Christmas Cheesecake
Make this creamy Christmas cheesecake with cranberry topping for your holiday celebrations. Perfect creamy texture with festive flavors everyone will love.
Equipment
- oven
- springform pan
- mixing bowl
- electric mixer
- measuring cups
- measuring spoons
- knife
- cutting board
- roasting pan
- small saucepan
- wire rack
Ingredients
Crust
- 1.5 cups graham cracker crumbs about 10 full sheets
- 0.25 cup granulated sugar
- 0.5 tsp ground cinnamon
- 6 tbsp unsalted butter melted
Cheesecake Filling
- 32 oz full-fat cream cheese softened, at room temperature (four 8-ounce packages)
- 1.5 cup granulated sugar
- 4 large eggs at room temperature
- 0.5 cup sour cream at room temperature
- 1 tbsp vanilla extract
- 1 tsp fresh orange zest
- 2 tbsp all-purpose flour
Cranberry Topping
- 12 oz fresh cranberries
- 0.5 cup granulated sugar
- 0.5 cup water
- 1 tsp fresh orange zest
Instructions
- Preheat your oven to 325 degrees Fahrenheit. Wrap the bottom and sides of a 9-inch springform pan tightly with two layers of heavy-duty aluminum foil to create a waterproof barrier for the water bath. In a medium bowl, combine 1 1/2 cups graham cracker crumbs, 1/4 cup granulated sugar, and 1/2 teaspoon ground cinnamon. Pour in 6 tablespoons of melted unsalted butter and mix well until the crumbs are evenly moistened. Press the mixture firmly and evenly into the bottom of the prepared springform pan. Bake the crust for 10 minutes, then remove it from the oven and set it aside to cool slightly.
- In a very large bowl, using an electric mixer on medium speed, beat 32 ounces of softened cream cheese for 2 to 3 minutes until it is completely smooth and creamy, scraping down the sides of the bowl as needed. Gradually add 1 1/2 cups of granulated sugar, beating until just combined and the mixture looks light, about 1 to 2 minutes. Avoid overmixing at this stage.
- Reduce the mixer speed to low. Add 4 large eggs, one at a time, mixing only until each egg is just incorporated before adding the next. Do not overbeat. Stir in 1/2 cup sour cream, 1 tablespoon vanilla extract, 1 teaspoon fresh orange zest, and 2 tablespoons all-purpose flour until just combined and the mixture is smooth. Overmixing can introduce too much air, which may contribute to cracks later.
- Pour the cream cheese filling over the pre-baked graham cracker crust in the prepared springform pan. Gently tap the pan on the counter a few times to release any trapped air bubbles. Place the springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until it comes about halfway up the sides of the springform pan. This water bath helps the cheesecake bake evenly and prevents cracking.
- Carefully transfer the roasting pan with the cheesecake to the preheated oven. Bake for 60 to 75 minutes, or until the edges are set and a 2-inch circle in the center still jiggles slightly when you gently shake the pan. The internal temperature should be around 150 degrees Fahrenheit. Do not overbake, as this can lead to a dry cheesecake and cracks.
- Turn off the oven, but leave the cheesecake inside with the oven door propped open a few inches for 1 hour. This gradual cooling prevents drastic temperature changes that can cause the cheesecake to crack. After 1 hour, carefully remove the springform pan from the water bath and the roasting pan. Remove the aluminum foil from around the sides. Let the cheesecake cool completely on a wire rack at room temperature for another 1 to 2 hours.
- Once completely cooled to room temperature, cover the cheesecake loosely with plastic wrap and refrigerate it for at least 6 hours, or preferably overnight, to allow it to set fully. This step is crucial for achieving the perfect creamy texture and clean slices.
- To make the Cranberry Topping, combine 12 ounces fresh cranberries, 1/2 cup granulated sugar, 1/2 cup water, and 1 teaspoon fresh orange zest in a small saucepan over medium heat. Bring to a simmer, stirring occasionally, and cook for 8 to 10 minutes, or until most of the cranberries have burst and the sauce has thickened slightly. Remove from heat and let cool completely. Serve the chilled cheesecake with a generous spoonful of the cooled cranberry topping.
Notes
Do not overmix the batter to prevent cracks. Let cheesecake cool gradually and chill thoroughly for best texture.