Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 tablespoons granulated sugar
- 1/2 teaspoon ground cinnamon
- 24 oz (3 blocks) cream cheese, softened to room temperature
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 1/2 cups heavy whipping cream, chilled
- 12 oz fresh or frozen cranberries
- 3/4 cup granulated sugar
- 1/2 cup orange juice
- 1 teaspoon orange zest
- 1 tablespoon cornstarch mixed with 1 tablespoon water
Instructions
- In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and cinnamon. Stir until the mixture resembles wet sand. Press the mixture firmly into the bottom and halfway up the sides of a 9-inch springform pan. Use the bottom of a measuring cup to pack it tightly. Place the pan in the freezer for 15 minutes to set while you prepare the filling.
- In a medium saucepan, combine the cranberries, sugar, orange juice, and orange zest. Bring the mixture to a simmer over medium heat. Cook for about 8–10 minutes until the cranberries burst and the sauce begins to thicken. Stir in the cornstarch slurry and simmer for another minute until glossy. Remove from heat and let it cool completely to room temperature before using.
- In a large mixing bowl, beat the heavy whipping cream until stiff peaks form. Set this aside. In a separate large bowl, beat the softened cream cheese until it is completely smooth and lump-free. Add the powdered sugar, vanilla extract, and lemon juice, beating until well combined. Gently fold the whipped cream into the cream cheese mixture using a spatula until no white streaks remain.
- Pour the creamy cheesecake filling into the chilled crust and smooth the top with an offset spatula. Once the cranberry topping has cooled completely, spread it evenly over the cheesecake layer. Cover the pan loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, to allow the filling to set firmly.
- Carefully run a thin knife around the edge of the springform pan before releasing the sides. Slice the cheesecake using a warm, clean knife for the neatest portions. Garnish with a few fresh mint leaves or sugared cranberries if desired.
- Cook Time: 6 hours 40 minutes (includes chilling time)