This cranberry cheesecake is a sweet and tangy delight, perfect for holidays or any day! It features a creamy filling and a lovely cranberry topping that adds a splash of color.
If you think cheesecakes are hard, this one will change your mind! I love how the tart cranberries balance out the creaminess. It’s so tasty, you’ll want to share, or maybe not! 😉
Key Ingredients & Substitutions
Graham Cracker Crumbs: This is the base for your crust and gives it a nice crunch. You can use digestive biscuits or oreo crumbs for a different flavor. I’ve also tried almond meal, which gives it a unique twist!
Cream Cheese: It’s essential for the smooth and rich filling. If you need a lighter option, use reduced-fat cream cheese or mascarpone. Just keep in mind that it changes the flavor a bit.
Sour Cream: Adds tanginess and moisture to the cheesecake. Greek yogurt can be a great substitute for a healthier option. I often use it when I’ve run out of sour cream, and it works beautifully!
Cranberries: Fresh cranberries give an amazing tartness, but frozen work fine too. If cranberries aren’t available, chopped cherries or blueberries can work, but the flavor will be different. I love the holiday vibe that cranberries bring!
How Do I Get a Smooth Cheesecake Filling?
Getting a smooth filling is key to a perfect cheesecake! Make sure your cream cheese is completely softened; this will help avoid lumps. Here’s how to achieve that creamy perfection:
- Use room temperature cream cheese—leave it out for about an hour before mixing.
- Beat it well with a mixer until it’s completely smooth before adding other ingredients. Scrape down the sides of the bowl to ensure even mixing.
- When adding eggs, do it one at a time, and mix gently after each addition. This helps to incorporate air without over-mixing.
Lastly, don’t rush. A little time and care in these steps lead to a perfect cheesecake everyone will love!
Cranberry Cheesecake
Ingredients You’ll Need:
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup 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
- ½ cup sour cream
For the Cranberry Topping:
- 2 cups fresh or frozen cranberries
- ¾ cup granulated sugar
- ¼ cup water
- 1 tbsp lemon juice
- 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
For Garnish:
- Fresh cranberries (optional)
- Powdered sugar (optional)
How Much Time Will You Need?
This cranberry cheesecake takes about 30 minutes to prepare, plus around 1 hour and 10 minutes to bake followed by a cooling and chilling time of at least 4 hours. So, all in all, it’s about 5 hours until it’s ready to serve. But don’t worry, most of that is just waiting time!
Step-by-Step Instructions:
1. Prepare the Crust:
Start by preheating your oven to 325°F (163°C). Take a 9-inch springform pan and grease it well. In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix everything together until it’s well combined. Now, press this mixture firmly into the bottom of your prepared pan to form a nice, even crust. Pop it in the oven for about 10 minutes, then remove it and let it cool.
2. Make the Cheesecake Filling:
In a large mixing bowl, use a mixer to beat the softened cream cheese until it’s nice and smooth. Gradually add in the sugar, mixing until fully incorporated. Add the vanilla extract next. Now, it’s time to add the eggs—do this one at a time, mixing well after each addition. Finish by mixing in the sour cream until the batter is smooth and creamy.
3. Assemble the Cheesecake:
Now that you have your crust and filling ready, it’s time to layer them. Start by pouring half of the cheesecake filling over the baked crust. Then, take half of the cranberry topping and spoon that into the mixture, gently swirling it with a knife or skewer to create a marbled effect. Pour the remaining cheesecake filling on top, followed by the rest of the cranberry topping. You can swirl that in again if you’d like!
4. Bake the Cheesecake:
Place the assembled cheesecake in the oven and bake for 55-65 minutes. You want the edges to be set, and the middle should still be slightly jiggly. When the time is up, turn off the oven but leave the cheesecake inside with the door slightly open for an hour. This helps it cool gently and prevents cracks.
5. Chill and Serve:
After an hour, take the cheesecake out of the oven and refrigerate it for at least 4 hours or overnight if you have time. While the cheesecake is chilling, let’s prepare the topping! In a saucepan over medium heat, combine the cranberries, sugar, water, and lemon juice. Cook it for about 10 minutes until the cranberries start to burst. Stir in the cornstarch slurry and continue cooking until it thickens. Let it cool completely before topping your cheesecake.
6. Final Touches:
Once the cheesecake is set, spoon the cranberry topping over it before serving. You can garnish with fresh cranberries and a dusting of powdered sugar if you’re feeling fancy. Slice it up and enjoy your delicious cranberry cheesecake with friends and family!
Can I Use a Different Type of Crust?
Absolutely! If you’re looking for a different flavor, you can substitute graham cracker crumbs with crushed digestive biscuits or even Oreo cookies for a chocolatey twist. Just make sure to adjust the sugar accordingly, especially if using sweet cookies!
Can I Make This Cheesecake Gluten-Free?
Yes! To make it gluten-free, simply use gluten-free graham cracker crumbs or ground almond flour for the crust. Ensure that your other ingredients, like sugar and baking powder if using, are also gluten-free.
How Should I Store Leftovers?
Leftover cranberry cheesecake can be stored in an airtight container in the refrigerator for up to 4 days. You may want to cover it loosely with plastic wrap to avoid any moisture or odors from affecting the cheesecake.
Can I Freeze This Cheesecake?
Definitely! You can freeze the cheesecake for up to 2 months. Make sure it’s well-wrapped in plastic wrap and then in foil to prevent freezer burn. To thaw, simply place it in the fridge overnight before serving.
