Cheesecake with Cranberry Jewel Topping Recipe

Name: Cheesecake with Cranberry Jewel Topping
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups vanilla wafers crushed; 1/4 cup sugar; 6 tablespoons butter melted; Filling; 1/2 cup heavy whipping cream; 1 each vanilla extract powder, packaged; 1 1/2 pounds cream cheese room temperature; 1 cup sugar; 1 x salt to taste; 4 large eggs; Topping; 12 ounces cranberries fresh, or frozen; 3/4 cup sugar; 1/2 cup cranberry juice concentrated; 1/4 cup water

Servings: persons

1 1/2 cups vanilla wafers crushed
1/4 cup sugar
6 tablespoons butter melted
Filling
1/2 cup heavy whipping cream
1 each vanilla extract powder, packaged
1 1/2 pounds cream cheese room temperature
1 cup sugar
1 x salt to taste
4 large eggs
Topping
12 ounces cranberries fresh, or frozen
3/4 cup sugar
1/2 cup cranberry juice concentrated
1/4 cup water

1
Preheat oven to 350F (180C).
2
CRUST:
3
Wrap the bottom and outsides of 9-inch springform pan with aluminum foil.
4
Lightly butter inside of pan and set aside.
5
Combine cookie crumbs, sugar and butter.
6
Press mixture onto bottom and halfway up sides of prepared springform pan.
7
Bake for 10 minutes on center rack of preheated oven.
8
Set aside, but do not turn off oven.
9
FILLING:
10
Using electric mixer, blend together all ingredients.
11
Add eggs and mix just until well-combined.
12
Pour filling into prepared crust.
13
Bake until center is just set, about 50 minutes.
14
Refrigerate cake immediately, and leave until thoroughly chilled (at least 6 hours or overnight).
15
TOPPING:
16
Combine all ingredients in heavy medium saucepan.
17
Stir over medium heat until sugar is dissolved.
18
Bring to a boil and continue cooking for 3 minutes.
19
Strain mixture through a sieve set over a large bowl, pressing firmly with the back of a spoon to force as much of the liquid through sieve as possible.
20
Spoon warm topping evenly over cold cake.
21
Refrigerate until topping is set, at least 2 hours.
22
(Can be prepared 1 day before serving - store covered in refrigerator.)
23
To serve, pipe rosettes of whipped cream around edges of cake.
24
Garnish with whole cranberries.

1696

kcal

Calories

Fat

124

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 1/2 cups vanilla wafers crushed, 1/4 cup sugar, 6 tablespoons butter melted, Filling, and more.

Yes, Cheesecake with Cranberry Jewel Topping falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Cheesecake with Cranberry Jewel Topping

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions