Cranberry Cheesecake Chilled Recipes

WINNING CRANBERRY CHEESECAKE

Steps:

• In a large saucepan, combine sugar and cornstarch. Stir in cranberry juice until smooth. Add cranberries. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; set aside. , Preheat oven to 325°. In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom of a greased 9-in. springform pan. Place pan on a baking sheet. Bake for 10 minutes. Cool on a wire rack. , In a large bowl, beat cream cheese and sugar until smooth. Add flour and beat well. Add eggs; beat on low just until combined. Add eggnog and vanilla; beat just until blended. Pour two-thirds of the filling over crust. Top with half of the cranberry mixture (cover and refrigerate remaining cranberry mixture). Carefully spoon remaining filling on top. Return pan to baking sheet., Bake until center is almost set, 60-70 minutes. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Spoon remaining cranberry mixture over cheesecake. Refrigerate leftovers.

CRANBERRY CHEESECAKE

Steps:

• Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. Place on a baking sheet. , In a small bowl, mix cracker crumbs and butter; press onto bottom of prepared pan. Bake 6 minutes. Cool on a wire rack. , Meanwhile, in a large saucepan, combine cranberries, sugar and water. Cook, uncovered, over medium heat until berries pop, about 12-15 minutes. Add lemon juice. Press cranberry mixture through a food mill into a small bowl; discard pulp and seeds. Set aside. , For filling, in a large bowl, beat cream cheese, sugar and lemon juice until smooth. Add eggs; beat on low speed just until blended. Pour into crust. Spoon 1/4 cup topping over filling; cut through filling with a knife to swirl. Place springform pan in a larger pan; add 1 in. of hot water to larger pan. , Bake 55-65 minutes or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Pour remaining topping over cheesecake. Refrigerate cheesecake overnight, covering when completely cooled. Remove rim from pan.

CHILLED CRANBERRY CHEESECAKE

Steps:

• In a bowl, combine the cracker crumbs, sugar and 1 teaspoon orange zest; stir in butter. Press onto the bottom of a greased 9-in. springform pan. Bake at 350° for 10 minutes. Cool completely. , In a small saucepan, sprinkle gelatin over orange juice and let stand for 1 minute. Cook over low heat, stirring until gelatin is completely dissolved; cool slightly. , Meanwhile, in a icing bowl, c=beat cream cheese and remaining orange zest until blended. Beat in cranberry sauce until smooth. Beat in cooled gelatin mixture; mix well. , In a bowl, beat cream until stiff peaks form. Fold into cream cheese mixture. Pour over crust. Refrigerate for 3-4 hours before serving. Carefully run a knife around the edge of pan to loosen. Remove sides of pan. Refrigerate leftovers.

CREAMY CRANBERRY CHEESECAKE

Steps:

• Combine the cracker crumbs, 1 tablespoon sugar and butter. Press onto the bottom and 1 in. up the sides of a 9-in. springform pan coated with cooking spray. Place on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack., In a large bowl, beat the cream cheese, sour cream and remaining sugar until smooth. Add egg whites; beat on low just until combined. Stir in lemon juice and extracts. Pour into crust. , Place pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Place in a larger baking pan. Add 1 in. hot water to larger pan. , Bake for 55-60 minutes or until center is just set. Remove pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Remove foil. Chill overnight. , In a small saucepan, combine the first five topping ingredients; bring to a boil. Add cranberries. Cook over medium heat until berries pop, about 10 minutes. Stir in pecans; cool. Cover and chill for at least 1 hour. , Spoon topping over cheesecake to within 1 in. of edges. Refrigerate leftovers.

EASY CRANBERRY CHEESECAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix graham cracker crumbs, macadamia nuts, margarine, and sugar together in a bowl; press into the bottom of a 9-inch springform pan.
• Bake in the preheated oven until crust is lightly browned, about 10 minutes. Cool crust.
• Mix water and gelatin together in a saucepan over low heat until dissolved, 3 to 4 minutes.
• Beat cream cheese and marshmallow cream together in a bowl using an electric mixer on medium speed until well mixed. Gradually stir gelatin mixture and cranberry sauce into cream cheese mixture; fold in whipped topping. Spoon mixture over crust. Chill cheesecake in the refrigerator until firm, at least 1 hour.

MARSHMALLOW CRANBERRY CHEESECAKE

Steps:

• In a small bowl, combine the cracker crumbs, nuts and sugar. Stir in butter. Press onto the bottom of a greased 9- inches springform pan. Place on a baking sheet. Bake at 350° for 10 minutes or until lightly browned. Cool on a wire rack.
• In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved; cool slightly. In a large mixing bowl, beat cream cheese and marshmallow creme until blended. Beat in cranberry sauce. Add cooled gelatin; mix well. In a small mixing bowl, beat cream until stiff peaks form. Fold into cream cheese mixture. Pour over crust. Refrigerate for 8 hours or overnight.
• Scrub cranberries in soapy water; rinse and dry completely. In a microwave-safe bowl, sprinkle gelatin over cold water; let stand for 1 minute. Microwave on high for 1-2 minutes, stirring every 20 seconds, until gelatin is completely dissolved. Whisk until slightly frothy.
• Lightly brush mixture over all sides of berries. Place on a wire rack over waxed paper; sprinkle with superfine sugar. Let stand at room temperature for up to 24 hours (do not refrigerate or the sugar will dissolve).
• Just before serving, carefully run a knife around edge of pan to loosen. Remove sides of pan. Spoon sugared cranberries over cheesecake. Refrigerate leftovers.

SWIRLED CRANBERRY LEMON CHEESECAKE

Steps:

• Preheat oven to 325 degrees. Butter a 9-inch springform pan and wrap outside in two layers of aluminum foil.In small bowl, toss melted butter with crumbs. Press onto bottom of prepared pan.
• Put cream cheese and sugar in food processor and whir until very smooth. Add all remaining ingredients except cranberry sauce. Process just until smooth. Reserve 1/4 cup of the cream cheese mixture, and pour the rest over the crust.
• In small bowl or in food processor, combine the cranberry sauce and reserved cream cheese mixture. Mix until blended. Pour this mixture onto the top of the cheesecake in a spiral pattern. Using a chopstick or skewer, draw small circles along the cranberry spiral to form a swirl pattern.
• Place springform pan in a larger pan. Fill halfway with warm water to form a water bath. Bake 1 3/4 to 2 hours, until toothpick inserted in center comes out only slightly moist. Turn off heat and let cake cool in oven with door ajar for 1 hour. Remove cake and let cool completely.
• Cover and refrigerate overnight.

CRANBERRY-GLAZED WHITE CHOCOLATE CHEESECAKE

Steps:

• Make crust:
• Position rack in center of oven and preheat to 350°F. Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Finely grind shortbread cookies and toasted hazelnuts in processor. Add melted unsalted butter and process until moist clumps form. Press crumb mixture onto bottom of prepared springform pan. Bake until crust is pale golden, about 8 minutes. Cool completely. Maintain oven temperature.
• Make filling:
• In top of double boiler set over barely simmering water, stir white chocolate until melted. Remove pan from over water.
• Using electric mixer, beat cream cheese and sugar in large bowl until blended and smooth. Add sour cream and Frangelico and beat until well blended. Beat in eggs 1 at a time. Beat in melted white chocolate.
• Pour filling into prepared crust. Bake cake until top is golden and puffed and center is set, about 1 hour 10 minutes. Cool in pan on rack (cake will fall in center). Refrigerate until cold.
• Make topping:
• Dissolve 1 teaspoon cornstarch in 1 teaspoon Frangelico in small bowl; set aside. Combine 1 cup cranberries, 1 cup sugar and 3/4 cup water in heavy medium saucepan. Stir over medium heat until sugar dissolves and mixture boils, about 5 minutes. Add remaining 2 cups cranberries, grated lemon peel and cornstarch mixture. Simmer until cranberries just begin to pop and mixture thickens, about 5 minutes. Cool. Cover and refrigerate until mixture gels. (Cheesecake and cranberry topping can be made 2 days ahead. Keep chilled.)
• Run small sharp knife around sides of springform pan to loosen cake. Remove pan sides. Smooth sides of cheesecake with knife. Transfer cheesecake to platter. Transfer cranberries to strainer and drain well, reserving any syrup. Spoon cranberries evenly atop cheesecake. Cut cheesecake into wedges and serve, passing any reserved cranberry syrup separately.

CRANBERRY SWIRL CHEESECAKE

Steps:

• Preheat oven to 350 degrees. Wrap exterior of a 9-inch springform pan (including bottom) in a double layer of foil.
• Pulse graham crackers in a food processor until finely ground. Add butter and 2 tablespoons sugar; pulse until mixture has the texture of wet sand. Press firmly into bottom of prepared pan. Bake until set and darkened slightly, 10 to 12 minutes. Transfer pan to a wire rack; let cool completely.
• Reduce oven temperature to 325 degrees. In the bowl of a mixer fitted with the paddle attachment, beat cream cheese on medium speed until light and fluffy, 2 to 3 minutes. Add remaining 1 1/4 cups sugar in a slow, steady stream. Beat in salt and vanilla. Add eggs, one at a time, beating until just combined after each addition and scraping down sides of bowl as needed (do not overmix). Place springform pan in a large, shallow roasting pan. Pour filling into crust.
• Dollop cranberry sauce, 1 teaspoon at a time, over filling; swirl sauce into filling with a skewer or toothpick.
• Transfer roasting pan to oven. Carefully pour enough boiling water into roasting pan to come halfway up sides of springform pan. Bake until cake is set but still slightly wobbly in center, about 1 hour, 15 minutes.
• Carefully transfer springform pan to a wire rack; let cool completely. Refrigerate, uncovered, 6 hours, or loosely covered, up to 1 day. Before unmolding and slicing, run a knife around edge of cake.

SWIRLED CRANBERRY CHEESECAKE

Steps:

• Mix cookie crumbs and butter.
• Press onto bottom and 1 inch up sides of greased 9 inch springform pan.
• Bake at 350 degrees for 10 minutes.
• Cool completely.
• Process cranberry sauce and spices in food processor or blender.
• Set aside.
• Beat cream cheese until smooth.
• Add sugar and cornstarch; beat well.
• Add eggs, one at a time, beating until just blended.
• Stir in vanilla.
• Pour 1/2 the batter into crust.
• Spoon 1/2 the cranberry mixture over batter, swirl with knife.
• Top with remaining batter.
• Repeat with remaining cranberry mixture.
• Bake at 350 degrees for 15 minutes.
• Reduce oven to 225 degrees; bake 1 hour and 10 minutes.
• Remove from oven; immediately run knife around sides of cheesecake to loosen from pan.
• Turn oven off; return cheesecake to oven and let cool in oven 1 hour.
• Remove from oven; cool completely on wire rack.
• Chill uncovered until ready to serve (cheesecake will continue to firm up as it chills.) Remove sides of pan.
• Serve.

CHILLED RASPBERRY CHEESECAKE

Steps:

• In a small bowl, combine the wafer crumbs, confectioners' sugar and cocoa; stir in butter. Press onto the bottom and 1 in. up the sides of a 6-in. springform pan coated with cooking spray. Place pan on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack., Puree raspberries in a blender or food processor; strain and discard seeds. In a small microwave-safe bowl, sprinkle gelatin over cold water; let stand for 1 minute. Microwave on high for 40 seconds; stir. Let stand for 1 minute or until gelatin is completely dissolved. , In a small bowl, beat the cream cheese, sugar and vanilla until smooth. Gradually beat in raspberry puree and gelatin mixture. Pour into crust. Cover and refrigerate for several hours or overnight. Carefully run a knife around edge of pan to loosen. Remove sides of pan. Refrigerate leftovers.

CHEESECAKE WITH CRANBERRY GLAZE AND SUGARED CRANBERRIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease the sides of a 9-inch springform pan. Line the bottom with a circle of parchment paper.
• Crush biscuits into crumbs using a food processor. Stir crumbs, butter, confectioners' sugar, and salt together to make the crust. Press into the bottom of the pan. Rinse food processor and set aside for the cranberry glaze.
• Bake crust in the preheated oven until firm, 8 to 10 minutes. Remove the crust from the oven and reduce the temperature to 325 degrees F (165 degrees C). Let crust cool while making the filling.
• Beat cream cheese and sugar together until smooth. Add eggs, sour cream, vanilla, and orange zest. Mix until well combined, stopping to scrape the sides and bottom of the bowl. Spoon batter over the crust.
• Bake until the filling is set but still soft in the center, 30 to 40 minutes. Cool cheesecake to room temperature, about 30 minutes.
• While the cheesecake is cooling, combine 1/3 cup sugar and water in a small saucepan. Bring to a simmer over medium-low heat and stir until sugar is dissolved. Pour into a bowl and cool for 10 minutes. Add cranberries and stir to coat with syrup.
• Refrigerate cheesecake and syrup-coated cranberries, 8 hours to overnight.
• Line a rimmed baking sheet with parchment paper. Place 1/4 cup granulated sugar in a shallow bowl. Drain the cranberries, then roll them in the sugar. Place the sugared cranberries on the prepared baking sheet and allow to dry, 30 minutes to 1 hour.
• In the meantime, make the glaze. Combine cranberries, water, and sugar in a small saucepan. Simmer, crushing cranberries, until jammy, about 8 minutes. Let cool slightly. Transfer to the food processor; add confectioners' sugar, orange juice, corn syrup, vanilla, and salt. Process until smooth.
• Strain cranberry glaze through a fine-mesh sieve and discard solids. Pour over the cheesecake and smooth across the top with a small offset spatula. Garnish with sugared cranberries.

CHILLED CRANBERRY CHEESECAKE

Steps:

• In a bowl, combine the cracker crumbs, sugar and 1 teaspoon orange peel; stir in butter. Press onto the bottom of a greased 9-in. springform pan. Bake at 350 degrees F for 10 minutes. Cool completely. In a small saucepan, sprinkle gelatin over orange juice and let stand for 1 minute. Cook over low heat, stirring until gelatin is completely dissolved; cool slightly. Meanwhile, in a icing bowl, c=beat cream cheese and remaining orange peel until blended. Beat in cranberry sauce until smooth. Beat in cooled gelatin mixture; mix well.
• In a mixing bowl, beat cream until stiff peaks form. Fold into cream cheese mixture. Pour over crust. Refrigerate for 3-4 hours before serving. Carefully run a knife around the edge of pan to loosen. Remove sides of pan. Refrigerate leftovers.

CRANBERRY CHEESECAKE CHILLED

Steps:

• Pie Crust.
• In a bowl combine the cracker crumbs, sugar, and 1 teaspoon orange peel.
• Stir in butter.
• press on to bottom of a 9-in pie pan bake at 350 degrees f for 10 minutes.
• cool completely.
• Pie filling-
• In a small sauce pan sprinkle gelatin over orange juice and let stand for 1 minute. Cook over lo heat , stiring, until gelatin is completely dissolved; cool slightly.
• Meanwhile in an icing bowl 1)beat cream cheese and remaing orange peel until blended beat 2) in cranberry sauce until smooth 3)beat in cooled gelatin mixture mix well
• Finally, in a mixing bowl, beat cream until stiff peaks form. Fold into cream cheese mixture. Pour over crust refrigerate at least 3- 4 hours before serving carefully run a knife around edge of pan to loosen refrigerate leftovers.

CHILLED CRANBERRY CHEESECAKE

Steps:

• In a bowl, combine the cracker crumbs, sugar and 1 teaspoon orange peel; stir in butter. Press onto the bottom of a greased 9-in. springform pan. Bake at 350 degrees F for 10 minutes. Cool completely. In a small saucepan, sprinkle gelatin over orange juice and let stand for 1 minute. Cook over low heat, stirring until gelatin is completely dissolved; cool slightly. Meanwhile, in a icing bowl, c=beat cream cheese and remaining orange peel until blended. Beat in cranberry sauce until smooth. Beat in cooled gelatin mixture; mix well.
• In a mixing bowl, beat cream until stiff peaks form. Fold into cream cheese mixture. Pour over crust. Refrigerate for 3-4 hours before serving. Carefully run a knife around the edge of pan to loosen. Remove sides of pan. Refrigerate leftovers.