Cranberry Cheesecake
Cranberry Cheesecake is a velvety cheesecake layer on top of a buttery graham cracker crust, topped with a vibrant homemade cranberry sauce. It's a delicious balance of creamy sweetness and tart fruitiness.
Prep Time20 minutes mins
Cook Time1 hour hr 15 minutes mins
Cooling/Chilling Time5 hours hrs
Total Time6 hours hrs 35 minutes mins
Course: Dessert
Keyword: Cranberry Cheesecake
Servings: 12 pieces
Calories: 572kcal
Author: Amanda Rettke--iambaker.net
Filling
- 4 packages (8 ounces each) cream cheese, room temperature
- 1 ¼ cups (250 g) granulated sugar
- ½ cup (115 g) sour cream room temperature
- 2 teaspoons vanilla extract
- 5 large eggs, room temperature
Cranberry Topping
- 12 ounces cranberries
- 1 cup (200 g) granulated sugar
- 1 ½ cups water
- 1 teaspoon orange zest
Crust
In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Ensure all crumbs are thoroughly coated in butter.
Press the crust evenly into the bottom of the prepared springform pan. Wrap 2 pieces of heavy-duty aluminum foil around the bottom and sides of the pan. Set aside.
Filling
To the bowl of a stand mixer fitted with the paddle attachment, add cream cheese and sugar. Mix on medium speed until smooth.
Add sour cream and vanilla; blend until creamy. Stop to scrape down the sides of the bowl as needed.
With the mixer on low speed, add eggs, one at a time until fully incorporated.
Pour the filling over the crust.
Carefully place the cheesecake into a slightly larger pan and transfer both into the oven. Pour hot water into the larger pan, 3-4 inches deep, OR about halfway up the side of the springform pan. Using a teapot with hot water works very well, as it is easy to pour and the water is already hot.
Bake until the top of the cheesecake turns golden, about 75-80 minutes. Remove from oven. Let the cheesecake cool on a wire rack (about an hour) while still in the springform pan.
Once cooled, transfer the cheesecake (still in the pan) to the refrigerator. Chill the cheesecake for 4 hours, up to overnight. While the cheesecake is chilling, make the cranberry sauce.
Cranberry Sauce
To a medium saucepan over medium heat, add sugar, water, and orange zest. Heat until the sugar has dissolved.
Add cranberries. Cook for 25-30 minutes, stirring occasionally, until the cranberries start to pop.
Remove from heat. Pour into a heat-safe bowl to cool (about an hour). This yields about 2 ½ cups of sauce. If not using immediately, store the cranberry sauce in an airtight container in the refrigerator for up to 10 days.
Top chilled cheesecake with cooled cranberry sauce. Serve.
Serving: 1piece | Calories: 572kcal