: Top the cheesecake with additional cranberry sauce, whipped cream, or fresh cranberries for a festive presentation.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days. The flavor often improves after a day in the fridge as it allows the ingredients to meld together.
- Serving Suggestions: Pair the cheesecake with a side of fresh fruit or a dollop of whipped cream for a delightful finishing touch.
