How to Make Cranberry Cheesecake

By eHow Food & Drink Editor

Rate: (17 Ratings)

This luscious cheesecake can be prepared up to two days ahead of time and stored in the refrigerator. Although it's a great alternative for Thanksgiving dessert, it can certainly be enjoyed anytime. Serves 12.

Instructions

Difficulty: Moderate

Things You’ll Need:

  • Aluminum Foil
  • Plastic Wrap
  • Groceries
  • Cake Servers
  • Electric Mixer
  • Kitchen Utility Knives
  • Mixing Bowls
  • Saucepans
  • Spatulas
  • 1 9 1/2-inch springform pan
  • 2 c. water
  • 1 1/2 c. plus 2 tbsp. sugar divided
  • 3 large eggs at room temperature
  • 24 oz. cream cheese at room temperature
  • 5 tbsp. melted unsalted butter
  • 1 1/2 c. crushed graham crackers
  • 1 tbsp. cornstarch
  • 1 12-oz. bag fresh cranberries
  • 1 1/4 c. sour cream

Step1
Place a rack in the center of the oven and preheat to 350 degrees F.
Step2
Butter a 9 1/2-inch springform pan.
Step3
Wrap the outside bottom part of the pan with aluminum foil.
Step4
Mix the cracker crumbs, 1/4 c. of the sugar and the melted butter in a small bowl.
Step5
Press the mixture into the bottom of the springform pan and about 1 inch up the sides of the pan.
Step6
Bake crust for 10 minutes and set aside.
Step7
Combine the cranberries, 2 c. water and 1/2 c. of the sugar in a large saucepan and bring to a boil over medium-high heat, stirring occasionally.
Step8
Reduce heat to medium-low and cook until thick and reduced to 2 cups. (The cranberries will "pop" and split open.)
Step9
Put cranberry mixture in a bowl and cool completely. Stir often as it cools.
Step10
Beat the cream cheese until smooth, about 1 minute, in a large bowl.
Step11
Add the remaining 3/4 c. plus 2 tbsp. sugar and beat another minute. Scrape down the sides of the bowl as you beat the mixture.
Step12
Beat in the eggs one at a time.
Step13
Beat in 1 1/2 c. of the cranberry mixture, the sour cream and the cornstarch.
Step14
Pour the mixture into the crust. Dot the top of the cheesecake with tablespoons of the remaining cranberry mixture.
Step15
Bake cheesecake 15 minutes.
Step16
Reduce heat to 325 degrees F and bake 50 to 60 more minutes, or until the edges are puffed and brown.
Step17
Remove the cheesecake from the oven and run a knife around the inside of the pan, but leave the cheesecake in the pan.
Step18
Cool completely and then cover with plastic wrap and refrigerate at least 4 hours.
Step19
Remove the sides of the pan and the foil from the bottom part of the pan. Serve cold.

Tips & Warnings

  • When cutting cheesecake, it helps to use a very sharp knife. Dip the knife in hot water before cutting each slice.
  • This cheesecake is best if made a day ahead of time and allowed to chill in the refrigerator overnight.

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eHow Article: How to Make Cranberry Cheesecake

eHow Food & Drink Editor

eHow Food & Drink Editor

Category: Food & Drink

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