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
Scale
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.
