Cranberry Cheesecake with Gingersnap Crust

Why You’ll Love This Recipe

• Festive flavor. The tart cranberries are complemented by the rich cheesecake, which has a subtle citrusy twist from orange zest. Oh, and the gingersnap crust is perfectly spicy and sweet (I use it for my eggnog cheesecake too).
• Satisfying texture. This oh-so-creamy cheesecake has a custard-like texture, which pairs well with the crunchy cookie crust and silky cranberry glaze.
• Reliable recipe. I used my go-to classic cheesecake recipe that always guarantees a crack-free finish.
• Stunning presentation. The glossy cranberry glaze on top makes this dessert almost to beautiful to eat! Remember the sugared cranberries for a festive finish.

Ingredient Notes

• Cream cheese: Use block-style cream cheese for the best texture. Bring to room temperature before using.
• Sour cream: For a subtle tangy flavor, sour cream is added to the filling. Use full-fat for the best results.
• Eggs: To help stabilize the cheesecake filling, be sure to use 3 large eggs and 1 egg yolk.
• Gingersnaps: For the crust, use gingersnap cookies. I prefer stauffer’s, but any dry, crunchy cookie will work.
• Orange juice and zest: This adds a subtle zesty flavor to help complement the tart cranberries.
• Cranberries: Fresh or frozen cranberries work well for this recipe. If using frozen, defrost them completely and discard any juices.
• Light corn syrup: Just a little corn syrup helps solidify the cranberry glaze on top.
• Confectioners’ sugar: Also known as powdered sugar, this sweetens the glaze while keeping it silky smooth.

Refer to the recipe card for ingredient details and measurements.

Recipe Variations

Try a different crust. Go classic with a graham cracker crust or add a chocolate-y twist with chocolate cookies. Simply use the same amount of cookie crumbs and omit the ground ginger in this recipe.

Garnish with some toppings. I love sugared cranberries for a festive topping, but you can also add some candied ginger, orange slices or spiced pecans.

Add some white chocolate. A drizzle of white chocolate ganache around the edge of the cake is a stunning finish. You can also add some white chocolate shavings on top.

Make a mini cheesecake. Cut the recipe in half and use a 6-inch springform pan. Use 2 eggs (no egg yolk). This is a good alternative for a small gathering.

How to Make Cranberry Cheesecake

1. Make the crust. Combine crushed cookies, flour, brown sugar, ground ginger and melted butter in the bowl of a food processor.
2. Transfer mixture to a 9-inch springform pan. Press the mixture firmly into the bottom and 1 inch up the sides of the pan. Bake at 350 F for 10 to 12 minutes. Cool completely, then wrap the outside of the pan with a couple layers of aluminum foil to prepare is for the water bath later.
3. For the filling, use an electric mixer to beat cream cheese sugar until light and smooth. Add the sour cream, vanilla, orange juice and zest. Mix until combined. Add the eggs and egg yolk one at a time, mixing well after each addition.
4. Transfer filling to cooled crust. Spread into an even layer. Carefully place springform pan in a roasting pan. Fill the roasting pan with water until it reaches 1-inch up the outside of the springform pan. Bake at 300 F for 1 hour or until the edges are set, but the center jiggles slightly.

5. Turn the oven off, let the cheesecake sit in the oven with the door cracked open for 1 hour. Remove the cake from the oven, let it cool completely at room temperature, then chill the cake in the refrigerator for at least 4 hours.
6. Make the cranberry glaze by cooking the berries, water and granulated sugar in a saucepan over medium-low heat. Once cooked, remove from the heat to cool slightly.
7. Add cooked cranberries, confectioners’ sugar, orange juice, corn syrup, vanilla and salt to a blender. Blend until smooth, then strain to remove any large clumps.
8. Spread cranberry glaze over the top of the chilled cheesecake. Garnish and serve.

Make Ahead and Storage Tips

Make ahead the cheesecake and keep it covered in the refrigerator for up to 48 hours before serving. The cranberry glaze can be made separately and stored covered in the refrigerator for up to 5 days. Bring to room temperature before adding to the cake. You make need to blend it again for a few seconds to make sure it’s smooth.

Store cheesecake covered with plastic wrap or in an airtight container in the refrigerator for up to 5 days.

Freeze for up to 1 month. Flash freeze the cake for an hour or until firm, then wrap in plastic wrap and aluminum foil to prevent freezer burn. Defrost in the refrigerator overnight before serving. Keep in mind, the cranberry glaze might lose some of its smooth texture during the defrosting process, but it will still taste delicious.