Cranberry Cheesecake Recipe

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

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Every year when the cranberries are harvested, my family looks forward to eating this cheesecake. —Nairda Monroe, Webberville, Michigan
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Bake: 55 min. + chilling
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Bake: 55 min. + chilling

Ingredients

  • 2 cups graham cracker or shortbread cookie crumbs
  • 1/3 cup butter, melted
  • 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, lightly beaten
  • 1 tablespoon lemon juice

Directions

Combine crumbs and butter; press onto the bottom of a 9-in. springform pan. Place on a baking sheet. 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 of the berries have popped, about 3 minutes. Add lemon juice. Press mixture through a sieve or food mill; set aside.
For filling, in a large 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.
Return pan to baking sheet. Bake at 350° for 45 minutes. Turn oven off; let cheesecake stand in oven for 1 hour. Remove from oven; cool on a wire rack.
Carefully run a knife around sides of pan to loosen. Pour remaining topping over cheesecake. Refrigerate overnight. Remove sides of pan before cutting. Yield: 12-16 servings.
Originally published as Cranberry Cheesecake in Grandma's Great Desserts Cookbook 1992, p30

Nutritional Facts

1 slice: 522 calories, 35g fat (19g saturated fat), 174mg cholesterol, 423mg sodium, 46g carbohydrate (35g sugars, 1g fiber), 8g protein.

  • 2 cups graham cracker or shortbread cookie crumbs
  • 1/3 cup butter, melted
  • 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, lightly beaten
  • 1 tablespoon lemon juice
  1. Combine crumbs and butter; press onto the bottom of a 9-in. springform pan. Place on a baking sheet. Bake at 300° for 5-8 minutes. Cool.
  2. 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 of the berries have popped, about 3 minutes. Add lemon juice. Press mixture through a sieve or food mill; set aside.
  3. For filling, in a large 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.
  4. Return pan to baking sheet. Bake at 350° for 45 minutes. Turn oven off; let cheesecake stand in oven for 1 hour. Remove from oven; cool on a wire rack.
  5. Carefully run a knife around sides of pan to loosen. Pour remaining topping over cheesecake. Refrigerate overnight. Remove sides of pan before cutting. Yield: 12-16 servings.
Originally published as Cranberry Cheesecake in Grandma's Great Desserts Cookbook 1992, p30

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Reviews forCranberry Cheesecake

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MY REVIEW
Capfred User ID: 3714784 41332
Reviewed Dec. 26, 2011

"I made this Cheesecake for Christmas dinner, it was excellent. I used Gluten Free Graham Cracker Crumbs and Splenda and it turned out great!!!"

MY REVIEW
ellimaye1 User ID: 1179808 20685
Reviewed Apr. 25, 2011

"Great combination of sweet and tart."

MY REVIEW
Telx2 User ID: 2398758 19203
Reviewed Jan. 1, 2008

"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."

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