Get the Recipe: Cranberry Cheesecake with Gingersnap Crust
Add a festive touch to your holiday dessert and bake a cranberry cheesecake with gingersnap crust and cranberry glaze.
Ingredients
Gingersnap Crust
- 1 ¼ cups (191 g) gingersnap cookie crumbs
- ¼ cup (28 g) all-purpose flour
- ½ teaspoon ground ginger
- 2 Tablespoons (28 g) brown sugar
- ¼ cup (57 g) unsalted butter
Cheesecake
- 4 blocks (32 oz) block-style cream cheese, room temperature
- 1 cup (200 g) granulated sugar
- 1 cup (225 g) full-fat sour cream, room temperature
- 2 teaspoons pure vanilla extract
- 2 teaspoons fresh orange juice
- 1 Tablespoon orange zest
- 3 large eggs, room temperature
- 1 egg yolk, room temperature
Cranberry Topping
- 1 cup fresh cranberries
- ¼ cup (60 ml) water
- 2 Tablespoons white sugar
- ½ cup (60 g) confectioners' sugar
- 1 Tablespoon fresh orange juice
- 1 ½ teaspoons light corn syrup
- ½ teaspoon pure vanilla extract
- ¼ teaspoon salt
- Sugared cranberries for garnish
Instructions
Crust
- Preheat the oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper. Grease the bottom and sides of the pan. Set aside.
- In the bowl of a food processor, combine all of the ingredients and pulse until evenly mixed, about 1 minute. Press mixture into the bottom and sides of the springform pan making sure the sides are at least 1-inch high.
- Bake at 350°F for 10 to 12 minutes or until fragrant. Remove from the oven and set aside to cool.
- Place springform pan on top of aluminum foil and wrap the outside of the pan tightly with the foil. Make sure the foil comes almost all the way up the sides of the pan. I prefer to do two to three layers to prevent any water from seeping in.
Cheesecake
- Reduce the oven temperature to 300°F.
- In the bowl of a stand mixer, beat cream cheese and sugar on medium-high speed until smooth, about 4 minutes. Scrape down the sides and bottom of the bowl as necessary.
- Add the sour cream, vanilla and orange juice and zest. Beat until combined, about 1 minute. Scrape down the sides and bottom of the bowl. Add the eggs and egg yolk, one at a time, beating just until combined after each addition. Avoid over-mixing. Transfer batter to springform pan with graham cracker crust. Prepare water bath.
- Fill a roasting pan with hot tap water until 1 inch high. Place roasting pan in the oven and then place the cheesecake in the water-filled roasting pan.
- Bake at 300° F for 60 minutes. The cheesecake is done when the pan is gently shaken and the center of the cake jiggles slightly, but the edges are set. Turn the oven off, prop the oven door open and keep the cheesecake in the water bath for 1 hour.
- Remove cake from waterbath and let it cool completely at room temperature before transferring to the refrigerator to cool for 4 hours or overnight.
Topping
- In a small saucepan, simmer cranberries, water and sugar over medium-low heat. Every couple minutes, crush the cranberries with a wooden spoon or spatula. Mixture is done when it reaches a jam-like consistency, about 8 minutes.
- Place the mixture into a food processor. Add the confectioners' sugar, orange juice, corn syrup, vanilla, and salt. Blend until smooth.
- Set a fine-mesh sieve over a bowl. Strain the cranberry glaze and discard the solids (do not press any large clumps through the sieve).
- Pour the glaze over the chilled cheesecake and use a small offset spatula to spread. Garnish with sugared cranberries before serving.
Notes
Graham cracker crust can also be made as the base. Combine
Frozen cranberries also work. Defrost and discard excess liquid before using in the recipe.
The water bath is essential for a smooth top. For easy transfer, wait to add the water to the roasting pan. Place the cheesecake in the roasting pan, then place it on the oven rack. Pour the water into the roasting pan while the pan is on the oven rack.
Store covered in the refrigerator for up to 5 days.
Freeze for up to 1 month. Flash freeze for an hour, then wrap in plastic wrap and aluminum foil. Store in the freezer, then defrost in the refrigerator before serving.
Serving: 1slice, Calories: 526kcal, Carbohydrates: 44g, Protein: 8g, Fat: 36g, Saturated Fat: 20g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Trans Fat: 0.2g, Cholesterol: 155mg, Sodium: 376mg, Potassium: 204mg, Fiber: 1g, Sugar: 33g, Vitamin A: 1346IU, Vitamin C: 3mg, Calcium: 116mg, Iron: 1mg