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Christmas Cheesecake with Sugared Cranberries

A showstopping holiday dessert featuring a spiced graham cracker crust, creamy vanilla bean cheesecake filling, and a glossy cranberry compote topping with sparkling sugared cranberries.
Print Recipe
Prep Time 45 minutes
Cook Time 1 hour 15 minutes
Total Time 8 hours 20 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 2 cups graham cracker crumbs or gingersnap crumbs
  • 0.5 cup unsalted butter melted
  • 0.25 cup sugar
  • 1 tsp cinnamon
Cheesecake Filling
  • 32 oz cream cheese room temperature
  • 1 cup granulated sugar
  • 0.5 cup sour cream room temperature
  • 1 tbsp vanilla extract
  • 4 eggs large, room temperature
Topping
  • 2 cups fresh cranberries
  • 1 cup sugar
  • 0.5 cup water
  • 1 cup heavy whipping cream for garnish

Equipment

  • 9-inch springform pan
  • Electric mixer
  • Roasting pan (for water bath)
  • Saucepan

Method
 

  1. Preheat oven to 325°F (163°C). Mix crust ingredients and press into a 9-inch springform pan. Bake 10 mins.
  2. Beat cream cheese and sugar until smooth. Add sour cream and vanilla. Mix in eggs one at a time on low speed.
  3. Pour filling over crust. Wrap pan in foil and place in a water bath.
  4. Bake 60-75 mins until edges are set but center wobbles. Turn off oven, open door slightly, and cool for 1 hour inside.
  5. Chill in fridge for 6+ hours.
  6. Simmer cranberries, sugar, and water to make compote. Cool and spread on cheesecake.
  7. Pipe whipped cream around edges and garnish with sugared cranberries before serving.

Notes

Ensure all dairy ingredients are at room temperature to prevent lumps.