Cranberry Cheesecake with Walnut Crust
Delight your taste buds with this luxurious Cranberry Cheesecake with Walnut Crust—a showstopping dessert perfect for the holidays or any special occasion. This recipe features a buttery, nutty walnut and graham cracker crust that’s the perfect foundation for the silky cream cheese filling, delicately enriched with a hint of vanilla. Topping it all off is a vibrant cranberry compote, bursting with fresh, tangy flavors and subtly sweetened with orange juice. Baked to perfection using a water bath for an ultra-smooth texture, this cheesecake is as stunning as it is delicious. Whether you're entertaining a crowd or simply indulging yourself, this elegant dessert is sure to impress.
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Recipe Information
Ingredients
- 1.5 cups walnuts
- 0.5 cup graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar (for crust)
- 24 ounces cream cheese, softened
- 1 cup granulated sugar (for filling)
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 4 large eggs
- 2 cups fresh cranberries
- 0.75 cup granulated sugar (for topping)
- 0.25 cup orange juice
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
Preheat your oven to 350°F (175°C). Butter the bottom and sides of a 9-inch springform pan and set aside.
In a food processor, pulse the walnuts until finely chopped. Add graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Pulse until the mixture resembles wet sand.
Press the walnut mixture firmly into the bottom of the prepared springform pan to form an even crust. Bake for 10 minutes, then let cool completely.
In a large mixing bowl, beat the cream cheese and 1 cup of sugar together until smooth and creamy. Add the sour cream and vanilla extract, and beat until combined.
Add eggs one at a time, beating on low speed after each addition until just combined. Do not overmix.
Pour the cream cheese mixture over the cooled walnut crust. Smooth the top with a spatula. Wrap the bottom of the pan with foil and place in a large roasting pan. Fill the roasting pan with 1 inch of hot water to create a water bath.
Bake the cheesecake for 60-70 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour.
While the cheesecake is baking, prepare the cranberry topping. In a medium saucepan, combine cranberries, 0.75 cups of sugar, and orange juice. Cook over medium heat until the cranberries burst and the mixture thickens, about 10 minutes.
In a small bowl, mix the cornstarch and water until smooth. Add this slurry to the cranberry mixture, cooking for another 1-2 minutes until the topping thickens. Remove from heat and let cool completely.
Remove the cheesecake from the roasting pan, and carefully remove the foil. Once the cheesecake has cooled to room temperature, spread the cranberry topping evenly over the top.
Chill the cheesecake in the refrigerator for at least 4 hours or overnight before serving. Slice and enjoy!
Nutrition Facts
Calories |
6920 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 497.3 g | 638% | |
| Saturated Fat | 236.2 g | 1181% | |
| Polyunsaturated Fat | 85.0 g | ||
| Cholesterol | 1798 mg | 599% | |
| Sodium | 3025 mg | 132% | |
| Total Carbohydrate | 567.5 g | 206% | |
| Dietary Fiber | 28.2 g | 101% | |
| Total Sugars | 457.0 g | ||
| Protein | 109.5 g | 219% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 1365 mg | 105% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 2305 mg | 49% | |
*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.
