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Cranberry Celebration Cheesecake

5 reviews
Total Time
Prep: 45 min. Bake: 1-3/4 hours + chilling

By Taste Of Home Editorial Team

Recipe by Teri Schloessmann, Tulsa, Oklahoma

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Dec. 27, 2023

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

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Test Kitchen Approved

Cranberry Celebration Cheesecake

Contest Winner
5 reviews
Prep Time 45 min
Cook Time 1 hour 50 min
Yield 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 large eggs, lightly beaten
  • TOPPING:
  • 2 cups 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
Text Ingredients

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.

Nutrition Facts

1 slice: 626 calories, 40g fat (24g saturated fat), 171mg cholesterol, 242mg sodium, 57g carbohydrate (38g sugars, 2g fiber), 10g protein.

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