Cranberry Cheesecake with Walnut Crust
Submitted by missy44263
Cranberry cheesecake on a buttery walnut-graham crust, with a layer of cranberry sauce hidden beneath a creamy sour cream filling. A festive, crack-free holiday cheesecake topped with sugared cranberries.
YIELD
16 servingsPREP
20 minCOOK
1 hrsREADY
6 hrsA swipe of cranberry sauce hidden between the crust and filling is what makes this cheesecake special, a tart, jewel-red ribbon that cuts through all that rich, creamy filling.
The crust sets the tone: graham crumbs blended with chopped walnuts and butter, pressed in and pre-baked until golden and toasty, then spread with cranberry sauce.
The filling is a classic, dense cheesecake of cream cheese, sugar, eggs, and sour cream, which keeps it silky and tangy.
The baking method is the secret to a flawless top: a long, low bake, then the oven is turned off and the cheesecake rests inside with the door ajar, cooling gradually so it sets without cracking.
A few hours of chilling firms it up, and a garnish of sugared cranberries, kiwi, and mint makes it a stunning holiday centerpiece.
Pro Tips
- Cool the cheesecake slowly in the turned-off oven with the door ajar, as the recipe directs, to prevent cracks.
- Beat the cream cheese until fully smooth before adding eggs so the filling has no lumps.
- Chill it at least four hours, or overnight, before serving for clean, firm slices.
Variations
- Use a gingersnap or chocolate crust in place of graham-walnut.
- Swap walnuts for pecans, or homemade cranberry sauce for canned.
- Add orange zest to the filling to echo the classic cranberry-orange pairing.
Ingredients
Directions
Preheat oven to 325℉ (160℃).
In a small bowl combine crumbs, walnuts and butter.
In the bottom of a 9-inch spring-form pan firmly press crumb mixture.
Bake until golden, 5 to 6 minutes; remove from oven; cool slightly.
Spread with cranberry sauce; set aside.
Reduce oven temperature to 300 degrees.
In the large bowl of an electric mixer beat cream cheese, sugar and flour until smooth.
Beat in eggs, sour cream and vanilla until well blended; spread evenly over cranberry sauce.
Bake until a knife inserted 1½ inches from the edge comes out clean, about 1 hour; turn off oven; leave cheesecake in oven with door ajar until top is firm to the touch, about 30 minutes.
Cool on a wire rack, about 1 hour. Cover and refrigerate until cold, about 4 hours.
Just before serving, remove cheesecake from pan to a serving plate.
Garnish with sugared cranberries, kiwi slices and mint leaves, if desired.
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