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Cranberry Cheesecake
Cranberry Cheesecake is an easy festive holiday dessert recipe with rich creamy cheesecake and sweet fresh cranberry sauce layers in a graham cracker crust.
Prep Time
30 mins
Cook Time
1 hr
Total Time
2 hrs 30 mins
Servings:
10
Servings
Calories:
556 kcal
Course:
Dessert
Cuisine:
American
Ingredients
Graham Cracker Crust:
- 1 1/2 cups graham cracker crumbs , 12 full crackers
- 1/3 cup sugar
- 6 tablespoons butter melted, unsalted
Cheesecake Filling:
- 24 ounces cream cheese , softened
- 1 1/4 cups sugar
- 1/2 cup milk whole
- 3 large egg
- 3/4 cup sour cream
- 1 tablespoon vanilla extract
- 3 tablespoons flour
- 1 tablespoon orange zest
Cranberry Layer
- 4 1/2 cups cranberries or frozen, fresh
- 1 cup sugar
- 3 tablespoons cornstarch
- 1/4 cup orange juice
- 4 teaspoons orange zest , grated
Instructions
- Preheat the oven to 350 degrees. Get a large pan of water you can set a 9" springform pan in to bake. Wrap the 9" springform pan in a large piece of foil to protect it from the water bath.
Cup of Yum
Graham Cracker Crust:
- Mix the graham cracker crumbs, 1/3 cup sugar, and 6 tablespoons melted butter. Press into the bottom of the springform pan and 1 inch up the sides.
Cranberry Filling:
- In a large saucepan on medium heat add the cranberries, sugar, cornstarch, orange juice, and orange zest.
- Bring to a boil, stirring often.
- Cook for 8-10 minutes until cranberries breakdown and mixture thickens, stirring every few minutes.
- Remove from heat and pour into a heat-safe bowl.
- Add 1 1/2 cups of mixture to the bottom of the crust (refrigerate the rest for serving).
Cheesecake:
- In a stand mixer, beat the cream cheese and sugar then add in the milk until combined.
- Add in the eggs one at a time until fully combined, then add in the sour cream, vanilla, flour, and orange zest until combined.
- Pour filling into pan over the cranberry filling and spread evenly.
- Place the pan in the water bath and bake for 1 hour.
- Turn off the oven, open the door a couple inches to let the heat out gently and let cool for 1 hour.
- Remove from oven, discard the foil, and refrigerate overnight.
- Top with remaining cranberry sauce before serving.
Nutrition Information
Calories
556kcal
(28%)
Carbohydrates
79g
(26%)
Protein
9g
(18%)
Fat
24g
(37%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
6g
(30%)
Trans Fat
1g
(50%)
Cholesterol
116mg
(39%)
Sodium
359mg
(15%)
Potassium
307mg
(7%)
Fiber
2g
(8%)
Sugar
62g
(124%)
Vitamin A
829IU
(17%)
Vitamin C
11mg
(12%)
Calcium
160mg
(16%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10 Servings
Amount Per Serving
Calories 556
% Daily Value*
| Calories | 556kcal | 28% |
| Carbohydrates | 79g | 26% |
| Protein | 9g | 18% |
| Fat | 24g | 37% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 116mg | 39% |
| Sodium | 359mg | 15% |
| Potassium | 307mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 62g | 124% |
| Vitamin A | 829IU | 17% |
| Vitamin C | 11mg | 12% |
| Calcium | 160mg | 16% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.