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Ingredients
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Crust
Cheesecake Filling
Cranberry Topping
Method
Crust
- 1
Prepare the Crust
In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted unsalted butter. Mix until the crumbs are evenly coated.
- 2
Form the Crust
Press the mixture firmly into the bottom of a 9-inch springform pan, ensuring an even layer. Bake at 350°F (175°C) for 8-10 minutes or until lightly golden. Remove from the oven and let cool.
Cheesecake Filling
- 3
Prepare the Filling
In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy, about 2-3 minutes.
- 4
Add Remaining Ingredients
Add the sour cream, vanilla extract, and eggs one at a time, mixing well after each addition until fully combined and smooth.
- 5
Fill the Crust
Pour the cheesecake filling over the cooled crust, spreading it evenly. Tap the pan gently to remove any air bubbles.
- 6
Bake the Cheesecake
Bake at 325°F (160°C) for 50-60 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and let the cheesecake cool in the oven for 1 hour.
- 7
Chill the Cheesecake
Remove the cheesecake from the oven and let it cool to room temperature. Then refrigerate for at least 4 hours, preferably overnight.
Cranberry Topping
- 8
Prepare the Topping
In a saucepan over medium heat, combine the fresh cranberries, granulated sugar, water, and orange zest. Stir until the sugar dissolves.
- 9
Cook the Cranberries
Bring the mixture to a gentle boil, then reduce heat and simmer for about 10 minutes, or until the cranberries have burst and the sauce has thickened slightly.
- 10
Cool the Topping
Remove from heat and let the cranberry topping cool completely before spreading it over the chilled cheesecake.
