Description
A creamy and tangy cranberry cheesecake with a buttery crust, perfect for festive occasions.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tbsp unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup sour cream
- 1 cup fresh or frozen cranberries
- 1/4 cup water
- 1/4 cup granulated sugar (for cranberry topping)
Instructions
- Preheat oven to 325°F (160°C).
- Mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press into a 9-inch springform pan.
- Bake crust for 10 minutes, then let cool.
- Beat cream cheese and 1 cup sugar until smooth. Add eggs one at a time, then vanilla and sour cream.
- Pour filling over crust. Bake for 45-50 minutes until set.
- Cool cheesecake completely.
- Simmer cranberries, water, and 1/4 cup sugar until cranberries burst and sauce thickens. Cool slightly, then spread over cheesecake.
- Chill for at least 4 hours before serving.
Notes
- Use room-temperature ingredients for smoother filling.
- Wrap the springform pan in foil if baking in a water bath.
- Store leftovers in the fridge for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 32g
- Sodium: 280mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 120mg
Keywords: cranberry cheesecake, holiday dessert, creamy cheesecake