This creamy cheesecake topped with bright red cranberries is a festive delight! The sweet and tart cranberry topping adds a burst of flavor that makes each bite special.
I always love making this cheesecake for gatherings. It’s easy to slice, and everyone enjoys the pretty cranberry finish. Plus, it looks so fancy, but you know it’s super simple to whip up! 😊
Key Ingredients & Substitutions
Graham Cracker Crumbs: This is the classic choice for the cheesecake crust. If you don’t have graham crackers, try cookies like digestives or even vanilla wafers. They add a different flavor but still work well.
Cream Cheese: Opt for full-fat cream cheese for the best texture and flavor. If you’re looking for a lighter version, Neufchâtel cheese is a solid substitute, though the texture might be slightly different.
Sour Cream: This adds creaminess and a bit of tang. If you’re lactose intolerant, try using Greek yogurt instead. It works perfectly and gives a similar creamy effect.
Cranberries: Fresh cranberries are ideal for the topping, but frozen ones are just as good. If they aren’t available, you could use other berries like blueberries or strawberries for a twist.
How Do You Prevent Your Cheesecake from Cracking?
Cracking is a common issue, but here are a few tips to help prevent it:
- Bake at a low temperature (325°F) and avoid overbaking. The edges should be set, but the center should still jiggle slightly.
- Cool the cheesecake gradually in the oven by leaving the door slightly open after baking. This step helps avoid dramatic temperature changes.
- Use a water bath if you’re worried. Place the springform pan in a larger pan filled with water to help regulate temperature while baking.
- Ensure your cream cheese is softened before mixing. Cold cream cheese can create lumps that lead to cracking.
How to Make Cheesecake With Cranberry Topping
Ingredients You’ll Need:
For The Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup (1 stick) unsalted butter, melted
For The Cheesecake Filling:
- 24 oz (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup sour cream
- 2 tbsp all-purpose flour
For The Cranberry Topping:
- 2 cups fresh or frozen cranberries
- 3/4 cup granulated sugar
- 1/2 cup water
- 1 tbsp lemon juice
- 1 tsp cornstarch mixed with 1 tbsp water (optional, for thickening)
How Much Time Will You Need?
This delightful cheesecake takes about 15 minutes of prep time, plus 50-60 minutes for baking and cooling. Plan for at least 4 hours in the fridge to let it set properly. If you can, make it the day before for the best flavor and texture!
Step-by-Step Instructions:
1. Preparing the Crust:
Start by preheating your oven to 325°F (160°C). Take a 9-inch springform pan and lightly grease it to ensure the cheesecake comes out easily. In a medium mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir the mixture until the crumbs are fully moistened. Next, press this mixture firmly into the bottom and slightly up the sides of the springform pan. Bake for about 10 minutes until it’s set, then remove it from the oven and let it cool completely.
2. Making the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese with 1 cup of sugar until it’s smooth and creamy, making sure there are no lumps. Add the eggs one at a time, beating well after each addition. Then, mix in the vanilla extract, sour cream, and flour until everything is fully combined. Pour this delicious filling over your cooled crust in the springform pan.
3. Baking the Cheesecake:
Bake the cheesecake for 50-60 minutes. You want the edges to be set while the center is still slightly wobbly. Once it’s finished baking, turn off the oven and leave the cheesecake inside with the oven door slightly open for 1 hour. This helps it cool slowly and prevents cracking.
4. Chill the Cheesecake:
After an hour, remove the cheesecake from the oven and let it cool to room temperature. Then, refrigerate it for at least 4 hours, but if you can wait overnight, it will be even better!
5. Making the Cranberry Topping:
While your cheesecake is chilling, it’s time to prepare the cranberry topping. In a saucepan, combine the cranberries, sugar, water, and lemon juice. Cook this mixture over medium heat until the cranberries begin to burst and the sauce thickens, which should take about 10-15 minutes. If the sauce isn’t thick enough for your liking, stir in the cornstarch slurry and cook for another 1-2 minutes. Once done, let the cranberry topping cool to room temperature.
6. Assemble and Serve:
Once your cheesecake has set and the cranberry topping has cooled, carefully spoon the vibrant cranberry mixture generously over the top of the cheesecake. Slice it into pieces and enjoy this creamy treat with the delightful tartness of cranberries!
Can I Use a Different Type of Crust?
Absolutely! While graham cracker crust is traditional, you can try other options like Oreos, digestive biscuits, or even a nut-based crust for a gluten-free version. Just make sure to adjust the butter and sugar accordingly for different types of cookies.
Can I Omit the Sour Cream?
Yes, you can skip the sour cream if you prefer! For a similar creamy texture, you can substitute it with plain yogurt, cream cheese, or extra heavy cream. However, omit the flour if you use cream cheese instead, as it may result in a denser texture.
What Should I Do If My Cheesecake Cracks?
Don’t worry too much about cracks; they can happen. To prevent them, ensure you’re baking at a low temperature and letting it cool in the oven. If it does crack, just cover it up with the cranberry topping—it will look beautiful!
How Can I Store Leftover Cheesecake?
Store any leftover cheesecake in an airtight container in the refrigerator for up to 5 days. You can also freeze it! Wrap individual slices tightly in plastic wrap and place them in a freezer-safe container for up to 2 months. To thaw, just place the slices in the fridge overnight.
