This creamy cheesecake topped with tangy cranberry sauce is a perfect blend of sweet and tart. The crunchy crust adds a nice touch to every bite!
Who doesn’t love a bit of color on their dessert plate? I usually make this cheesecake for special occasions, and it’s always a hit. Trust me, your friends will ask for seconds! 😄
Making this cheesecake is a breeze! I just mix the ingredients, bake, and let it chill. The cranberry topping adds a festive flair that makes it look fancy without the fuss!
Key Ingredients & Substitutions
Cream Cheese: This is the main ingredient for cheesecake. Choose a full-fat cream cheese for a richer taste. If you’re looking for a lighter option, you can substitute it with Neufchâtel cheese.
Sugar: Granulated sugar sweetens the cheesecake nicely. If you prefer a healthier version, try using coconut sugar or a sugar substitute like erythritol.
Cranberries: Fresh cranberries bring a tart flavor that balances the sweetness. If they’re out of season, frozen cranberries work just as well. You could also use cherries or blueberries for a different topping.
Sour Cream and Heavy Cream: These create a creamy texture. For a lighter version, you can substitute Greek yogurt for sour cream, but keep heavy cream for richness.
What’s the Key to Baking a Perfect Cheesecake?
Baking cheesecake can be tricky, but here are my tips to ensure it’s perfect every time:
- **Don’t overmix**: When incorporating eggs, do it gently. Overmixing can introduce too much air, leading to cracks.
- **Water Bath**: I recommend baking the cheesecake in a water bath (place the springform pan in another larger pan filled with hot water). This helps prevent cracks and keeps the texture smooth.
- **Cool Gradually**: After baking, turn off the oven and let the cheesecake cool inside with the door ajar. This gradual cooling helps prevent sudden changes in temperature that can cause cracks.
With these tips in mind, you’ll have a beautiful and delicious cheesecake that impresses everyone! Enjoy making it!
Cheesecake With Cranberry Topping
Ingredients You’ll Need:
For the crust:
- 1 1/2 cups graham cracker crumbs (about 10 full crackers)
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the cheesecake filling:
- 4 (8-ounce) packages 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 ounces fresh or frozen cranberries
- 1 cup granulated sugar
- 1/2 cup water
- 1 teaspoon orange zest (optional)
- 1 tablespoon fresh orange juice (optional)
- Fresh thyme or mint for garnish (optional)
How Much Time Will You Need?
This cheesecake takes about 20 minutes to prepare, followed by baking for 50-60 minutes and cooling for 1 hour in the oven. After that, be sure to refrigerate for at least 4 hours or overnight to let it set properly. Altogether, plan for around 6 to 7 hours from start to finish, but the hands-on time is minimal!
Step-by-Step Instructions:
1. Prepare the crust:
Start by preheating your oven to 325°F (163°C). In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until everything is well combined. Press this buttery mixture firmly into the bottom of a 9-inch springform pan to form the crust. Once pressed, bake it in the oven for 10 minutes. After baking, take it out and let it cool slightly.
2. Make the cheesecake filling:
While the crust cools, grab a large mixing bowl and beat the softened cream cheese with an electric mixer until it’s smooth and creamy. Gradually add the granulated sugar and vanilla extract, mixing well. Then, add the eggs one at a time, mixing on low speed and scraping down the sides of the bowl as needed. Finally, gently blend in the sour cream and heavy cream until everything is smooth, but be careful not to overmix.
3. Bake the cheesecake:
Pour the cheesecake filling over your cooled crust in the springform pan. Place this pan on a baking sheet to catch any drips, and bake it for 50-60 minutes. It’s done when the edges are set, but the center is still slightly jiggly. After baking, turn off the oven, crack the door open, and let the cheesecake cool in the oven for about 1 hour. Once cooled, take it out and let it sit at room temperature. Then refrigerate it for a minimum of 4 hours or preferably overnight.
4. Prepare the cranberry topping:
While your cheesecake is chilling, it’s time to make the cranberry topping. In a medium saucepan, combine cranberries, sugar, and water. Cook this mixture over medium heat, stirring occasionally, until the cranberries burst and the mixture thickens, which usually takes about 10-15 minutes. If you’d like, stir in the orange zest and juice for an extra flavor kick. Remove it from the heat and let it cool.
5. Serve:
Once your cheesecake is fully chilled and set, carefully remove it from the springform pan and transfer it to a serving plate. Spoon the cranberry topping generously over each slice just before serving. If desired, add a garnish of fresh thyme or mint for a nice touch. Now it’s time to enjoy your delicious cheesecake!
This cheesecake is creamy, rich, and perfectly balanced with the sweet-tart cranberry topping—making it an ideal treat for any holiday gathering or special occasion! Enjoy every bite!
Can I Use a Different Type of Cracker for the Crust?
Absolutely! If graham crackers aren’t your favorite, you can use digestive biscuits, gingersnap cookies, or even Oreo cookies for a chocolatey twist. Just crush them into fine crumbs and follow the same mixing and pressing instructions.
Can I Make This Cheesecake Sugar-Free?
Yes, you can! You can substitute the granulated sugar with a sugar alternative like erythritol or stevia. Ensure to check the conversion ratio since some sweeteners are sweeter than regular sugar in different amounts.
How Should I Store Leftover Cheesecake?
Store any leftovers in an airtight container in the refrigerator for up to 5 days. If you’d like to keep it longer, you can freeze slices wrapped tightly in plastic wrap and foil for up to 2 months. Just thaw in the fridge before serving!
What If I Don’t Have Heavy Cream?
If you’re out of heavy cream, you can substitute it with an equal amount of full-fat coconut milk or a mixture of milk and softened butter. For a lighter option, use half-and-half for similar creaminess but with fewer calories.