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- 4 packages (8 oz each) cream cheese, softened - 4 large eggs, at room temperature - 1 cup sour cream, at room temperature - 1 cup granulated sugar - 1 teaspoon vanilla extract The main ingredients create a rich, creamy cheesecake. Cream cheese gives the cheesecake its smooth texture. The eggs bind the mixture and add structure. Sour cream adds tang and creaminess. Sugar sweetens without overpowering the flavors. Vanilla extract enhances the overall taste. - 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 2 tablespoons granulated sugar The crust is a key part of this cheesecake. Graham cracker crumbs provide a crunchy base. The melted butter helps bind the crumbs together. A bit of sugar adds sweetness to balance the flavors. This combination gives a delightful contrast to the creamy filling. - 1 cup fresh cranberries, rinsed and drained - ½ cup granulated sugar (for cranberry sauce) - 1 cup water - Zest of 1 orange (about 1 tablespoon) The cranberry topping adds a burst of flavor. Fresh cranberries give a tart taste that pairs well with the sweet cheesecake. The sugar helps to sweeten the sauce, while the water creates the right consistency. Orange zest brightens the flavor, making it festive and fresh. {{ingredient_image_2}} First, preheat your oven to 350°F (175°C). In a medium mixing bowl, mix 1 ½ cups of graham cracker crumbs, ½ cup of melted unsalted butter, and 2 tablespoons of granulated sugar. Stir until the mix looks like wet sand. Now, press this mixture into the bottom of a 9-inch springform pan. Make sure to pack it down firmly to form a solid crust. Bake for about 10 minutes or until it turns lightly golden. Once it's done, take it out and let it cool a bit. While your crust cools, grab a large mixing bowl. Use an electric mixer to beat 4 packages of softened cream cheese on medium speed. Mix for about 2 minutes until it’s smooth and creamy. Slowly add 1 cup of granulated sugar and mix well. Then stir in 1 teaspoon of vanilla extract until it’s fully blended. Next, add 4 large eggs, one at a time. Mix well after each egg to make sure it’s all combined. Scrape down the bowl as needed. Finally, gently fold in 1 cup of room temperature sour cream with a spatula. Mix until it’s smooth, but don’t overdo it. Now, let’s make the cranberry sauce. In a small saucepan, combine 1 cup of fresh cranberries, ½ cup of granulated sugar, 1 cup of water, and the zest of 1 orange. Cook this mixture over medium heat for about 10 minutes. You’ll know it’s ready when the cranberries burst and the mix thickens to a sauce-like consistency. Once it’s done, take it off the heat and let it cool a little. Pour the cheesecake batter over the cooled crust in the springform pan. Smooth the top with a spatula. Next, take the cranberry sauce and spoon it over the batter. Use a knife to gently swirl the sauce into the batter for a pretty marbled look. Carefully place the springform pan in the oven. Bake for 50 to 60 minutes. The center should be set but still jiggle slightly. After baking, turn off the oven and leave the cheesecake inside for 1 hour. This helps prevent cracks. Once an hour has passed, take the cheesecake out and let it cool to room temperature. After it cools, cover and refrigerate for at least 4 hours, or ideally overnight. This chilling time improves the flavor and texture, making every bite delicious! To get a smooth cheesecake, always use room temperature ingredients. Cold cream cheese can lead to lumps. Let the eggs and sour cream sit out for about 30 minutes before using. This simple step can change your texture from good to great. Avoid overmixing the batter. Mix just until combined. Overmixing can add too much air, which may lead to cracks. Keep it gentle and smooth for the best results. For a beautiful finish, garnish your cheesecake just before serving. Top it with fresh cranberries and a light dusting of powdered sugar. This adds a pop of color and looks festive. When serving, add a dollop of whipped cream on each slice. This extra touch makes each bite creamy and delightful. You can also serve it with a side of cranberry sauce for added flavor. To prevent cracks in your cheesecake, cool it gradually. After baking, turn off the oven and leave it inside for an hour. This helps it set without sudden temperature changes. Always check for doneness by gently shaking the pan. The center should jiggle slightly. If it shakes wildly, it needs more time. A perfectly baked cheesecake means a happy holiday season! Pro Tips Room Temperature Ingredients: Ensure that your cream cheese, eggs, and sour cream are at room temperature before mixing. This helps to create a smoother batter and prevents lumps. Swirling Technique: When adding the cranberry sauce to the cheesecake batter, use a knife or a skewer to gently swirl it in. This creates a beautiful marbled effect without fully blending the layers. Cooling Method: After baking, leaving the cheesecake in the turned-off oven for an hour allows it to cool gradually, reducing the risk of cracks on the surface. Overnight Chilling: For the best flavor and texture, chill the cheesecake overnight. This allows the flavors to meld and the cheesecake to set properly. {{image_4}} You can change the fruit on top of your cheesecake. Blueberries and raspberries make great choices. They bring a burst of flavor and color. Seasonal fruits like pears or pomegranates can be fun too. These options add variety and keep your dessert fresh. Want to spice things up? Try adding cinnamon or nutmeg to the batter. These spices add warmth to the cheesecake. You can also use flavored extracts like almond or orange. Just a few drops can change the whole flavor. Experimenting is key to making this cheesecake your own. If you need a gluten-free option, swap the graham crackers for almond flour or gluten-free cookies. For those who want a vegan version, use plant-based cream cheese and flax eggs. Coconut cream can replace sour cream too. These swaps allow everyone to enjoy this festive treat without worry. To keep your creamy cranberry holiday cheesecake fresh, you should store it in the fridge. The cheesecake needs to stay cool to maintain its texture and flavor. Cover it tightly with plastic wrap or foil to prevent it from absorbing any smells from the fridge. A sealed container can also work well. This way, your cheesecake stays tasty and fresh for days. If you want to keep the cheesecake for a longer time, you can freeze it. Wrap it well in plastic wrap and then in aluminum foil. This double layer protects the cheesecake from freezer burn. When you're ready to enjoy it, move the cheesecake to the fridge to thaw overnight. This method helps keep its creamy texture intact. Avoid using the microwave, as it can change the cheesecake's consistency. In the fridge, your cheesecake will last about 5 to 7 days. Always check for signs of spoilage before serving. If the cheesecake has a strange smell or looks discolored, it's best to toss it. A fresh cheesecake should have a creamy texture and a lovely cranberry topping. Enjoy your holiday treat while it's at its best! Yes, you can make this cheesecake a day in advance. Making it ahead helps the flavors blend better. After baking, let it cool completely. Then, cover it with plastic wrap. This keeps it fresh in the fridge. It can sit for up to three days before serving. Just remember to add any toppings right before you serve. If you need a substitute for cream cheese, try using Greek yogurt. It gives a nice creamy texture. Another option is mascarpone cheese. It has a similar taste and feel. For a vegan choice, use blended silken tofu. It works well when sweetened. Cracks in cheesecake often come from two main things. First, overbaking can cause cracks. Make sure to check it a little early. The center should jiggle slightly. Second, drastic temperature changes can lead to cracks. Always let the cheesecake cool in the oven after baking. This gradual cooling helps keep it smooth. You learned how to make a delicious cheesecake, from crust to topping. Using the right ingredients gives great flavor and texture. I shared tips to avoid common mistakes and how to make it your own. Whether you try new toppings or variations, you can impress anyone with your cheesecake skills. Enjoy sharing this tasty treat with friends and family, or savor it all for yourself. Just remember to store it well for the best taste. Happy baking!

Creamy Cranberry Holiday Cheesecake

A rich and festive cheesecake topped with a tart cranberry sauce, perfect for holiday celebrations.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour
Total Time 6 hours
Course Dessert
Cuisine American
Servings 12
Calories 400 kcal

Ingredients
  

  • 1.5 cups graham cracker crumbs
  • 0.5 cups unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 32 oz cream cheese, softened to room temperature
  • 1 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs, at room temperature
  • 1 cups sour cream, at room temperature
  • 1 cups fresh cranberries, rinsed and drained
  • 0.5 cups granulated sugar (for cranberry sauce)
  • 1 cups water
  • 1 tablespoon zest of 1 orange
  • 1 pinch salt

Instructions
 

  • Prepare the crust: Preheat your oven to 350°F (175°C). In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of granulated sugar. Stir until the mixture is well blended and resembles wet sand. Firmly press this mixture into the bottom of a 9-inch springform pan to create an even crust. Bake in the preheated oven for about 10 minutes, or until the crust is lightly golden. Once done, remove from the oven and allow it to cool slightly.
  • Make the cheesecake batter: While the crust is cooling, in a large mixing bowl, use an electric mixer to beat the softened cream cheese on medium speed until it’s smooth and creamy, about 2 minutes. Gradually add in 1 cup of granulated sugar, continuing to mix until well incorporated. Stir in the vanilla extract until fully combined.
  • Incorporate the eggs: One at a time, add the eggs to the cream cheese mixture, mixing well after each addition to ensure they are fully integrated. Scrape down the sides of the bowl with a spatula as needed to thoroughly combine.
  • Mix in the sour cream: Gently fold in the room temperature sour cream with a spatula, mixing just until the batter is smooth. Be careful to not overmix, as this can affect the cheesecake texture.
  • Create the cranberry topping: In a small saucepan over medium heat, combine the fresh cranberries, ½ cup of granulated sugar, 1 cup of water, and the orange zest. Cook for about 10 minutes or until the cranberries have burst and the mixture thickens to a sauce-like consistency. Remove from heat and let cool slightly.
  • Combine the layers: Pour the cheesecake batter over the cooled crust in the springform pan, smoothing the top with a spatula. Then, spoon the cranberry sauce over the cheesecake batter, using a knife to swirl it gently into the batter for a marbled effect.
  • Bake the cheesecake: Carefully place the springform pan in the preheated oven and bake for 50-60 minutes. The center of the cheesecake should be set but still have a slight jiggle. After baking, turn off the oven and leave the cheesecake inside for 1 hour to cool gradually, which helps prevent cracking.
  • Chill: Once the hour is up, remove the cheesecake from the oven and let it cool to room temperature. Afterward, cover and refrigerate for at least 4 hours, or preferably overnight, to enhance the flavor and achieve the best texture.

Notes

Before slicing, consider topping the cheesecake with a few extra fresh cranberries and a light dusting of powdered sugar for a beautiful festive presentation. When serving, add a dollop of whipped cream atop each slice for an extra creamy touch, making it a delightful holiday treat!
Keyword cheesecake, cranberry, dessert, holiday