This cranberry cheesecake combines creamy cheese with tart cranberries for a yummy treat. The bright red berries make it look festive and fun, perfect for any gathering!
I love how the sweet and tart flavors blend together. It’s like a little party in your mouth! Serve it cold, and watch everyone go back for seconds—you might want to hide a slice for yourself! 😉
Key Ingredients & Substitutions
Graham Cracker Crumbs: This is the base for the crust. If you’re out, you can use crushed cookies like Digestives or even vanilla wafers. They add a different flavor but are equally tasty!
Cream Cheese: The star of this cheesecake! For a lighter version, try using Neufchâtel cheese. It has a similar taste but with less fat. Make sure it’s softened for easy blending!
Cranberries: Fresh cranberries make the dish pop, but frozen ones work in a pinch. If cranberries aren’t available, you could substitute with cherries or raspberries for a fruity twist!
Sour Cream: This adds creaminess and a slight tang. Greek yogurt is a great substitute if you want a healthier option. It will still give a rich texture!
How Do I Prevent My Cheesecake from Cracking?
One common struggle with cheesecakes is cracking on top. To avoid this, here are a few tips:
- Bake at a lower temperature and for longer. This helps the cheesecake cook evenly.
- After baking, turn off the oven and crack the door open, letting it gradually cool. This avoids sudden temperature changes.
- Try using a water bath (bain-marie). Placing the cheesecake in a larger pan filled with water while baking creates a gentle heat that helps prevent cracks.
Following these steps will help you achieve a smooth, beautiful cheesecake every time! Good luck! 🍰
Cranberry Cheesecake Recipe
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tbsp unsalted butter, melted
For the Cheesecake Filling:
- 4 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 4 large eggs
- 1/2 cup sour cream
- 1/4 cup heavy cream
- 1 cup fresh or frozen cranberries, roughly chopped
For the Cranberry Topping:
- 2 cups fresh or frozen cranberries
- 3/4 cup granulated sugar
- 1/2 cup water
- 1 tbsp lemon juice
- 1 tbsp cornstarch mixed with 1 tbsp water (slurry)
- Powdered sugar, for dusting (optional)
How Much Time Will You Need?
This delicious cranberry cheesecake requires about 15 minutes of prep time, 1 hour to bake, and plenty of chilling time—at least 4 hours or overnight in the refrigerator. So, set aside a good chunk of time to prepare and enjoy this treat!
Step-by-Step Instructions:
1. Preparing the Crust:
Preheat the oven to 325°F (160°C). In a medium bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until combined. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake it in the preheated oven for 10 minutes, then remove it and let it cool.
2. Making the Cheesecake Filling:
In a large bowl, use a mixer to beat the softened cream cheese until it’s smooth and creamy. Gradually add the granulated sugar and vanilla extract, mixing well after each addition. Then, add the eggs one at a time, making sure to beat well after each egg. Finally, mix in the sour cream and heavy cream until the batter is smooth and silky.
3. Adding Cranberries to the Filling:
Gently fold the chopped cranberries into the cheesecake batter. This adds a lovely tartness to each slice!
4. Baking the Cheesecake:
Pour the cream cheese filling over the cooled crust in the springform pan. Tap the pan on the counter to get rid of any air bubbles. Place the whole pan on a baking tray and bake for 55-65 minutes, or until the edges are set but the center still jiggles slightly. Turn off the oven, crack open the door, and let the cheesecake cool in the oven for 1 hour to prevent cracking.
5. Cooling Completely:
Once cooled, take the cheesecake out of the oven and let it reach room temperature. Afterward, cover it and refrigerate for at least 4 hours or overnight for best results. This helps set the cheesecake perfectly!
6. Preparing the Cranberry Topping:
In a saucepan, combine the fresh or frozen cranberries, sugar, water, and lemon juice. Cook over medium heat until the cranberries burst and the mixture starts to thicken, about 10 minutes. Stir in the cornstarch slurry and continue to cook for another 1-2 minutes until it reaches a jam-like consistency. Remove from heat and let it cool.
7. Assembling the Cheesecake:
Once the cheesecake is fully chilled, pour the cooled cranberry topping over it. You can garnish with extra fresh cranberries and a light dusting of powdered sugar if you’d like to make it extra special!
8. Serving:
Slice your beautiful cranberry cheesecake and serve it cold. Enjoy every creamy, tart bite!
Can I Use a Different Type of Crust?
Absolutely! If you prefer, you can use an Oreo cookie crust or even a nut-based crust for a gluten-free option. Just make sure to adjust the amounts accordingly and bake as directed!
How Can I Make This Cheesecake Ahead of Time?
You can prepare the cheesecake up to a day in advance! Just follow the recipe, let it chill overnight, and store it in the fridge. Add the topping just before serving for the freshest flavor!
Can I Freeze Leftover Cheesecake?
Yes, you can freeze cheesecake! Wrap individual slices tightly in plastic wrap and then place them in an airtight container. It can be frozen for up to 2-3 months. To enjoy, let it thaw overnight in the refrigerator before serving.
What If I Don’t Have Fresh Cranberries?
No worries! Frozen cranberries work just fine. Just be sure to thaw and chop them before adding them to the filling. You can also use other berries like raspberries or blueberries if you’d like a different flavor!
