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Cranberry Celebration Cheesecake Recipe
Cranberry Celebration Cheesecake Recipe photo by Taste of Home

Cranberry Celebration Cheesecake Recipe

Publisher Photo
This pretty cheesecake is a cranberry and dessert lover.s dream. Cool and creamy, it.s just right for the holidays…or any day! —Teri Rasey, Cadillac, Michigan
TOTAL TIME: Prep: 45 min. Bake: 1-3/4 hours + chilling
MAKES:16 servings
TOTAL TIME: Prep: 45 min. Bake: 1-3/4 hours + chilling
MAKES: 16 servings

Ingredients

  • 1/2 cup dried cranberries
  • 2 cups cake flour
  • 1/2 cup ground almonds
  • 1/4 cup confectioners' sugar
  • 1/2 cup cold butter, cubed
  • FILLING:
  • 3/4 cup plus 1-1/2 cups sugar, divided
  • 2 tablespoons cornstarch
  • 1/4 cup cranberry juice
  • 2 cups fresh or frozen cranberries
  • 4 packages (8 ounces each) cream cheese, softened
  • 1 teaspoon vanilla extract
  • 4 eggs, lightly beaten
  • TOPPING:
  • 2 cups (16 ounces) sour cream
  • 1/4 cup sugar
  • 2 teaspoons vanilla extract
  • 1 cup heavy whipping cream
  • 1/4 cup ground almonds
  • 1/4 cup sliced almonds, toasted

Nutritional Facts

1 slice equals 626 calories, 40 g fat (24 g saturated fat), 171 mg cholesterol, 242 mg sodium, 57 g carbohydrate, 2 g fiber, 10 g protein.

Directions

  1. In a food processor, finely chop dried cranberries. Add flour, almonds and confectioners' sugar; process until blended. Add butter; pulse just until crumbly.
  2. Press onto the bottom and 1-1/2 in. up sides of a greased 10-in. springform pan. Place on a baking sheet. Bake at 350° for 10 minutes.
  3. In a small saucepan, combine 3/4 cup sugar and cornstarch; stir in cranberry juice until smooth. Add berries. Cook and stir until thickened and bubbly. Set aside.
  4. In a large bowl, beat the cream cheese, vanilla and remaining sugar until smooth. Add eggs; beat just until combined. Pour half of batter into crust. Carefully spoon 3/4 cup berry mixture over batter; top with remaining batter.
  5. Bake for 45 minutes. Reduce heat to 250°. Bake 25-30 minutes longer or until center is almost set. Combine the sour cream, sugar and vanilla; spread over top. Bake 20-30 minutes or until set. Cool on a wire rack for 10 minutes. Run a knife around edge of pan to loosen; cool 1 hour longer. Spread remaining berry mixture over the top. Refrigerate overnight.
  6. Beat cream until stiff peaks form; fold in ground almonds. Pipe around top edge of cheesecake; sprinkle with sliced almonds. Yield: 16 servings.
Originally published as Cranberry Celebration Cheesecake in Country Woman December/January 2010, p31

Nutritional Facts

1 slice equals 626 calories, 40 g fat (24 g saturated fat), 171 mg cholesterol, 242 mg sodium, 57 g carbohydrate, 2 g fiber, 10 g protein.

Reviews for Cranberry Celebration Cheesecake

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed Dec. 26, 2013

A wonderful cheesecake, this will be my Christmas cheesecake from now on!

MY REVIEW
Reviewed Jan. 10, 2010

This recipe is wonderful. I've been looking for a similar recipe for years. Thank you for sharing. I used a 9" springform pan and once I added the sour cream mixture I had to turn my oven back up to 350 degrees. Then it set in the middle. It was a great Christmas Eve dessert.

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