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Cranberry Cheesecake

Cranberry Cheesecake
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Fall in love with the creamy delight of Cranberry Cheesecake!

Get ready to embrace the sweet-tart flavors of this deliciously creamy Cranberry Cheesecake. With a perfect balance of sweet cream cheese and tangy cranberry sauce, this dessert is sure to brighten any day. Whether for a special occasion or a simple gathering, this cheesecake is a treat that will impress your friends and family.

Ingredients

Scale
  • For the Cranberry Sauce:
    • 12 oz fresh cranberries
    • 1 cup granulated sugar
    • 1 cup water
  • For the Crust:
    • 2 cups graham cracker crumbs
    • 1/2 cup unsalted butter, melted
    • 1/4 cup granulated sugar
  • For the Cheesecake Filling:
    • 24 oz cream cheese, softened
    • 1 cup granulated sugar
    • 3 large eggs
    • 1 tsp vanilla extract
    • 1/4 cup sour cream

Instructions

Step 1: Prepare the Cranberry Sauce

In a saucepan, mix 12 oz of fresh cranberries, 1 cup of granulated sugar, and 1 cup of water. Allow the mixture to simmer on medium heat for about 10 minutes, or until it thickens. Once done, remove from heat and let it cool completely.

Step 2: Make the Crust

Preheat your oven to 325°F (165°C). In a mixing bowl, combine 2 cups of graham cracker crumbs, 1/2 cup of melted unsalted butter, and 1/4 cup of granulated sugar. Press this mixture firmly into the bottom of a springform pan. Bake the crust for 10 minutes, then remove it and let it cool.

Step 3: Create the Cheesecake Filling

In a large bowl, beat 24 oz of softened cream cheese and 1 cup of granulated sugar until smooth. Add 3 large eggs one at a time, mixing well after each addition. Slowly stir in 1 tsp of vanilla extract and 1/4 cup of sour cream until just combined.

Step 4: Assemble the Cheesecake

Pour the cheesecake batter over the cooled crust. Spoon dollops of the cooled cranberry sauce on top and gently swirl it with a knife to create a marbled effect.

Step 5: Bake the Cheesecake

Bake the cheesecake in the preheated oven for 50-55 minutes or until the center is set. Once baking is complete, allow the cheesecake to cool completely at room temperature. After it has cooled, refrigerate it for at least 4 hours or overnight for the best results.

Notes

Storage

Store any leftover cheesecake covered in the refrigerator. It can be enjoyed within 3-5 days.

Serving Suggestions

Garnish with additional cranberry sauce or whipped cream for added flavor and presentation.

Texture Tips

Ensure cream cheese is fully softened for a smooth filling. Mixing each egg well before adding the next helps achieve a creamy texture.

Find it online: https://www.chyachya.com/cranberry-cheesecake/