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Cranberry Celebration Cheesecake

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

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

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.
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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Reviews

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Average Rating:
  • Beth
    Jan 29, 2019

    I made this for Christmas eve. It does take time to make, But taste best if made a few days ahead. Everyone loved the sweet creamy flavor with the tart cranberries. Was a beautiful pretty dessert.

  • GLLOCK
    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.

  • cookersa
    Dec 26, 2013

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

  • paulehuguette
    Sep 10, 2010

    No comment left

  • superchicken
    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.