Cranberry Celebration Cheesecake Recipes

CRANBERRY CHEESECAKE

Steps:

• Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. Place on a baking sheet. , In a small bowl, mix cracker crumbs and butter; press onto bottom of prepared pan. Bake 6 minutes. Cool on a wire rack. , Meanwhile, in a large saucepan, combine cranberries, sugar and water. Cook, uncovered, over medium heat until berries pop, about 12-15 minutes. Add lemon juice. Press cranberry mixture through a food mill into a small bowl; discard pulp and seeds. Set aside. , For filling, in a large bowl, beat cream cheese, sugar and lemon juice until smooth. Add eggs; beat on low speed just until blended. Pour into crust. Spoon 1/4 cup topping over filling; cut through filling with a knife to swirl. Place springform pan in a larger pan; add 1 in. of hot water to larger pan. , Bake 55-65 minutes or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Pour remaining topping over cheesecake. Refrigerate cheesecake overnight, covering when completely cooled. Remove rim from pan.

WINNING CRANBERRY CHEESECAKE

Steps:

• In a large saucepan, combine sugar and cornstarch. Stir in cranberry juice until smooth. Add cranberries. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; set aside. , Preheat oven to 325°. In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom of a greased 9-in. springform pan. Place pan on a baking sheet. Bake for 10 minutes. Cool on a wire rack. , In a large bowl, beat cream cheese and sugar until smooth. Add flour and beat well. Add eggs; beat on low just until combined. Add eggnog and vanilla; beat just until blended. Pour two-thirds of the filling over crust. Top with half of the cranberry mixture (cover and refrigerate remaining cranberry mixture). Carefully spoon remaining filling on top. Return pan to baking sheet., Bake until center is almost set, 60-70 minutes. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Spoon remaining cranberry mixture over cheesecake. Refrigerate leftovers.

CRANBERRY CELEBRATION CHEESECAKE

Steps:

• In a food processor, finely chop dried cranberries. Add flour, almonds and confectioners' sugar; process until blended. Add butter; pulse just until crumbly., Press onto the bottom and 1-1/2 in. up sides of a greased 10-in. springform pan. Place on a baking sheet. Bake at 350° for 10 minutes. , In a small saucepan, combine 3/4 cup sugar and cornstarch; stir in cranberry juice until smooth. Add berries. Cook and stir until thickened and bubbly. Set aside., In a large bowl, beat the cream cheese, vanilla and remaining sugar until smooth. Add eggs; beat just until combined. Pour half of batter into crust. Carefully spoon 3/4 cup berry mixture over batter; top with remaining batter., Bake for 45 minutes. Reduce heat to 250°. Bake 25-30 minutes longer or until center is almost set. Combine the sour cream, sugar and vanilla; spread over top. Bake 20-30 minutes or until set. Cool on a wire rack for 10 minutes. Run a knife around edge of pan to loosen; cool 1 hour longer. Spread remaining berry mixture over the top. Refrigerate overnight., Beat cream until stiff peaks form; fold in ground almonds. Pipe around top edge of cheesecake; sprinkle with sliced almonds.

CRANBERRY CELEBRATION CHEESECAKE RECIPE - (4.3/5)

Steps:

• In a food processor, finely chop dried cranberries. Add flour, almonds and confectioners' sugar; process until blended. Add butter; pulse just until crumbly. Press onto the bottom and 1-1/2 in. up sides of a greased 10-in. springform pan. Place on a baking sheet. Bake at 350° for 10 minutes. In a small saucepan, combine 3/4 cup sugar and cornstarch; stir in cranberry juice until smooth. Add berries. Cook and stir until thickened and bubbly. Set aside. In a large bowl, beat the cream cheese, vanilla and remaining sugar until smooth. Add eggs; beat just until combined. Pour half of batter into crust. Carefully spoon 3/4 cup berry mixture over batter; top with remaining batter. Bake for 45 minutes. Reduce heat to 250°. Bake 25-30 minutes longer or until center is almost set. Combine the sour cream, sugar and vanilla; spread over top. Bake 20-30 minutes or until set. Cool on a wire rack for 10 minutes. Run a knife around edge of pan to loosen; cool 1 hour longer. Spread remaining berry mixture over the top. Refrigerate overnight. Beat cream until stiff peaks form; fold in ground almonds. Pipe around top edge of cheesecake; sprinkle with sliced almonds.

FESTIVE CRANBERRY-TOPPED CHEESECAKE

Steps:

• In a small bowl, combine cookie crumbs and sugar; stir in butter. Press onto the bottom of a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 325° for 6-8 minutes or until set. Cool on a wire rack., In a large bowl, beat cream cheese and sugar until smooth. Beat in the orange juice and zest, vanilla and cinnamon. Add eggs; beat on low speed just until combined. Pour filling over crust. , Return pan to baking sheet. Bake at 325° for 45-50 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., In a large saucepan, combine the cranberries, sugar and water. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes. Combine cornstarch and orange juice until smooth; stir into cranberry mixture. Bring to a boil; cook and stir for 2 minutes or until thickened., Remove from the heat; cool to room temperature. Stir in pecans. Spoon over cheesecake. Refrigerate until chilled.

CRANBERRY CELEBRATION CHEESECAKE

Steps:

• In a food processor, finely chop dried cranberries. Add flour, almonds and confectioners' sugar; process until blended. Add butter; pulse just until crumbly.
• Press onto the bottom and 1-1/2 inches up sides of a greased 10-in. springform pan. Place on a baking sheet. Bake at 350° for 10 minutes.
• In a small saucepan, combine 3/4 cup sugar and cornstarch; stir in cranberry juice until smooth. Add berries. Cook and stir until thickened and bubbly. Set aside.
• In a large bowl, beat the cream cheese, vanilla and remaining sugar until smooth. Add eggs; beat just until combined. Pour half of batter into crust. Carefully spoon 3/4 cup berry mixture over batter; top with remaining batter.
• Bake for 45 minutes. Reduce heat to 250°. Bake 25-30 minutes longer or until center is almost set. Combine the sour cream, sugar and vanilla; spread over top. Bake 20-30 minutes or until set. Cool on a wire rack for 10 minutes. Run a knife around edge of pan to loosen; cool 1 hour longer. Spread remaining berry mixture over the top. Refrigerate overnight.
• Beat cream until stiff peaks form; fold in ground almonds. Pipe around top edge of cheesecake; sprinkle with sliced almonds.

CREAMY CRANBERRY CHEESECAKE

Steps:

• Combine the cracker crumbs, 1 tablespoon sugar and butter. Press onto the bottom and 1 in. up the sides of a 9-in. springform pan coated with cooking spray. Place on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack., In a large bowl, beat the cream cheese, sour cream and remaining sugar until smooth. Add egg whites; beat on low just until combined. Stir in lemon juice and extracts. Pour into crust. , Place pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Place in a larger baking pan. Add 1 in. hot water to larger pan. , Bake for 55-60 minutes or until center is just set. Remove pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Remove foil. Chill overnight. , In a small saucepan, combine the first five topping ingredients; bring to a boil. Add cranberries. Cook over medium heat until berries pop, about 10 minutes. Stir in pecans; cool. Cover and chill for at least 1 hour. , Spoon topping over cheesecake to within 1 in. of edges. Refrigerate leftovers.