Cranberry Cheesecake
A buttery graham cracker crust holds a smooth, rich cheesecake filling, topped with a glossy homemade cranberry sauce for a showstopping holiday dessert that comes together with simple pantry staples.
Equipment
- 9-inch springform pan
- Electric mixer
- Mixing bowls
- Saucepan
- Measuring cups and spoons
- Spatula
Ingredients
For the Crust:
- 1½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tbsp unsalted butter melted
For the Filling:
- 24 ounces cream cheese softened
- ¾ cup granulated sugar
- ½ cup sour cream
- 1 tsp vanilla extract
- 3 large eggs
- 2 tbsp all purpose flour
For the Cranberry Topping:
- 12 ounces fresh cranberries
- ¾ cup granulated sugar
- ¼ cup water
- 1 tbsp lemon juice
- 1 tsp cornstarch
Instructions
- Build and Bake the CrustCombine the graham cracker crumbs, sugar, and melted butter in a bowl until the mixture resembles wet sand and holds together when pressed. Press the mixture firmly and evenly into the bottom of a springform pan, working it up slightly along the sides if desired.Bake until lightly golden and fragrant, then remove from the oven and set aside to cool slightly before adding the filling.
- Make and Bake the Cheesecake FillingBeat the softened cream cheese and sugar together until completely smooth and creamy, scraping down the sides of the bowl as needed. Add the sour cream, vanilla extract, eggs, and flour, mixing just until everything is combined, being careful not to overbeat once the eggs go in.Pour the finished batter over the cooled crust, smoothing the top with a spatula, then bake until the edges are set and the center still has a slight jiggle when the pan is gently shaken.
- Cool, Chill, and Make the Cranberry ToppingAllow the cheesecake to cool gradually at room temperature before transferring it to the refrigerator to chill until firm, ideally for at least four hours or overnight. While it chills, simmer the cranberries with sugar, water, and lemon juice until the berries burst and soften, then stir in a cornstarch slurry to thicken the sauce into a glossy cranberry topping.Once the cheesecake is fully chilled and the topping has cooled slightly, spoon the cranberry topping generously over the top before slicing and serving.
Notes
- Make sure the cream cheese is fully softened before mixing to avoid lumps in the filling, since cold cream cheese almost never blends smoothly.
- Avoid overmixing once the eggs are added, since too much air incorporated into the batter can lead to cracks and puffing while baking.
- Let the cheesecake cool gradually to help prevent the top from sinking or splitting as the temperature changes.
- Chill the cheesecake for at least four hours, though overnight is ideal for the cleanest slices.
- Warm your knife under hot water and wipe it clean between each slice for neat, bakery style cuts every time.