Cranberry Cheesecake

Published on December 9, 2015 | In American | By tatyanaseverydayfood |

- Prep Time
- 30 Minutes
- Cook Time
- 120 Minutes
- Difficulty Level

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Cranberry and cheesecake, a dessert combination that’s perfect for the holiday season! This cranberry cheesecake is decadent, fluffy and melt-in-your mouth good! Plus, your guests will be super impressed with the delicate design on the top that’s made with cranberry sauce. I start out with a basic cheesecake recipe and add canned cranberry sauce to the mix. You can also make your own cranberry sauce and use it for this recipe. Either way works well! This cheesecake recipe yields a fluffy and velvety smooth cake, just the way a cheesecake should be. The addition of the cranberry adds a hint of tangy and loads of incredible berry flavor!

Making the delicate cranberry sauce design on top is actually super simple and it looks like a million dollars! Just use cranberry sauce and drop little dollops of the sauce using a dispenser bottle. Add the drops in a spiral moving outwards from the center and make them larger as you move out. Then grab a toothpick and pull it through each dollop. That’s it! For best results, use a waterbath to bake your cheesecake. This will make your cheesecake level on top and preserve the design.

Watch my video recipe for all the details!

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Next, try my ‘Ombre Cranberry Orange Cake’! This decadent and delicious cake is going to steal the show at your next holiday party! https://tatyanaseverydayfood.com/recipe-items/ombre-orange-cranberry-cake/

Need some supplies to make this recipe? You can get them here (Amazon affiliate links):

I love this tall spring form pan for cakes and cheesecakes.
These handy off-set spatulas are great for spreading cake batter and frosting.
My classic CuisinArt food processor is the best – simple and powerful.
And my classic KitchenAid stand mixer is a must for every kitchen.

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Ingredients

1 1/2 cups (127g) graham cracker crumbs (about 10 whole crackers)
1/4 cup (56g) melted butter
32 ounces (907g) cream cheese, softened at room temperature
1 teaspoon vanilla extract
1 cup (200g) white granulated sugar
1 cup (245g) sour cream, at room temperature
4 large eggs, at room temperature
14-ounce (396g) can whole berry cranberry sauce
For Garnish:
1/2 cup (170g) cranberry jelly
red food coloring

Instructions

Preheat oven to 300F. Prepare a 9-inch spring-form pan: double wrap the bottom and sides of the pan with extra-wide foil. You will also need a deep, oven-roasting pan.
Place graham crackers into a food processor and pulse until fine crumbs form. Pour in the melted butter and pulse until mixture comes together. Transfer the crumbs into the spring-form pan. Use a large spoon and press the crumbs firmly into the bottom of the pan, creating a firm and even crust layer; set aside.
Place softened cream cheese into a stand mixer bowl. Beat cream cheese for 10 minutes, until the cheese is very light and airy, scraping down the sides of the bowl often. Add the sugar, sour cream and vanilla; beat for another 5 minutes. Next add the eggs; beat for another 5 minutes, scraping down the sides of the bowl often!
Divide the cheesecake filling evenly between 2 bowls. Into one bowl, add the whole berry cranberry sauce. Gently fold into the filling. Pour the cranberry cheesecake filling first into the prepared pan. Spread evenly with a spatula. Next, gently pour the plain cheesecake filling over the top. Spread evenly with a spatula.
Prepare the garnish: whisk together the cranberry jelly with red food coloring until very smooth. I microwaved my jelly for 20 seconds to make it smooth. Transfer the jelly into a dispenser bottle or ziplock bag. Starting from the center of the cheesecake, place small dots in a spiral, increasing the dot size gradually. Next, gently run a toothpick through the top of each dot, creating a swirl pattern.
Place cheesecake into oven-roasting pan. Fill the pan half-way with water; fill the rest of the pan once it's on the oven-rack for easier transfer. Bake cheesecake in preheated oven for 1 hour and 45 mins to 2 hours. The center should be just set but still slightly wobbly when pan is moved. Turn off oven, open oven door and let the cheesecake cool for 1 hour. Then, transfer the cheesecake to a warm corner of your kitchen and let it cool gradually for a few hours. Finally, place the cheesecake in the refrigerator to set overnight.
When serving, remove the cheesecake 30 minutes prior to. Release the spring form and transfer the cheesecake carefully onto a cake platter. Can serve with additional cranberry sauce.

Servings : 12
Course : Dessert
Recipe Type : Cakes, Cheesecakes, Video

Cranberry and cheesecake, a dessert combination that's perfect for the holiday season! This cranberry cheesecake is decadent, fluffy and melt-in-your mouth good! View Recipe Link

2 Responses to Cranberry Cheesecake

Moana June 23, 2017 at 4:44 pm #

I actually made this cake for fathers day. It was an immediate hit. The only issue was the cranberry layer was a bit too soft, so i wasn’t sure if that’s how the cake is or if i took it out of the oven too soon.

Reply
- tatyanaseverydayfood June 24, 2017 at 9:30 am #
  
  I’m so glad that this recipe was a hit! 🙂 It could have been slightly underbaked…
  
  Reply