Description

This Cranberry Cheesecake is a festive and creamy dessert, perfect for holiday celebrations or anytime you want a tangy, sweet treat. Featuring a buttery graham cracker crust, a smooth and rich cream cheese filling, and a fresh cranberry topping cooked to perfection, this cheesecake balances tartness and sweetness beautifully. The process includes making a crisp crust, whipping a velvety filling, and baking all together to achieve the ideal texture.

Ingredients

Scale

Cranberry Topping

16 oz. fresh cranberries (washed)
1 cup granulated sugar
1 tablespoon pure vanilla extract

Crust

1 ½ cups graham cracker crumbs
2 tablespoons brown sugar (lightly packed)
5 tablespoons butter (melted)

Cheesecake Filling

4 packages cream cheese (softened, 8 oz each)
¾ cup granulated sugar
3 tablespoons flour
1 teaspoon vanilla extract
¾ cup heavy whipping cream (cold)
3 eggs

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Instructions

Prepare the Cranberry Topping: In a medium saucepan, combine the fresh cranberries, 1 cup of granulated sugar, and 1 tablespoon vanilla extract. Cook over medium heat, stirring frequently, until the cranberries burst and the mixture thickens to a sauce-like consistency, about 10-12 minutes. Remove from heat and set aside to cool.
Make the Crust: In a mixing bowl, combine graham cracker crumbs, brown sugar, and melted butter. Stir until the mixture is evenly moistened. Press the mixture firmly and evenly into the bottom of a 9-inch springform pan to form the crust. Chill in the refrigerator while preparing the filling.
Prepare the Cheesecake Filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Gradually add ¾ cup granulated sugar and 3 tablespoons flour, mixing well after each addition. Stir in 1 teaspoon vanilla extract. In a separate bowl, whip the cold heavy cream until stiff peaks form, then gently fold into the cream cheese mixture. Add the eggs one at a time, mixing gently until just combined to avoid incorporating too much air.
Assemble and Bake: Pour half of the cheesecake filling over the chilled crust in the springform pan. Spoon half of the cooled cranberry topping evenly over the filling. Pour the remaining cheesecake filling on top, spreading it evenly. Bake in a preheated oven at 325°F (163°C) for approximately 60-65 minutes, or until the edges are set and the center is slightly jiggly but nearly firm.
Cool and Chill: Remove the cheesecake from the oven and let it cool at room temperature for about 1 hour. Then refrigerate for at least 4 hours or overnight to allow the cheesecake to set completely.
Serve: Before serving, spoon the remaining cranberry topping over the cheesecake or serve on the side. Slice and enjoy this rich and tangy dessert.

Notes

Use a water bath during baking to prevent cracks—wrap the springform pan with foil and place it in a larger pan filled with hot water about halfway up the sides.
Ensure cream cheese is fully softened to avoid lumps in the filling.
Do not overmix the batter once eggs are added to avoid incorporating excess air, which can cause cracking.
Allow cheesecake to chill thoroughly for best texture and sliceability.
Fresh cranberries can be substituted with frozen if washed and thawed properly.