Cranberry Crown Cheesecake Recipes

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CRANBERRY CROWN CHEESECAKE



CRANBERRY CROWN CHEESECAKE image

Categories     Cake     Cheese

Number Of Ingredients 11

For the Yogurt Cheese, drain 2 1/2 to 3 quarts nonfat yogurt at least 24 hours. If using cream cheese, omit the gelatin and step 3; in step 4, beat in the liqueur and vanilla until smooth, then beat in eggs
Ingredients
1 cup graham cracker crumbs
2 tablespoons butter or margarine, melted
1 1/2 teaspoons unflavored gelatin
2 tablespoons orange-flavor liqueur or orange juice
2 teaspoons vanilla
3 cups Yogurt Cheese (see notes) or cream cheese
1 cup sugar
4 large eggs
1 1/2 to 2 cups cool Baked Cranberry-Orange Sauce

Steps:

  • Preparation 1. In a 9-inch cheesecake pan with removable rim (at least 1 3/4 in. tall), mix graham cracker crumbs and butter. Pat mixture evenly over bottom and about 1/2 inch up sides of pan. 2. Bake crust in a 350° regular or convection oven until slightly browner, 8 to 10 minutes. 3. In a 1- to 1 1/2-quart pan, mix gelatin with 2 tablespoons cold water; let stand until softened, about 1 minute. Stir over medium heat until gelatin is dissolved, about 45 seconds. Remove from heat and stir in liqueur and vanilla. 4. In a large bowl, with a mixer on medium speed, beat cheese, sugar, and gelatin mixture until smooth. Beat in eggs, one at a time, until smoothly blended. Pour mixture into hot or cool crust. 5. Bake cheesecake in a 325° regular or 300° convection oven until center jiggles only slightly when pan is gently shaken, 30 to 35 minutes. Cool cake on a rack for about 30 minutes, then chill, uncovered, until cold, at least 2 hours. Serve, or cover airtight and chill up to 1 day. 6. Just before serving, lightly blot any moisture from surface of cake with a paper towel. Spread cranberry sauce evenly over cake. Remove pan rim and cut cake into wedges. Nutritional analysis per serving with yogurt cheese: 259 cal., 15% (39 cal.) from fat; 7.9 g protein; 4.3 g fat (1.8 g sat.); 48 g carbo (1 g fiber); 116 mg sodium; 77 mg chol. Nutritional analysis per serving with cream cheese: 419 cal., 52% (216 cal.) from fat; 6.9 g protein; 24 g fat (14 g sat.); 45 g carbo (1 g fiber); 251 mg sodium; 138 mg chol.

CREAMY CHEESECAKE WITH CRANBERRY COMPOTE



Creamy Cheesecake with Cranberry Compote image

This cheesecake is a great make-ahead dessert. You can prepare the cranberry compote the night before and let it chill along with the cheesecake. The tartness of the cranberries is the perfect complement to the creamy richness of the cake.

Provided by Food Network Kitchen

Categories     dessert

Time 10h55m

Yield 12 servings

Number Of Ingredients 13

1 stick (8 tablespoons) unsalted butter, melted
2 cups graham cracker crumbs (from about 18 whole crackers)
2 tablespoons plus 2 teaspoons sugar
Pinch fine salt
Three 11.5-ounce containers whipped cream cheese, at room temperature
1 1/4 cups sugar
One 16-ounce container sour cream, at room temperature
1 cup heavy cream
1 teaspoon pure vanilla extract
4 large eggs, at room temperature
1 cup sugar
1/2 cup dried cranberries
3 cups frozen cranberries, thawed

Steps:

  • Adjust an oven rack to the middle position and preheat the oven to 325 degrees F.
  • For the crust: Brush a 10-inch springform pan with some of the melted butter. Stir together the remaining butter with the graham cracker crumbs, sugar and salt in a medium bowl. Press the crumb mixture into the bottom and 1 inch up the side of the pan. Use the back of a measuring cup or a drinking glass to pack the crust firmly and evenly into the edges of the pan. Bake until browned, 15 to 18 minutes. Let cool completely, then set the pan on top of a large sheet of aluminum foil and wrap the foil around the bottom of the pan and up the sides. Place the pan on a baking sheet.
  • For the filling: Beat the cream cheese and sugar in a large bowl with an electric mixer on medium speed for 1 minute. Add the sour cream, and mix until just combined, scraping down the sides of the bowl as needed. Add the cream and vanilla extract, and mix until just combined. Beat in the eggs one at time, beating the mixture after the last egg until just combined (take care not to overmix or the cake will turn into a souffle).
  • Pour the filling in to the crust. Bake until the cheesecake is slightly golden and barely set in the middle when the pan is tapped, about 1 hour and 20 minutes (the cake might puff up slightly while in the oven, but that is okay; it will deflate as it cools). Turn off the oven, and leave the cake inside with the door shut for 1 hour. It will continue to set and color slightly in the oven.
  • Run a thin knife or spatula around the cake to release it from the sides (this also helps reduce cracks in the top of the cake as it chills). Cover the cheesecake with plastic wrap and refrigerate overnight.
  • For the cranberry compote: Stir the sugar, dried cranberries and 1 cup water together in a medium saucepan. Bring to a boil over medium-high heat and then add the fresh cranberries. Reduce the heat to medium and simmer, stirring occasionally, until most of the fresh cranberries have burst and the sauce is slightly thickened, 8 to 10 minutes. Transfer the compote to a heat-safe bowl and let it cool slightly before covering the bowl with plastic wrap and refrigerating until it is completely chilled. The cranberry sauce will thicken as it cools. (This can be made up to one day in advance.)
  • For serving: Spread the cranberry compote in an even layer on top of the chilled cheesecake. The cheesecake will sink a bit in the center as it cools so it creates a perfect well for the cranberry compote. Run a thin knife or spatula between the cake and the sides again, then release the sides of the springform pan and remove the ring from the cheesecake base. Set the base on a cake platter, slice and serve.

SWIRLED CRANBERRY CHEESECAKE



Swirled Cranberry Cheesecake image

Make and share this Swirled Cranberry Cheesecake recipe from Food.com.

Provided by Divinemom5

Categories     Cheesecake

Time 2h15m

Yield 1 9-inch cheescake

Number Of Ingredients 10

2 1/4 cups Pepperidge Farm Bordeaux cookie crumbs
1/4 cup butter, melted
1 (16 ounce) can whole berry cranberry sauce
2 teaspoons cinnamon
1/4 teaspoon clove
3 (8 ounce) packages cream cheese, softened
1 cup sugar
1 teaspoon cornstarch
4 eggs
1 teaspoon vanilla

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.

CREAMY CRANBERRY CHEESECAKE



Creamy Cranberry Cheesecake image

This creamy cheesecake is perfect for holiday desserts. The colorful topping is so good that I prepare it separately and use it as a cranberry side dish at Thanksgiving. -Mary Simonson, Kelso, Washington

Provided by Taste of Home

Categories     Desserts

Time 1h35m

Yield 16 servings.

Number Of Ingredients 18

9 whole cinnamon graham crackers, crushed
1 tablespoon plus 1 cup sugar, divided
1/4 cup butter, melted
2 packages (8 ounces each) reduced-fat cream cheese, cubed
1 package (8 ounces) fat-free cream cheese, cubed
3/4 cup fat-free sour cream
3 large egg whites, room temperature, lightly beaten
1 tablespoon lemon juice
2 teaspoons vanilla extract
1 teaspoon rum extract
TOPPING:
3/4 cup sugar
1/4 cup orange juice
2 tablespoons water
1-1/2 teaspoons grated orange zest
1/4 teaspoon minced fresh gingerroot
2 cups fresh or frozen cranberries
1/4 cup chopped pecans

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.

Nutrition Facts : Calories 269 calories, Fat 11g fat (6g saturated fat), Cholesterol 31mg cholesterol, Sodium 294mg sodium, Carbohydrate 35g carbohydrate (27g sugars, Fiber 1g fiber), Protein 7g protein.

WINNING CRANBERRY CHEESECAKE



Winning Cranberry Cheesecake image

The holidays wouldn't be complete without cranberries and eggnog. I use them both in this flavorful cheesecake that's the perfect finale for a special dinner. Set it out at the start of the meal, not just to solicit "oohs" and "aahs," but to remind folks to save room for dessert! -Nancy Zimmerman, Cape May Court House, New Jersey

Provided by Taste of Home

Categories     Desserts

Time 1h30m

Yield 12 servings.

Number Of Ingredients 15

1 cup sugar
2 tablespoons cornstarch
1 cup cranberry juice
1-1/2 cups fresh or frozen cranberries
CRUST:
1 cup graham cracker crumbs (about 16 squares)
3 tablespoons sugar
3 tablespoons butter, melted
FILLING:
4 packages (8 ounces each) cream cheese, softened
1 cup sugar
3 tablespoons all-purpose flour
4 large eggs, lightly beaten
1 cup eggnog
1 tablespoon vanilla extract

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.

Nutrition Facts : Calories 345 calories, Fat 13g fat (7g saturated fat), Cholesterol 112mg cholesterol, Sodium 161mg sodium, Carbohydrate 52g carbohydrate (44g sugars, Fiber 1g fiber), Protein 5g protein.

EASY CRANBERRY CHEESECAKE



Easy Cranberry Cheesecake image

This is a family favorite that we have every year for Christmas. Kids and adults love it!

Provided by chrissi0605

Categories     Desserts     Fruit Dessert Recipes     Cranberry Dessert Recipes

Time 1h30m

Yield 8

Number Of Ingredients 10

¾ cup graham cracker crumbs
½ cup chopped macadamia nuts
¼ cup melted margarine
2 tablespoons white sugar
¼ cup cold water
1 (.25 ounce) envelope unflavored gelatin
2 (8 ounce) packages cream cheese, softened
1 (7 ounce) jar marshmallow creme
1 (16 ounce) can whole berry cranberry sauce
1 cup frozen whipped topping (such as Cool Whip®), thawed

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.

Nutrition Facts : Calories 542.7 calories, Carbohydrate 54.2 g, Cholesterol 61.6 mg, Fat 34.7 g, Fiber 1.8 g, Protein 6.6 g, SaturatedFat 16.5 g, Sodium 315.4 mg, Sugar 33.4 g

CRANBERRY SWIRL CHEESECAKE



Cranberry Swirl Cheesecake image

Got cranberry sauce leftover from Thanksgiving? Swirl it into the creamy filling of this foolproof vanilla cheesecake.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 10h5m

Yield Serves 10 to 12

Number Of Ingredients 8

5 ounces graham crackers (about 8), broken into pieces
2 tablespoons unsalted butter, melted
1 1/4 cups plus 2 tablespoons sugar
2 pounds cream cheese (four 8-ounce bars), room temperature
1/4 teaspoon kosher salt
1 teaspoon pure vanilla extract or paste
4 large eggs, room temperature
1 cup Classic Cranberry Sauce or store-bought cranberry sauce

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.

CRANBERRY CROWN CHEESECAKE



Cranberry Crown Cheesecake image

I love cranberries! This is an elegant and beautiful cheesecake, my family asks for this at every holiday. Plan ahead! Some steps in this recipe can take up to 24 hours--!!! Please read recipe through before starting!

Provided by kittycatmom

Categories     Cheesecake

Time 2h20m

Yield 12 serving(s)

Number Of Ingredients 9

1 cup graham cracker crumbs
2 tablespoons butter or 2 tablespoons margarine, melted
1 1/2 teaspoons unflavored gelatin
2 tablespoons orange-flavored liqueur or 2 tablespoons orange juice
2 teaspoons vanilla
3 cups cream cheese (see note below) or 3 cups yogurt cheese (see note below)
1 cup sugar
4 large eggs
1 1/2-2 cups cool baked cranberry-orange sauce (see ingredients and directions to make)

Steps:

  • In a 9-inch cheesecake pan with removable rim (at least 1 3/4 inches tall), mix graham cracker crumbs and butter. Pat mixture evenly over bottom and about 1/2 inch up sides of pan.
  • Bake crust in a 350° regular or convection oven until slightly browner, 8 to 10 minutes.
  • In a 1- to 1 1/2-quart pan, mix gelatin with 2 tablespoons cold water; let stand until softened, about 1 minute. Stir over medium heat until gelatin is dissolved, about 45 seconds. Remove from heat and stir in liqueur and vanilla.
  • In a large bowl, with a mixer on medium speed, beat cheese, sugar, and gelatin mixture until smooth. Beat in eggs, one at a time, until smoothly blended. Pour mixture into hot or cool crust.
  • Bake cheesecake in a 325° regular or 300° convection oven until center jiggles only slightly when pan is gently shaken, 30 to 35 minutes. Cool cake on a rack for about 30 minutes, then chill, uncovered, until cold, at least 2 hours. Serve, or cover airtight and chill up to 1 day.
  • Just before serving, lightly blot any moisture from surface of cake with a paper towel. Spread cranberry sauce evenly over cake. Remove pan rim and cut cake into wedges.
  • Baked Cranberry-Orange Sauce:.
  • 1 package (12 oz.) fresh or thawed frozen cranberries
  • 1 1/4 cups sugar
  • 1/2 cup orange-flavor liqueur (or orange juice)
  • 1 teaspoon grated orange peel
  • Sort cranberries, discarding any bruised or decayed fruit. Rinse and drain berries.
  • In an 8- or 9-inch square baking dish, mix cranberries, sugar, liqueur, and orange peel.
  • Bake, uncovered, in a 350° regular or convection oven, stirring occasionally, until berries are tender when pierced and juices are syrupy, about 1 hour. Serve warm or cool.
  • Makes about 2 cups.
  • Notes: For the Yogurt Cheese, drain 2 1/2 to 3 quarts nonfat yogurt at least 24 hours. If using cream cheese, omit the gelatin and step 3; in step 4, beat in the liqueur and vanilla until smooth, then beat in eggs.

Nutrition Facts : Calories 341, Fat 24.5, SaturatedFat 14.6, Cholesterol 139.4, Sodium 251.6, Carbohydrate 23.8, Fiber 0.2, Sugar 19.2, Protein 7.2

CHEESECAKE WITH CRANBERRY GLAZE AND SUGARED CRANBERRIES



Cheesecake with Cranberry Glaze and Sugared Cranberries image

Cranberries and orange are a natural pairing, and I wanted to combine them in a cheesecake fit for the Thanksgiving table. The cranberry glaze is a really beautiful color, and the sugared cranberries are the perfect topping. Most of the work is done the night before, so it's not even that hard to make.

Provided by LauraF

Categories     Desserts     Fruit Dessert Recipes     Orange Dessert Recipes

Time 9h50m

Yield 10

Number Of Ingredients 22

10 digestive biscuits (such as McVitie's®)
5 tablespoons butter, melted
2 tablespoons confectioners' sugar
⅛ teaspoon salt
2 (8 ounce) packages cream cheese, softened
¾ cup white sugar
3 large eggs
¼ cup sour cream
2 teaspoons vanilla extract
1 orange, zested
⅓ cup white sugar
½ cup water
1 cup fresh cranberries
¼ cup white sugar
1 cup fresh cranberries
¼ cup water
2 tablespoons white sugar
½ cup confectioners' sugar
1 tablespoon orange juice
1 ½ teaspoons light corn syrup
½ teaspoon vanilla extract
¼ teaspoon salt

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.

Nutrition Facts : Calories 447.6 calories, Carbohydrate 48.2 g, Cholesterol 122.9 mg, Fat 26.3 g, Fiber 1.3 g, Protein 6.3 g, SaturatedFat 15.8 g, Sodium 368.9 mg, Sugar 40.2 g

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From bhg.com


CRANBERRY CROWN CHEESECAKE - SUNSET.COM
Bake cheesecake in a 325° regular or 300° convection oven until center jiggles only slightly when pan is gently shaken, 30 to 35 minutes. Cool cake on a rack for about 30 minutes, then chill, uncovered, until cold, at least 2 hours. Serve, or cover airtight and chill up to 1 day.
From sunset.com


CRANBERRY CHEESECAKE TOPPING - SPEND WITH PENNIES
2017-12-07 This easy cranberry cheesecake topping can be made well ahead of time and adds a delicious sweet & tart flavor to any dessert, pancake or even yogurt! Save Pin Review Print. Prep Time 5 minutes. Cook Time 15 minutes. Total Time 20 minutes. Servings 2 …
From spendwithpennies.com


CRANBERRY CHEESECAKE - KITCHEN FUN WITH MY 3 SONS
2021-12-16 1. Make Cranberry Jam. Heat the cranberries and sugar in a saucepan until the berries are soft and the sauce has thickened. Take it off the heat, add in the vanilla and set it aside to cool. 2. Make the crust. Mix the cracker crumbs with butter and sugar and press into the bottom of your springform pan.
From kitchenfunwithmy3sons.com


MY RECIPES CRANBERRY CROWN CHEESECAKE RECIPE MACRO NUTRITION …
Keto & Health Insights for My Recipes Cranberry Crown Cheesecake Recipe. Net Carbs are 11% of calories per serving, at 23g per serving.This meal falls within the range for standard keto diet guidelines (at or under 25g of net carbs). If your daily net carb quota is 25g and if this food almost equals that much, consider whether you're going to eat more food later.
From ketofoodist.com


HOLIDAY CRANBERRY CHEESECAKE (NO-BAKE!) - 2 SISTERS RECIPES BY …
Let it sit for about one minute. 2. Turn on low heat and stir the cream. Add in the sugar, vanilla, and continue to stir until the sugar is completely dissolved. Turn off the heat. 3. Next, place 3/4 of the cream cheese (reserve the remaining 1/4 for the second layer), sour cream, and ground nutmeg into the blender.
From 2sistersrecipes.com


CRANBERRY SAUCE SWIRL CHEESECAKE - AHEAD OF THYME
Make the filling. In a large mixing bowl, mix cream cheese, sour cream, heavy cream, lemon juice, sugar, vanilla extract and flour using the hand mixer until smooth, about 2 minutes. Make sure to scrape down the sides of the bowl to help mix evenly. …
From aheadofthyme.com


FESTIVE CRANBERRY LEMON CHEESECAKE - NO PLATE LIKE HOME
2016-12-05 First, preheat oven to 325F. Next, in a 9" spring form pan, combine graham cracker crumbs, melted butter and 3 tbls of sugar. Stir until the crumbs are coated in butter, about two minutes. With a spoon, pat down the graham cracker crumbs into the bottom and sides of the pan until about 1 1/2" up the sides.
From noplatelikehome.com


CRANBERRY ORANGE CHEESECAKE - CRUNCHY CREAMY SWEET
2014-12-06 Preheat oven to 325 degrees F. Place graham crackers in food processor and process until finely crushed. Add sugar and melted butter and process on low until all comes together. Press the crust into a 9" springform pan. Bake for …
From crunchycreamysweet.com


CRANBERRY CHEESECAKE 蔓越莓乳酪蛋糕 - ANNCOO JOURNAL
2017-10-30 Instructions. Preheat oven to 170 degrees C. Line a 7 inch cake pan at the bottom and grease the sides with butter, set aside. Break white chocolate into pieces in a large bowl and melt in a double boiler over hot water. Stir chocolate to smooth. Then add cream cheese into it and stir till smooth with a hand whisk.
From anncoojournal.com


CHRISTMAS CRANBERRY CHEESECAKE RECIPE | CARNATION
Tumble the berries into a small pan with the sugar and 100ml water, cover and simmer for 5 minutes until the berries are soft and pulpy. Reserve a tablespoonful of the softened, pulpy berries, for decoration and then push the rest of the mixture through a sieve. Chill the cranberry coulis until ready to serve. Remove the cheesecake from the tin ...
From carnation.co.uk


WHITE CHOCOLATE CRANBERRY CHEESECAKE - CONFESSIONS OF A BAKING …
2021-12-20 Add the granulated sugar and beat for another 2 minutes on low speed. Add the sour cream, vanilla extract, and white chocolate mixture- mixing until fully combined. Make sure to scrape the sides of the bowl to ensure everything is evenly combined. Add in the eggs one at a time, mixing well after each addition.
From confessionsofabakingqueen.com


EASY CRANBERRY SWIRL CHEESECAKE RECIPE - FORK KNIFE SWOON
2019-11-17 Preheat the oven to 350℉. Set aside an 9-inch round springform pan or cheesecake pan with a removable bottom. Make the crust: Use a food-processor to pulse together the gingersnap crumbs, salt, and cinnamon. Drizzle in the melted butter and pulse a few times until combined.
From forkknifeswoon.com


CRANBERRY CROWN CHEESECAKE RECIPE | RECIPE | EASY CHEESECAKE …
Nov 21, 2011 - Notes: For the Yogurt Cheese, drain 2 1/2 to 3 quarts nonfat yogurt at least 24 hours. If using cream cheese, omit the gelatin and step 3; in step 4, beat in the liqueur and vanilla until smooth, then beat in eggs.
From pinterest.com


CRANBERRY WHITE CHOCOLATE CHEESECAKE BARS - BAKE OR BREAK
2020-11-12 Spread the cheesecake mixture evenly over the partially baked crust. Drop the cranberry mixture by teaspoonfuls over the top of the cheesecake. Use a thin knife to swirl the cranberries into the cheesecake. Bake 40 to 45 minutes, or until the center appears set. Cool completely in the pan on a wire rack. Then cover and refrigerate at least 6 ...
From bakeorbreak.com


BROWN SUGAR CHEESECAKE WITH CRANBERRY COMPOTE RECIPE
Add sour cream, syrup, and vanilla; beat well. Pour cheese mixture into crust. Bake at 325° for 40 minutes or until cheesecake center barely moves when pan is touched. Turn oven off. Remove cheesecake; run a knife around outside edge. Return cheesecake to oven, and partially open oven door. Cool cheesecake 1 hour in oven. Remove from oven ...
From myrecipes.com


CRANBERRY CHEESECAKE GALETTE - CULINARY HILL
2021-10-11 Instructions. To make the cranberry sauce, in small saucepan, combine sugar, water, and salt. Bring to boil, then stir in cranberries. Cook until cranberries have popped and broken down and the sauce has thickened, about 10 minutes. Cool at least 30 minutes. Meanwhile, preheat oven to 400 degrees.
From culinaryhill.com


CRANBERRY CHEESECAKE RECIPE [VIDEO] - SWEET AND SAVORY MEALS
2021-06-18 Prepare for baking: Preheat the oven to 325 degrees Fahrenheit and put the top rack right in the middle. Make the crust: Mix all the crust ingredients in a bowl until crumbly. Lightly butter the springform pan. Then, using a measuring cup, press the mixture along the sides and flat against the bottom of the pan.
From sweetandsavorymeals.com


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