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Cranberry Cheesecake – Recipe

I have been surfing the net for a cheesecake recipe, and found a picture on Pinterest, of a quite appetizing looking Cheesecake with Cranberry topping.

My daughter volunteered to try this recipe as a dessert for our special family gathering.  I had the pleasure of tasting it, and taking few pictures.

The homemade cranberry sauce used for topping, added an interesting flavor to this otherwise plain cheesecake.

I will definitely make this cheesecake for Thanksgiving, since I am not a big fan of pumpkin pie, and usually make Pumpkin Roll, instead.

I am listing all the ingredients and directions, for your convenience, but strongly encourage you to visit the original site for more tips, and great pictures.

While visiting the original site, you will notice that she baked her cheesecake with a crust on the bottom and the sides, while my daughter made the bottom crust only.

Cranberry Cheesecake – Recipe

Cranberry Cheesecake – Recipe

Ingredients

  • 1 1/4 cups gingersnaps crumbs
  • 2 tablespoons sugar
  • 1/4 cup  unsalted butter, melted
  • 1/4 cup fresh cranberries, chopped
  • Cheese Filling
  • 3 -  8 oz packages cream cheese, softened
  • 1 cup granulated sugar
  • 2 Tbs. all-purpose flour
  • 3 eggs
  • 1 Tbs. milk
  • 1 tsp. vanilla extract
  • Cranberry Topping
  • 12 oz package fresh, or frozen cranberries
  • 1 cup granulated sugar
  • 1 cup water (or apple juice)
  • 1 1/2 tsp. grated orange peel

Instructions

  1. Preheat the oven to 325 degrees F.
  2. In a medium bowl, combine the gingersnap crumbs, sugar and butter, until crumbs are moist.
  3. Mix in the chopped cranberries.
  4. Use a springform pan, and press the mixture down over the bottom of the pan.
  5. Bake for 10 minutes.
  6. Set aside to cool.
  7. Cranberry Topping
  8. Combine cranberries and sugar in food processor.
  9. Pulsate to coarsely chop cranberries.
  10. Place chopped cranberries in a medium saucepan.
  11. Add 1 cup water (or juice),and orange peel.
  12. Bring to boil, stirring occasionally.
  13. Reduce heat, and simmer about 10 minutes, or until mixture is reduced to 2 1/3 cups.
  14. Stir occasionally, to prevent it from sticking and scorching.
  15. Remove from heat and cool.
  16. Cover, and refrigerate overnight, or longer.
  17. Use as topping just before serving.

Notes

Don't worry too much if your cheesecake develops a crack during cooling period.  The cranberry topping will cover it up nicely.

https://suburbangrandma.com/cranberry-cheesecake-recipe/

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