This cranberry cheesecake is a fresh twist on a classic dessert! With a creamy filling and a touch of tartness from the cranberries, it’s simply irresistible.
Seriously, who knew cranberries could make cheesecake so fun? I love serving this on holidays; it brightens up the table and makes everyone smile! 😊
Making this cheesecake is a breeze! Just blend the ingredients, pour it over a yummy crust, and bake. I can’t wait to see your friends’ faces when they try it!
Key Ingredients & Substitutions
Graham cracker crumbs: This is the base for the crust. If you can’t find them, you can use crushed digestive biscuits or even vanilla wafers for a different flavor.
Sour cream: Adds creaminess and a slight tang to the filling. Greek yogurt makes a great substitute if you need a healthier option.
Cranberries: Fresh cranberries bring a vibrant color and tartness. If they aren’t available, you can use dried cranberries, but reduce the sugar in the recipe as they are sweeter.
Cream cheese: The star of the cheesecake. Ensure it’s at room temperature for easy blending. Low-fat cream cheese can also work, but it might affect the final texture slightly.
How Can I Get a Smooth Cheesecake Filling?
Making a smooth filling is crucial for a great cheesecake! Here’s how:
- Start with softened cream cheese and beat it well until creamy; this helps avoid lumps.
- When adding eggs, mix one in at a time thoroughly to ensure each egg is fully incorporated.
- Don’t overmix after adding sour cream, as it can introduce too much air, causing cracks during baking.
Remember, the goal is a velvety filling without air bubbles, so be gentle and patient while mixing!
Cranberry Cheesecake Recipe
Ingredients
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
- 4 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup sour cream
- 1 1/4 cups fresh or frozen cranberries (some mixed into the batter)
For the Cranberry Topping:
- 2 cups fresh or frozen cranberries
- 3/4 cup sugar
- 1/2 cup water
- 2 teaspoons cornstarch mixed with 1 tablespoon water (slurry)
Garnish (optional):
- Fresh cranberries dusted with powdered sugar
Time Estimate
This cranberry cheesecake takes about 20 minutes to prepare, plus an hour of baking time, and requires at least 4 hours to chill. For best results, it’s great to make it the day before you need it!
Instructions
1. Preparing the Crust:
Start by preheating your oven to 325°F (163°C). In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until everything is well combined. Press this mixture firmly into the bottom of a 9-inch springform pan to create your crust. Bake it for 10 minutes, then let it cool.
2. Preparing the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese with an electric mixer until it’s nice and smooth. Gradually add in the sugar and keep mixing until it’s creamy. Then, mix in the vanilla extract. Add the eggs one by one, making sure to beat well after each addition. Finally, stir in the sour cream until everything is combined, and gently fold in 1 1/4 cups of cranberries.
3. Baking the Cheesecake:
Pour the cheesecake filling over your cooled crust and spread it evenly. Bake at 325°F (163°C) for about 55-65 minutes or until the center is set but still a little jiggly. Once done, turn off the oven and crack the door open, letting the cheesecake cool in there for an hour. Afterward, move it to the refrigerator to chill for at least 4 hours or preferably overnight.
4. Preparing the Cranberry Topping:
While the cheesecake cools, make your cranberry topping. In a saucepan, combine the 2 cups of cranberries, sugar, and water. Cook this over medium heat, stirring occasionally, until the cranberries burst, which should take about 10 minutes. Once they burst, stir in the cornstarch slurry and cook for an additional minute or two until thickened. Let it cool to room temperature.
5. Assembling the Cheesecake:
Once the cheesecake is fully chilled, spread the cranberry topping evenly over the surface. If you like, garnish with fresh cranberries placed in the center and dust with powdered sugar for a festive touch.
6. Serving:
Slice the cheesecake and serve it chilled. Any leftovers can be stored in the refrigerator.
Enjoy your creamy, tangy cranberry cheesecake with a lovely festive flair!
Can I Use a Different Type of Crust?
Absolutely! If you prefer, you can use crushed Oreos or vanilla wafers instead of graham cracker crumbs for a different flavor profile. Just adjust the amounts of sugar and butter as needed for your chosen base.
How Do I Know When the Cheesecake Is Done Baking?
The cheesecake is done when the edges are set, but the center has a slight jiggle. It should not be overly firm. Remember, it will continue to set while cooling in the oven and refrigeration.
Can I Make This Cheesecake Gluten-Free?
Yes! Simply use gluten-free graham cracker crumbs or another gluten-free cookie alternative for the crust. Always check ingredient labels to ensure all components are gluten-free.
How Should I Store Leftovers?
Store any leftover cheesecake in an airtight container in the refrigerator for up to 4-5 days. To keep it fresh, avoid leaving it at room temperature for extended periods.