Cranberry Cheesecake
Cranberry Cheesecake blends creamy cheesecake with bright cranberry flavor.It’s festive, elegant, and perfect for holiday celebrations.The tangy topping balances the rich cheesecake beautifully.This dessert is impressive, delicious, and surprisingly simple to prepare.
Ingredients
Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/3 cup melted butter
Cheesecake Filling:
- 24 oz cream cheese, softened
- 3/4 cup sugar
- 3 large eggs
- 1/2 cup sour cream
- 1 tsp vanilla extract
Cranberry Topping:
- 2 cups fresh or frozen cranberries
- 1 cup sugar
- 1/2 cup water
- 1 tsp orange zest (optional)
Instructions
- Preheat oven to 325°F (165°C).
- Combine graham crumbs, sugar, and melted butter; press into a 9-inch springform pan. Bake for 8 minutes.
- Beat cream cheese and sugar until smooth.
- Add eggs one at a time, mixing gently.
- Stir in sour cream and vanilla.
- Pour filling over the crust and smooth the top.
- Bake for 50–60 minutes, until the center jiggles slightly.
- Cool completely, then chill for at least 4 hours.
- In a saucepan, combine cranberries, sugar, water, and zest. Cook until thick and glossy, about 10 minutes.
Notes
- Do not overmix the batter; it may cause cracking.
- Bring cream cheese to room temperature for a smoother filling.
- Add a splash of orange juice to brighten the cranberry topping.
- Use a water bath for an extra-smooth cheesecake texture.
- Chill longer for cleaner slices.