Cranberry Cheesecake with Walnut Crust Recipe

Name: Cranberry Cheesecake with Walnut Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups graham cracker crumbs; 1/2 cup walnuts chopped; 1/4 cup butter; 1 can cranberry sauce; 3 packages cream cheese; 3/4 cup sugar granulated; 1/4 cup flour, all-purpose; 3 large eggs; 8 ounces sour cream dairy; 2 teaspoons vanilla extract

Servings: persons

1
Preheat oven to 325F (160C).
2
In a small bowl combine crumbs, walnuts and butter.
3
In the bottom of a 9-inch spring-form pan firmly press crumb mixture.
4
Bake until golden, 5 to 6 minutes; remove from oven; cool slightly.
5
Spread with cranberry sauce; set aside.
6
Reduce oven temperature to 300 degrees.
7
In the large bowl of an electric mixer beat cream cheese, sugar and flour until smooth.
8
Beat in eggs, sour cream and vanilla until well blended; spread evenly over cranberry sauce.
9
Bake until a knife inserted 1 1/2 inches from the edge comes out clean, about 1 hour; turn off oven; leave cheesecake in oven with door ajar until top is firm to the touch, about 30 minutes.
10
Cool on a wire rack, about 1 hour.
11
Cover and refrigerate until cold, about 4 hours.
12
Just before serving, remove cheesecake from pan to a serving plate.
13
Garnish with sugared cranberries, kiwi slices and mint leaves, if desired.

1253

kcal

Calories

Fat

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.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
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

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How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 1 1/2 cups graham cracker crumbs, 1/2 cup walnuts chopped, 1/4 cup butter, 1 can cranberry sauce, and more.

Yes, Cranberry Cheesecake with Walnut Crust 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!

Cranberry Cheesecake with Walnut Crust

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions