Description
A rich cheesecake featuring a spiced gingersnap cookie crust and a tart cranberry topping.
Ingredients
Scale
- 1 1/2 cups gingersnap cookie crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 3 (8 ounce) packages cream cheese, softened
- 1 1/2 cups granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 (12 ounce) can evaporated milk
- 1 cup fresh or frozen cranberries
- 1/4 cup water
- 1/4 cup packed light brown sugar
Instructions
- Preheat your oven to 350 degrees F (175 degrees C).
- Combine cookie crumbs, 1/4 cup sugar, and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan.
- Bake the crust for 10 minutes. Remove from oven and let cool slightly.
- Beat the softened cream cheese until smooth. Gradually add 1 1/2 cups sugar, beating until combined. Mix in vanilla extract.
- Add eggs one at a time, mixing well after each addition. Stir in evaporated milk.
- Pour the cream cheese mixture over the cooled crust.
- Bake for 50 to 60 minutes, or until the center is almost set. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.
- Remove the cheesecake from the oven and cool completely on a wire rack. Refrigerate for at least 4 hours or overnight.
- For the topping, combine cranberries, water, and brown sugar in a small saucepan. Cook over medium heat, stirring occasionally, until the cranberries burst and the sauce thickens, about 10 minutes. Cool the topping before serving.
- Spread the cooled cranberry topping over the chilled cheesecake before serving.
Notes
- Use frozen cranberries without thawing for the topping; they will cook down fine.
- For a smoother topping, press the cooked cranberries through a sieve after cooling.
- Prep Time: 25 min
- Cook Time: 60 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 40g
- Sodium: 350mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 11g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 120mg
Keywords: cranberry cheesecake, gingersnap crust, baked cheesecake, holiday dessert, cream cheese