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
Scale
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.
