This cranberry cheesecake is a tasty treat with a creamy filling and a crispy crust. The tartness of the cranberries perfectly balances the sweetness!
Honestly, the cranberry topping is like a festive party on the cake! I love serving this to friends during the holidays. Everyone always asks for seconds – it’s that good!
Key Ingredients & Substitutions
Graham Cracker Crumbs: Essential for the crust, these add flavor and crunch. If you don’t have them, try using digestive biscuits or even crushed pretzels for a salty twist!
Cream Cheese: The star of this cheesecake! If you want a lighter version, consider using Neufchâtel cheese, which has less fat but similar taste. For a non-dairy option, look for vegan cream cheese alternatives.
Sour Cream: This adds creaminess and a slight tang. If you’re out, plain Greek yogurt makes a great substitute while keeping that creamy texture.
Cranberries: Fresh cranberries are great, but frozen ones work just as well. They’re often easier to find, especially out of season. You can also swap cranberries for a mix of berries for a different topping flavor.
How Do You Prevent Cracks in Your Cheesecake?
One common worry is getting cracks on the cheesecake surface. Here are some tips to help you nail this:
- Make sure cream cheese is really softened before mixing to achieve a smooth batter.
- Don’t overmix once you add the eggs; mix just enough to combine them.
- Baking in a water bath keeps moisture around the cheesecake while cooking. This gentle method helps prevent cracks.
- Let the cheesecake cool slowly in the oven after baking—this gradual temperature change can help avoid sudden cracks.
How to Make Cranberry Cheesecake
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
- 4 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup sour cream
For the Cranberry Topping:
- 2 cups fresh or frozen cranberries
- 1 cup granulated sugar
- 1/2 cup water
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
For Garnish:
- Fresh cranberries dusted with powdered sugar (optional)
How Much Time Will You Need?
Prep time takes about 30 minutes, with an additional 1 hour for baking, plus at least 4 hours or overnight to chill in the refrigerator. You’ll spend time mixing, baking, and preparing the cranberry topping, but the wait is well worth it for this delicious cheesecake!
Step-by-Step Instructions:
1. Prepare the Crust:
First, preheat your oven to 325°F (163°C). In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until everything is well combined. Next, press this mixture tightly into the bottom of a 9-inch springform pan to form your crust. Once done, bake it in the oven for about 10 minutes, then take it out and let it cool.
2. Make the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese using an electric mixer until it’s smooth and creamy. Add the sugar and vanilla extract, then mix until well combined. Now, add the eggs one by one, mixing well after each addition. Finally, stir in the sour cream until you have a nice, even mixture.
3. Bake the Cheesecake:
Pour your cheesecake filling over the cooled crust in the springform pan. For baking, place the springform pan inside a larger roasting pan and fill the roasting pan halfway with hot water—this is called a water bath and will help your cheesecake bake evenly. Bake it in the preheated oven for about 55 to 70 minutes, or until the edges are set but the center still has a slight jiggle. When done, turn off the oven, crack open the door a little, and let the cheesecake cool in there for 1 hour.
4. Chill:
Next, remove the cheesecake from the water bath and refrigerate it for at least 4 hours or overnight to let it set properly.
5. Prepare the Cranberry Topping:
For the cranberry topping, combine the cranberries, sugar, and water in a medium saucepan. Cook over medium heat, stirring occasionally, until the cranberries start to pop and break down, which takes about 10 minutes. Then, stir in the cornstarch slurry and cook for an additional 2 minutes until the sauce thickens. Remove from heat and let this cool completely.
6. Assemble and Garnish:
Once the cheesecake is fully chilled, spoon the cooled cranberry topping evenly over it. If you’d like, you can garnish it with fresh cranberries dusted with powdered sugar for an extra festive touch!
7. Serve:
Finally, carefully remove the sides of the springform pan before slicing your cheesecake. Serve and enjoy this delicious dessert, perfect for any occasion!
This creamy cheesecake with a crunchy crust and vibrant cranberry topping looks stunning and tastes perfectly balanced between sweet and tart! Enjoy your lovely treat!
Can I Use a Different Type of Crust?
Absolutely! If you want to switch things up, you can use crushed Oreos for a chocolatey twist or a store-bought pie crust for convenience. Just make sure to adjust the baking time if needed!
How Do I Store Leftover Cheesecake?
Store any leftovers in an airtight container in the refrigerator for up to 5 days. If you want to keep it longer, you can freeze individual slices wrapped tightly in plastic wrap and foil for up to 2 months. Thaw in the fridge overnight before serving!
Can I Make This Recipe Ahead of Time?
Definitely! This cheesecake can be made up to 2 days in advance. Just make sure it’s fully chilled and covered in the fridge. Add the cranberry topping just before serving for the best look and flavor!
What Should I Do if My Cheesecake Cracks?
If your cheesecake cracks, don’t worry! It still tastes delicious. To help prevent cracks, make sure all ingredients are at room temperature before mixing and cooling it slowly in the oven. If cracks do occur, you can cover them with the cranberry topping for a beautiful disguise!