Cranberry Cheesecake Recipe

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If you love a dessert that combines creamy, velvety texture with the bright, tangy burst of festive berries, then this Cranberry Cheesecake is going to be your new favorite indulgence. This luscious cheesecake features a perfectly spiced Biscoff cookie crust that adds a hint of caramel warmth and a luxurious filling that blends cream cheese and sour cream harmoniously. Topped with homemade cranberry sauce bursting with tartness and sweetness, this Cranberry Cheesecake is a crowd-pleaser for every season, especially when you want a dessert that feels both comforting and delightfully fresh.

Ingredients You’ll Need

Every ingredient in this recipe plays a crucial role in creating the balance of smooth texture, rich flavor, and vibrant color that makes this Cranberry Cheesecake so irresistible. From the Biscoff crust that gives it a unique twist, to the homemade cranberry sauce that crowns the dessert, these components are simple but essential.

• Biscoff Cookies (10 oz): Crushed to create a crunchy, caramel-flavored base that complements the creamy filling perfectly.
• Unsalted Butter (1 stick, melted): Binds the crust crumbs together and adds richness without overpowering flavors.
• Cream Cheese (3 pounds, room temperature): The star of the cheesecake, providing its signature creamy texture and slight tang.
• Sour Cream (1 pound, room temperature): Adds a smooth finish and subtle acidity that balances the sweetness.
• White Granulated Sugar (1¾ cups): Sweetens both the cheesecake filling and cranberry sauce while helping achieve a luscious consistency.
• Eggs (5, room temperature): Provide structure and richness, binding the cheesecake filling beautifully.
• All-Purpose Flour (¼ cup): Helps stabilize the filling without making it dense.
• Cornstarch (⅛ cup): Works alongside flour to give the cheesecake a silky, just-set texture.
• Vanilla Extract (2 teaspoons): Enhances the overall flavor with warm, sweet notes.
• Frozen Cranberries (10 oz): The star ingredient for the tangy-sweet cranberry sauce that finishes the dish.
• Granulated Sugar (1 cup): Sweetens the cranberry sauce, taming the tartness perfectly.

How to Make Cranberry Cheesecake

Step 1: Preparing the Cheesecake Crust

Start by crushing the Biscoff cookies into fine crumbs using a rolling pin or food processor. Mix these crumbs with the melted butter until the mixture resembles wet sand. Press this blend firmly into the bottom and sides of a 10.5-inch springform pan to form a sturdy, flavorful crust. Chill the crust in the fridge while you prepare the filling—it will set up nicely and hold everything together with that irresistible caramel crunch.

Step 2: Making the Cheesecake Filling

First, preheat your oven to 325ºF (160ºC). In a large bowl, beat the cream cheese on medium-low speed until it’s smooth, soft, and creamy—this usually takes about 2 minutes. Gradually add the granulated sugar in four portions, beating well after each addition for that perfect velvety sweetness. Introduce the eggs one at a time, still beating slowly to avoid mixing in too much air, which helps the cheesecake bake evenly. After all eggs are incorporated, scrape down the bowl to mix in ingredients evenly. Add the vanilla extract, then gently fold in the flour and cornstarch to provide that signature smooth structure without heaviness. Finally, beat in the sour cream, making sure everything is just combined for a luxuriously creamy batter.

Step 3: Baking the Cheesecake

Pour the batter over the chilled crust in your springform pan. To avoid leaks, wrap the outside of the pan with aluminum foil, especially if you decide to use a water bath later for extra gentle baking. Bake for 1 hour without opening the oven. The cheesecake is done when the edges look puffed and lightly golden, but the center still jiggles slightly—it will set as it cools. Turn the oven off and let the cheesecake rest inside for another hour, then cool completely at room temperature before refrigerating for at least 6 hours or overnight to develop its full flavor and creamy texture.

Step 4: Preparing the Cranberry Sauce

While the cheesecake cools, make your cranberry sauce. Combine frozen cranberries and sugar in a saucepan and heat over medium-low until the sugar dissolves. Increase the heat to medium-high, gently mashing the berries as the mixture comes to a boil. Stir until the sauce thickens into a glossy, jewel-like topping full of tangy-sweet bursts. Let it cool completely before spreading over the chilled cheesecake, adding that vibrant cranberries’ flavor punch and gorgeous color contrast.

How to Serve Cranberry Cheesecake

Garnishes

A simple spread of the homemade cranberry sauce on top is elegant and delicious, but for an extra touch, consider adding fresh mint leaves or a sprinkle of toasted pecans. These little details bring freshness and delightful crunch that perfectly complement the cheesecake’s creamy softness.

Side Dishes

This Cranberry Cheesecake pairs wonderfully with a cup of strong black coffee or a rich espresso to cut through the richness. Alternatively, serve with lightly sweetened whipped cream or a scoop of vanilla bean ice cream for an indulgent duo that guests will adore.

Creative Ways to Present

For a festive look, try drizzling the cranberry sauce in delicate patterns instead of covering the entire top. You can also spoon sauce into individual glasses layered with sliced cheesecake for a charming parfait. For holiday occasions, scatter some edible gold leaf or dust with powdered sugar to evoke seasonal magic.

Make Ahead and Storage

Storing Leftovers

Store any leftover Cranberry Cheesecake covered tightly in the refrigerator to preserve its freshness and texture. It keeps well for up to 5 days, making it perfect for enjoying several times without losing its delightful flavor or creamy consistency.

Freezing

You can freeze the cheesecake either whole or in slices by wrapping it securely in plastic wrap followed by aluminum foil. Freeze for up to 2 months. When ready to enjoy, thaw in the refrigerator overnight — this helps it maintain its rich, creamy texture without condensation forming on the surface.

Reheating

Since cheesecake is best served chilled, reheating isn’t generally recommended. However, if you prefer a softer bite, you can let it sit at room temperature for about 20 minutes before serving. Avoid microwaving as it could affect the delicate creamy texture.

FAQs

Can I use fresh cranberries instead of frozen for cranberry sauce?

Absolutely! Fresh cranberries work just as well and will give your sauce a vibrant, fresh flavor. Just be sure to rinse them well before cooking.

What can I substitute for Biscoff cookies in the crust?

If you can’t find Biscoff cookies, graham crackers or digestive biscuits are excellent alternatives that provide a similar texture and subtle sweetness.

How do I avoid cracks on the cheesecake surface?

To minimize cracking, bake at a low temperature, avoid overmixing the batter, and don’t open the oven door while baking. Also, letting the cheesecake cool slowly inside the oven helps prevent sudden temperature changes.

Can I make the cranberry sauce ahead of time?

Yes, the cranberry sauce can be made several days in advance and stored in the refrigerator. Just bring it to room temperature before spreading over the cheesecake for best results.

Is it necessary to use both cornstarch and flour in the filling?

Using both cornstarch and flour helps achieve that perfect creamy yet firm texture typical of a good cheesecake. Cornstarch adds silkiness, while flour provides a little extra structure without heaviness.

Final Thoughts

This Cranberry Cheesecake is truly a celebration of textures and flavors, and once you’ve made it, it’ll become a beloved recipe in your kitchen. Its creamy depth paired with the tart brightness of homemade cranberry sauce is simply irresistible. I encourage you to give this recipe a try and share the joy it brings around your table—happy baking!

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