Cranberry Cheesecake

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Whisk together the graham cracker crumbs and ⅓ cup of granulated sugar.

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Add melted butter, and stir until well combined.

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Press the crumbs into a 9-inch springform pan. Bake at 325°F for 8-10 minutes.

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Pour the cranberries,  1 ⅓ cups of sugar, and 1/2 cup of water into a medium saucepan.

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Cook for about 8-10 minutes until the cranberries pop and the mixture begins to thicken into a syrup.

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Remove the mixture from heat, and allow it to cool for 20 to 30 minutes. Transfer it to a food processor, and pulse until a smooth sauce forms.

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Beat cream cheese on low speed until smooth, about 3 to 5 minutes. Add sour cream, and mix until incorporated.

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Add 1 cup of sugar, vanilla, and salt, and beat until smooth. Add the eggs one at a time, beating between additions.

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Pour half of the cranberry mixture into the springform pan on top of the cooled crust. Use a spatula to smooth it into an even layer.

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Pour the cheesecake filling into an even layer over the cranberry filling, then dot remaining cranberry filling over the cheesecake filling.

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Pour the second half of the cheesecake filling into the pan. Bake in a water bath at 325°F for 55-65 minutes, cool at room temperature, then refrigerate.

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Top with sugared cranberries, whipped cream, or cranberry jam. Serve cold.

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For more recipes, check out More Than Meat and Potatoes!

For more recipes, check out More Than Meat and Potatoes!

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