A Quick and Easy Cranberry Cheesecake Recipe for Fall

When you think of cranberries, images like Christmas, fall, the holiday season, and more come to mind. We've concocted a recipe that is sure to be a holiday favorite for friends and family and is perfect for the upcoming winter months. This easy Cranberry Cheesecake recipe adds an extra tang of cranberry that pairs perfectly with any traditional feast.

Cranberries are known for their anti-inflammatory effects and are usually a sweet and sour fruit that many enjoy over the winter months. However, if you're looking for another cheesecake to inspire you this holiday season, feel free to take a peak at our cheesecake recipes list. For our classic Cranberry Cheesecake, read on to discover what ingredients and steps you'll need in order to create this decadent dessert.

Cranberry Cheesecake Ingredients

Crust

• 1/2 cup dried cranberries
• 2 cups all-purpose flour
• 1/2 cup ground almonds
• 1/2 cup cold butter, cubed
• 1/4 cup confectioner sugar

Filling

• 3/4 and 1 and 1/2 cups of sugar, divided
• 2 tablespoons cornstarch
• 1/4 cup of cranberry juice
• 2 cups of fresh or frozen cranberries
• 8oz packages of cream cheese, softened
• 1 teaspoon vanilla extract
• 4 eggs, lightly beaten

Topping

• 16oz sour cream
• 1/4 cup sugar
• 2 teaspoons vanilla extract
• 1 cup heavy whipping cream
• 1/4 cup ground almonds
• 1/4 cup sliced almonds, toasted

Cranberry Cheesecake Directions

1. In a food processor, finely chop the dried cranberries. Add flour, almonds and confectioners’ sugar and process until blended. Add butter; pulse just until crumbly.

2. Press onto the bottom and one and a half inches up sides of a greased 10-inch springform pan. Place on a baking sheet. Bake at 350° Fahrenheit for 10 minutes. Cook on a wire rack.

3. In a small saucepan, combine ¾ cup sugar and cornstarch; stir in cranberry juice until smooth. Add cranberries. Cook and stir until thickened and bubbly. Set aside.

3. 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 ¾ cup berry mixture over batter; top with remaining batter. Return pan to baking sheet.

4. Bake at 350° for 45 minutes. Reduce the heat to 250°. Bake 25-30 minutes longer or until center is almost set. Remove from oven (leave oven on). Let stand for 5 minutes.

5. Combine the sour cream, sugar and vanilla. Spoon around edge of cheesecake; carefully spread over top. Bake 20-30 minutes longer 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.

6. Remove sides of the pan. In a chilled bowl, beat the cream until stiff peaks form; fold in ground almonds. Pipe around top edge of cheesecake; sprinkle with sliced almonds.