cranberry cheesecake

Cranberry Cheesecake is a classic American favorite that is perfect for Thanksgiving! It has a spiced crust, an orange-infused filling, and sugared cranberries as a topping!

Cranberry Cheesecake

graham cracker crumbs

white granulated sugar

cinnamon

nutmeg

unsalted butter (melted)

full-fat cream cheese (room temperature)

eggs (room temperature)

full fat sour cream (room temperature)

all-purpose flour

vanilla extract

orange zest

cranberry sauce (***)

water

orange juice

sugar (divided)

cranberries

Preheat oven to 325 degrees Fahrenheit.

Adjust the top rack to be positioned in the middle of the oven.

Add all the ingredients to a large bowl and stir until well combined.

Press the mixture into a 10 1/2 inches or 9 inches buttered springform pan. Using a measuring cup, press the crust and try to line the sides about to the middle of the pan edges, set aside.

Refrigerate for at least 20-30 minutes.

Cover the outside of the springform pan with foil, the bottom, and sides. It will later be placed in a pan with water, this is done to avoid water leaking into the cake.

Cheesecake crust:

In a large bowl beat the cream cheese until light and fluffy on medium-low speed.

Add the sugar and flour and continue beating until well combined and creamy.

Add the eggs one at a time and beat after each addition until well combined.

Add the sour cream, vanilla, and orange zest beat just until combined, stopping to scrape the sides and bottom of the bowl.

Pour cheesecake batter into the prepared springform pan.

Add the cranberry sauce with a spoon all over the cake and swirl with a knife to combine. Either create swirls or distribute it evenly on top of the cheesecake batter.

Cheesecake Filling:

Place the cake in a large roasting pan, and add enough hot water, so it reaches the middle of the springform pan.

Bake in the preheated oven for 40-50.

Try not to open the door to the oven. At the 40 minute mark check on the cheesecake if it's done. A small area in the center should wobble slightly and the edges should be puffed.

Turn oven off and prop open oven door and leave the cheesecake to cool in the oven for one hour.

Chill:

After one hour, remove from oven and place it on a cooling rack for about 2 hours, until the cake is cool enough to be transferred to the refrigerator.

Using a butter knife, run it through the sides of the cheesecake, and transfer it to the fridge to chill for at least 6-8 hours or better overnight before serving.

Bake:

In a medium saucepot over medium heat, combine water, orange juice, and 1/2 cup sugar. Stir until sugar is dissolved, 3-4 minutes.

Add in cranberries and toss until fully coated.

Transfer onto a parchment paper-covered surface and let cool, about 15 minutes.

When fully cooled, toss in remaining sugar and use as topping on the cheesecake.

Slice and serve.

Sugared Cranberries:

https://www.youtube.com/watch?v=HDHElficsc8

Cranberry Cheesecake is a classic American favorite that is perfect for Thanksgiving! It has a spiced crust, an orange-infused filling, and sugared cranberries as a topping!
Get the Recipe: https://sweetandsavorymeals.com/cranberry-cheesecake/

Cranberry Cheesecake Recipe

Cranberry Cheesecake Recipe has a fresh cranberry swirl and sugared cranberries as garnish! Easy 4-ingredient NO-BAKe cheesecake filling that&#x27;s perfect for beginners.

oz cranberries

sugar

whipping cream

oz cream cheese (room temperature)

3.4 oz pkg cheesecake flavored pudding (vanilla will work, too)

crust of choice in 9 inch springform pan*

In a small saucepan, heat the cranberries and granulated sugar until the cranberries soften. Mash the cranberries until a jam forms. Allow the jam to cool completely before moving on to the next step.

Whip together the cream and sugar until stiff peaks form. Set aside.

In a separate bowl, mix together the cream cheese and slowly add in the pudding mix (just the powder!) until completely incorporated and smooth.

Add the whipped cream to the cream cheese mixture and beat until smooth.

Fill the crust, alternating between the cheesecake filling and cranberry jam until both elements are gone.

Use a silicone spatula to smooth the top and refrigerate until serving!

For best results, let it chill in the fridge overnight before slicing! Alternatively, you can freeze for 2-3 hours to quickly set the cheesecake.

Such an easy cheesecake recipe with great cranberry flavor! Yum!

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Cranberry Cheesecake

Cranberry Cheesecake

Top 2 cranberry cheesecake recipes from across the web

The most viewed cranberry cheesecake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cranberry Cheesecake

Cranberry Cheesecake

The most viewed cranberry cheesecake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine