Description
This rich and creamy Cranberry Cheesecake features a spiced gingersnap crust paired with a smooth cream cheese filling, topped with a tangy homemade cranberry-orange sauce. Perfect for holiday celebrations or any special occasion, this baked dessert combines seasonal cranberries with vibrant citrus notes and a hint of rosemary for an elegant finish.
Ingredients
Scale
Crust
- 10 oz gingersnap cookies, crushed
- 2 tablespoons sugar
- 5 tablespoons butter, melted
Cranberry-Orange Sauce
- 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
Garnish & Additional Sauce
- 1 cup fresh cranberries
- 1¼ cups sugar, divided
- ¾ cup water
- Fresh rosemary sprigs (optional garnish)
Instructions
- Prepare the Crust: In a food processor, finely crush the gingersnap cookies. Combine crushed cookies with 2 tablespoons of sugar and melted butter in a mixing bowl. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Chill in the refrigerator while preparing the filling.
- Make Cranberry-Orange Sauce: In a saucepan, combine 3 cups cranberries, 1 cup sugar, ½ cup water, and fresh orange juice. Bring to a boil over medium heat. Mix corn starch with a little cold water to create a slurry and add it to the saucepan. Cook until the sauce thickens and cranberries burst, then set aside to cool.
- Prepare Cheesecake Filling: Using a mixer, beat cream cheese and ¾ cup sugar until smooth. Add sour cream and vanilla extract and mix until well combined. Add eggs one at a time, blending after each addition until fully incorporated. Pour the filling over the chilled crust, smoothing the top.
- Bake the Cheesecake: Preheat the oven to 325°F (163°C). Bake the cheesecake for 90 to 100 minutes, or until the edges are set but the center still has a slight jiggle. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour to prevent cracking.
- Cool and Chill: Remove the cheesecake from the oven and let it cool to room temperature. Refrigerate for at least 4 hours or overnight for best results.
- Prepare Additional Cranberry Sauce: In a small saucepan, combine 1 cup fresh cranberries with ¼ cup sugar and ¾ cup water. Cook over medium heat until the cranberries pop and the mixture thickens slightly. Stir in remaining sugar if needed to taste. Allow to cool.
- Serve: Before serving, spoon the cranberry-orange sauce over the cheesecake and garnish with fresh rosemary sprigs and additional fresh cranberries if desired for a festive presentation.
Notes
- Room temperature ingredients help create a smoother cheesecake filling.
- Chilling the crust before adding the filling helps it hold its shape during baking.
- If you don’t have fresh cranberries, frozen can be used for the sauce.
- To avoid cracks on the cheesecake surface, do not overbake and allow gradual cooling.
- The cranberry-orange sauce adds a fresh, tangy contrast to the creamy cheesecake.
- Be sure to use a springform pan for easy removal of the cheesecake.
