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: 5 hours 40 minutes (including chilling time)
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Cranberry Cheesecake features a crunchy gingersnap crust, a smooth and creamy cheesecake filling, and a vibrant cranberry topping. Combining tart cranberries with sweet and spiced flavors, this dessert is perfect for holiday celebrations or any special occasion.
Ingredients
Crust
- 10 oz gingersnap cookies
- 2 tablespoons sugar
- 5 tablespoons butter, melted
Cranberry 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
Cranberry Topping
- 1 cup fresh cranberries
- 1¼ cups sugar, divided
- ¾ cup water
Garnish
- Fresh rosemary sprigs (optional)
Instructions
- Prepare the crust: Preheat the oven to 350°F (175°C). Crush the gingersnap cookies finely and combine them with 2 tablespoons sugar and melted butter. Press the mixture evenly into the bottom of a 9-inch springform pan to form the crust. Bake for about 10 minutes, then set aside to cool.
- Make the cranberry sauce: In a saucepan, combine 3 cups cranberries, 1 cup sugar, ½ cup water, and orange juice. Bring to a boil over medium heat. Mix corn starch with a small amount of water to make a slurry, then stir it into the simmering cranberry mixture. Cook until thickened, about 3-5 minutes. Remove from heat and let cool.
- Prepare the cheesecake filling: In a large bowl, beat the cream cheese until smooth. Add ¾ cup sugar, sour cream, and vanilla extract; mix until fully combined. Add eggs one at a time, blending well after each addition. Pour half of the cheesecake batter over the cooled crust, spread evenly, then spoon half of the cranberry sauce over this layer. Repeat by pouring remaining batter on top and finishing with the rest of the cranberry sauce in a swirled pattern.
- Bake the cheesecake: Place the springform pan in the oven and bake for 90-100 minutes, or until the center is almost set but still slightly jiggly. Turn off the oven and leave the cheesecake inside for 1 hour to prevent cracking. Remove from oven and cool completely on a wire rack. Refrigerate for at least 4 hours or overnight.
- Prepare additional cranberry topping: In a small saucepan, combine 1 cup fresh cranberries, 1¼ cups sugar (reserve some sugar for balance), and ¾ cup water. Bring to a boil and simmer until cranberries burst and sauce thickens slightly, about 10 minutes. Let cool completely.
- Serve: Remove cheesecake from springform pan. Spoon the cranberry topping over the cheesecake. Garnish with fresh rosemary sprigs if desired for a festive touch. Slice and serve chilled.
Notes
- Use room temperature ingredients for a smoother batter and better texture.
- For an extra moist crust, brush it lightly with melted butter before baking.
- Ensure the cheesecake cools gradually to prevent cracks on the surface.
- Make cranberry sauce ahead of time and refrigerate; this enhances the flavor.
- Springform pan is essential for easy removal of cheesecake.
