Cranberry Compote Citrus Cheesecake With Cinnamon-N

Name: Cranberry Compote Citrus Cheesecake With Cinnamon-Nutmeg Graham Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups Graham cracker crumbs; 1/4 teaspoon Ground cinnamon; 1/8 teaspoon Ground nutmeg; 3 tablespoons Granulated sugar; 4 tablespoons Salted butter, very soft; 32 ounces Cream cheese, soft (4- 8 oz packages); 1 tablespoon Each: fresh lemon juice and orange juice; 1 1/2 teaspoons Vanilla extract; 1 1/2 cups Granulated sugar; 2 tablespoons Grated orange rind; 1 teaspoon Grated lemon rind; 2 tablespoons Unbleached, all-purpose flour; 5 Eggs; 1/4 cup Sour cream; 1 12-ounce package fresh cranberries; 2 Oranges, unpeeled, cut into 2-inch pieces; 1 Cinnamon stick; 1/2 cup Water; 1/2 cup Cranberry juice or red wine; 3/4 cup Granulated sugar

Servings: persons

1 1/2 cups Graham cracker crumbs
1/4 teaspoon Ground cinnamon
1/8 teaspoon Ground nutmeg
3 tablespoons Granulated sugar
4 tablespoons Salted butter, very soft
32 ounces Cream cheese, soft (4- 8 oz packages)
1 tablespoon Each: fresh lemon juice and orange juice
1 1/2 teaspoons Vanilla extract
1 1/2 cups Granulated sugar
2 tablespoons Grated orange rind
1 teaspoon Grated lemon rind
2 tablespoons Unbleached, all-purpose flour
5 Eggs
1/4 cup Sour cream
1 12-ounce package fresh cranberries
2 Oranges, unpeeled, cut into 2-inch pieces
1 Cinnamon stick
1/2 cup Water
1/2 cup Cranberry juice or red wine
3/4 cup Granulated sugar

1
Recipe is easy, but is in three parts: crust, filling, and topping. Cake must chill overnight; topping must be added while topping is hot and cake is cold. Topped cake must then chill another 2 hours. (Can freeze untopped cake, well-wrapped, up to one month.) Can be made in food processor or with electric mixer, or with very strong or determined arms.
2
Preheat oven to 450 degrees Fahrenheit. CRUST: Mix together graham cracker crumbs - softened butter until very well combined. Press into bottom and up sides of 9-inch springform pan. Refrigerate while making cream cheese filling.
3
FILLING: Beat together cream cheese with juices and vanilla extract until very smooth. Stir together sugar, rinds, flour, and salt and slowly add to the cheese mixture until well-combined. Add eggs at low speed, one egg at a time, into the cheese mixture. Stir in sour cream until well-blended. Pour filling into chilled crust. Place pan on a rimmed baking sheet. Bake on center rack of oven 15 minutes. Lower temperature to 350 degrees Fahrenheit and bake another 45-55 minutes or until tester comes out nearly clean. Cool completely on rack. Cover well and refrigerate overnight or up to 3 days. Top cold cake with hot cranberry compote (recipe below) and chill another 2 hours before releasing cake from pan. Slice and serve.
4
CRANBERRY COMPOTE OR TOPPING: Heat the cranberries - granulated sugar in a medium sauce pan over medium-high flame to boiling. Reduce heat to simmer and cook, stirring very regularly, until fruit is very thick--20 - 30 minutes. Remove pieces of orange and cinnamon stick. Pour over cold cake in pan. (Refrigerate topped cake another two hours.)

1834

kcal

Calories

113

Fat

171

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.
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 20 ingredients. The key ingredients include: 1 1/2 cups Graham cracker crumbs, 1/4 teaspoon Ground cinnamon, 1/8 teaspoon Ground nutmeg, 3 tablespoons Granulated sugar, and more.

Yes, Cranberry Compote Citrus Cheesecake With Cinnamon-Nutmeg Graham 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 Compote Citrus Cheesecake With Cinnamon-Nutmeg Graham Crust

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions