Delicious and Creamy Thanksgiving Dessert: Easy Cranberry Cheesecake

This Easy Cranberry Cheesecake is a show-stopping dessert that combines the creamy richness of cheesecake with the tartness of cranberries. With a buttery graham cracker crust, smooth cream cheese filling, and a sweet-tangy cranberry topping, this dessert is perfect for your Thanksgiving or Christmas dinner. It's easy to make and will impress your family and friends with its vibrant flavors and beautiful presentation. Give it a try and make this holiday season extra special with a slice of this delicious cranberry cheesecake.

Ingredients

• For the crust:
• - 1 1/2 cups graham cracker crumbs
• - 1/4 cup granulated sugar
• - 1/2 cup unsalted butter, melted
• For the filling:
• - 24 ounces cream cheese, softened
• - 1 cup granulated sugar
• - 3 large eggs
• - 1 teaspoon vanilla extract
• - 1/2 cup sour cream
• For the cranberry topping:
• - 2 cups fresh cranberries
• - 1 cup granulated sugar
• - 1/4 cup water
• - 1 tablespoon cornstarch
• - 2 tablespoons water
• - 1/2 teaspoon vanilla extract

Directions

1. Preheat the oven to 325°F (163°C).
2. In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until well combined.
3. Press the crust mixture into the bottom of a 9-inch springform pan. Make sure to press it firmly and evenly.
4. In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.
5. Add the eggs, one at a time, and beat well after each addition. Stir in the vanilla extract and sour cream.
6. Pour the cream cheese filling over the crust in the springform pan. Smooth the top with a spatula.
7. Bake in the preheated oven for 60-70 minutes or until the center is set and the edges are slightly golden.
8. While the cheesecake is baking, prepare the cranberry topping. In a saucepan, combine the cranberries, sugar, and water. Cook over medium heat until the cranberries burst and release their juices.
9. In a small bowl, mix the cornstarch with water to create a slurry. Stir the slurry into the cranberry mixture and cook for an additional 2-3 minutes until the sauce thickens. Remove from heat and stir in the vanilla extract.
10. Allow the cheesecake to cool in the pan for 10 minutes, then run a knife around the edges to loosen it. Remove the sides of the springform pan and let the cheesecake cool completely.
11. Once the cheesecake has cooled, pour the cranberry topping over the top, spreading it evenly.
12. Refrigerate the cheesecake for at least 4 hours, or overnight, before serving.
13. To serve, slice the cheesecake into wedges and enjoy!

Interesting Facts