Kraft 3-Step Cranberry Cheesecake

Cranberry cheesecake for the holidays without the fuss of a springform pan or water bath. The whole thing builds in a 9-inch pie plate with a sprinkle of graham crumbs standing in for a full crust.

Fresh or thawed cranberries folded into the batter give little pockets of tart fruit that cut the sweetness of the cream cheese. The orange zest brings out their brightness and ties everything to that classic cranberry-orange holiday flavor.

Watch the eggs. Beating cream cheese batter too aggressively after the eggs go in is the fastest route to cracks. Whip them in just until smooth, then stop. Overworked batter traps air that expands and tears the surface as the cake cools.

Pull it from the oven when the center still has a slight wobble. A fully set center means it’s overbaked and will go dense once chilled.

Chef Tips

• Bring the cream cheese to true room temperature before mixing. Cold cream cheese leaves lumps that no amount of beating will smooth out.
• Use the bottom rack and bake at 325°F (165°C). A higher oven cracks the surface, while a lower temperature keeps the texture silky.
• Chill at least 3 hours, but overnight gives the best texture. The cheesecake firms up and the flavors meld with rest.
• Run a thin knife around the edge before slicing to prevent the surface from tearing.

Variations

• Swap orange zest for lemon zest for a brighter, less sweet citrus note.
• Top the cooled cheesecake with a quick cranberry compote made from ½ cup cranberries, 2 tablespoons sugar, and a splash of orange juice simmered until thick.
• Use a full graham cracker crust pressed into the pie plate instead of just the sprinkled crumbs for a more pronounced base.