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To make a delicious Cranberry Bliss Cheesecake, gather these ingredients: - 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 2 cups cream cheese, softened - 1 cup granulated sugar - 1 teaspoon pure vanilla extract - 3 large eggs - 1 cup sour cream - 1 cup dried cranberries, roughly chopped - ½ cup white chocolate chips - Zest of 1 medium orange - ¼ teaspoon salt Each ingredient plays a key role in the flavor and texture of this cheesecake. The graham cracker crumbs create a crunchy base. The melted butter helps bind them together. Cream cheese gives the cheesecake its rich and creamy texture. Sugar sweetens the mix, while vanilla adds warmth. Eggs help set the cheesecake, making it firm yet smooth. Sour cream adds a tangy flavor that balances the sweetness. Dried cranberries provide bursts of tartness. White chocolate chips add a creamy touch, while orange zest infuses a refreshing citrus note. Lastly, salt enhances all these flavors. Make sure your ingredients are at room temperature for the best results. This helps everything blend smoothly, giving you a creamy and delicious cheesecake. {{ingredient_image_2}} Start by preheating your oven to 325°F (160°C). This temperature helps the cheesecake bake evenly. While it heats, prepare your springform pan. Grease it well and wrap the bottom in aluminum foil. This foil keeps any leaks at bay during baking. In a medium bowl, mix 1 ½ cups of graham cracker crumbs with ½ cup of melted unsalted butter. Stir until all the crumbs are coated. Press this mixture firmly into the bottom of your springform pan. This forms a solid crust. Bake it for 10 minutes. Once done, let it cool completely. In a large bowl, beat 2 cups of softened cream cheese and 1 cup of granulated sugar together. Use an electric mixer to get a smooth and creamy mix. Ensure there are no lumps. Then, add 1 teaspoon of pure vanilla extract and mix until combined. Add the 3 large eggs one at a time. Mix on low speed just until each egg is incorporated. Do not overmix, as this can cause cracks in the cheesecake later. Now it’s time to add extra flavor. Gently fold in 1 cup of sour cream, 1 cup of chopped dried cranberries, ½ cup of white chocolate chips, the zest of 1 medium orange, and ¼ teaspoon of salt. Use a spatula to mix everything gently. Pour the creamy cheesecake mixture over your cooled graham cracker crust. Use a spatula to smooth the top. A neat finish makes your cheesecake look great. To keep your cheesecake moist, create a water bath. Place your springform pan in a larger baking dish. Fill the outer dish with hot water until it reaches halfway up the sides of the springform pan. This method helps the cheesecake bake evenly. Carefully place the entire setup into the oven. Bake for 55-65 minutes. The edges should look set, and the center should have a slight jiggle. It will firm up as it cools. After baking, turn off the oven. Crack the door open and let the cheesecake cool in the oven for an hour. This gentle cooling helps prevent cracks. Once cool, take the cheesecake out and let it reach room temperature. Cover it and chill in the fridge for at least 4 hours, or overnight for the best taste. To keep your cheesecake smooth, avoid overmixing the batter. When adding eggs, mix just until combined. Overmixing adds air, which can cause cracks. Use a water bath for even baking. This method helps the cheesecake bake gently. It also keeps the texture creamy. After baking, let the cheesecake cool slowly in the oven. Cracking happens when it cools too fast. Having the right tools makes cheesecake easier. A 9-inch springform pan is best for easy release. Use a mixer to blend the cream cheese and sugar well. A rubber spatula helps fold in ingredients without losing air. A large baking dish is needed for the water bath. Finally, a hot, wet knife helps make clean slices for serving. For a stunning look, drizzle melted white chocolate on top. This adds a sweet touch. Sprinkle extra chopped cranberries over the cheesecake for color. Use a hot, wet knife to slice. This keeps edges clean for a beautiful presentation. Serve each slice with a dollop of whipped cream for extra flair. Pro Tips Room Temperature Ingredients: Ensure all your ingredients, especially cream cheese and eggs, are at room temperature. This helps achieve a smoother batter and prevents lumps. Don't Overmix: Mix the cheesecake batter just until smooth. Overmixing can incorporate too much air, leading to cracks in your cheesecake as it bakes. Check for Doneness: The cheesecake should have a slight jiggle in the center when you take it out of the oven. It will continue to firm up as it cools, so avoid overbaking. Chill Time: For the best flavor and texture, chill the cheesecake overnight. This allows the flavors to meld and the filling to set perfectly. {{image_4}} You can change the flavor of your cheesecake easily. Add cocoa powder to make a chocolate version. Mix in lemon juice and zest for a bright, fresh taste. You can even swirl in fruit purees or use different types of chips, like dark chocolate or butterscotch. Each choice gives a new twist to your cranberry bliss cheesecake. If you need a gluten-free option, use gluten-free graham crackers for the crust. You can also try almond flour or crushed nuts mixed with butter. This keeps the taste rich while making it safe for gluten-sensitive folks. Always check the labels of your ingredients to ensure they are gluten-free. Serve this cheesecake with a drizzle of raspberry sauce or a dollop of whipped cream. You can also top it with more dried cranberries or a sprinkle of nuts for crunch. If you want to impress, melt white chocolate and drizzle it over the top. These extra touches make the dessert even more delightful. Store leftover cheesecake in the fridge. First, cover it tightly with plastic wrap or place it in an airtight container. This keeps the cheesecake fresh. It can last in the fridge for about five days. If you want to keep it longer, consider freezing it. To freeze cheesecake, first let it cool completely. Then, wrap it tightly in plastic wrap. Place it in a freezer-safe container or bag. This helps prevent freezer burn. You can store the cheesecake for up to three months. When you want to enjoy it, move it to the fridge to thaw overnight. For the best taste, serve cheesecake cold. If you prefer it warm, use a gentle heat. Place slices in the microwave for a few seconds. Be careful not to overheat, as it can change the texture. Always use a hot, wet knife for clean slices. This method gives you perfect edges for a beautiful presentation. Yes, you can make this cheesecake a day or two ahead. It actually tastes better after chilling. Just store it in the fridge, covered with plastic wrap. This helps the flavors blend well. If you need a substitute for cream cheese, use mascarpone cheese or Greek yogurt. Both options give a creamy texture. You may need to adjust the sugar since Greek yogurt is tangier. The cheesecake is done when the edges are set but the center jiggles slightly. This means it will firm up as it cools. Keep an eye on it to avoid overbaking. Using fresh cranberries is possible, but they are more tart. This may change the flavor. If you use fresh, consider adding more sugar to balance the tartness. To slice the cheesecake neatly, use a hot, wet knife. Dip the knife in hot water, wipe it dry, and then cut. This helps the knife glide through without making a mess. This blog covered how to make a delicious cranberry bliss cheesecake. You learned the key ingredients, step-by-step instructions, and helpful tips to avoid cracks. I shared how to store leftovers and variations to try. Cheesecake can be a fun treat for any occasion. With the right method, you can impress your friends and family. Enjoy baking and sharing your creation!

Cranberry Bliss Cheesecake

A delicious cheesecake featuring cream cheese, dried cranberries, and white chocolate, perfect for special occasions.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Total Time 8 hours 15 minutes
Course Dessert
Cuisine American
Servings 12
Calories 350 kcal

Ingredients
  

  • 1.5 cups graham cracker crumbs
  • 0.5 cups unsalted butter, melted
  • 2 cups cream cheese, softened
  • 1 cups granulated sugar
  • 1 teaspoon pure vanilla extract
  • 3 large eggs, at room temperature
  • 1 cups sour cream
  • 1 cups dried cranberries, roughly chopped
  • 0.5 cups white chocolate chips, plus extra for drizzling
  • 1 medium orange zest
  • 0.25 teaspoon salt

Instructions
 

  • Preheat the oven to 325°F (160°C). Prepare a 9-inch springform pan by greasing it thoroughly and wrapping the bottom in aluminum foil.
  • In a medium-sized mixing bowl, combine the graham cracker crumbs and melted butter. Press this mixture into the bottom of the prepared springform pan. Bake for 10 minutes, then allow to cool completely.
  • In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth. Add the vanilla extract and mix until fully combined.
  • Add the eggs one at a time, mixing on low speed just until incorporated after each addition.
  • Gently fold in the sour cream, chopped dried cranberries, white chocolate chips, orange zest, and salt until evenly distributed.
  • Pour the cheesecake mixture over the cooled graham cracker crust. Smooth the top with a spatula.
  • Place the filled springform pan inside a larger baking dish. Fill the outer dish with hot water until it reaches halfway up the sides of the springform pan.
  • Bake for 55-65 minutes until the edges are set and the center has a slight jiggle.
  • Once baked, turn off the oven and crack the door open, allowing the cheesecake to cool gently in the oven for an hour.
  • After an hour, let the cheesecake cool to room temperature. Cover and refrigerate for at least 4 hours, preferably overnight.

Notes

For an elegant final touch, melt some extra white chocolate and drizzle it over the chilled cheesecake. Top with a sprinkle of additional chopped dried cranberries for a pop of color. When slicing, use a hot, wet knife to achieve clean edges and a beautiful presentation!
Keyword cheesecake, cranberry, dessert, holiday