There is something truly magical about this Cranberry Cheesecake with Fresh Cranberry Glaze and Sugared Cranberries Recipe that feels like a warm hug during the chilly months. It perfectly balances a rich, velvety cream cheese filling with the bright, tart burst of fresh cranberries, topped with a shiny, fruity glaze and delicate, crunchy sugared cranberries. Every bite offers a wonderful contrast of flavors and textures making it a showstopper dessert that not only tastes incredible but looks absolutely festive and inviting on any dessert table.
Ingredients You’ll Need
Gathering the right ingredients is the secret behind this delightful cheesecake. Each component plays its part in creating the perfect harmony of texture, sweetness, and vibrant color, from the buttery gingersnap crust to the lively cranberry glaze and sparkling sugared berries.
- Gingersnap cookies (10 oz): These add a spicy-sweet crunch to form the cheesecake’s sturdy and flavorful crust.
- Sugar (varied amounts): Essential for sweetness throughout, it balances the tart cranberries and enhances the cheesecake’s richness.
- Butter (5 tablespoons, melted): Binds the gingersnap crumbs for that perfect crisp crust texture.
- Fresh or frozen cranberries (3 cups plus 1 cup for topping): Provide that iconic tartness and stunning ruby color both in the glaze and garnish.
- Water (1½ cups, divided): Helps to cook down the cranberries for the glaze and create the sugar syrup for the sugared cranberries.
- Fresh orange juice (2 tablespoons): Adds a citrusy brightness that elevates the cranberry glaze.
- Corn starch (2 teaspoons): Thickens the cranberry glaze to a luscious consistency perfect for spreading.
- Cream cheese (32 oz, room temperature): The star of the cheesecake, delivering that silky, creamy texture we all love.
- Sour cream (¾ cup, room temperature): Brings a subtle tang and creaminess that makes the filling perfectly smooth.
- Vanilla extract (1 teaspoon): Enhances the overall flavor with warm, familiar notes.
- Large eggs (4, room temperature): Provide structure and richness while helping to set the cheesecake as it bakes.
- Fresh rosemary sprigs (optional garnish): Adds an elegant, aromatic touch that complements the cranberries beautifully.
How to Make Cranberry Cheesecake with Fresh Cranberry Glaze and Sugared Cranberries Recipe
Step 1: Preparing the Gingersnap Crust
Start by preheating your oven to 325℉ and greasing a 10-inch springform pan to ensure the cheesecake releases easily. Crush the gingersnap cookies either in a food processor or manually by placing them in a bag and crushing with a rolling pin until they resemble fine sand. Mix in sugar and melted butter until the mixture looks like wet sand, which helps the crumbs bind perfectly. Press this mixture firmly and evenly into the bottom of your pan and bake for 10 minutes. Once baked, let the crust cool completely to firm up for the creamy filling.
Step 2: Crafting the Fresh Cranberry Glaze
This vibrant glaze is what makes this cheesecake pop with freshness and brilliance. Combine cranberries, sugar, water, orange juice, and corn starch in a medium saucepan. Cook over medium heat until the mixture comes to a boil, then reduce to medium low and simmer for 15 to 20 minutes, stirring occasionally. The cranberries will burst and the glaze will thicken into a luscious sauce. Push the mixture through a fine mesh sieve to remove solids, leaving a smooth, shimmering glaze that you’ll chill until ready to use.
Step 3: Mixing the Creamy Cheesecake Filling
In a mixer, beat the cream cheese and sugar until the mixture is light and fluffy, which sets the creamy stage for this cheesecake. Blend in sour cream and vanilla extract until smooth. Add eggs one at a time, beating well after each addition to create a silky, homogeneous batter. Don’t forget to scrape down the sides to blend in every last bit for a lump-free batter that will bake to perfection.
Step 4: Baking the Cheesecake in a Water Bath
Place your springform pan into a larger roasting pan and fill the outer pan with about ½ inch of water to create a gentle water bath. This method helps prevent cracks and ensures even baking. Pour the batter into the prepared crust and smooth the top. Bake at 325℉ for 65-70 minutes until the edges are set but the center still jiggles slightly. Turn the oven off, prop the door open, and leave the cheesecake inside to cool slowly for an hour before removing it to cool completely at room temperature.
Step 5: Adding the Glaze and Sugared Cranberries
Once the cheesecake is cooled, whisk the chilled cranberry glaze to smooth it out again and spread it generously over the top. Refrigerate for at least 8 hours or overnight to let the flavors set. Meanwhile, make the sugared cranberries by soaking fresh cranberries in warm sugar syrup, letting them dry, and then rolling them in sugar for a festive, sparkling finish to decorate your masterpiece.
How to Serve Cranberry Cheesecake with Fresh Cranberry Glaze and Sugared Cranberries Recipe
Garnishes
The sugared cranberries add a delightful sparkle and a burst of tartness with every bite, and fresh rosemary sprigs make a beautiful and aromatic garnish. Their piney fragrance complements the cranberries and creates a stunning visual contrast that’s perfect for holiday celebrations or any special occasion.
Side Dishes
This cheesecake shines on its own but pairs beautifully with a dollop of lightly whipped cream or a scoop of vanilla bean ice cream to amplify the creamy richness. For a lighter pairing, fresh orange segments or a simple arugula salad with a citrus vinaigrette refresh the palate between decadent bites.
Creative Ways to Present
Try serving the cheesecake on a rustic wooden platter surrounded by clusters of fresh cranberries and rosemary for a cozy, inviting display. For a modern twist, cut the cheesecake into individual mini jars or glasses layered with extra glaze and berries for a personalized dessert experience that your guests will rave about.
Make Ahead and Storage
Storing Leftovers
This cheesecake keeps beautifully in the refrigerator for up to 5 days when covered tightly with plastic wrap or stored in an airtight container, allowing the flavors to continue melding and deepening while staying fresh and moist.
Freezing
To freeze, wrap the cheesecake tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be stored frozen for up to 3 months. Thaw overnight in the refrigerator before serving to maintain creamy texture and taste.
Reheating
Because cheesecake is best served chilled, avoid reheating. If you’d like a softer texture, let the cheesecake sit at room temperature for 15-20 minutes before slicing, which softens the filling without losing its luscious mouthfeel.
FAQs
Can I use frozen cranberries for the glaze?
Absolutely! Frozen cranberries work just as well as fresh ones for the glaze and will break down nicely during cooking, offering the same bright, tart flavor and beautiful color.
What’s the best way to avoid cracks in my cheesecake?
Using the water bath during baking and gradually cooling the cheesecake slowly in the oven with the door ajar are key steps shared in this recipe to prevent cracks and ensure a smooth, flawless top.
Can I make this cheesecake gluten-free?
Yes! Simply substitute the gingersnap cookies with a gluten-free version or use gluten-free graham crackers. Just ensure the crumbs press evenly for a great crust.
How do sugared cranberries stay crunchy?
The sugar syrup coating and drying process create a thin, crisp sugar shell that keeps the cranberries crunchy and sparkling, adding a delightful texture contrast to the creamy cake.
Can I prepare the sugared cranberries ahead of time?
Definitely! Sugared cranberries can be made a day in advance and stored in a single layer in an airtight container to keep their sparkle and texture fresh.
Final Thoughts
This Cranberry Cheesecake with Fresh Cranberry Glaze and Sugared Cranberries Recipe is one of those special desserts that you’ll want to make over and over again. It’s elegant but approachable, festive but cozy, and it truly brings joy to any table. Trust me, once you try it, it might just become your go-to holiday favorite that everyone looks forward to every year!
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Cranberry Cheesecake with Fresh Cranberry Glaze and Sugared Cranberries Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 10 hours 40 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Cranberry Cheesecake features a buttery gingersnap crust, a rich and creamy cheesecake filling, topped with a tangy homemade cranberry glaze and sugared cranberries. It’s baked in a water bath to ensure a smooth, crack-free finish, perfect for holiday celebrations or any special occasion.
Ingredients
Crust:
- 10 oz gingersnap cookies
- 2 tablespoons sugar
- 5 tablespoons butter, melted
Cranberry Glaze:
- 3 cups fresh or frozen cranberries
- 1 cup sugar
- ½ cup water
- 2 tablespoons fresh orange juice
- 2 teaspoons corn starch
Cheesecake Filling:
- 32 oz cream cheese, room temperature
- ¾ cup sugar
- ¾ cup sour cream, room temperature
- 1 teaspoon vanilla extract
- 4 large eggs, room temperature
Sugared Cranberries:
- 1 cup fresh cranberries
- 1¼ cups sugar, divided
- ¾ cup water
- Fresh rosemary sprigs (optional garnish)
Instructions
- Prepare the Crust: Preheat your oven to 325℉ and grease a 10″ springform pan. Pulse the gingersnap cookies in a food processor until fine. Add 2 tablespoons sugar and melted butter, then process until the mixture resembles wet sand. Press this mixture evenly into the pan and bake for 10 minutes. Let cool completely.
- Make the Cranberry Glaze: In a medium pan, combine 3 cups cranberries, 1 cup sugar, ½ cup water, orange juice, and cornstarch. Bring to a boil over medium heat, then reduce to medium-low and simmer for 15-20 minutes, stirring occasionally until cranberries break down and the mixture thickens. Remove from heat and strain through a fine mesh sieve to remove solids. Refrigerate the glaze.
- Prepare the Cheesecake Filling: Using a stand or hand mixer, beat the cream cheese and ¾ cup sugar until light and fluffy. Add sour cream and vanilla; mix until smooth. Incorporate eggs one at a time, beating well after each. Scrape the bowl to ensure mixture is lump-free.
- Bake the Cheesecake: Fill a roasting pan with ½ inch of water and place in the preheated oven. Place the springform pan inside a larger pan or wrap with foil. Pour the cheesecake batter into the crust. Place the springform pan carefully into the water bath. Bake for 65-70 minutes. Turn off the oven, prop door open with a wooden spoon handle, and let cheesecake cool inside for 60 minutes. Remove from water bath and cool completely.
- Apply the Glaze: Whisk the chilled cranberry glaze until smooth and spread over the cooled cheesecake. Refrigerate the cheesecake for at least 8 hours to set.
- Make Sugared Cranberries: Place 1 cup fresh cranberries in a bowl. In a saucepan, combine ¾ cup sugar with ¾ cup water and warm over medium heat until sugar dissolves. Pour the sugar syrup over cranberries, cover, and let sit for 30 minutes. Remove cranberries using a slotted spoon onto parchment-lined surface; let dry 30 minutes. Roll dried cranberries in remaining ½ cup sugar to coat.
- Serve: Decorate the cheesecake with sugared cranberries and rosemary sprigs if desired. Slice and enjoy.
Notes
- Use room temperature cream cheese, sour cream, and eggs to ensure a smooth cheesecake batter.
- Wrapping the springform pan with foil prevents water from leaking into the cheesecake during the water bath baking.
- The water bath helps prevent cracks and gives the cheesecake a creamy texture.
- Chilling the cheesecake overnight improves the texture and flavor.
- Sugared cranberries add a beautiful, festive touch and a sweet contrast to the tart glaze.
