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For the Crust
2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
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For the Filling
24 oz (three 8 oz blocks) cream cheese
1 cup sour cream
1 cup granulated sugar
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1 cup granulated sugar
3 large eggs
1 cup sour cream
1 tsp vanilla extract
For the Topping
12 oz fresh cranberries
1/2 cup water
1/2 cup granulated sugar
1 tbsp cornstarch
Prep Time: 20 Min
– Preheat oven to 325°F (165°C). – Mix crumbs, butter & sugar → press into pan → bake 10 min. – Beat cream cheese + sugar until smooth → add sour cream, vanilla, then eggs. – Pour over crust → bake 50–60 min (edges set, center jiggles). – Cool in oven 1 hr → chill 4+ hrs. – Cook cranberries + sugar + water 10 min → thicken with cornstarch. – Cool topping → spread over cheesecake.
Cook Time: 60 Min
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Room temperature ingredients are non-negotiable. Take your cream cheese, eggs, and sour cream out at least 2 hours before.
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Don’t overmix the batter after adding the eggs. This incorporates too much air and can cause cracks.
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Let the cranberry topping cool completely before adding it. A warm topping will make your beautiful cheesecake weep and get soggy.
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Cranberry Cheesecake Recipe Easy Dessert