Description
This Cranberry Cheesecake features a buttery graham cracker crust, a creamy smooth cream cheese filling swirled with tangy cranberry topping made from fresh or frozen cranberries. Baked in a water bath for a perfectly set texture and chilled overnight, it is a festive and elegant dessert perfect for holiday celebrations or any special occasion.
Ingredients
Scale
Crust
- 2 cups graham cracker or shortbread cookie crumbs
- 1/3 cup butter, melted
Topping
- 2 cups fresh or frozen cranberries
- 2/3 cup sugar
- 1/3 cup water
- 1 teaspoon lemon juice
Filling
- 4 packages (8 ounces each) cream cheese, softened
- 1 cup sugar
- 1 tablespoon lemon juice
- 5 large eggs, lightly beaten
Instructions
- Prep the pan: Preheat the oven to 325°F. Grease a 9-inch springform pan and place it on a double thickness of heavy-duty foil (roughly an 18-inch square). Wrap the foil securely around the pan to waterproof it, then place the pan on a baking sheet.
- Make the graham cracker crust: In a small bowl, combine the graham cracker or shortbread cookie crumbs with melted butter. Press this crumb mixture evenly into the bottom of the prepared springform pan. Bake for six minutes, then remove and let cool on a wire rack.
- Cook the cranberry topping: In a large saucepan, combine cranberries, sugar, and water. Cook uncovered over medium heat, stirring occasionally until the cranberries burst and the mixture thickens, about 12 to 15 minutes. Remove from heat, stir in lemon juice. Press the mixture through a food mill to remove seeds and pulp, collecting the smooth cranberry topping. Set aside.
- Blend the filling: In a large mixing bowl, beat the softened cream cheese with sugar and lemon juice until smooth and creamy. Gradually add the lightly beaten eggs, blending on low speed until just combined. Pour the filling into the cooled graham cracker crust.
- Swirl cranberry topping: Spoon 1/4 cup of the cranberry topping over the cream cheese filling. Using a knife, cut through the filling to create swirls from the cranberry topping for a decorative effect.
- Prepare water bath and bake: Place the springform pan inside a larger pan and pour about 1 inch of hot water into the larger pan to create a water bath. Bake the cheesecake at 325°F for 55 to 65 minutes until the center is just set and the top appears matte rather than shiny.
- Cool the cheesecake: Remove the springform pan from the water bath and unwrap the foil. Cool the cheesecake on a wire rack for 10 minutes, then carefully run a knife around the edges to loosen it. Let cool for an additional hour at room temperature.
- Top and chill: Pour the remaining cranberry topping over the cooled cheesecake evenly. Cover the cheesecake once completely cooled, then refrigerate overnight to allow it to fully chill and set.
- Serve: Remove the rim of the springform pan before serving. Slice and enjoy your creamy, tangy cranberry cheesecake!
Notes
- Using a water bath while baking helps prevent cracks and ensures even cooking of the cheesecake.
- Ensure cream cheese is softened to room temperature to achieve a smooth batter without lumps.
- Pressing cranberries through a food mill removes seeds for a silky topping texture.
- Wrap the springform pan securely with foil to prevent water from the bath leaking into the cheesecake.
- The cheesecake tastes best when chilled overnight to let flavors meld and texture set properly.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: cranberry cheesecake, cranberry dessert, holiday cheesecake, creamy cheesecake, water bath cheesecake, graham cracker crust
