Go Back
- 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 2 cups cream cheese, softened - 1 cup granulated sugar - 1 teaspoon vanilla extract - 3 large eggs - 1 cup sour cream - 1 cup dried cranberries - ½ cup white chocolate chips - Zest of 1 orange - ¼ teaspoon salt I love how each ingredient adds a unique layer to the cheesecake. The graham cracker crumbs form a crunchy crust that balances the creamy filling. The butter brings richness, while cream cheese gives that classic cheesecake texture. Sugar adds sweetness, and vanilla enhances the other flavors. When you use three large eggs, they bind everything together. Sour cream adds a lovely tang, and the dried cranberries give bursts of tartness. White chocolate chips melt in, creating a creamy texture, and the orange zest brightens the cake with freshness. The salt rounds it all out. This simple list makes a delightful treat. Each bite is a balance of sweet and tart, creamy and crunchy. I can’t wait for you to try it! {{ingredient_image_1}} 1. Preheat the oven to 325°F (160°C). This step warms the oven for even baking. 2. Grease a 9-inch springform pan and wrap the bottom with aluminum foil. This keeps the water out during baking. 3. Mix the graham cracker crumbs and melted butter in a medium bowl. Stir until the crumbs are well coated. 4. Press the mixture firmly into the bottom of the prepared pan. This forms a solid crust. 5. Bake for 10 minutes, then remove and let it cool. This gives the crust a nice golden color. 1. Beat the softened cream cheese and granulated sugar in a large bowl. Mix until it’s smooth and creamy. This is the base of your filling. 2. Add the vanilla extract and mix until combined. The vanilla adds great flavor. 3. Add the eggs one at a time, mixing on low speed after each addition. This helps keep the mixture smooth. 4. Gently fold in the sour cream, dried cranberries, white chocolate chips, orange zest, and salt. Make sure everything is evenly mixed. 1. Pour the cheesecake mixture over the cooled crust. Use a spatula to smooth the top. 2. Place the springform pan in a larger baking dish. Fill the dish with hot water until it reaches halfway up the sides of the springform pan. This water bath helps the cheesecake bake evenly. 3. Bake in the preheated oven for 55-65 minutes. The edges should be set, and the center should jiggle slightly. 4. Turn off the oven and crack the door open. Let the cheesecake cool in the oven for one hour. 5. Remove the cheesecake from the oven. Let it cool to room temperature. Then, cover and refrigerate for at least 4 hours, or overnight. This helps it set and makes it easier to slice. To make your cheesecake great, use room temperature ingredients. This helps the cream cheese mix well. Cold ingredients can cause lumps in your batter. Always soften the cream cheese before mixing. Avoid overmixing. Mix just until the batter is smooth. Overmixing can add air, making the cheesecake rise and fall. This can lead to cracks. When adding eggs, mix each one slowly. This keeps your batter silky and rich. For a stunning finish, drizzle white chocolate over the cheesecake. Melt the chocolate gently and use a spoon to create a beautiful design. This adds a sweet touch and makes it look fancy. A cranberry garnish adds color and flavor. Sprinkle extra dried cranberries on top. This gives a pop of tartness that pairs well with the sweet cheesecake. Together, these tips will make your cheesecake a showstopper! Pro Tips Chill Thoroughly: Make sure to refrigerate the cheesecake for at least 4 hours, preferably overnight, to allow it to set properly and enhance the flavors. Water Bath Importance: Using a water bath ensures even baking and prevents cracks on the surface of the cheesecake, resulting in a smooth texture. Room Temperature Ingredients: Allow cream cheese, sour cream, and eggs to come to room temperature before mixing to ensure a creamy and lump-free batter. Clean Slicing: For perfect slices, dip your knife in hot water and wipe it clean between cuts to maintain neat edges on each piece. {{image_2}} You can make this cheesecake unique by adding different flavors. Try using other fruit purees, like raspberry or strawberry. These will give your cheesecake a fresh twist. You can also mix in spices, like cinnamon or nutmeg, for warmth. Another fun change is to use different types of chocolate. Instead of white chocolate chips, use dark or milk chocolate chips. This will change the taste and richness of your cheesecake. You can even add a swirl of melted chocolate for visual appeal. If you want a lighter version, use low-fat cream cheese. This keeps the cheesecake creamy while cutting calories. You can also swap out granulated sugar with natural sweeteners like honey or maple syrup. This will keep the sweetness but make it a bit healthier. These simple swaps let you enjoy the cheesecake while staying mindful of your diet. You can still savor the taste without losing the joy of dessert. To keep your cranberry bliss cheesecake fresh, you should refrigerate it. First, make sure it is completely cool. Then, cover it tightly with plastic wrap. You can also use an airtight container. This helps keep it moist and prevents odors from other foods. If you want to store it for a longer time, freezing is a great option. Slice the cheesecake and wrap each piece in plastic wrap. Then, place the slices in a freezer-safe bag or container. This way, you can enjoy a piece anytime! When reheating cheesecake, you want to keep its texture smooth. Start by taking it out of the fridge. Let it sit at room temperature for about 30 minutes. This helps it warm up gently. To reheat, use a microwave on low power. Heat in 10-second bursts, checking between each one. This way, you avoid overcooking it. You can also use a warm oven. Set it to 200°F (93°C) and heat for about 10 minutes. Enjoy your cheesecake just like it was fresh! Can I make this cheesecake ahead of time? Yes, you can! This cheesecake tastes even better after chilling. I suggest making it a day before. This gives the flavors time to blend. Just cover it well after it cools. It will stay fresh in the fridge for up to five days. How do I tell when my cheesecake is done? Watch for the edges to set. The center should still jiggle slightly. It will continue to firm up as it cools. You can also use a toothpick to check. If it comes out mostly clean, it's ready. What can I serve with Cranberry Bliss Cheesecake? You can serve it with whipped cream for extra creaminess. A drizzle of caramel or chocolate sauce adds sweetness. Fresh cranberries or orange slices make a pretty garnish. You could also pair it with a cup of coffee or tea. Enjoying it with friends makes it even better! To sum up, this blog post covers the key steps for making a delicious cranberry bliss cheesecake. We discussed ingredients, preparation, and baking techniques. You learned tips for perfecting texture and creative presentation ideas. We also explored variations and storage methods for lasting enjoyment. Remember, every step counts in this process. Enjoy your cheesecake journey, and don’t hesitate to experiment! Your taste buds will thank you.

Cranberry Bliss Cheesecake

A delicious cheesecake with a creamy texture, featuring dried cranberries and a hint of orange zest, topped with white chocolate.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Total Time 8 hours
Course Dessert
Cuisine American
Servings 12
Calories 350 kcal

Ingredients
  

  • 1.5 cups graham cracker crumbs
  • 0.5 cup unsalted butter, melted
  • 2 cups cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1 cup sour cream
  • 1 cup dried cranberries
  • 0.5 cup white chocolate chips
  • 1 unit zest of orange
  • 0.25 teaspoon salt

Instructions
 

  • Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the bottom with aluminum foil to prevent leaks.
  • In a medium bowl, mix the graham cracker crumbs and melted butter until combined. Press the mixture firmly into the bottom of the prepared springform pan to form the crust. Bake for 10 minutes, then remove from the oven and let cool.
  • In a large mixing bowl, beat together the softened cream cheese and granulated sugar until smooth and creamy. Add in vanilla extract and mix until well combined.
  • Add eggs one at a time, mixing on low speed after each addition to incorporate without overbeating.
  • Gently fold in the sour cream, dried cranberries, white chocolate chips, orange zest, and salt until evenly distributed.
  • Pour the cheesecake mixture over the cooled crust and smooth the top with a spatula.
  • Place the springform pan in a larger baking dish and fill the dish with hot water until it reaches halfway up the sides of the springform. This is a water bath that helps the cheesecake cook evenly.
  • Bake in the preheated oven for 55-65 minutes or until the edges are set and the center is slightly jiggly (it will firm up as it cools).
  • Once baked, turn off the oven and crack the door open, allowing the cheesecake to cool in the oven for an hour.
  • After an hour, remove the cheesecake from the oven, let it cool to room temperature, then cover and refrigerate for at least 4 hours, preferably overnight, before serving.

Notes

Before serving, drizzle with white chocolate and sprinkle additional dried cranberries on top for an elegant finish. Slice with a hot, wet knife for clean edges!
Keyword cheesecake, cranberry, dessert, holiday