Cranberry Cheesecake with Gingersnap Crust

Name: Cranberry Cheesecake with Gingersnap Crust
Prep time: 25 min
Cook time: 2 h
Total time: 2 h 25 min
Yield: 12
Cuisine: American Cuisine
Ingredients: 2 cups gingersnap crumbs; 1/4 cup granulated sugar; 1/2 cup unsalted butter, melted; 16 oz cream cheese, softened; 1/2 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1 cup cranberry sauce (homemade or store-bought); 1/4 cup sour cream; 1 tablespoon all-purpose flour; 1/2 teaspoon ground cinnamon; Fresh cranberries, for garnish (optional)

Rated 5.0 stars by 1 users

Cuisine

American Cuisine

Servings

Prep Time

25 minutes

Cook Time

2 hours

Calories

380

Cranberry Cheesecake is a luscious and festive dessert that combines the creamy richness of cheesecake with the tartness of cranberries.

This indulgent treat features a buttery gingersnap cookie crust that provides a perfect contrast to the smooth and velvety cheesecake filling.

The addition of a vibrant cranberry sauce swirl not only adds a burst of flavor but also lends a beautiful marbled effect to each slice. Topped with fluffy whipped cream or pillowy marshmallows, this Cranberry Cheesecake is the epitome of holiday decadence.

Whether served as the grand finale to a holiday feast or as a delightful treat for any special occasion, this dessert is sure to impress and satisfy every sweet tooth.

Image of Cranberry Cheesecake with Gingersnap Crust

Ingredients

2 cups gingersnap crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
16 oz cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup cranberry sauce (homemade or store-bought)
1/4 cup sour cream
1 tablespoon all-purpose flour
1/2 teaspoon ground cinnamon
Fresh cranberries, for garnish (optional)

View Cart (0) Checkout

Directions

Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and set aside.
In a mixing bowl, combine gingersnap crumbs, 1/4 cup granulated sugar, and melted butter. Press the mixture firmly into the bottom of the prepared springform pan.
In a large bowl, beat the softened cream cheese and 1/2 cup granulated sugar until smooth and creamy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, mix together the cranberry sauce, sour cream, flour, and ground cinnamon until well combined.
Pour half of the cream cheese mixture over the gingersnap crust. Spoon half of the cranberry mixture on top, spreading it evenly. Repeat layers with the remaining cream cheese and cranberry mixtures.
Use a knife or a toothpick to gently swirl the cranberry mixture into the cream cheese mixture to create a marbled effect.
Place the springform pan on a baking sheet to catch any drips, then bake in the preheated oven for 45-50 minutes, or until the center is set and the edges are lightly golden.
Remove the cheesecake from the oven and let it cool in the pan for about 10 minutes. Then, run a knife around the edges to loosen the cheesecake from the pan.
Allow the cheesecake to cool completely at room temperature, then refrigerate for at least 4 hours or overnight to firm up.
Once chilled, garnish the cheesecake with fresh cranberries if desired. Slice and serve chilled.

Nutrition

Serving Size: 1
per serving: Calories; 380

Amount/Serving % Daily Value

Fat: 24 grams; 37%
Saturated Fat: 14 grams; 70%
Cholesterol: 95 milligrams; 32%
Sodium: 280 milligrams; 12%
Carbs: 36 grams; 12%
Protein: 6 grams
Sugar: 25 grams
Fiber: 1 grams; 4%

Tips for Making Cranberry Cheesecake with Gingersnap Crust

Room Temperature Ingredients: Ensure all dairy ingredients, such as cream cheese and eggs, are at room temperature before mixing. This helps create a smoother cheesecake batter.
Gentle Mixing: Avoid overmixing the cheesecake batter to prevent incorporating too much air, which can lead to cracks during baking.
Prebaking the Crust: Prebake the gingersnap cookie crust for a few minutes before adding the cheesecake filling. This helps prevent a soggy crust and ensures it stays crisp.
Use a Water Bath: Bake the cheesecake in a water bath to create a moist and evenly cooked texture. This also helps prevent cracking on the surface.
Cooling Gradually: After baking, allow the cheesecake to cool gradually in the turned-off oven with the door slightly ajar. This gradual cooling process helps prevent cracks from forming.
Cranberry Sauce Swirl: When adding the cranberry sauce swirl, use a toothpick or knife to gently swirl it into the cheesecake batter for a beautiful marbled effect.
Refrigeration Time: Chill the cheesecake in the refrigerator for at least 4-6 hours, or preferably overnight, to allow it to set fully and develop its flavors.
Garnish Creatively: Decorate the top of the cheesecake with additional cranberry sauce, whipped cream, or fresh cranberries for a festive touch.
Sharp Knife for Slicing: Use a sharp knife dipped in hot water to slice the cheesecake cleanly. Wipe the knife between each cut for neat slices.
Bring to Room Temperature: Before serving, allow the cheesecake to come to room temperature for about 30 minutes. This helps enhance the flavors and makes it easier to slice and serve.

Serving suggestions for Cranberry Cheesecake

Cranberry Sauce: Drizzle extra cranberry sauce over each slice for an added burst of flavor and festive presentation.
Whipped Cream: Serve each slice with a dollop of freshly whipped cream for a light and creamy contrast.
Vanilla Ice Cream: Pair the cheesecake with a scoop of vanilla ice cream for a delightful combination of creamy and cold textures.
Fresh Berries: Garnish each slice with fresh berries like raspberries, strawberries, or blueberries for a pop of color and freshness.
Caramel Sauce: Drizzle caramel sauce over the cheesecake for a decadent caramelized flavor that complements the tanginess of the cranberries.
Chopped Nuts: Sprinkle chopped nuts such as pecans or almonds over the cheesecake for added crunch and nuttiness.
Chocolate Shavings: Garnish each slice with chocolate shavings or curls for a touch of elegance and indulgence.
Mint Leaves: Add a few fresh mint leaves as a garnish to brighten up the presentation and add a hint of freshness.
Citrus Zest: Grate some lemon or orange zest over the cheesecake for a vibrant citrus aroma and flavor.
Warm Mulled Wine: Serve the cheesecake alongside a glass of warm mulled wine for a cozy and festive dessert experience.

FAQs

Q: Can I make Cranberry Cheesecake in advance?
A: Yes, Cranberry Cheesecake can be made in advance. It actually tastes even better when made ahead as it allows the flavors to meld together. Prepare the cheesecake as directed, then refrigerate it for up to 2-3 days before serving.

Q: Can I use a different type of fruit sauce instead of cranberry?
A: Absolutely! While cranberry sauce adds a festive touch and tart flavor to the cheesecake, you can experiment with other fruit sauces such as raspberry, strawberry, or blueberry. Choose your favorite fruit flavor to complement the creamy cheesecake base.

Q: Can I make this cheesecake gluten-free?
A: Yes, you can easily make this Cranberry Cheesecake gluten-free by using gluten-free gingersnap cookies for the crust. Ensure that all other ingredients used are certified gluten-free to accommodate those with gluten sensitivities or dietary restrictions.

Q: How can I prevent cracks from forming on the surface of the cheesecake?
A: To prevent cracks, it's essential to avoid overmixing the cheesecake batter and to bake it in a water bath. Additionally, letting the cheesecake cool gradually in the turned-off oven with the door slightly ajar can help minimize cracks.

Q: Can I use low-fat cream cheese for this recipe?
A: While you can use low-fat cream cheese, keep in mind that it may affect the texture and richness of the cheesecake. Full-fat cream cheese yields a creamier and more indulgent texture, but if you prefer a lighter option, low-fat cream cheese can be used with slightly altered results.

Q: Can I omit the sour cream from the recipe?
A: Sour cream adds richness and tanginess to the cheesecake, but if you prefer, you can omit it. However, the texture and flavor of the cheesecake may vary slightly without it. Alternatively, you can substitute Greek yogurt for a similar tangy flavor profile.

Q: How should I store leftovers of Cranberry Cheesecake?
A: Store any leftover Cranberry Cheesecake covered in the refrigerator for up to 3-4 days. Ensure it is tightly wrapped or placed in an airtight container to prevent it from absorbing any odors from the refrigerator.

Q: Can I make mini Cranberry Cheesecakes instead of one large cheesecake?
A: Yes, you can make individual-sized mini Cranberry Cheesecakes by using muffin tins or mini cheesecake pans. Adjust the baking time accordingly, as mini cheesecakes will bake faster than a full-sized cheesecake.

Torna al blog

Prodotto aggiunto al tuo carrello

Cranberry Cheesecake with Gingersnap Crust