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
Scale
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.
