Cranberry Cheesecake

Cranberry Cheesecake

"Every year when the cranberries are harvested, my family looks forward to eating this cheesecake."
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Ingredients

1 d 3 h 15 m servings 457 cals
Serving size has been adjusted!
Original recipe yields 14 servings

Nutrition

  • Calories:
  • 457 kcal
  • 23%
  • Fat:
  • 30.6 g
  • 47%
  • Carbs:
  • 39.5g
  • 13%
  • Protein:
  • 8.4 g
  • 17%
  • Cholesterol:
  • 148 mg
  • 49%
  • Sodium:
  • 315 mg
  • 13%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat an oven to 300 degrees F (150 degrees C). Combine crumbs and butter; press into the bottom of a 9-inch springform pan. Bake in the preheated oven for 5 to 8 minutes. Cool.
  2. Meanwhile, for the topping, combine water and sugar in a saucepan. Bring to a boil over medium heat; boil 1 minute. Stir in berries; cover and reduce heat. Cook until most berries have popped, about 3 minutes. Add lemon juice. Press mixture through a sieve or food mill; set aside.
  3. Preheat an oven to 350 degrees F (175 degrees C).
  4. For the filling, beat cream cheese in a large mixing bowl until light. Gradually beat in sugar. Add eggs, one at a time, beating well after each. Add lemon juice. Pour into crust; spoon 4 tablespoons topping on filling and "marble" with a knife or spatula. Bake at in the preheated oven for 45 minutes. Turn oven off; let cake stand in oven 2 hours. Remove from oven; cool. Pour remaining topping on top; refrigerate overnight.

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Reviews

Read all reviews 29
  1. 35 Ratings

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Most helpful positive review

Oh my gosh! This cheesecake is SO GOOD. It looks gorgeous too, not a crack anywhere. I cooked it differently than the directions though. I did prebake the crust as stated in the directions, ...

Most helpful critical review

My cheesecake is almost done cooling in the oven, and the whole top cracked! I thought I followed the directions to the letter...maybe I beat the cream cheese mixture too much? The cake looks g...

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Oh my gosh! This cheesecake is SO GOOD. It looks gorgeous too, not a crack anywhere. I cooked it differently than the directions though. I did prebake the crust as stated in the directions, ...

This is a great recipe. Its important to note that the straining of the cranberry mixture is an important step, unless of course you like seeds in your gel? I did as the other gals mentioned and...

Took the suggestion of cooking the cheesecake more slowly and that really made it creamy. I put the topping in the blender, doesn't need to be drained if not used immediately, it gelled up nice...

I was looking for a dessert for Thanksgiving using fresh cranberries and this fit the bill perfectly. I added a little sugar to the graham cracker crust and needed a little more butter to get t...

I made this for our annual family Christmas party and everybody loved it. I did not strain the cranberries, and added orange zest and walnuts on top. I also added a bit of honey to the cranberry...

i made this cheesecake but with a few changes. iused the cranberries but i added semi-sweet chocolate swirls also and for the topping i used the cranberries then put semi-sweet chocolate over th...

This recipe was fantastic. I spent Thanksgiving with my boyfriend's family and his mom asked me to make a "non pie" dessert. Not having any ideas I came to this site as usual and found this tre...

This recipe was pretty easy and turned out delicious!!! I used it at a brunch get together with friends. I did take the advice and did bake the cheesecake for 15 mins @ 350 then thereafter adju...

This was the best cheesecake I have made so far. I used shortbread cookies for the crumb crust. When I make the cranberry sauce I let it reduce quite a bit longer than what was stated in the rec...

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