Easy Cranberry Cheesecake Recipe
- Cook Time: 80 minutes
- Total Time: 1 hour 20 minutes
- Diet: Vegetarian
Ingredients
Scale
- 1.5 cups graham cracker crumbs
- 1/4 cup granulated sugar (for crust)
- 6 tablespoons unsalted butter, melted
- 24 ounces cream cheese, softened to room temperature
- 1 cup granulated sugar (for filling)
- 1 cup sour cream, room temperature
- 1 teaspoon vanilla extract
- 3 large eggs, room temperature
- 2 cups fresh or frozen cranberries
- 1/2 cup orange juice
- 1/2 cup granulated sugar (for topping)
- 1 tablespoon orange zest
Instructions
- Preheat your oven to 325°F (163°C). In a medium bowl, mix the graham cracker crumbs, 1/4 cup sugar, and melted butter until it looks like wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
- In a small saucepan over medium heat, combine the cranberries, orange juice, and 1/2 cup sugar. Simmer for about 10-12 minutes until the cranberries burst and the sauce thickens. Stir in the orange zest, remove from heat, and let it cool completely.
- In a large bowl, beat the softened cream cheese and 1 cup of sugar until smooth and airy. Add the sour cream and vanilla extract, mixing until combined. Add the eggs one at a time, beating on low speed just until incorporated. Do not overmix the batter.
- Pour the cream cheese mixture over the cooled crust. Drop spoonfuls of the cooled cranberry sauce onto the top and use a knife to gently swirl it into the batter. Bake for 45-50 minutes, or until the edges are set but the center still has a slight jiggle. Turn off the oven and leave the door cracked for 30 minutes to cool slowly.
- Remove the cheesecake from the oven and let it cool to room temperature on a wire rack. Once cool, cover and refrigerate for at least 6 hours, or ideally overnight. This allows the flavors to develop and the texture to become firm and creamy.