Cranberry Cheesecake Recipes

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EASY CRANBERRY CHEESECAKE



Easy Cranberry Cheesecake image

This is a family favorite that we have every year for Christmas. Kids and adults love it!

Provided by chrissi0605

Categories     Desserts     Fruit Dessert Recipes     Cranberry Dessert Recipes

Time 1h30m

Yield 8

Number Of Ingredients 10

¾ cup graham cracker crumbs
½ cup chopped macadamia nuts
¼ cup melted margarine
2 tablespoons white sugar
¼ cup cold water
1 (.25 ounce) envelope unflavored gelatin
2 (8 ounce) packages cream cheese, softened
1 (7 ounce) jar marshmallow creme
1 (16 ounce) can whole berry cranberry sauce
1 cup frozen whipped topping (such as Cool Whip®), thawed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix graham cracker crumbs, macadamia nuts, margarine, and sugar together in a bowl; press into the bottom of a 9-inch springform pan.
  • Bake in the preheated oven until crust is lightly browned, about 10 minutes. Cool crust.
  • Mix water and gelatin together in a saucepan over low heat until dissolved, 3 to 4 minutes.
  • Beat cream cheese and marshmallow cream together in a bowl using an electric mixer on medium speed until well mixed. Gradually stir gelatin mixture and cranberry sauce into cream cheese mixture; fold in whipped topping. Spoon mixture over crust. Chill cheesecake in the refrigerator until firm, at least 1 hour.

Nutrition Facts : Calories 542.7 calories, Carbohydrate 54.2 g, Cholesterol 61.6 mg, Fat 34.7 g, Fiber 1.8 g, Protein 6.6 g, SaturatedFat 16.5 g, Sodium 315.4 mg, Sugar 33.4 g

WINNING CRANBERRY CHEESECAKE



Winning Cranberry Cheesecake image

The holidays wouldn't be complete without cranberries and eggnog. I use them both in this flavorful cheesecake that's the perfect finale for a special dinner. Set it out at the start of the meal, not just to solicit "oohs" and "aahs," but to remind folks to save room for dessert! -Nancy Zimmerman, Cape May Court House, New Jersey

Provided by Taste of Home

Categories     Desserts

Time 1h30m

Yield 12 servings.

Number Of Ingredients 15

1 cup sugar
2 tablespoons cornstarch
1 cup cranberry juice
1-1/2 cups fresh or frozen cranberries
CRUST:
1 cup graham cracker crumbs (about 16 squares)
3 tablespoons sugar
3 tablespoons butter, melted
FILLING:
4 packages (8 ounces each) cream cheese, softened
1 cup sugar
3 tablespoons all-purpose flour
4 large eggs, lightly beaten
1 cup eggnog
1 tablespoon vanilla extract

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.

Nutrition Facts : Calories 345 calories, Fat 13g fat (7g saturated fat), Cholesterol 112mg cholesterol, Sodium 161mg sodium, Carbohydrate 52g carbohydrate (44g sugars, Fiber 1g fiber), Protein 5g protein.

CRANBERRY CHEESECAKE



Cranberry Cheesecake image

Every year when the cranberries are harvested, my family looks forward to eating this cheesecake. -Nairda Monroe, Webberville, Michigan

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 12 servings.

Number Of Ingredients 12

2 cups graham cracker or shortbread cookie crumbs
1/3 cup butter, melted
TOPPING:
2 cups fresh or frozen cranberries
2/3 cup sugar
1/3 cup water
1 teaspoon lemon juice
FILLING:
4 packages (8 ounces each) cream cheese, softened
1 cup sugar
1 tablespoon lemon juice
5 large eggs, lightly beaten

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.

Nutrition Facts : Calories 522 calories, Fat 35g fat (19g saturated fat), Cholesterol 174mg cholesterol, Sodium 423mg sodium, Carbohydrate 46g carbohydrate (35g sugars, Fiber 1g fiber), Protein 8g protein.

WHITE CHOCOLATE-CRANBERRY CHEESECAKE



White Chocolate-Cranberry Cheesecake image

Provided by Food Network Kitchen

Categories     dessert

Time 3h40m

Yield 8 to 10 servings

Number Of Ingredients 17

18 whole graham crackers, finely crushed (about 2 cups crumbs)
2 tablespoons sugar
Pinch of freshly grated nutmeg
Pinch of salt
5 tablespoons unsalted butter, melted and slightly cooled
4 ounces white chocolate, chopped, plus shaved chocolate for topping
4 8-ounce packages cream cheese, at room temperature
1 cup sour cream
1 cup plus 2 tablespoons sugar
4 large eggs
2 tablespoons cornstarch
1 teaspoon vanilla extract
Pinch of salt
1 1-pound bag cranberries (thawed and drained if frozen)
1 cup sugar
1 teaspoon grated orange zest
2 tablespoons fresh orange juice

Steps:

  • Make the crust: Set racks in the lower third and middle of the oven; preheat to 350 degrees F. Mix the graham cracker crumbs, sugar, nutmeg and salt in a bowl. Add the melted butter and mix with your hands until combined. Press into the bottom and 1 inch up the side of a 9-inch springform pan. Freeze until ready to fill.
  • Make the filling: Bring 1 inch of water to a boil in a small pot; remove from the heat. Put the white chocolate in a medium heatproof bowl and set over the pot (do not let the bowl touch the water); stir until melted, about 4 minutes. Remove the bowl from the pot and set aside.
  • Beat the cream cheese, sour cream and sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 7 minutes. Beat in the eggs, one at a time, then add the cornstarch and beat 2 minutes. Beat in the melted white chocolate, vanilla and salt until combined.
  • Fill a roasting pan halfway with water and set on the lower oven rack. Pour the filling into the prepared crust and set on the middle oven rack. Bake until the edge is set but the center still jiggles slightly, 1 hour, 10 minutes. Turn off the oven and let the cheesecake sit in the oven, 30 minutes. Transfer to a rack to cool completely. Cover and refrigerate 8 hours or overnight.
  • Make the compote: Spread the cranberries on a rimmed baking sheet, sprinkle with 1/3 cup sugar and set aside until they release some of their juices, about 1 hour. Meanwhile, combine the remaining 2/3 cup sugar, the orange zest and juice, and 3/4 cup water in a medium saucepan. Bring to a boil, stirring, then reduce the heat to medium low and simmer until thick enough to coat the back of a spoon, about 10 minutes.
  • Drain the cranberries and add them to the saucepan. Cook, stirring, until they begin to burst, about 7 minutes. Transfer the compote to a bowl and refrigerate until completely cool.
  • Before serving, run a hot knife around the edge of the cheesecake, then remove the springform ring. Top with the cranberry compote and shaved white chocolate.

CREAMY CRANBERRY CHEESECAKE



Creamy Cranberry Cheesecake image

This creamy cheesecake is perfect for holiday desserts. The colorful topping is so good that I prepare it separately and use it as a cranberry side dish at Thanksgiving. -Mary Simonson, Kelso, Washington

Provided by Taste of Home

Categories     Desserts

Time 1h35m

Yield 16 servings.

Number Of Ingredients 18

9 whole cinnamon graham crackers, crushed
1 tablespoon plus 1 cup sugar, divided
1/4 cup butter, melted
2 packages (8 ounces each) reduced-fat cream cheese, cubed
1 package (8 ounces) fat-free cream cheese, cubed
3/4 cup fat-free sour cream
3 large egg whites, room temperature, lightly beaten
1 tablespoon lemon juice
2 teaspoons vanilla extract
1 teaspoon rum extract
TOPPING:
3/4 cup sugar
1/4 cup orange juice
2 tablespoons water
1-1/2 teaspoons grated orange zest
1/4 teaspoon minced fresh gingerroot
2 cups fresh or frozen cranberries
1/4 cup chopped pecans

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.

Nutrition Facts : Calories 269 calories, Fat 11g fat (6g saturated fat), Cholesterol 31mg cholesterol, Sodium 294mg sodium, Carbohydrate 35g carbohydrate (27g sugars, Fiber 1g fiber), Protein 7g protein.

FESTIVE CRANBERRY-TOPPED CHEESECAKE



Festive Cranberry-Topped Cheesecake image

When my daughter was 4 months old, my husband and I hosted both our families for Christmas dinner. I served this cheesecake for dessert. It's quite festive and was thoroughly enjoyed by all. -Stacy Dutka, Bienfait, Saskatchewan

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 12 servings.

Number Of Ingredients 18

2 cups crushed shortbread cookies
2 tablespoons sugar
1/4 cup butter, melted
FILLING:
3 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
2 tablespoons orange juice
1 tablespoon grated orange zest
2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
3 large eggs, lightly beaten
TOPPING:
3 cups fresh or frozen cranberries, coarsely chopped
1-1/4 cups sugar
1 cup water
2 tablespoons cornstarch
1/4 cup orange juice
1/2 cup coarsely chopped pecans, toasted

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.

Nutrition Facts : Calories 537 calories, Fat 33g fat (17g saturated fat), Cholesterol 129mg cholesterol, Sodium 299mg sodium, Carbohydrate 55g carbohydrate (37g sugars, Fiber 2g fiber), Protein 8g protein.

CRANBERRY-ORANGE CHEESECAKE



Cranberry-Orange Cheesecake image

Cheesecake fans, check out this delicious, decadent variation requiring just 15 minutes prep time. Infused with orange and topped with cranberries, it's a holiday dessert shoe-in.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 7h30m

Yield 12

Number Of Ingredients 14

1 1/2 cups chocolate cookie crumbs
1/4 cup powdered sugar
1/4 cup butter or margarine, melted
3 packages (8 oz each) cream cheese, softened
1 container (8 oz) sour cream (1 cup)
4 eggs
1 cup granulated sugar
2 tablespoons grated orange peel
2 tablespoons orange-flavored liqueur, if desired
2 cups fresh or frozen cranberries (8 oz)
1/2 cup sugar
2 teaspoons cornstarch
1/2 cup water
1/2 cup orange marmalade

Steps:

  • Heat oven to 300°F. Wrap outside of 9- or 10-inch springform pan with foil. In small bowl, stir together cookie crumbs, powdered sugar and butter. Press in bottom of pan.
  • Beat cream cheese, sour cream, eggs, 1 cup granulated sugar, the orange peel and liqueur with electric mixer on medium speed until smooth. Pour over crust.
  • Bake 1 hour 20 minutes to 1 hour 30 minutes or until center is set. Cool 15 minutes; carefully run knife around side of pan to loosen cheesecake. Cool 1 hour. Cover; refrigerate at least 4 hours.
  • Meanwhile, wash cranberries; remove blemished berries. In 2-quart saucepan, mix 1/2 cup granulated sugar and cornstarch. Stir in water. Heat to boiling over medium-high heat, stirring occasionally. Stir in cranberries; return to boiling. Simmer uncovered 5 to 8 minutes, stirring occasionally, until cranberries pop. Stir in marmalade. Cover; refrigerate until serving time.
  • Just before serving, remove side of pan from cheesecake. Spoon cranberry-orange sauce onto cheesecake.

Nutrition Facts : Calories 600, Carbohydrate 58 g, Cholesterol 155 mg, Fat 6 1/2, Fiber 1 g, Protein 9 g, SaturatedFat 19 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 43 g, TransFat 2 1/2 g

CRANBERRY SWIRL CHEESECAKE



Cranberry Swirl Cheesecake image

Got cranberry sauce leftover from Thanksgiving? Swirl it into the creamy filling of this foolproof vanilla cheesecake.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 10h5m

Yield Serves 10 to 12

Number Of Ingredients 8

5 ounces graham crackers (about 8), broken into pieces
2 tablespoons unsalted butter, melted
1 1/4 cups plus 2 tablespoons sugar
2 pounds cream cheese (four 8-ounce bars), room temperature
1/4 teaspoon kosher salt
1 teaspoon pure vanilla extract or paste
4 large eggs, room temperature
1 cup Classic Cranberry Sauce or store-bought cranberry sauce

Steps:

  • Preheat oven to 350 degrees. Wrap exterior of a 9-inch springform pan (including bottom) in a double layer of foil.
  • Pulse graham crackers in a food processor until finely ground. Add butter and 2 tablespoons sugar; pulse until mixture has the texture of wet sand. Press firmly into bottom of prepared pan. Bake until set and darkened slightly, 10 to 12 minutes. Transfer pan to a wire rack; let cool completely.
  • Reduce oven temperature to 325 degrees. In the bowl of a mixer fitted with the paddle attachment, beat cream cheese on medium speed until light and fluffy, 2 to 3 minutes. Add remaining 1 1/4 cups sugar in a slow, steady stream. Beat in salt and vanilla. Add eggs, one at a time, beating until just combined after each addition and scraping down sides of bowl as needed (do not overmix). Place springform pan in a large, shallow roasting pan. Pour filling into crust.
  • Dollop cranberry sauce, 1 teaspoon at a time, over filling; swirl sauce into filling with a skewer or toothpick.
  • Transfer roasting pan to oven. Carefully pour enough boiling water into roasting pan to come halfway up sides of springform pan. Bake until cake is set but still slightly wobbly in center, about 1 hour, 15 minutes.
  • Carefully transfer springform pan to a wire rack; let cool completely. Refrigerate, uncovered, 6 hours, or loosely covered, up to 1 day. Before unmolding and slicing, run a knife around edge of cake.

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