If you’re searching for a dessert that’s both stunning and bursting with festive flavor, this Cranberry Cheesecake Recipe is an absolute treasure. Combining the creamy richness of classic cheesecake with the vibrant tartness of fresh cranberries and a hint of zesty orange, this dessert offers the perfect balance of sweet and tangy. It’s a showstopper that looks complicated but is surprisingly approachable, making it a perfect centerpiece for holiday dinners or any special occasion where you want to impress your loved ones with a luscious, colorful treat.
Ingredients You’ll Need
Gathering simple, wholesome ingredients is the secret to creating a memorable Cranberry Cheesecake Recipe. Each item plays an essential role, whether providing crunch, creaminess, or that iconic cranberry tang that dances on your palate.
- 10 oz gingersnap cookies: These form a spiced and crisp crust that perfectly complements the cheesecake’s smooth filling.
- 2 tablespoons sugar: Balances the spiciness of the gingersnap crust with just a touch of sweetness.
- 5 tablespoons butter, melted: Binds the crust ingredients together and adds richness.
- 3 cups fresh or frozen cranberries: The star ingredient delivering tartness and vibrant color.
- 1 cup sugar: Sweetens the cranberry sauce to mellow the natural tartness.
- ½ cup water: Helps simmer the cranberry sauce to the perfect consistency.
- 2 tablespoons fresh orange juice: Adds a bright citrus note that enhances the cranberry flavor.
- 2 teaspoons corn starch: Thickens the cranberry topping for a glossy finish.
- 32 oz cream cheese, room temperature: The creamy base for your cheesecake’s luscious texture.
- ¾ cup sugar: Sweetens the cheesecake filling delicately without overpowering.
- ¾ cup sour cream, room temperature: Adds a slight tang and creaminess to balance the richness.
- 1 teaspoon vanilla extract: Elevates the flavors with a warm, fragrant essence.
- 4 large eggs, room temperature: Provide structure and help the cheesecake set perfectly.
- 1 cup fresh cranberries: For the cranberry compote that crowns the cheesecake.
- 1¼ cups sugar, divided: Used in both the compote and cheesecake filling for balanced sweetness.
- ¾ cup water: Used in the cranberry compote to cook down the berries.
- Fresh rosemary sprigs (optional garnish): Adds a lovely aroma and rustic beauty when serving.
How to Make Cranberry Cheesecake Recipe
Step 1: Prepare the Gingersnap Crust
Begin by preheating your oven and finely crushing the gingersnap cookies—this will create a wonderfully spiced base for your cheesecake. Mix the crushed cookies with sugar and melted butter until the mixture holds together like damp sand. Press this firmly into the bottom of your springform pan to form an even crust. Baking it briefly sets the crust, giving it that satisfying crispness that contrasts beautifully with the creamy filling.
Step 2: Cook the Cranberry Sauce
Meanwhile, let’s create the tart cranberry sauce. Combine fresh or frozen cranberries, sugar, water, and orange juice in a saucepan. Bring it to a gentle boil so the cranberries burst and release their natural juices, stirring occasionally. Mix the corn starch with a bit of cold water, then stir it into your sauce to thicken it into a glossy, jewel-like topping that will beautifully crown your cheesecake.
Step 3: Whip Up the Creamy Filling
Now for the heart of our Cranberry Cheesecake Recipe—the filling. Beat the cream cheese with sugar until it’s velvety smooth, then fold in sour cream, vanilla extract, and eggs one at a time. This careful mixing ensures the perfect silky texture without cracks. Pour the mixture over your baked crust, smoothing the top gently for an even bake.
Step 4: Bake and Chill to Perfection
Bake the cheesecake slowly and patiently at a moderate temperature to achieve a flawlessly creamy center and a slight golden edge. Once out of the oven, allow it to cool gradually before chilling it in the fridge for several hours or overnight. This resting time helps the flavors meld and the texture to firm up perfectly.
How to Serve Cranberry Cheesecake Recipe
Garnishes
When it’s time to serve, a few fresh cranberries sprinkled on top add bursts of tartness and vivid color. A sprig of fresh rosemary isn’t just for looks—it brings a subtle piney aroma that complements the cranberry’s brightness. For added indulgence, consider a dusting of powdered sugar or a drizzle of white chocolate for elegance.
Side Dishes
This Cranberry Cheesecake Recipe shines on its own, but pairing it with light accompaniments like a dollop of whipped cream or a scoop of vanilla bean ice cream elevates the indulgence. Fresh fruit salad or lightly spiced mulled wine make excellent companions that harmonize with the cheesecake’s vibrant flavors.
Creative Ways to Present
Impress guests by serving individual cheesecake slices on rustic wooden boards or stylish dessert plates, perhaps with a sprig of rosemary laid alongside. You could also prepare mini cheesecakes in ramekins, topped with cranberry compote for a charming personal touch. Layering cranberries and cheesecake filling in clear glasses is another stunning, no-fuss option.
Make Ahead and Storage
Storing Leftovers
Keep leftover cheesecake covered tightly with plastic wrap or stored in an airtight container in the refrigerator. This will maintain its moist texture and fresh flavor for up to five days, perfect for savoring every last bite.
Freezing
If you want to prepare this Cranberry Cheesecake Recipe in advance, it’s freezer-friendly too. Wrap the whole cheesecake or individual slices tightly in plastic wrap and foil before freezing. When you’re ready, thaw overnight in the refrigerator to retain that creamy texture and delicious taste.
Reheating
Unlike many baked goods, cheesecake is best served chilled or at room temperature, so reheating isn’t necessary. Simply remove it from the fridge about 30 minutes before serving to let it soften slightly and release all those wonderful aromas.
FAQs
Can I use frozen cranberries in this Cranberry Cheesecake Recipe?
Absolutely! Frozen cranberries work just as well as fresh and can even make the sauce easier to prepare since they break down nicely when cooked. Just be sure to thaw them slightly before use for best results.
How do I prevent my cheesecake from cracking?
To avoid cracks, ensure all ingredients are at room temperature before mixing, mix gently, and bake the cheesecake in a water bath or on a lower rack in the oven for even heat distribution. Cooling gradually also helps keep the surface smooth.
Can I make this cheesecake gluten-free?
Yes! Simply swap the gingersnap cookies for gluten-free spiced cookies or crushed gluten-free graham crackers. The rest of the recipe works the same, giving you a delicious gluten-free cranberry cheesecake.
How long does this cheesecake stay fresh?
This cheesecake stays freshest when refrigerated in an airtight container for up to five days. Beyond that, texture and flavor might start to degrade, so enjoy it sooner rather than later!
Can I use canned cranberry sauce instead?
Canned cranberry sauce won’t provide the same fresh tartness and glossy texture you get from making your own sauce in this recipe. However, in a pinch, it can be used as a topping, though I highly recommend the homemade version for that perfect balance of flavors.
Final Thoughts
There’s something truly special about this Cranberry Cheesecake Recipe that makes it a keeper in any dessert repertoire. Its bright cranberry zing paired with that creamy, dreamy filling creates a flavor experience your friends and family will be talking about long after the last bite. Don’t hesitate to give it a try and make your next celebration that much sweeter and more memorable!
Print
Cranberry Cheesecake Recipe
- Prep Time: 60 minutes
- Cook Time: 100 minutes
- Total Time: 3 hours 40 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Cranberry Cheesecake features a crisp gingersnap cookie crust topped with a smooth, creamy cheesecake filling infused with vanilla and sour cream, crowned with a vibrant homemade cranberry-orange sauce. Perfect for holiday celebrations or any special occasion, this dessert combines tart cranberries with a rich, velvety texture for a festive and flavorful treat.
Ingredients
Crust
- 10 oz gingersnap cookies
- 2 tablespoons sugar
- 5 tablespoons butter, melted
Cranberry Orange Sauce
- 3 cups fresh or frozen cranberries
- 1 cup sugar
- ½ cup water
- 2 tablespoons fresh orange juice
- 2 teaspoons corn starch
Cheesecake Filling
- 32 oz cream cheese, room temperature
- ¾ cup sugar
- ¾ cup sour cream, room temperature
- 1 teaspoon vanilla extract
- 4 large eggs, room temperature
Garnish
- 1 cup fresh cranberries
- 1¼ cups sugar, divided
- ¾ cup water
- Fresh rosemary sprigs (optional)
Instructions
- Prepare the crust: Crush the gingersnap cookies until fine crumbs are formed. Mix the crumbs with 2 tablespoons sugar and melted butter until the mixture resembles wet sand. Press this firmly into the bottom of a 9-inch springform pan to create an even crust layer. Chill while preparing the filling.
- Make the cranberry orange sauce: In a saucepan over medium heat, combine 3 cups cranberries, 1 cup sugar, ½ cup water, and fresh orange juice. Cook until cranberries burst and mixture thickens slightly. Dissolve corn starch in a little water and stir into the sauce. Cook for another 1-2 minutes until sauce thickens. Remove from heat and let cool.
- Prepare the cheesecake filling: Beat the cream cheese and ¾ cup sugar until smooth and creamy. Blend in sour cream and vanilla extract. Add eggs one at a time, mixing just until combined after each addition. Pour the filling over the chilled crust in the springform pan.
- Bake the cheesecake: Preheat the oven to 325°F (163°C). Place the cheesecake pan on a baking sheet and bake for about 90-100 minutes until the edges are set but the center slightly jiggles. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour to prevent cracking.
- Prepare the garnish cranberries: In a small saucepan, bring ¾ cup water and ¼ cup sugar to a boil. Add 1 cup fresh cranberries and cook for 3-4 minutes until berries pop and glaze forms. Remove and cool.
- Assemble and chill: Once the cheesecake is completely cooled, spread the cranberry orange sauce evenly over the top. Garnish with cooked glazed cranberries and fresh rosemary sprigs if desired. Refrigerate for at least 4 hours or overnight for best flavor and texture before serving.
Notes
- For best results, ensure all dairy ingredients are at room temperature before mixing to avoid lumps.
- Use a water bath during baking by placing the springform pan in a larger pan filled halfway with hot water to prevent cracking.
- Gingersnap crust adds a spicy contrast to the tart cranberries but can be substituted with graham crackers if preferred.
- The cranberry orange sauce can be prepared in advance and refrigerated for up to 3 days.
- To avoid overbaking, start checking the cheesecake at 90 minutes; it should slightly jiggle in the center when done.
