Creamy Cranberry Cheesecake
You will love this Creamy Cranberry Cheesecake - graham cracker crust, a creamy cheesecake swirled with cranberries, a light cream topping, topped with cranberry sauce. It balances the flavors of the creamy center, the tart cranberries, the smooth topping, and the crunchy graham cracker base so well. It is a perfect holiday dessert! -
Servings 12
Equipment
- springform pan (9 inch)
- aluminum foil
- jellyroll pan or other large rimmed baking pan with edges
Ingredients
Graham Cracker Crust
- 1/2 cup unsalted butter, melted
- 2 cups crushed graham crackers (can buy pre-made crumbs or it will be about 2 sleeves of graham crackers if you crush yourself)
- 1/3 cup white sugar
Cranberry Sauce
- 1 bag (12 oz.) fresh or frozen cranberries (3 cups)
- 1 cup white sugar
- 1 cup water (can also use orange juice for a slightly orange flavor addition)
Cheesecake Filling
- 4 blocks (8 oz.) cream cheese (full fat) (softened)
- 1⅓ cups white sugar
- 2 teaspoons vanilla extract
- 4 eggs
- 2 egg yolks
- 1/2 cup heavy cream
Sweet Sour Cream Topping
- 1½ cups sour cream
- 1/3 cup powdered sugar
- 1 teaspoon vanilla
Instructions
Graham Cracker Crust
- Spray a 9-inch springform pan with nonstick spray. Wrap the bottom and the sides of the pan in 2-3 layers of aluminum foil. Make sure the foil is tight, and several layers thick so no water will get in when you cook the cheesecake in a water bath.
- Preheat oven to 350°F.
- Combine graham cracker crumbs, melted butter, and sugar in a large bowl, Mix until well combined and sticky.
- Dump the mixture into the springform pan, and using your hands or the back of a flat measuring cup, press the crumb mixture into the pan evenly. There should be enough for a thin layer on the bottom of the pan and partially up the sides.
- Bake crust in preheated 350°F oven for 7-8 minutes, until just slightly starting to brown. Remove from oven and set aside.
Cranberry Sauce
- In a medium saucepan over medium heat, add the cranberries (whole), sugar, and water. Mix well
- Cover and cook for 10 minutes (stirring occasionally), until mixture starts bubbling and berries begin softening/popping. (The edges of the cranberries will start to look like they are bursting.)
- Then, use a wooden spoon or flat spatula to lightly press the berries against the side of the saucepan, encouraging the berries to break/pop.
- As cranberries burst, they release pectin which will thicken the sauce naturally without any added thickeners.
- Continue to cook for 5-7 more minutes as mixture is bubbling and berries are popping.
- Sauce is done when most of the berries have popped, and sauce is thickened (similar to jam consistency).
- Once sauce has thickened, keep in pan but remove from heat. Set aside while you make the cheesecake filling.(You will use half of the cranberry sauce in the cheesecake, and reserve half for the top. You can save this reserved half in an airtight container for 2-3 days in the fridge.)
Cheesecake Filling
- In a large stand mixer, add all 4 blocks of cream cheese. (It will mix best when softened and at room temperature. If you didn't remember to get the cream cheese out early, beat it with the paddle attachment for 5-6 minutes on medium speed to soften it up.)If you don't have a stand mixer, you can also use a hand-held mixer, it may just take a minute or two longer to get fully softened.
- Continue whipping cream cheese with paddle attachment until completely smooth, scraping down the sides as needed.
- Add vanilla and sugar. Mix until well incorporated.
- Then add the eggs and yolks and continue mixing. (I like to crack the eggs and yolks into a separate bowl first, then pour into the mixing bowl, to ensure no shells get in the smooth filling.)
- Slowly pour in the heavy whipping cream and mix until well incorporated. Scrape down the sides as needed and continue mixing until smooth.
- Pour half of filling into prepared graham cracker crust.
- Then, add half of the cranberry sauce on top of the cheesecake filling. Lightly spread it to even out the sauce. It's okay if some of it mixes together - it will give a nice swirl effect!
- Then, add the remainder of the cheesecake filling to the pan.
- The bottom half of the pan should already be well covered in aluminum foil, but this is a good time to make sure and check it's really sealed. I like to use 3 layers of aluminum foil just to be sure no water gets in.
- Place the springform pan onto a rimmed baking sheet / cookie sheet or large casserole dish (you just need a large pan with edges.)
- Place both pans into oven.
- Once in the oven, slowly pour water into the jellyroll pan, about 1 inch high all the way around. Once waterbath is made, close oven door. This water will steam the oven as it cooks, helping it cook more evenly and keep it from cracking. It can also prevent the dairy from curdling. It adds one extra step but it's definitely worth it!
- Bake for 55-60 minutes. Once time has elapsed, turn off oven and leave cheesecake in it. Crack the door slightly, propping it open with a wooden spoon if needed. Let cheesecake rest for 30-40 minutes.
- Remove from oven and add sweet sour cream topping (below).
Sweet Sour Cream Topping
- In a small bowl mix together the sour cream, powdered sugar, and vanilla with a small whisk or fork.Gently pour over the cooling cheesecake. Carefully spread the mixture evenly over the top.
- Place in the fridge for at least 6 hours (or the freezer for 4).
Topping the Cheesecake and Serving
- Wait to add the remainder of the cranberry sauce until an hour or two before serving. If you're making the cheesecake a day or two in advance, you'll want to wait until the day of serving to add the cranberry topping, so it doesn't seep too much into the topping.
- Once the cheesecake is chilled, add the remainder of the cranberry topping on the top of the cheesecake.
- Slice and enjoy!! (Store extra cheesecake in the fridge for up to 5 days.)