Creamy Holiday Cranberry Cheesecake

5 from 1 vote

Creamy Holiday Cranberry Cheesecake

Indulge in the enchantment of the season with our Creamy Holiday Cranberry Cheesecake, a festive delight that captures the essence of joy and merriment in every decadent bite. This luscious dessert harmonizes the velvety richness of classic cheesecake with the vibrant allure of holiday cranberries, creating a masterpiece that promises to be the crowning glory of your festive table.

Prep Time20

Cook Time1 10

Cooling Time1

Total Time2 30

Course: Dessert

Cuisine: American

Keyword: Cranberry Cheesecake, Creamy Cheesecake, Creamy Holiday Cranberry Cheesecake

Servings: people

Calories: 921kcal

Author: George - U Keep Cooking

Equipment

9 Inch Springform Pan
Electric Hand Mixer
Heavy Duty Foil
Large Roasting Pan

Ingredients

Ingredients for the Crust:

2 Cups Graham Crackers (crushed)
1/3 Cup Sugar
7 Tbsp Unsalted Butter (melted)

Creamy Cheesecake:

32 ounces Cream Cheese (4 Bricks)(full fat)
1 Cups Sugar
2 Tsp Pure Vanilla Extract
3 Tbsp Orange Juice
2 Tbsp Orange Zest
1/2 Tsp Cinnamon (ground)
4 Eggs (room temp)
2 Egg Yolks (room temp)
1/3 Cup Heavy Cream

Ingredients for Cranberry Topping:

4 Cups Cranberries (fresh or frozen)
1¼ Cup Sugar
1 Cup Water
2 Tbsp Cornstarch
1/4 Cup Orange Juice

Instructions

For the Graham Cracker Crust:

Preheat oven to 350 degrees (F). Lightly spray a 9" springform pan with non-stick spray.
Wrap the bottom and sides of the pan with heavy duty tinfoil. I recommend doing several diligent layers here to ensure no water creeps through when you place the pan in the water bath. Set pan aside.
In a large bowl, combine graham cracker crumbs, sugar, and melted butter; stir well to combine. Firmly pat the mixture into the prepared pan.
Bake in preheated oven for 8 minutes. Place partially baked crust on a cooling rack and set aside while you prepare the filling.

For the Creamy Cheesecake Filling:

In the body of a high power blender, food processor, stand mixer fitted with the whisk attachment, or in a very large bowl using a hand held mixer, beat the softened cream cheese until completely smooth, scraping the bowl as needed.
Add sugar, vanilla, orange juice, orange zest, cinnamon and beat smooth, scraping down the sides and bottom of bowl as needed. Add in the eggs and yolks, one at a time, beating well after each addition.
Mix in the cream and beat until it's just incorporated in the batter.
Pour filling into prepared crust and, using a silicone spatula, smooth the top.
Place the cheesecake pan into a large, deep pan. Fill the pan with 2 inches of hot water. This is your water bath and will help ensure your cheesecake comes out crack free.
Carefully place the pan in the oven and bake for 1 hour and 10 minutes. Turn the oven off and let the cheesecake sit, undisturbed, for one hour, inside the oven with the door shut. The cheesecake should be still slightly wiggly.
Remove cake from oven and gently run a knife very around the edge of the cake. Place the cheesecake pan on a cooling rack and cool completely, then loosely cover the pan with saran wrap and chill for at least 8 hours.
Cheesecake will keep, covered in the fridge, for 5 days. Cheesecake may be frozen for 2 months. Thaw overnight before slicing.

For the Cranberry Topping:

In a large saucepan, combine cranberries, sugar and water. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes.
Combine cornstarch and orange juice until smooth; stir into cranberry mixture. Bring to a boil; cook and stir until thickened, about 2 minutes.

Nutrition