Cranberry Cheesecake with Cranberry Whipped Cream
Prep Time: 15 mins | Cook Time: 60 mins | Course: Dessert | Serves: 10
Cranberry cheesecake with cranberry whipped cream is a Christmas dream dessert. Enjoy a graham crust or make one with your favorite cookies. Inspired by Angela at Moments of Sugar https://momentsofsugar.com/cranberry-cheesecake-with-toasted-meringue/?utm_source=rss&utm_medium=rss&utm_campaign=cranberry-cheesecake-with-toasted-meringue
8 oz graham crackers or cookies
½ cup walnuts, optional
5 Tbsp butter, melted
3 8-oz pkgs cream cheese, softened
½ cup sugar
1 cup cranberry sauce
1 Tbsp cornstarch
½ tsp salt
2 eggs
½ cup sour cream
2 tsp vanilla
Cranberry Whipped Cream:
1 cup heavy cream
¼ cup sugar
3 Tbsp cranberry sauce
1 tsp vanilla
Preheat the oven to 325*. Wrap the outside of a 9” springform pan tightly with three overlapping layers of foil (to make the pan watertight) or wrap with a cooking bag such as a slow cooker or turkey roasting bag, rolling down the edges to fit the pan. In a food processor, pulse the grahams/cookies until crumbs, and add in the melted butter and walnuts if using. Pulse to fine crumbs. Press the mixture into the foil-wrapped springform pan and using a flat-bottomed cup press the mixture up the sides of the pan.
In a stand mixer, beat the cream cheese and sugar until fluffy. Add in the cranberry sauce, cornstarch, salt, eggs, sour cream and vanilla. Mix until incorporated. Spread the mixture into the crust evenly. Place the cheesecake pan in a baking dish or 12” pan that will hold the springform pan comfortably. Pour water into the baking dish so that it comes halfway up the sides of the springform pan. Bake for 60 minutes. Turn the oven off and allow to cool in the oven for 60 minutes longer. Remove the cheesecake from the oven and place in the fridge to chill.
Just before serving, whip the cream and sugar to soft peaks in a stand mixer. Add in the vanilla and cranberry sauce and whip to stiff peaks. Swirl over the cheesecake before slicing.
