Cranberry Cheesecake

Cranberry Cheesecake
  • PREP TIME
    30 mins
  • COOK TIME
    50 mins
  • TOTAL TIME
    9 hrs 50 mins
  • SERVING
    10 People
  • VIEWS
    91

Elevate your dessert game with this stunning cranberry cheesecake. A creamy, orange-infused filling sits atop a crisp biscuit crust, crowned with a vibrant cranberry glaze and glistening sugared cranberries. It's a show-stopping centerpiece, perfect for festive gatherings or any special occasion.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    48 g
  • Cholesterol
    123 mg
  • Fiber
    1 g
  • Protein
    6 g
  • Saturated Fat
    16 g
  • Sodium
    369 mg
  • Sugar
    40 g
  • Fat
    26 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

Preheat the oven to 375 degrees F (190 degrees C). Grease the sides of a 9-inch springform pan. Line the bottom with a circle of parchment paper.

02

Step

To make the crust: Crush cookies into crumbs using a food processor. Stir crumbs, butter, confectioners' sugar, and salt together until combined; press into the bottom of prepared pan. Rinse food processor and set aside for the cranberry glaze.

03

Step

Bake crust in the preheated oven until firm, 8 to 10 minutes. Remove crust from the oven and reduce the temperature to 325 degrees F (165 degrees C). Let crust cool while making the filling.

04

Step

To make the cheesecake filling: Beat cream cheese and sugar together until smooth. Add eggs, sour cream, vanilla, and orange zest. Mix until well combined, stopping to scrape the sides and bottom of the bowl. Spoon batter over the crust.

05

Step

Bake until filling is set but still soft in the center, 30 to 40 minutes. Cool cheesecake to room temperature, about 30 minutes.

06

Step

While cheesecake is cooling, combine 1/3 cup sugar and water in a small saucepan. Bring to a simmer over medium-low heat and stir until sugar is dissolved. Pour into a bowl and cool for 10 minutes. Add cranberries and stir to coat with syrup.

07

Step

Refrigerate cheesecake and syrup-coated cranberries, 8 hours to overnight.

08

Step

Line a rimmed baking sheet with parchment paper. Place 1/4 cup granulated sugar in a shallow bowl. Drain syrup-coated cranberries, then roll them in sugar. Place sugared cranberries on the prepared baking sheet and allow to dry, 30 minutes to 1 hour.

09

Step

Meanwhile, make the glaze: Combine cranberries, water, and sugar in a small saucepan. Simmer, crushing cranberries, until they reach a jam-like consistency, about 8 minutes. Let cool slightly. Transfer to the food processor; add confectioners' sugar, orange juice, corn syrup, vanilla, and salt. Process until smooth.

10

Step

Strain cranberry glaze through a fine-mesh sieve and discard solids. Pour over the cheesecake and smooth across the top with a small offset spatula. Garnish with sugared cranberries.

For a richer flavor, use brown butter in the crust. Simply melt the butter and continue cooking until it turns golden brown and smells nutty. Let it cool slightly before mixing with the biscuit crumbs.
Ensure your cream cheese is at room temperature for a smooth, lump-free filling.
Don't overbake the cheesecake. A slight jiggle in the center indicates it's done. It will continue to set as it cools.
If the sugared cranberries are too tart, consider adding a touch of orange zest to the sugar before rolling them.

Dina Stiedemann

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.9/ 5 ( 30 Ratings)
Total Reviews: (10)
  • Claudine Friesen

    I had trouble with the glaze being too thin. How can I thicken it?

  • Quentin Lind

    Can I use frozen cranberries instead of fresh?

  • Jace Kemmer

    The sugared cranberries are so pretty and add a nice crunch.

  • Vincenzo Pagac

    I added a little orange liqueur to the filling and it was delicious!

  • Ryan Jones

    This recipe is amazing! The cheesecake was a huge hit at Thanksgiving.

  • Ollie Feestreichel

    The cranberry glaze is so beautiful and delicious. It really takes the cheesecake to the next level.

  • Edyth Kuhlman

    I made this for Christmas and everyone loved it! Will definitely make it again.

  • Mauricio Herzog

    My crust came out a little soggy. Any tips?

  • Bryana Cormier

    This is the best cheesecake I've ever made! Thank you for the recipe.

  • Bella Durgan

    I was a little intimidated to make this, but it was surprisingly easy and totally worth it!

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