Cranberry Gingerbread Cheesecake

By Chef Lynn Crawford
Serves 10
Prep Time 30 min
Cook Time 90 min
Print Recipe
By Chef Lynn Crawford
For a show-stopping dessert at any gathering, this cheesecake invites an intriguing mix of tart cranberries and warm gingerbread. The silky texture pairs beautifully with its rich flavours, making it an indulgent finish to a festive meal. Plan ahead, as this treat benefits from a bit of chilling time.

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.

Paperclip IconTips

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