Festive Creamy Cheesecake With Tangy Cranberry Topping Recipe

Name: Festive Creamy Cheesecake With Tangy Cranberry Topping
Prep time: 45 min
Cook time: 110 min
Total time: 155 min
Yield: Serves 1 or more
Ingredients: Graham Crackers; 6 tablespoons (85g) unsalted butter, melted; Neufchatel Cheese; White Chocolate; 1 cup (240ml) sour cream; Salt; All Purpose Flour; Vanilla Extract; Orange Liqueur; ½ cup (100g) granulated sugar; Orange; Crystallized Ginger; Nutmeg; 3 large eggs; Frozen Cranberries; Dried Cranberries; Cornstarch; 1 teaspoon ground ginger; ¼ cup (60ml) orange juice; Water; 1 cup (140g) fresh blueberries

Indulge in this dreamy, creamy cheesecake, bursting with warm ginger and orange notes! A perfectly spiced gingerbread cracker crust cradles a luscious filling, then it's topped with a vibrant cranberry-blueberry compote, adding a delightful tangy sweetness. This show-stopping dessert is perfect for holiday gatherings – impress your guests with its festive flavors and elegant presentation. Easily make-ahead and freeze for stress-free holiday entertaining!

Prep Time 45 mins

Cook Time 110 mins

Calories 477.5 kcal

Protein 19g

Rating 3.0 (1 Reviews)

Festive Creamy Cheesecake With Tangy Cranberry Topping

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Festive Creamy Cheesecake With Tangy Cranberry Topping

Graham Crackers
6 tablespoons (85g) unsalted butter, melted
Neufchatel Cheese
White Chocolate
1 cup (240ml) sour cream
Salt
All Purpose Flour
Vanilla Extract
Orange Liqueur
½ cup (100g) granulated sugar
Orange
Crystallized Ginger
Nutmeg
3 large eggs
Frozen Cranberries
Dried Cranberries
Cornstarch
1 teaspoon ground ginger
¼ cup (60ml) orange juice
Water
1 cup (140g) fresh blueberries

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How to Make Festive Creamy Cheesecake With Tangy Cranberry Topping

Preheat oven to 375°F (190°C). Position rack in the center of the oven.
**Crust:**
In a food processor, pulse 1 ½ cups (150g) gingerbread crackers into fine crumbs. Add 6 tablespoons (85g) melted unsalted butter and pulse until combined.
Press crumb mixture into the bottom and 2 inches up the sides of a 9-inch springform pan.
Bake for 10 minutes. Set aside to cool completely and reduce oven temperature to 300°F (150°C).
**Filling:**
In a large bowl, beat 3 (8 ounce) packages cream cheese, 1 cup (240ml) sour cream, and 1 teaspoon vanilla extract for 5 minutes until completely smooth and creamy.
Add 1 ½ cups (300g) granulated sugar, ½ cup (60g) packed light brown sugar, 1 tablespoon grated fresh ginger, 1 teaspoon ground ginger, and ½ of the zest of 1 large orange. Mix until combined.
Beat in 3 large eggs one at a time, mixing until just incorporated. Do not overmix.
Pour filling into the cooled crust.
Place springform pan on a baking sheet to catch any spills. Bake for 50-60 minutes, or until the center is just set but still slightly jiggly.
Turn off oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour to cool slowly.
Cover and refrigerate for at least 24 hours.
**Topping:**
In a small saucepan, combine 1 (12 ounce) bag fresh cranberries, ½ cup (100g) granulated sugar, ¼ cup (60ml) orange juice, 1 tablespoon grated orange zest, and 1 teaspoon grated fresh ginger.
Bring to a simmer over medium heat. Cook for 10-15 minutes, or until cranberries have burst and the sauce has thickened slightly.
Stir in 1 cup (140g) fresh blueberries.
Let cool completely.
Serve cheesecake slices topped with cranberry-blueberry compote. Garnish with sweetened whipped cream, if desired.