This Spiced Cranberry Cheesecake is a luscious, creamy, mousse-like, sweet, and tart. This is a perfect dessert for Christmas and winter holidays!Jump to Recipe
Hello, everyone. Happy Monday. American Thanksgiving is approaching fast, eh? Are you ready? If you are still looking for a festive dessert idea, I’ve got you covered. This Spiced Cranberry Cheesecake is perfect for the winter celebrations!
In fact, it’s going to be quite a few cranberry Christmas ideas on the blog this year. I’ve already shared this Cranberry Almond Relish and Pumpkin Cranberry Soup. Many other recipes, primararly savoury, will follow soon! I hope you don’t mind this cranberry overload!
This Spiced Cranberry Cheesecake turned out to be so luscious and festive. The flavours are very Christmassy, too. Cranberries, cinnamon, nutmeg, orange. Please note this cheesecake is rather tart as I only used 1/3 cup of sugar and 1/4 cup of honey. But we love sour things! That’s why I served it with even more of the cranberry sauce.
If you preferer things sweeter, increase the amount of added sugar or serve it with a caramel sauce. The flavour options are endless. Think of an eggnog, vanilla, cinnamon, gingerbread, orange, or honey caramel sauce.
Also, the cheesecake slightly cracked in a few spots which often happens with a swirl effect. The texture turned very light and airy, mousse-like, which you can see in the photos. While I have a basic recipe and the same approach, every cheesecake turns slightly differently. It might depend on the additional components, and the acidity from cranberries could have affected the overall texture. I am not complaining though – we did like it!
I was worrying that this delicate texture would result in the cheesecake falling apart while slicing. However, it was perfectly fine, and the cut was pretty clean, I’d say.
This Spiced Cranberry Cheesecake is a perfectly delicate, luscious, and festive dessert that deserves a spot for any holiday table.
You might also like these cheesecake ideas:
Spiced Cranberry CheesecakeCourse: DessertDifficulty: Easy
This Spiced Cranberry Cheesecake is a luscious, creamy, mousse-like, sweet and tart dessert perfect for Christmas and winter holidays!
- Cranberry Swirl:
1 cup fresh cranberries
juice of 1 orange
2-3 tbsp. honey
a good pinch of cinnamon
- Cheesecake Base:
~ 1 and 1/2 cups graham honey crumbs (or other type)
~ 1/3 cup melted butter (~ 5 tbsp. and 1 tsp.)
750 gr. cream cheese
1/3 cup granulated sugar
1/4 cup honey
1 tsp. vanilla extract
1 tsp. cinnamon
1/4 tsp. freshly grated nutmeg
- Baking Form:
springform pan ~ 8 inch (20 cm.) or a bigger pan for a thinner cheesecake
- For the cranberry sauce, place all ingredients in a medium saucepan, bring to a delicate boil, and simmer for 10 minutes, until berries start to burst. Slightly cool and pure using a blender.
- To make the crust, combine the melted butter with the graham crumbs. Press into a 20 cm (~27 for a thinner and larger cheesecake) spring form pan. Bake the crust for about 7-8 minutes at 170 degrees C (350 degrees F) then remove and completely cool. Place the pan on a large piece of aluminum foil and wrap around the pan (It will protect the oven from any leaking.)
- Reduce the oven temperature to 150 degrees C (300 F). Place a pan filled with water on the lower rack of the oven.
- In a large bowl beat with an electric mixer on low speed the cream cheese with the sugar, honey, vanilla, cinnamon, and nutmeg. (See the notes.)
- Add the eggs (one at a time) and beat 30 seconds each time, to incorporate.
- Pour the filling into the cooled crust. Take between 1/2 to 2/3 cup of the cranberry sauce and arrange on top. Using a wooden stick or knife, make swirls. Slightly tap the pan a few times around the bottom – this will help to release the bubbles and decrease the possibility of cracking it.
- Bake the cheesecake for about 1 hour. Check the cheesecake – the edges of the cheesecake should look firm and set while the center remains slightly fudgy. If it doesn’t look like that yet, bake it for another 5-10 minutes. Turn the oven off and leave the cheese for another 10-15 minutes inside (You can open the door if you’re afraid of overcooking it).
- Remove the cheesecake from the oven and let completely cool. Refrigerate overnight then lose the baking pan and, using the help of a knife if necessary, release the cheesecake.
- Serve it with a cranberry sauce of your choice. You can double the sauce for the swirl and reserve half of it for serving. You can also make a caramel sauce to balance out the tartness. Enjoy!
- The cheesecake irrelatively tart. If you want it sweeter, take 1 cup of sugar. Alternatively, serve it with a sweet caramel sauce.