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To make this creamy cheesecake, gather these main ingredients: - 4 (8 oz) packages cream cheese, softened - 1 cup sugar - 1 teaspoon vanilla extract - 4 large eggs - 1 cup sour cream These ingredients work together to create a rich and smooth filling. The cream cheese gives it the classic cheesecake flavor, while the sugar adds sweetness. Eggs help bind everything together, and sour cream adds a lovely tang. For the delicious graham cracker crust, you will need: - 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 2 tablespoons sugar This crust is simple but full of flavor. The melted butter helps the crumbs stick together and adds richness. Sugar enhances the sweetness, making it a perfect base for your cheesecake. The cranberry topping needs these ingredients: - 1 cup fresh cranberries - ½ cup sugar (for cranberry sauce) - 1 cup water - Zest of 1 orange - Pinch of salt This topping brings a burst of tartness and color to the cheesecake. Fresh cranberries give a vibrant taste, while the orange zest adds a bright note. Mixing all these ingredients creates a delicious sauce that complements the creamy cheesecake perfectly. {{ingredient_image_1}} Start by preheating your oven to 350°F (175°C). In a bowl, mix 1 ½ cups of graham cracker crumbs, ½ cup of melted unsalted butter, and 2 tablespoons of sugar. Blend until everything is combined. Next, press this mixture firmly into the bottom of a 9-inch springform pan. Make sure it is even. Bake for about 10 minutes, or until you see a light golden color. Once done, take it out and let it cool for a bit. In a large bowl, beat 4 packages of softened cream cheese with an electric mixer. Keep mixing until it is smooth and creamy, about 2 minutes. Gradually add in 1 cup of sugar and mix well. Pour in 1 teaspoon of vanilla extract and stir. Then, add 4 large eggs one at a time. Mix well after each egg. Scrape down the sides of the bowl to ensure everything is well mixed. Gently fold in 1 cup of sour cream until the batter is smooth. For the cranberry topping, take a small saucepan. Add 1 cup of fresh cranberries, ½ cup of sugar, 1 cup of water, and the zest of 1 orange. Cook over medium heat. Stir until the cranberries burst and the mix thickens, which takes about 10 minutes. Remove it from heat and let it cool a little. Now, pour the creamy cheesecake batter over the cooled graham cracker crust. Smooth the top with a spatula. Spoon the cranberry sauce over the cheesecake batter. Use a knife to swirl it gently, creating a marbled look. Place the springform pan in the oven and bake for 50 to 60 minutes. The center should be set but still slightly jiggly. When done, turn off the oven but leave the cheesecake inside for 1 hour. This helps it cool gradually. After an hour, take the cheesecake out of the oven and let it cool to room temperature. Once cooled, cover it and refrigerate for at least 4 hours. For the best flavor and texture, chill it overnight. This step is key for a creamy, delicious cheesecake. To make your cheesecake creamy, use room temperature cream cheese. Cold cream cheese creates lumps. Beat it well for about two minutes until smooth. Add sugar slowly. Mix in the eggs one at a time. After that, gently fold in the sour cream. Avoid mixing too much. Overmixing can make the cheesecake dense, not light. For a stunning look, add fresh cranberries on top before serving. Dust with powdered sugar for a festive touch. You can also add a dollop of whipped cream on each slice. Arrange slices on a nice plate. This makes your cheesecake shine at any holiday gathering. One common mistake is baking too long. The cheesecake should be set but still jiggle in the center. Another error is not cooling it slowly. If you rush this step, cracks may form. Also, don’t skip refrigerating for at least four hours. This helps the flavors mix and the texture firm up. Pro Tips Room Temperature Ingredients: Make sure your cream cheese and eggs are at room temperature before mixing. This helps to achieve a smoother batter and prevents lumps. Prevent Cracking: To minimize cracks on the cheesecake surface, avoid overmixing the batter and consider baking in a water bath. This creates a gentler cooking environment. Chill Overnight: For the best flavor and texture, allow the cheesecake to chill overnight. The flavors meld beautifully, and the texture firms up perfectly. Fresh Cranberry Sauce Alternatives: If fresh cranberries are not available, you can use frozen cranberries or even a store-bought cranberry sauce for convenience. {{image_2}} You can change the flavor of your cheesecake to suit your taste. Here are a few ideas: - Chocolate: Add melted chocolate to the cream cheese mixture. Use about 8 oz of melted dark or milk chocolate. - Lemon: Mix in the zest and juice of one lemon for a bright, tangy taste. - Pumpkin: Add 1 cup of pumpkin puree and 1 teaspoon of pumpkin spice for a seasonal twist. - Nutty: Blend in ½ cup of finely chopped nuts, like pecans or walnuts, for a crunchy texture. These options let you have fun and create a cheesecake that fits your mood. Toppings can elevate your cheesecake. Here are some fun options: - Whipped Cream: A dollop of fresh whipped cream adds a light touch. - Chocolate Drizzle: Drizzle melted chocolate on top for a rich finish. - Caramel Sauce: Sweet caramel sauce complements the tart cranberries. - Fruit Compote: Use other fruits like strawberries or blueberries for a fresh look. These toppings allow you to personalize your cheesecake for any occasion. If you need a gluten-free crust, try these alternatives: - Almond Flour Crust: Mix 1 ½ cups of almond flour with ½ cup of melted butter and 2 tablespoons of sugar. - Oat Crust: Use gluten-free oats and blend them into a fine powder. Combine 1 ½ cups of oat flour with ½ cup of butter and 2 tablespoons of sugar. - Coconut Crust: Combine 1 ½ cups of shredded coconut with ½ cup of butter and 2 tablespoons of sugar. These options ensure everyone can enjoy your cheesecake without worry. To store leftover cheesecake, first let it cool completely. Cover it tightly with plastic wrap or aluminum foil. You can also use an airtight container. This keeps the cheesecake fresh and prevents it from absorbing other smells in the fridge. Store it in the refrigerator for up to five days. If you want to keep it longer, consider freezing. Freezing cheesecake is easy. Once it has cooled, slice it into pieces. Wrap each piece in plastic wrap, then in foil. This double wrapping helps preserve flavor and texture. Place the wrapped slices in a freezer-safe bag or container. You can freeze cheesecake for up to three months. When you want to eat it, thaw it in the fridge overnight for the best results. The shelf-life of cheesecake varies based on how you store it. If refrigerated, it lasts about five days. If frozen, it stays good for about three months. Always check for any signs of spoilage before eating. Look for changes in texture or off smells. Enjoy your creamy cranberry holiday cheesecake while it’s fresh for the best taste! Yes, you can use frozen cranberries. They will work well in the sauce. Just remember to thaw them first. This helps keep the sauce smooth. Frozen cranberries may also have a bit more juice. You might need to adjust the sugar a tad. If you need a substitute for sour cream, use plain Greek yogurt. It has a similar taste and texture. You can also mix cream cheese with a little milk. This gives you a creamy result. Both options keep your cheesecake rich and tasty. To check if the cheesecake is done, look for a slight jiggle. The center should not be liquid but should still move a bit. A toothpick inserted should come out mostly clean. Remember, it will set more as it cools. Yes, you can make this cheesecake ahead of time. In fact, it tastes better after chilling overnight. Just cover it well in the fridge. This allows the flavors to blend nicely. You can enjoy a stress-free holiday! This blog covers making cheesecake from scratch. You learned about the key ingredients and how to make a graham cracker crust, batter, and cranberry sauce. I shared tips for a smooth texture and serving ideas, plus variations for flavor and dietary needs. Storage options keep your cheesecake fresh longer. I hope you feel inspired to create your own delicious cheesecake masterpiece. Remember, practice makes perfect, and enjoy the process!

Creamy Cranberry Holiday Cheesecake

A festive cheesecake with a creamy texture and a tart cranberry topping.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour
Total Time 6 hours
Course Dessert
Cuisine American
Servings 12
Calories 350 kcal

Ingredients
  

  • 1.5 cups graham cracker crumbs
  • 0.5 cups unsalted butter, melted
  • 2 tablespoons sugar
  • 4 packages (8 oz) cream cheese, softened
  • 1 cups sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 1 cups sour cream
  • 1 cups fresh cranberries
  • 0.5 cups sugar (for cranberry sauce)
  • 1 cups water
  • 1 zest orange
  • 1 pinch salt

Instructions
 

  • Prepare the crust: Preheat your oven to 350°F (175°C). In a bowl, combine graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Mix until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Bake for about 10 minutes or until lightly golden. Remove from the oven and cool slightly.
  • Make the cheesecake batter: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy (about 2 minutes). Gradually add in 1 cup of sugar and continue beating until well combined. Mix in the vanilla extract.
  • Add eggs: Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed to ensure everything is thoroughly combined.
  • Mix in sour cream: Gently fold in the sour cream until the mixture is smooth. Be careful not to overbeat to keep the cheesecake light and fluffy.
  • Create the cranberry topping: In a small saucepan, combine fresh cranberries, ½ cup of sugar, 1 cup of water, and orange zest. Cook over medium heat until the cranberries burst and the mixture thickens, about 10 minutes. Let it cool slightly.
  • Combine: Pour the cheesecake batter over the cooled crust, smoothing the top. Spoon the cranberry sauce over the cheesecake batter, swirling it gently with a knife to create a marbled effect.
  • Bake the cheesecake: Place the springform pan in the oven and bake for 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually.
  • Chill: Remove the cheesecake from the oven and let it cool to room temperature. Then cover and refrigerate for at least 4 hours or overnight for the best flavor and texture.

Notes

Before serving, top the cheesecake with some extra fresh cranberries and a sprinkle of powdered sugar for a festive touch. Serve slices adorned with a dollop of whipped cream for an extra creamy delight!
Keyword cheesecake, cranberry, holiday dessert