Recipes

Cranberry Gingerbread Cheesecake

If you’re looking for a great way to top off a dinner with friends or family, try Chef Lynn Crawford’s signature Cranberry Gingerbread Cheesecake for an amazing homemade treat.
Serves 10
Prep Time 30 min
Cook Time 90 min

Ingredients

  • Crust

    • 1 ¼ cups (315 mL) finely crushed gingersnap cookies
    • ¼ cup (60 mL) unsalted butter, melted
    • 1 tsp (5 mL) orange zest
    • ¼ tsp (1.25 mL) salt
  • Filling

    • 2 ½ lb (1.2 kg) cream cheese, softened
    • 1 ¼ cups (315 mL) sugar
    • 3 tbsp (45 mL) flour
    • 1 tsp (5 mL) orange zest
    • 1 tsp (5 mL) lemon zest
    • ½ tsp (2.5 mL) vanilla extract
    • 5 whole eggs, plus 2 yolks
    • ¼ cup (60 mL) heavy cream
  • Cranberry Topping

    • 1 ¼ cups (315 mL) granulated sugar
    • 1 tsp (5 mL) orange zest
    • ½ cup (125 mL) orange juice
    • 1 package (12oz) fresh or frozen cranberries

Instructions

  • Preheat

    • Step 1

      Preheat oven to 325°F (160°C). Lightly grease a 9-inch (23 cm) springform pan.

  • Gingerbread Crust

    • Step 1

      In a small bowl, combine crushed gingersnaps, butter, orange zest and salt. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 325°F (160°C) for 8-12 minutes. Cool on a wire rack.

  • Cheesecake

    • Step 1

      Preheat oven to 500°F (260°C). In a stand mixer with paddle attachment, beat cream cheese, sugar, flour, zests, and vanilla until smooth. Add eggs and yolks, one at a time, beating after each addition, until smooth. Mix in cream. Pour filling into pan, and bake until top begins to brown, about 15 minutes. Reduce heat to 200°F (93°C), and bake until just set, about 1 hour more. Transfer to a rack, and let cool completely. Cover and refrigerate at least 8 hours or overnight.

  • Cranberry Topping

    • Step 1

      In a medium saucepan over medium heat, combine sugar, orange zest and juice. Heat through, stirring, until sugar dissolves. Add cranberries and cook, stirring occasionally, until berries have popped, about 5 min. Pour into bowl and chill until ready to use. Strain extra liquid before topping cheesecake.

    • Step 2

      To serve, run a thin knife along cake edge before releasing springform. Top with Cranberry Topping, slice and serve.

Nutrition Facts

Per serving
Calories787
Fat51 g
Saturated Fat28 g
Trans Fat1 g
Carbohydrate73 g
Fibre2 g
Sugars60 g
Protein12 g
Sodium500 mg