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For the Christmas Cranberry Cheesecake, you will need: - 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 2 cups cream cheese, softened - 1 cup granulated sugar - 3 large eggs - 1 teaspoon vanilla extract - 1 cup sour cream - 1 ½ cups fresh cranberries - ¼ cup orange juice - ½ cup sugar (for the cranberry topping) - 1 teaspoon cinnamon - Zest of 1 orange You can swap ingredients for similar ones. Here are some ideas: - Use almond or coconut milk instead of sour cream for a dairy-free option. - Replace granulated sugar with honey or maple syrup for a natural sweetener. - If you don't have graham crackers, try crushed cookies or even oats for the crust. - For a twist, use lemon juice instead of orange juice in the cranberry mix. Pick bright and firm cranberries. Here are some tips: - Look for shiny, plump berries without any blemishes. - Fresh cranberries should bounce when dropped. This shows they are firm. - Avoid any that are mushy or wrinkled. These are not fresh. - Store them in the fridge until you are ready to use them. It keeps them fresh longer. Using fresh ingredients makes a big difference in flavor. Enjoy your cheesecake! {{ingredient_image_1}} Start by preheating your oven to 325°F (160°C). This is vital for even baking. Next, in a medium bowl, mix 1 ½ cups of graham cracker crumbs with ½ cup of melted unsalted butter. Press this mixture firmly into the bottom of a 9-inch springform pan. Make sure it's even and compact. Bake the crust for 10 minutes. After baking, set it aside to cool. In a large bowl, take 2 cups of softened cream cheese. Use an electric mixer to beat it until smooth. Slowly add 1 cup of granulated sugar, mixing well. Next, add 3 large eggs one by one. Mix on low speed until just combined. Then stir in 1 teaspoon of vanilla extract and 1 cup of sour cream. Keep mixing until the filling is smooth and creamy. For the cranberry topping, grab a small saucepan. Over medium heat, combine 1 ½ cups of fresh cranberries, ½ cup of sugar, and ¼ cup of orange juice. Cook this mixture until the cranberries pop and soften, which takes about 5-7 minutes. Stir in 1 teaspoon of cinnamon and the zest of 1 orange. This adds warmth and flavor. Remove from heat and let it cool slightly. Now, let's assemble. Pour half of the cheesecake filling over the cooled crust. Spoon half of the cranberry mixture on top. Use a knife to swirl it gently. Pour the remaining filling on top, followed by the rest of the cranberry mixture. Swirl again if you like. Bake in your preheated oven for about 55-60 minutes. The center should be slightly jiggly but set. Once baked, turn off the oven and crack the door open. This helps the cheesecake cool slowly. Let it sit in the oven for about 1 hour. After that, transfer it to the refrigerator. Chill for at least 4 hours, or even overnight for the best flavor. When ready to serve, carefully remove the cheesecake from the springform pan. Slice it up and enjoy the creamy cheesecake with that tart cranberry topping. To get a smooth cheesecake texture, start with softened cream cheese. Cold cream cheese can cause lumps. Beat the cream cheese until it is creamy. Add sugar slowly while mixing. This helps to blend everything well. Mix in eggs one at a time. Overmixing can make the cheesecake dense. Use low speed on your mixer when adding eggs. Make your cheesecake festive with simple decorations. Top it with more cranberries and a sprinkle of zest. You can add a dollop of whipped cream. A few mint leaves can add a pop of color. Use a festive plate for a special touch. Drizzle some orange sauce around the cheesecake for extra flair. Avoid opening the oven door too soon. This can cause the cheesecake to crack. Let it cool slowly in the oven to avoid sudden temperature changes. Don't skip chilling the cheesecake overnight. This helps the flavors blend and sets the texture. Be careful when removing the cheesecake from the pan. Use a hot knife to slice for clean edges. Pro Tips Use Room Temperature Ingredients: Make sure your cream cheese and eggs are at room temperature before mixing. This helps to achieve a smooth and creamy texture in your cheesecake. Don’t Overmix: When adding the eggs, mix just until combined. Overmixing can incorporate too much air, leading to cracks in the cheesecake as it bakes. Cool Gradually: Allow the cheesecake to cool slowly in the oven with the door ajar. This helps prevent sudden temperature changes that can cause cracking. Chill Overnight: For the best flavor and texture, chill the cheesecake overnight before serving. This allows the flavors to meld beautifully and improves the overall consistency. {{image_2}} You can switch up the fruit on top of your cheesecake. Fresh raspberries, strawberries, or blueberries can make great choices. These fruits add color and flavor. You can also use a mix of berries for a fun look. Just make sure to adjust the sweetness if your fruits are very tart. If you want a gluten-free crust, use almond flour or gluten-free graham crackers. Mix the flour with melted butter, just like the regular crust. Press it into your pan and bake. This way, everyone can enjoy your cheesecake! Adding spices or extracts can boost the flavor. Cinnamon adds warmth, while nutmeg gives a holiday touch. You might also try almond or coconut extract for a unique twist. Just a little goes a long way. Experiment to find your favorite flavor mix! To store leftover cheesecake, wrap it tightly in plastic wrap. You can also place it in an airtight container. This keeps the cheesecake fresh and prevents it from absorbing other smells in the fridge. It’s best to store the cheesecake in the fridge for up to 5 days. Make sure to slice it before wrapping if you want easy access for later. If you want to keep the cheesecake for a longer time, freezing is a great option. First, let the cheesecake cool completely. Then, wrap it in plastic wrap and aluminum foil. This helps to keep out air and moisture. You can freeze the cheesecake for up to 2 months. When you are ready to eat it, move it to the fridge overnight to thaw slowly. When reheating, you don’t want to lose the creamy texture. It’s best to let the cheesecake come to room temperature before serving. If you prefer it warm, preheat your oven to 200°F (93°C). Place the cheesecake on a baking tray for about 10 to 15 minutes. This method warms it gently without cooking it further. Enjoy your cheesecake at its best texture! Yes, you can make this cheesecake a day or two ahead of time. It tastes even better after chilling. Just ensure you keep it covered in the fridge. This way, flavors blend nicely. The cheesecake is done when the edges are set, but the center is slightly jiggly. It will firm up as it cools. A slight jiggle means it's just right. Avoid overbaking, as that can lead to cracks. If you need a substitute for sour cream, plain Greek yogurt works well. It has a similar taste and texture. You can also use cream cheese mixed with a bit of milk. This keeps your cheesecake rich and smooth. Cranberry cheesecake lasts about 5 to 7 days in the fridge. Make sure it is well covered. This keeps it fresh and tasty. If you see any signs of spoilage, it’s best to toss it out. Yes, you can use frozen cranberries. Just thaw them first and drain excess water. They may be softer but will still add great flavor. Frozen cranberries are a good option if fresh ones are hard to find. You now have all the tools to make a great cranberry cheesecake. We covered the ingredients, steps, and tips to help you succeed. Knowing which ingredients work best makes a big difference. Keep in mind the common mistakes to avoid. Store your cheesecake properly so it stays fresh. Don't hesitate to try out the variations for more fun. Enjoy your baking journey and impress your friends and family with your tasty creation!

Christmas Cranberry Cheesecake

A delightful cheesecake featuring a creamy filling and a tart cranberry topping, perfect for the holiday season.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour
Total Time 5 hours
Course Dessert
Cuisine American
Servings 12
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
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  • 1.5 cups fresh cranberries
  • 0.25 cup orange juice
  • 0.5 cup sugar (for the cranberry topping)
  • 1 teaspoon cinnamon
  • 1 unit Zest of 1 orange

Instructions
 

  • Preheat your oven to 325°F (160°C).
  • In a medium bowl, mix the graham cracker crumbs with melted butter until fully combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Bake for 10 minutes, then remove and let it cool.
  • In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add the granulated sugar and continue mixing until well incorporated.
  • Add the eggs, one at a time, mixing on low speed until just combined. Then mix in the vanilla extract and sour cream, mixing until smooth and creamy.
  • In a small saucepan over medium heat, combine fresh cranberries, ½ cup of sugar, and orange juice. Cook until the cranberries pop and soften (about 5-7 minutes). Stir in cinnamon and orange zest, then remove from heat. Let it cool slightly.
  • Pour half of the cheesecake filling over the cooled crust. Spoon half of the cranberry mixture onto the filling, then swirl with a knife. Pour the remaining filling and top with the rest of the cranberry mixture, swirling again as desired.
  • Bake in the preheated oven for about 55-60 minutes, or until the center is slightly jiggly but set.
  • Turn off the oven and crack the door open, allowing the cheesecake to cool in the oven for about 1 hour. Then, transfer to the refrigerator and chill for at least 4 hours or overnight.
  • When ready to serve, carefully remove the cheesecake from the springform pan. Slice and enjoy the delightful combination of creamy cheesecake and tart cranberry topping.

Notes

Chill the cheesecake overnight for the best flavor and texture.
Keyword cheesecake, cranberry, Holiday Dessert