Cranberry Cheesecake Recipe

Nutrition Facts

  • One serving:
  • (1 slice)
  • Calories:
  • 237
  • Fat:
  • 11 g
  • Saturated Fat:
  • 6 g
  • Cholesterol:
  • 92 mg
  • Sodium:
  • 164 mg
  • Carbohydrate:
  • 31 g
  • Fiber:
  • 1 g
  • Protein:
  • 4 g


Brownie Swirl Cheesecake

It may look fancy, but this cheesecake is so simple," assures Janet Brunner from Burlington, Kentucky. "The... View this recipe »


 

Homemade Graham Cracker Crust

“I’ve found a way to give a homemade graham cracker crust a hint of spice,” notes Dawn Lowenstein of Hatboro,... Read more »


Springform Pan Crust

Each time I make a dessert with a graham cracker crust using a springform pan, the butter leaks out into the... Read more »

Cranberry Cheesecake

Grandma's Great Desserts Cookbook
Try a FREE ISSUE of Taste of Home!

Every year when the cranberries are harvested, my family looks forward to eating this cheesecake.

SERVINGS: 12-16

CATEGORY: Dessert

METHOD: Baked

TIME: Prep: 30 min. Bake: 45 min. + chilling

Ingredients:

  • 2 cups graham cracker or shortbread cookie crumbs
  • 1/3 cup butter, melted
  • CRANBERRY TOPPING:
  • 2/3 cup sugar
  • 1/3 cup water
  • 2 cups fresh cranberries
  • 1 teaspoon lemon juice
  • FILLING:
  • 4 packages (8 ounces each) cream cheese, softened
  • 1 cup sugar
  • 5 eggs
  • 1 tablespoon lemon juice

Directions:

Combine crumbs and butter; press into the bottom of a 9-in. springform pan. Bake at 300° for 5-8 minutes. Cool.
    Meanwhile, for topping, combine sugar and water in a large saucepan. Bring to a boil over medium heat; boil 1 minute. Stir in berries; cover and reduce heat. Cook until most berries have popped, about 3 minutes. Add lemon juice. Press mixture through a sieve or food mill; set aside.
    For filling, in a large mixing bowl, beat cream cheese and sugar until light and fluffy. Add eggs, beating just until blended. Add lemon juice. Pour into crust. Spoon 1/4 cup topping over filling; cut through filling with a knife to swirl.
    Bake at 350° for 45 minutes. turn oven off; let cake stand in oven 2 hours. Remove from oven; cool. Pour remaining topping on top; refrigerate overnight. Yield: 12-16 servings.


  • Re: Cranberry Cheesecake

    I have made this cheesecake several times and it always turns out perfect. I've served this one to probably different people and have received rav reviews. This recipe is one that friends and family frequently ask for. Well work the effort spent preparing the cranberries.

    Telx2
Read All Comments

Post a Comment

Taste of Home - Try it Risk Free
Simple & Delicious - Free Issue Offer
Free issue offer

FREE Light Dessert Newsletter

Get deceptively delicious light dessert recipes emailed to you weekly.