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- 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 2 cups cream cheese, softened - 1 cup granulated sugar - 1 teaspoon vanilla extract - 3 large eggs - 1 cup sour cream - 1 ½ cups fresh cranberries - ½ cup sugar for cranberry topping - 2 tablespoons water - Zest of 1 orange The ingredients for this easy cranberry cheesecake are simple but effective. Each one plays a role in creating a rich, creamy dessert. The graham cracker crumbs and melted butter form the crust. This crust adds a crunchy layer that balances the smooth filling. Next, cream cheese is the star of the show. It gives the cheesecake its creamy texture and tangy flavor. Granulated sugar sweetens the mix, while vanilla extract adds depth. Eggs help bind everything together, giving it structure as it bakes. Sour cream is key for a smooth texture. It also adds a bit of tang to cut the sweetness. Fresh cranberries bring a burst of flavor and color. The sugar and water create a sweet topping that complements the tartness of the berries. Finally, the orange zest adds a hint of brightness, making each bite more exciting. - 9-inch springform pan - Electric mixer - Medium and large mixing bowls - Small saucepan - Cooling rack To make this cheesecake, you need the right tools. A 9-inch springform pan is perfect because it allows easy removal. An electric mixer helps you whip the ingredients together quickly. You will need medium and large mixing bowls for different steps. A small saucepan is essential for making the cranberry topping. Lastly, a cooling rack helps the cheesecake cool evenly. Having these tools ready makes the process smooth and fun. {{ingredient_image_1}} - Preheat your oven to 325°F (160°C). - In a medium bowl, mix 1 ½ cups of graham cracker crumbs with ½ cup of melted butter. - Press this mixture into the bottom of your springform pan evenly. - In a large bowl, beat 2 cups of softened cream cheese with 1 cup of granulated sugar. - Add 3 large eggs one at a time, mixing well after each. - Blend in 1 cup of sour cream and the zest of 1 orange until smooth. - Pour the cheesecake batter over the cooled crust in the springform pan. - Bake for 50-60 minutes until the edges are set. The center should still jiggle slightly. - Once done, turn off the oven and crack the door. Let the cheesecake cool in the oven for 1 hour. - In a small saucepan, combine 1 ½ cups of fresh cranberries, ½ cup of sugar, and 2 tablespoons of water. - Cook over medium heat until the cranberries burst and the sauce thickens, about 8-10 minutes. - Remove from heat and let the topping cool before adding it to the cheesecake. - Once the cheesecake is cool, spread the cranberry topping on top evenly. - Refrigerate the cheesecake for at least 4 hours or overnight to let it set completely. - Avoid overmixing once the eggs are added. This keeps your cheesecake light and fluffy. - Ensure all ingredients are at room temperature. Cold ingredients can cause lumps. - Use a water bath for a creamier texture (optional). Wrap the pan in foil to prevent water from leaking in. Place it in a larger pan with water before baking. - Top with whipped cream and whole cranberries. This adds a festive touch and richness. - Garnish with fresh mint leaves. They add color and a refreshing flavor contrast. Pro Tips Chill the Cream Cheese: For a smoother batter, ensure the cream cheese is at room temperature. This helps prevent lumps and creates a velvety texture. Don't Overmix: Mix the batter until just combined, especially after adding the eggs. Overmixing can lead to cracks in the cheesecake. Use a Water Bath: For an even creamier cheesecake, consider baking in a water bath. This helps regulate the temperature and prevents the cheesecake from drying out. Cool Gradually: Let the cheesecake cool slowly in the oven after baking. This prevents sudden temperature changes that can cause cracks. {{image_2}} You can get creative with your cheesecake flavors. Adding different fruits can change the taste. Try adding raspberries or blueberries for a fresh twist. They will add sweetness and color. You can also use a chocolate or caramel drizzle. This will give your cheesecake an extra layer of richness. A drizzle can make each slice look more tempting. You don’t have to stick to the same ingredients. You can swap sour cream for Greek yogurt. This will add protein and a tangy flavor. If you want a gluten-free option, try using gluten-free graham crackers. They work just as well in the crust. These swaps keep your cheesecake tasty while fitting different diets. To keep your cranberry cheesecake fresh, store it in the fridge. Place it in an airtight container. This helps to keep the cheesecake moist and tasty. Aim to eat it within 4-5 days for the best flavor. You can freeze the cheesecake if you need to save it for later. Wrap it tightly in plastic wrap and then in foil. This helps prevent freezer burn. When you are ready to enjoy it, thaw it in the fridge overnight. To serve, slice it while still cold for neat portions. Let it sit at room temperature for about 30 minutes before serving for the best taste. Yes, you can make the cheesecake in advance. I like to prepare it a day before serving. It lets the flavors blend well. Once you finish baking and cooling, cover it with plastic wrap. Place it in the fridge overnight. This way, it sets perfectly and is ready when you are. The longer it chills, the better it tastes! You can tell when the cheesecake is done by looking at the edges. They should be set, while the center remains slightly jiggly. This jiggly part will firm up as it cools. Keep an eye on the time, too. Bake it for 50 to 60 minutes at 325°F (160°C). If it looks good, turn off the oven and let it cool with the door cracked. Absolutely! You can make the cranberry topping ahead of time. Cook the cranberries, sugar, and water as directed. Once it thickens, let it cool. Store it in the fridge for up to two days. When ready, just spread it over the cheesecake. It saves time and makes serving easier! This cheesecake recipe combines rich cream cheese and tart cranberries for a delightful treat. You prepare the crust, mix the batter, and bake it to perfection. Don’t forget to top it with the sweet cranberry sauce for a burst of flavor. With the tips offered, you can tweak recipes or make it ahead. Enjoy this cheesecake soon. It’s a wonderful addition to any gathering or a special moment.

Velvety Cranberry Delight Cheesecake

A creamy cheesecake topped with a tart cranberry sauce and a hint of orange zest.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 1 hour
Total Time 6 hours
Course Dessert
Cuisine American
Servings 10
Calories 350 kcal

Ingredients
  

  • 1.5 cups graham cracker crumbs
  • 0.5 cup unsalted butter, melted
  • 2 cups cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1 cup sour cream
  • 1.5 cups fresh cranberries
  • 0.5 cup sugar (for cranberry topping)
  • 2 tablespoons water
  • 1 zest orange

Instructions
 

  • Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.
  • In a medium bowl, mix the graham cracker crumbs and melted butter until combined. Press this mixture evenly into the bottom of the prepared pan. Bake for 10 minutes, then allow to cool.
  • In a large mixing bowl, beat the softened cream cheese with granulated sugar using an electric mixer until smooth and creamy. Add the vanilla extract and mix.
  • Add the eggs, one at a time, mixing well after each addition. Ensure everything is well combined but avoid overmixing.
  • Blend in the sour cream until smooth. Then, gently fold in the orange zest for added flavor.
  • Carefully pour the cheesecake batter over the cooled crust in the springform pan.
  • Bake in the preheated oven for about 50-60 minutes, or until the edges are set but the center is still slightly jiggly. Turn off the oven and crack the door, letting the cheesecake cool in the oven for 1 hour.
  • In a small saucepan, combine the fresh cranberries, ½ cup sugar, and 2 tablespoons of water. Cook over medium heat until the cranberries burst and the sauce thickens (about 8-10 minutes). Remove from heat and let it cool.
  • Once the cheesecake is completely cooled, spread the cranberry topping evenly over the surface.
  • Refrigerate the cheesecake for at least 4 hours or overnight to set completely.

Notes

Serve slices with a dollop of whipped cream on top and garnish with whole cranberries and fresh mint leaves.
Keyword cheesecake, cranberry, dessert