Description
A rich and creamy classic cheesecake topped with a vibrant, tart cranberry sauce. Perfect for holidays or any special occasion!
Ingredients
Scale
- For the Crust:
- 1 ½ cups graham cracker crumbs (about 10–12 full sheets)
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
- For the Cheesecake Filling:
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- For the Cranberry Topping:
- 2 cups fresh or frozen cranberries
- ½ cup granulated sugar
- ¼ cup water
- 1 tablespoon lemon juice
Instructions
- Prepare the Crust: Preheat oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs and ¼ cup sugar. Pour in melted butter and mix until well combined. Press the mixture evenly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes, or until lightly golden. Let cool completely.
- Prepare the Cheesecake Filling: In a large bowl, beat the softened cream cheese with 1 cup sugar until smooth and creamy. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream until just combined. Do not overmix.
- Pour the filling over the cooled crust.
- Bake the Cheesecake: Wrap the bottom of the springform pan tightly with aluminum foil to prevent water leakage. Place the springform pan in a larger roasting pan. Carefully pour hot water into the roasting pan, reaching about halfway up the sides of the springform pan.
- Bake for 50-60 minutes, or until the edges are set and the center is slightly jiggly.
- Turn off the oven, crack the oven door open slightly, and let the cheesecake cool in the oven for 1 hour. This helps prevent cracking.
- Remove from the oven and water bath. Let cool completely on a wire rack. Once cooled, cover and refrigerate for at least 4 hours, or preferably overnight.
- Prepare the Cranberry Topping: In a medium saucepan, combine cranberries, ½ cup sugar, water, and lemon juice. Bring to a boil over medium heat, stirring occasionally. Reduce heat and simmer for 10-15 minutes, or until the cranberries have burst and the sauce has thickened. Remove from heat and let cool completely.
- Assemble: Once the cheesecake is chilled, carefully remove the sides of the springform pan. Spoon the cooled cranberry topping over the cheesecake.
- Slice and serve.
Notes
- For an even smoother cheesecake, ensure all ingredients are at room temperature before beginning.
- If you don’t have a springform pan, you can use a regular 9-inch cake pan, but the removal process will be different.
- The water bath (bain-marie) is crucial for even baking and preventing cracks.
- Allowing the cheesecake to cool slowly in the oven and then chilling it overnight is key to achieving the perfect texture.
- Prep Time: PT30M
- Cook Time: PT1H10M
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 40g
- Sodium: 250mg
- Fat: 28g
- Saturated Fat: 17g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 120mg