Brandied Cranberry Sour Cream Cheesecake
Indulge in the decadence of this Brandied Cranberry Sour Cream Cheesecake, a dessert masterpiece perfect for holiday gatherings or any special occasion. The rich, creamy cheesecake filling—made with tangy sour cream and velvety cream cheese—rests on a buttery graham cracker crust, baked to perfection. Crowned with a luscious topping of brandied cranberries infused with hints of orange, this dessert strikes the perfect balance of sweetness and tartness. With its striking ruby-red fruit glaze and irresistible flavor, this cheesecake is as stunning as it is delicious. Serve it chilled for an elegant and show-stopping finale to your meal. Keywords: Brandied Cranberry Sour Cream Cheesecake, holiday desserts, creamy cheesecake recipe, cranberry topping.
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Recipe Information
Ingredients
- 2 cups graham cracker crumbs
- 3 tablespoons granulated sugar
- 6 tablespoons unsalted butter, melted
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 3 tablespoons all-purpose flour
- 2 teaspoons vanilla extract
- 4 large eggs
- 2 cups fresh or frozen cranberries
- 0.5 cup granulated sugar
- 0.25 cup orange juice
- 2 tablespoons brandy
Instructions
Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan.
In a medium bowl, mix the graham cracker crumbs, 3 tablespoons granulated sugar, and melted butter until the mixture resembles wet sand.
Press the crumb mixture firmly into the bottom of the prepared springform pan to form the crust. Set aside.
In a large mixing bowl, beat the softened cream cheese with 1 cup of granulated sugar using a hand or stand mixer until smooth and creamy.
Add the sour cream, flour, and vanilla extract to the cream cheese mixture, and mix until fully incorporated.
Add the eggs, one at a time, beating on low speed after each addition just until combined. Avoid overmixing to prevent air bubbles.
Pour the cheesecake batter over the prepared crust and smooth the top with a spatula.
Bake the cheesecake in the preheated oven for 55-60 minutes, or until the center is set but still slightly jiggly.
Turn off the oven, crack the door open slightly, and allow the cheesecake to cool in the oven for 1 hour to prevent cracking.
While the cheesecake cools, prepare the cranberry topping: In a medium saucepan, combine the cranberries, 0.5 cup granulated sugar, orange juice, and brandy.
Bring the mixture to a simmer over medium heat and cook for 8-10 minutes, stirring occasionally, until the cranberries break down and the mixture thickens slightly. Remove it from heat and let it cool to room temperature.
Once the cheesecake has cooled to room temperature, spread the cranberry topping evenly over the top.
Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours or overnight for the best flavor and texture.
Release the sides of the springform pan before serving. Slice and enjoy your Brandied Cranberry Sour Cream Cheesecake!
Nutrition Facts
Calories |
532 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.0 g | 42% | |
| Saturated Fat | 19.1 g | 95% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 150 mg | 50% | |
| Sodium | 328 mg | 14% | |
| Total Carbohydrate | 51.2 g | 19% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 38.1 g | ||
| Protein | 8.0 g | 16% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 102 mg | 8% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 135 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
