Cranberry Gingerbread Cheesecake
Serves
10
Prep Time
30 min
Cook Time
90 min
Print Recipe
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.
Tips
Tip: For the smoothest cheesecake batter, let any refrigerated ingredients come up to room temperature before you combine them into your batter. The ingredients will combine better together for a well-blended end product.
Nutrition Facts
| Per serving | |
|---|---|
| Calories | 787 |
| Fat | 51 g |
| Saturated Fat | 28 g |
| Trans Fat | 1 g |
| Carbohydrate | 73 g |
| Fibre | 2 g |
| Sugars | 60 g |
| Protein | 12 g |
| Sodium | 500 mg |