WINNING CRANBERRY CHEESECAKE
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
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.
CHEESECAKE WITH CRANBERRY GLAZE AND SUGARED CRANBERRIES
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
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
CREAMY CRANBERRY CHEESECAKE
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
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.
CRANBERRY CELEBRATION CHEESECAKE
This pretty cheesecake is a cranberry and dessert lover's dream. Cool and creamy, it's just right for the holidays-or any day! -Teri Rasey, Cadillac, Michigan
Provided by Taste of Home
Categories Desserts
Time 2h35m
Yield 16 servings.
Number Of Ingredients 20
Steps:
- In a food processor, finely chop dried cranberries. Add flour, almonds and confectioners' sugar; process until blended. Add butter; pulse just until crumbly., Press onto the bottom and 1-1/2 in. up sides of a greased 10-in. springform pan. Place on a baking sheet. Bake at 350° for 10 minutes. , In a small saucepan, combine 3/4 cup sugar and cornstarch; stir in cranberry juice until smooth. Add berries. Cook and stir until thickened and bubbly. Set aside., In a large bowl, beat the cream cheese, vanilla and remaining sugar until smooth. Add eggs; beat just until combined. Pour half of batter into crust. Carefully spoon 3/4 cup berry mixture over batter; top with remaining batter., Bake for 45 minutes. Reduce heat to 250°. Bake 25-30 minutes longer or until center is almost set. Combine the sour cream, sugar and vanilla; spread over top. Bake 20-30 minutes or until set. Cool on a wire rack for 10 minutes. Run a knife around edge of pan to loosen; cool 1 hour longer. Spread remaining berry mixture over the top. Refrigerate overnight., Beat cream until stiff peaks form; fold in ground almonds. Pipe around top edge of cheesecake; sprinkle with sliced almonds.
Nutrition Facts : Calories 626 calories, Fat 40g fat (24g saturated fat), Cholesterol 171mg cholesterol, Sodium 242mg sodium, Carbohydrate 57g carbohydrate (38g sugars, Fiber 2g fiber), Protein 10g protein.
SANTA'S FAVORITE CHEESECAKE
Ring in the holiday season with Santa's Favorite Cheesecake, a lucious and beautiful classic with festive orange and cranberry toppings. Spread good tidings with this versatile dessert--from Thanksgiving to New Year's Day!
Provided by My Food and Family
Categories Home
Time 5h25m
Yield 16 servings
Number Of Ingredients 12
Steps:
- Heat oven to 325°F.
- Combine graham crumbs, butter and 3 Tbsp. sugar; press onto bottom of 9-inch springform pan.
- Beat cream cheese, 1 cup sugar and 1 tsp. vanilla in large bowl with mixer until blended. Add eggs, one at a time, mixing on low speed after each just until blended. Pour over crust.
- Bake 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hr.
- Meanwhile, combine cranberries, orange juice and remaining sugar and vanilla in medium saucepan. Bring to boil over medium heat, stirring constantly; cook and stir 1 min. or until sugar is dissolved. Simmer over medium-low heat 6 to 8 min. or until cranberries are softened, stirring occasionally. Meanwhile, dissolve cornstarch in water. Add to cranberry mixture; mix well. Cook 30 sec. to 1 min. or until slightly thickened, stirring constantly. Remove from heat. Stir in orange zest. Refrigerate until ready to use.
- Spoon cranberry topping over slices of cheesecake just before serving.
Nutrition Facts : Calories 410, Fat 25 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 120 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g
FESTIVE CRANBERRY CAKE
Each fall here in Alaska, an abundant crop of wild cranberries is ripe for cooking. This cake, a favorite in my family, makes good use of the harvest. What's more, since you can prepare it the night before your Thanksgiving celebration, the recipe is a real time-saver at a hectic time of year. -Gladys Wilson, Anchorage, Alaska
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 16 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. In a bowl, cream butter and sugar. Add eggs; beat well. Combine dry ingredients; add to creamed mixture alternately with buttermilk. Stir in cranberries, dates and pecans. Spread in a greased and floured 10-in. tube pan. Bake until a toothpick inserted in the center comes out clean, 60-70 minutes. Cool in pan for 10 minutes. Meanwhile, for glaze, heat orange juice and sugar in a small saucepan until sugar dissolves. Invert cake onto a serving plate. With a toothpick, punch holes in cake. Spoon glaze over cake. Cover and refrigerate for at least 8 hours. If desired, top with sugared cranberries and rosemary.
Nutrition Facts : Calories 304 calories, Fat 15g fat (6g saturated fat), Cholesterol 50mg cholesterol, Sodium 215mg sodium, Carbohydrate 41g carbohydrate (25g sugars, Fiber 2g fiber), Protein 4g protein.
PUMPKIN CRANBERRY CHEESECAKE
One Thanksgiving, I was eating pumpkin pie and decided to have some cranberry sauce with it. I loved the combination so much, I experimented and came up with a two-tone cheesecake that has a ruby-red layer at the bottom. -John Abraham, Boca Raton, Florida
Provided by Taste of Home
Categories Desserts
Time 1h55m
Yield 12 servings.
Number Of Ingredients 19
Steps:
- Preheat oven to 350°. 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 pan on a baking sheet., In a small bowl, mix cracker crumbs, pecans and sugar; stir in butter. Press onto bottom and up sides of prepared pan. Bake 15 minutes. Cool on a wire rack. Reduce oven setting to 325°., In a large saucepan, combine cranberry layer ingredients. Bring to a boil, stirring to dissolve sugar. Reduce heat to medium; cook, uncovered, 8-10 minutes or until berries pop and mixture is slightly thickened, stirring occasionally. Remove from heat. Cool slightly. Gently spread 1-1/2 cups into crust; chill remaining sauce for topping. , In a large bowl, beat cream cheese and sugars until smooth. Beat in pumpkin, vanilla and cinnamon. Add eggs; beat on low speed just until blended. Pour over cranberry layer. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan., Bake until center is just set and top appears dull, about 70-80 minutes. Remove springform pan from water bath. Cool cheesecake on a wire rack for 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Remove rim from pan., To serve, top with reserved cranberry sauce. If desired, serve with whipped cream, a sprinkle of cinnamon and shaved chocolate.
Nutrition Facts : Calories 598 calories, Fat 34g fat (17g saturated fat), Cholesterol 137mg cholesterol, Sodium 319mg sodium, Carbohydrate 69g carbohydrate (53g sugars, Fiber 4g fiber), Protein 8g protein.
FESTIVE CREAMY CHEESECAKE WITH TANGY CRANBERRY TOPPING!
A dreamy, creamy, yummilicious filling with hints of ginger and orange. Baked inside a Gingerbread cracker crust. Garnished with a topping of cranberries and blueberries and hints of orange and ginger. This is a perfect cake to present to the host for the holidays. Blissfully Satisfactelicious! Once chilled the cake can be removed from pan, wrapped airtight and frozen for 1 month for ease of the busy holiday season.
Provided by Rita1652
Categories Dessert
Time 1h50m
Yield 14 serving(s)
Number Of Ingredients 22
Steps:
- Preheat oven to 375 degree and place rack in center of the oven.
- Crust:.
- In a food processor pulse the crackers to make fine crumbs, add the butter and pulse until blended.
- Spread mixture into a 9 inch spring-form pan bringing up the sides about 2 inches.
- Bake 10 minutes. Side aside to cool and reduce oven to 300 degrees.
- Filling:.
- Beat cheese, sour cream and melted vanilla 5 minutes until creamy with no lump remaining.
- Add the remaining filling ingredients except using only half the orange zest and wait on the eggs. Beat 1 minutes.
- Add eggs one at a time just to incorporate being sure not to over-beat the eggs.
- Place spring-form pan on cookie sheet and fill the cooled crust with filling.
- Bake 50-60 minutes when center jiggles. Cover and refrigerate at least 24 hour.
- Topping:. Heat all the topping ingredients except the blueberries stove top in a small pot. Cook till thick and berries start to pop. Mix in the blueberries. Cool and serve over slices.
- Along with sweetened whipped cream if desired.
Nutrition Facts : Calories 477.5, Fat 25.3, SaturatedFat 14.4, Cholesterol 118.3, Sodium 435.9, Carbohydrate 54.6, Fiber 2.3, Sugar 35.5, Protein 9.7
More about "festive cranberry topped cheesecake food"
EASY CRANBERRY SWIRL CHEESECAKE RECIPE - FORK KNIFE SWOON
From forkknifeswoon.com
5/5 (1)Category DessertCuisine AmericanTotal Time 1 hr
- Preheat the oven to 350℉. Set aside an 9-inch round springform pan or cheesecake pan with a removable bottom.
- 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. The crumbs should be evenly moistened but not overly greasy.
- Spoon the crumbs into the prepared pan then press down gently into an even layer. Bake for 5 minutes. Remove from the oven and set aside.
- Add the softened cream cheese and sugar to the mixing bowl of a stand up mixer fitted with the paddle attachment. Beat together on medium-low speed, until light and creamy, and no lumps remain. Use a spatula to scrape down the sides of the bowl as needed.
KETO CRANBERRY CHEESECAKE · FITTOSERVE GROUP
From fittoservegroup.com
HEALTHY GRAIN FREE CRANBERRY CHEESECAKE BARS
From recipestonourish.com
EASY CRANBERRY CHEESECAKE RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
CRANBERRY CHEESECAKE TOPPING - SPEND WITH PENNIES
From spendwithpennies.com
FESTIVE CRANBERRY CHEESECAKE RECIPE | CDKITCHEN.COM
From cdkitchen.com
CRANBERRY CHEESECAKE TART - SWEET CAYENNE
From sweetcayenne.com
FESTIVE CRANBERRY CHEESE SPREAD - HOSTESS AT HEART
From hostessatheart.com
CRANBERRY TOPPED CHEESECAKE | RECIPES | HOWDENS
From howdens.com
FESTIVE CRANBERRY-TOPPED CHEESECAKE RECIPE: HOW TO MAKE IT
From stage.tasteofhome.com
FESTIVE CRANBERRY LEMON CHEESECAKE - NO PLATE LIKE HOME
From noplatelikehome.com
FESTIVE CRANBERRY TOPPED CHEESECAKE RECIPE - IFOOD.TV
From ifood.tv
FESTIVE NO-BAKE CRANBERRY CHEESECAKE TAKES ONLY 30 …
From tallahassee.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love