Imagine a dessert so decadent, so irresistibly creamy, that it transforms your holiday gathering from ordinary to extraordinary. This Luscious Holiday Cranberry Cheesecake isn't just a dessert—it's a culinary masterpiece that combines the rich, velvety smoothness of classic cheesecake with the vibrant, tangy burst of fresh cranberries. Perfect for impressing your guests or treating yourself to a luxurious seasonal indulgence, this recipe promises to be the star of your holiday table.
Prep Time: 20 mins
Cook Time: 60 mins
Total Time: 80 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/2 cup butter, melted
- 4 (8 ounce) packages cream cheese
- 1 cup sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 cups fresh or frozen cranberries
- 1/2 cup sugar (for cranberry topping)
Instructions
- Preheat the oven to 325°F (165°C). Prepare a 9-inch springform pan by lightly greasing the sides and bottom.
- In a medium bowl, mix graham cracker crumbs with melted butter until well combined. Press the mixture firmly into the bottom of the springform pan, creating an even crust layer.
- In a large mixing bowl, beat cream cheese with 1 cup of sugar using an electric mixer until smooth and creamy, approximately 3-4 minutes.
- Add eggs one at a time, mixing thoroughly after each addition. Incorporate vanilla extract and mix until the batter is completely smooth and free of lumps.
- Pour the cheesecake batter over the prepared graham cracker crust, spreading it evenly with a spatula.
- In a separate saucepan, combine fresh cranberries with 1/2 cup sugar. Cook over medium heat, stirring occasionally, until the cranberries begin to burst and create a syrupy mixture, about 10 minutes.
- Gently swirl the cranberry mixture over the top of the cheesecake batter, creating a marbled effect using a knife or skewer.
- Bake in the preheated oven for 60 minutes, or until the center is almost set but still slightly jiggly.
- Remove from oven and let cool at room temperature for 1 hour. Then refrigerate for at least 4 hours or overnight to allow the cheesecake to set completely.
- Before serving, run a knife around the edges of the pan to loosen the cheesecake. Remove the springform pan sides and slice into 10 servings.
Tips
- Ensure all ingredients are at room temperature before mixing to achieve a smooth, lump-free batter.
- Use a water bath (place the springform pan in a larger pan filled with hot water) to prevent cracking and ensure even baking.
- Don't overmix the cheesecake batter—mix just until ingredients are combined to keep the texture light and creamy.
- Allow the cheesecake to cool slowly to prevent surface cracking. Let it sit at room temperature for an hour before refrigerating.
- For clean, perfect slices, use a knife dipped in hot water and wiped dry between each cut.
- Make the cheesecake a day ahead to allow flavors to meld and ensure proper setting.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
