This cheesecake is creamy and rich, topped with a bright and tangy cranberry sauce that adds a pop of color and flavor. It’s a treat that looks fancy but is quite easy to make!
Honestly, the cranberry topping makes this cheesecake just sing! I love how it balances the sweetness. Plus, it’s the perfect dessert for any holiday table or just a cozy night in!
Key Ingredients & Substitutions
Graham cracker crumbs: A classic for the crust! If you’re looking for a gluten-free option, try using crushed gluten-free cookies or almond flour mixed with melted butter.
Cream cheese: Use full-fat cream cheese for the best flavor and texture. If you’re watching your calories, consider using reduced-fat cream cheese, but it may impact the creaminess.
Sour cream and heavy cream: These add richness to the filling. You can substitute sour cream with Greek yogurt for a lighter version. For heavy cream, half-and-half works as a decent alternative, though the texture may be slightly different.
Cranberries: Fresh is great, but frozen cranberries work too—just be sure they’re thawed and drained well. If cranberries are hard to find, you can use other berries like blueberries or raspberries for a different flavor!
What’s the Secret to a Perfectly Baked Cheesecake?
Baking a cheesecake can be tricky, but there are helpful tips! The key is to avoid cracking while ensuring it sets properly. Here’s how:
- Always bake in a water bath. This technique helps maintain even heat and moisture, keeping your cheesecake creamy.
- After baking, let the cheesecake slowly cool in the oven with the door ajar for an hour. This gradual cooling helps prevent cracks caused by sudden temperature changes.
- Refrigerate for a minimum of 6 hours, ideally overnight. This allows the flavors to meld and the texture to firm up nicely.
Keep these techniques in mind, and you’ll have a stunning cheesecake that tastes as good as it looks!
Cheesecake With Cranberry Topping
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups graham cracker crumbs (about 10-12 full crackers)
- 1/4 cup granulated sugar
- 1/2 cup (1 stick) unsalted butter, melted
For the Cheesecake Filling:
- 4 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 2/3 cup sour cream
- 2/3 cup heavy cream
For the Cranberry Topping:
- 12 oz fresh or frozen cranberries
- 3/4 cup granulated sugar
- 1/3 cup water
- 1 tablespoon fresh orange juice (optional)
- 1 teaspoon orange zest (optional)
For Garnish (Optional):
- Powdered sugar for dusting
How Much Time Will You Need?
This cheesecake takes about 30 minutes of prep time and approximately 1 hour for baking. After that, it requires at least 6 hours to chill in the fridge, so plan to make it a day ahead for the best flavor and texture. Perfect for your upcoming gatherings!
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 and sugar. Pour in the melted butter and stir until the mixture looks like wet sand. Press this crumb mixture firmly and evenly into the bottom and slightly up the sides of a 9-inch springform pan. Bake the crust for about 10 minutes, then set it aside to cool a bit.
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, which should take about 3-4 minutes. Gradually add the granulated sugar, beating until everything is well mixed. Next, add the vanilla extract. Then, add the eggs one at a time, mixing on low speed after each addition without overdoing it. Finally, mix in the sour cream and heavy cream until you have a smooth batter.
3. Bake the Cheesecake:
Pour the cheesecake filling over your cooled crust in the springform pan. For the water bath, place your springform pan in a larger roasting pan and carefully add hot water into the roasting pan until it’s about halfway up the sides of the springform pan. Bake in the preheated oven for 55 to 70 minutes. The center should be slightly set but still a little jiggly. Turn off the oven and let it cool inside with the door open for about 1 hour. After cooling, remove it from the water bath and let the cheesecake reach room temperature before refrigerating it for at least 6 hours or overnight.
4. Prepare the Cranberry Topping:
In a medium saucepan, combine the cranberries, granulated sugar, water, orange juice, and orange zest (if you’re using it). Cook over medium heat, stirring occasionally, until the cranberries burst and the mixture thickens slightly, which will take about 10-15 minutes. Once done, remove it from the heat and let it cool to room temperature, knowing it will thicken more as it cools.
5. Assemble and Serve:
When you’re ready to dig in, remove the cheesecake from the springform pan and place it on a serving plate. Generously spoon your cranberry topping over the cheesecake. If you’d like, dust the top lightly with powdered sugar for a festive touch. Now, slice, serve, and enjoy every bite!
This rich, creamy cheesecake pairs perfectly with the tart and sweet homemade cranberry topping, making it a stunning dessert centerpiece.
Can I Use Low-Fat Cream Cheese Instead of Regular?
Yes, you can use low-fat cream cheese, but keep in mind that it may affect the creaminess and texture of the cheesecake. Full-fat cream cheese gives the best results for a rich and creamy filling.
How Can I Thicken the Cranberry Topping?
If your cranberry topping isn’t thickening as desired, you can let it simmer for a little longer to reduce the liquid. You could also add a cornstarch slurry (mixed cornstarch with cold water) to the mixture while it’s cooking for added thickness.
What’s the Best Way to Store Leftover Cheesecake?
Store any leftover cheesecake in an airtight container in the refrigerator for up to 5 days. For longer storage, you can freeze individual slices wrapped tightly in plastic wrap and then placed in a freezer-safe container for up to 2 months. Thaw in the fridge before serving.
Can I Make This Cheesecake Without a Water Bath?
While using a water bath helps prevent cracks in the cheesecake, you can skip it if you’re careful. Just make sure to bake it at a lower temperature (around 300°F) and keep an eye on the baking time to avoid overcooking.
