Cheesecake with Cranberry Sauce Recipe
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This creamy cheesecake with a tart cranberry sauce is the perfect dessert for the holiday season or any special occasion. With a buttery graham cracker crust, rich and smooth filling, and a bright cranberry topping, this cheesecake is a crowd-pleaser that offers a balance of sweet and tangy flavors. Serve it chilled for an indulgent treat that will impress family and friends.
Difficulty: Intermediate
Prep Time: 25 mins
Cook Time: 1 hr 10 mins
Chill Time: 4 hrs
Total Time: 5 hrs 35 mins
Cooking Temp: 160°C (325°F)
Estimated Cost: $20
Calories: 450 kcal per serving
Best Season: Winter
Table of Contents
Description
This luscious cheesecake is a dessert favorite, pairing the rich flavors of creamy cheesecake with a vibrant homemade cranberry sauce. The cranberry topping adds a touch of tartness that balances the sweetness of the cheesecake, making it an ideal dessert for festive gatherings. Topped with fresh cranberries and a touch of zest, this cheesecake offers an elegant presentation that looks as good as it tastes.
Ingredients
Cheesecake Base
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Cheesecake Filling
- 3 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup sour cream
- 1/2 cup heavy cream
- 1 tbsp vanilla extract
- 1 tbsp lemon juice
Cranberry Sauce
- 2 cups fresh cranberries
- 1/2 cup water
- 1/2 cup granulated sugar
- 1 tbsp orange zest
Instructions
- Prepare the crust: Preheat your oven to 160°C (325°F). In a medium bowl, mix graham cracker crumbs, 1/4 cup sugar, and melted butter until combined. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
- Make the filling: In a large mixing bowl, beat the cream cheese until smooth. Add 1 cup of sugar and beat until fully combined. Add eggs one at a time, mixing well after each addition. Stir in sour cream, heavy cream, vanilla extract, and lemon juice, mixing until smooth.
- Bake the cheesecake: Pour the filling over the crust in the springform pan. Place the pan on a baking sheet, then bake for 60-70 minutes or until the center is set but still slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool gradually for 1 hour. Refrigerate for at least 4 hours or overnight.
- Prepare the cranberry sauce: In a small saucepan, combine cranberries, water, sugar, and orange zest. Cook over medium heat, stirring occasionally, until cranberries have burst and sauce has thickened, about 10-15 minutes. Let cool completely.
- Assemble and serve: Once the cheesecake is chilled, spread the cranberry sauce over the top. Serve chilled, and enjoy!
Nutrition Facts (per serving)
- Calories: 450 kcal
- Calories from Fat: 270 kcal
- Total Fat: 30g
- Saturated Fat: 17g
- Trans Fat: 0g
- Cholesterol: 120mg
- Sodium: 300mg
- Potassium: 80mg
- Total Carbohydrate: 40g
- Dietary Fiber: 2g
- Sugars: 30g
- Protein: 6g
- Vitamin A: 800 IU
- Vitamin C: 5 mg
- Calcium: 100 mg
- Iron: 1 mg
Notes
- Storage: Keep leftover cheesecake in an airtight container in the refrigerator for up to 5 days.
- Make Ahead: Both the cheesecake and cranberry sauce can be made a day in advance. Assemble just before serving for best results.
- Customization: For extra flavor, add a hint of almond extract to the filling or a sprinkle of cinnamon to the crust mixture.
- Serving Suggestion: Garnish with a dollop of whipped cream and a few fresh cranberries or orange zest for a festive touch.
