This cranberry cheesecake is a creamy delight with a tangy twist! The mix of smooth cream cheese and sweet cranberries makes it a perfect treat, especially during the holidays!
I’m always amazed by how pretty those red cranberries look on top! It’s almost like a holiday decoration you can eat. I love serving it at gatherings—it’s always a hit!
Key Ingredients & Substitutions
Graham Cracker Crumbs: These make the perfect crust, but you can substitute them with crushed cookies like Oreos or digestive biscuits for a different flavor. I once used chocolate cookies, and it added a nice twist!
Cream Cheese: The star of the cheesecake! If you’re looking for a lighter option, consider using Neufchâtel cheese. It’s similar but has less fat. I personally love the richness of standard cream cheese.
Sour Cream: This adds creaminess and a bit of tang. If you’re short on sour cream, Greek yogurt works remarkably well as a substitute and adds protein to the cheesecake!
Cranberries: Fresh cranberries give the best flavor and look, but if you can only find frozen ones, those will work too! If you want a less tart option, dried cranberries mixed into the filling can add sweetness.
How Do You Ensure a Crack-Free Cheesecake?
A crack-free cheesecake is all about temperature management and gentle mixing. Avoid overmixing which can introduce too much air into the batter and cause cracks as it bakes.
- Keep your cream cheese at room temperature before mixing so it combines smoothly.
- When adding eggs, mix on low speed and just until incorporated—don’t overdo it.
- Baking in a water bath can help maintain moisture and even temperature during baking. Wrap the outside of your pan with foil and place it in a larger pan filled with hot water.
- Don’t skip the cooling time! Leaving the cheesecake in the oven with the door ajar lets it cool gradually, which helps prevent 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:
- 24 ounces (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1 cup sour cream
- 1 1/2 cups fresh or frozen cranberries (plus extra for topping)
For the Cranberry Sauce Topping:
- 1 cup fresh or frozen cranberries
- 1/2 cup sugar
- 1/4 cup water
- 1 tbsp lemon juice
- Powdered sugar (for dusting on top)
How Much Time Will You Need?
This delicious cranberry cheesecake takes about 20 minutes of prep time and around 1 hour of baking time. Add in at least 4 hours (or preferably overnight) for chilling, and you’ve got a fantastic dessert ready to impress!
Step-by-Step Instructions:
1. Preheat and Prepare the Crust:
Start by preheating your oven to 325°F (163°C). While the oven heats up, take a 9-inch springform pan and grease it lightly, or you can use mini round pans if you prefer smaller portions. In a big bowl, mix together the graham cracker crumbs, sugar, and melted butter until combined. Press this mixture firmly into the bottom of your pan to create a sturdy crust. Bake it in the oven for 10 minutes, then take it out and set aside to cool.
2. Make the Cheesecake Filling:
In another large bowl, beat the softened cream cheese with a mixer until it’s smooth and creamy. Add in the sugar and vanilla extract, mixing until it all blends nicely. Next, add the eggs one at a time—mixing just enough to combine them after each addition—so we keep that creamy texture. Once you have a nice mixture, blend in the sour cream, and finally, gently fold in the cranberries so they’re evenly distributed.
3. Bake the Cheesecake:
Pour your cheesecake mixture over the cooled crust, smoothing the top with a spatula. Place it in the oven and bake for about 50-60 minutes. Keep an eye on it—you’re looking for the edges to be set, while the center should still be slightly jiggly. When it’s done, turn off the oven and leave the cheesecake inside with the door slightly cracked for 1 hour. This helps to prevent cracks in the top of your cheesecake!
4. Chill and Prepare the Topping:
After the hour is up, take your cheesecake out and let it cool completely at room temperature. Once it’s cool, pop it into the refrigerator for at least 4 hours (overnight is even better!). While it chills, prepare your cranberry sauce topping. In a medium saucepan, combine the cranberries, sugar, water, and lemon juice over medium heat. Cook this mix until the cranberries burst and the mixture thickens—about 10 minutes. Let this cool down.
5. Serve and Enjoy:
When you’re ready to serve, spoon the cooled cranberry sauce over the top of your cheesecake. For that extra touch, garnish with whole cranberries and a light dusting of powdered sugar. Now, it’s time to slice, serve chilled, and enjoy your delightful creamy cranberry cheesecake!
Can I Use Different Types of Sweeteners?
Absolutely! If you prefer a healthier option, you can substitute granulated sugar with coconut sugar or a sugar substitute like erythritol. Keep in mind that the sweetness level may vary, so adjust according to your taste.
Can I Make This Cheesecake Without Cranberries?
Yes! You can replace cranberries with other fruits such as blueberries, raspberries, or cherries for a different flavor. Just ensure that any fruit you use has a similar moisture content to cranberries to maintain the right texture.
How Long Can I Store Leftover Cheesecake?
Leftover cheesecake can be stored in an airtight container in the refrigerator for up to 5 days. If you want to keep it longer, you can freeze it; wrap individual slices in plastic wrap and then in foil to preserve freshness for up to 2 months.
What Should I Do If My Cheesecake Cracks?
If you notice cracks in your cheesecake, don’t worry! They can be covered with the cranberry sauce topping, or you could dust with powdered sugar for a beautiful presentation. To avoid this in the future, ensure you’re not overmixing and always let it cool gradually in the oven.
