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- 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 2 cups cream cheese, softened - 1 cup granulated sugar - 1 teaspoon vanilla extract - 1 cup sour cream - 3 large eggs - 1 ½ cups fresh cranberries - ½ cup powdered sugar - 1 tablespoon lemon juice - Zest of 1 lemon Cream cheese gives the cheesecake its rich, creamy texture. Make sure it’s softened for easy mixing. Sour cream adds a tangy flavor and keeps it moist. The fresh cranberries provide a burst of tartness, balancing the sweetness well. The graham cracker crumbs form a crunchy crust. Use unsalted butter for the best taste, as it lets the other flavors shine. For cream cheese, brands like Philadelphia or Kite Hill work well. If you prefer a lighter option, try Neufchâtel cheese. For sour cream, Daisy is a great choice, but Greek yogurt can be a good substitute. If fresh cranberries are not available, you can use frozen ones. Just remember to thaw and drain them before use. {{ingredient_image_1}} Making creamy cranberry cheesecake is fun and easy. You will need a few simple steps. Start by gathering all your ingredients. This makes the process smooth and quick. You can set aside about 20 minutes for prep. First, preheat your oven to 325°F (160°C). In a medium bowl, mix 1 ½ cups of graham cracker crumbs with ½ cup of melted butter. Stir well until it looks like wet sand. Next, press this mixture firmly into the bottom of a 9-inch springform pan. This creates a nice crust. Bake it in the oven for 10 minutes. Keep an eye on it; you want it to be lightly golden. Once done, take it out and let it cool. Now, let’s make the cheesecake filling. In a large bowl, beat 2 cups of softened cream cheese with 1 cup of granulated sugar. Use an electric mixer for a smooth texture. Add 1 teaspoon of vanilla extract and 1 cup of sour cream. Mix until everything is blended well. Then, add 3 large eggs one at a time. Mix gently after each egg. Avoid overmixing to keep the cheesecake light. In another bowl, toss 1 ½ cups of fresh cranberries with ½ cup of powdered sugar, 1 tablespoon of lemon juice, and the zest of 1 lemon. This adds brightness to the cheesecake. Fold the cranberries into your cheesecake batter carefully. Pour the batter over the cooled crust. Bake it for 55-65 minutes. Look for the edges to set with a slight jiggle in the center. When done, turn off the oven but leave the cheesecake inside with the door slightly open for an hour. This helps prevent cracks. After it cools, refrigerate the cheesecake for at least 4 hours, or overnight if you can wait. Before serving, add extra cranberries or a sprinkle of powdered sugar for a lovely touch. Enjoy! To get a smooth cheesecake, use soft cream cheese. Let it sit out for 30 minutes before mixing. Beat it until creamy. Add the sugar slowly while mixing. This keeps air out and helps avoid cracks. Always mix on low speed to keep it thick and rich. To prevent cracks, bake your cheesecake in a water bath. Wrap your springform pan in foil to avoid leaks. Place the pan in a larger dish filled with hot water. This helps keep the temperature even. After baking, turn off the oven and leave the door slightly open. Let it cool slowly for an hour. This helps set the cheesecake without cracks. For a beautiful finish, top your cheesecake with more cranberries. A light dusting of powdered sugar adds a nice touch. You can also drizzle some lemon juice over the top. Serve slices on dessert plates with a fork. This makes a lovely and elegant dessert for any gathering. Pro Tips Use Room Temperature Ingredients: Ensure that your cream cheese and eggs are at room temperature before mixing. This helps achieve a smoother and creamier cheesecake batter. Don’t Overmix: When adding the eggs, mix just until combined. Overmixing can introduce air into the batter, leading to cracks during baking. Cooling Process: Letting the cheesecake cool in the oven with the door ajar helps prevent sudden temperature changes that can cause cracking. Chill Overnight: For the best texture and flavor, refrigerate your cheesecake overnight. This allows the flavors to meld and the cheesecake to set perfectly. {{image_2}} You can switch cranberries for other fruits. Raspberries bring a tart kick. Blueberries add sweetness and color. Strawberries can also work well. Each fruit adds a unique taste and look. Try mixing fruits for a fun twist. Just remember to adjust sugar based on the fruit's sweetness. You can easily change the sweetness of your cheesecake. If you like it sweeter, add more sugar. Start with an extra ¼ cup and taste the batter. You can also use honey or maple syrup as sweeteners. For less sweetness, cut back on sugar. Remember, the fresh fruit will also add its own sweetness. If you need a gluten-free option, use gluten-free graham crackers. You can also use almond flour or crushed nuts for the crust. For a dairy-free cheesecake, swap cream cheese for a vegan alternative. Coconut cream can replace sour cream too. Adjust eggs with flaxseed or chia seeds for a vegan option. Each change gives a different flavor and texture. To keep your creamy cranberry cheesecake fresh, cover it well. Use plastic wrap or aluminum foil. You can also place it in an airtight container. Store it in the fridge. It will stay tasty for about 4 to 5 days. Enjoy it cold or let it sit at room temperature for a bit before serving. If you want to enjoy this cheesecake later, freezing is a great option. First, let the cheesecake cool completely. After that, wrap it tightly in plastic wrap. Then, add a layer of aluminum foil for extra protection. This will keep it fresh for about 2 to 3 months. Remember to label it with the date! When you are ready to eat your frozen cheesecake, take it out of the freezer. Place it in the fridge to thaw slowly. This can take around 6 to 8 hours or overnight. Avoid thawing it at room temperature, as it can get too soft. Once thawed, enjoy your cheesecake as if it was just made! The cheesecake needs at least four hours to set in the fridge. For best results, let it chill overnight. This time allows it to firm up and develop great flavor. If you skip this step, the texture may be too soft. You want it to be creamy but firm enough to slice easily. Yes, you can make this cheesecake a day or two in advance. This gives the flavors more time to blend. Just cover it well with plastic wrap after it cools. It stays fresh in the fridge, making it perfect for parties or special occasions. Serve the cheesecake chilled for the best taste. You can add fresh cranberries or a dusting of powdered sugar on top. This adds color and a little extra sweetness. Slice it into pieces and enjoy it with friends and family. A dollop of whipped cream on the side is also a nice touch! Making a great cheesecake is both fun and rewarding. We explored ingredient choices, from brands to key notes. I showed you step-by-step how to bake the crust and prepare the filling. You learned tips for a smooth texture and how to avoid cracks. Plus, we looked at tasty variations and storage tips to keep your cheesecake fresh. Use these ideas to impress friends and family with your cheesecake skills. Enjoy your delicious creation!

Creamy Cranberry Cheesecake

A rich and creamy cheesecake topped with fresh cranberries, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 7 hours
Course Dessert
Cuisine American
Servings 12
Calories 350 kcal

Ingredients
  

  • 1.5 cups graham cracker crumbs
  • 0.5 cups unsalted butter, melted
  • 2 cups cream cheese, softened
  • 1 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cups sour cream
  • 3 large eggs
  • 1.5 cups fresh cranberries
  • 0.5 cups powdered sugar
  • 1 tablespoon lemon juice
  • 1 unit Zest of 1 lemon

Instructions
 

  • Preheat your oven to 325°F (160°C).
  • In a medium bowl, mix the graham cracker crumbs with the melted butter until well combined. Press this mixture firmly into the bottom of a 9-inch springform pan to create the crust.
  • Bake the crust in the preheated oven for about 10 minutes or until lightly golden. Remove it from the oven and let it cool.
  • In a large mixing bowl, beat the softened cream cheese with granulated sugar using an electric mixer until smooth and creamy. Add the vanilla extract and sour cream, mixing until fully incorporated.
  • Add the eggs one at a time, mixing gently after each addition until just combined. Avoid overmixing.
  • In a separate bowl, toss the fresh cranberries with powdered sugar, lemon juice, and lemon zest until evenly coated. Fold the cranberries gently into the cheesecake batter.
  • Pour the cheesecake batter over the cooled crust.
  • Bake in the oven for 55-65 minutes or until the edges are set and the center has a slight jiggle.
  • Once baked, turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for about 1 hour to prevent cracking.
  • After it has cooled, refrigerate the cheesecake for at least 4 hours, or preferably overnight, to allow it to set fully.
  • Before serving, you can garnish with extra cranberries or a sprinkle of powdered sugar for an elegant finish.

Notes

Chill overnight for best results.
Keyword cheesecake, cranberry, dessert