Cranberry Celebration Cheesecake Recipe

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

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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
MAKES:
16 servings
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

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

Directions

In a food processor, finely chop dried cranberries. Add flour, almonds and confectioners' sugar; process until blended. Add butter; pulse just until crumbly.
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.
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.
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.
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.
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: 626 calories, 40g fat (24g saturated fat), 171mg cholesterol, 242mg sodium, 57g carbohydrate (38g sugars, 2g fiber), 10g protein.

  • 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
  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

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Reviews forCranberry Celebration Cheesecake

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GLLOCK User ID: 4066014 216992
Reviewed Jan. 5, 2015

"I make a lot of cheesecakes and have even developed some of my own recipes. If I had followed the directions on cooking time on this recipe it would have been ruined. I cooked it at 350 for 45 minutes then placed the topping on it and cooked it for 10 minutes. I also changed the crust to honey graham crackers, butter and dried cranberries. A flour crust on cheesecake just doesn't work for me. With the changes I made the cheesecake is delicious."

MY REVIEW
cookersa User ID: 6508000 168558
Reviewed Dec. 26, 2013

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

MY REVIEW
superchicken User ID: 4661461 118804
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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