Cranberry Crown Cheesecake Recipe

Name: Cranberry Crown Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Yogurt Cheese, drain 2 1/2 to 3 quarts nonfat yogurt at least 24 hours. If using cream cheese, omit the gelatin and step 3; in step 4, beat in the liqueur and vanilla until smooth, then bea…; Ingredients; 1 cup graham cracker crumbs; 2 tablespoons butter or margarine, melted; 1 1/2 teaspoons unflavored gelatin; 2 tablespoons orange-flavor liqueur or orange juice; 2 teaspoons vanilla; 3 cups Yogurt Cheese (see notes) or cream cheese; 1 cup sugar; 4 large eggs; 1 1/2 to 2 cups cool Baked Cranberry-Orange Sauce

Servings: persons

For the Yogurt Cheese, drain 2 1/2 to 3 quarts nonfat yogurt at least 24 hours. If using cream cheese, omit the gelatin and step 3; in step 4, beat in the liqueur and vanilla until smooth, then beat in eggs
Ingredients
1 cup graham cracker crumbs
2 tablespoons butter or margarine, melted
1 1/2 teaspoons unflavored gelatin
2 tablespoons orange-flavor liqueur or orange juice
2 teaspoons vanilla
3 cups Yogurt Cheese (see notes) or cream cheese
1 cup sugar
4 large eggs
1 1/2 to 2 cups cool Baked Cranberry-Orange Sauce

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Preparation
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1. In a 9-inch cheesecake pan with removable rim (at least 1 3/4 in. tall), mix graham cracker crumbs and butter. Pat mixture evenly over bottom and about 1/2 inch up sides of pan.
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2. Bake crust in a 350u00b0 regular or convection oven until slightly browner, 8 to 10 minutes.
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3. In a 1- to 1 1/2-quart pan, mix gelatin with 2 tablespoons cold water; let stand until softened, about 1 minute. Stir over medium heat until gelatin is dissolved, about 45 seconds. Remove from heat and stir in liqueur and vanilla.
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4. In a large bowl, with a mixer on medium speed, beat cheese, sugar, and gelatin mixture until smooth. Beat in eggs, one at a time, until smoothly blended. Pour mixture into hot or cool crust.
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5. Bake cheesecake in a 325u00b0 regular or 300u00b0 convection oven until center jiggles only slightly when pan is gently shaken, 30 to 35 minutes. Cool cake on a rack for about 30 minutes, then chill, uncovered, until cold, at least 2 hours. Serve, or cover airtight and chill up to 1 day.
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6. Just before serving, lightly blot any moisture from surface of cake with a paper towel. Spread cranberry sauce evenly over cake. Remove pan rim and cut cake into wedges.
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Nutritional analysis per serving with yogurt cheese: 259 cal., 15% (39 cal.) from fat; 7.9 g protein; 4.3 g fat (1.8 g sat.); 48 g carbo (1 g fiber); 116 mg sodium; 77 mg chol.
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Nutritional analysis per serving with cream cheese: 419 cal., 52% (216 cal.) from fat; 6.9 g protein; 24 g fat (14 g sat.); 45 g carbo (1 g fiber); 251 mg sodium; 138 mg chol.

1128

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

You need 11 ingredients. The key ingredients include: For the Yogurt Cheese, drain 2 1/2 to 3 quarts nonfat yogurt at least 24 hours. If using cream cheese, omit the gelatin and step 3; in step 4, beat in the liqueur and vanilla until smooth, then beat in eggs, Ingredients, 1 cup graham cracker crumbs, 2 tablespoons butter or margarine, melted, and more.

Yes, Cranberry Crown Cheesecake 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 Crown Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions