Scale

For the crust:

2 cups graham cracker crumbs

½ cup unsalted butter, melted

2 tablespoons granulated sugar

For the cheesecake filling:

24 oz cream cheese, softened

1 cup granulated sugar

3 large eggs, room temperature

1 cup sour cream

1 teaspoon vanilla extract

1 tablespoon lemon juice

For the cranberry jam:

2 cups fresh or frozen cranberries

¾ cup granulated sugar

¼ cup water

1 teaspoon orange zest (optional)

For the sugared cranberries:

1 cup fresh cranberries

½ cup water

½ cup sugar (for syrup)

½ cup sugar (for coating)

1. Preheat oven to 325°F (165°C). Grease a 9-inch springform pan.

2. Mix graham cracker crumbs, melted butter, and sugar. Press firmly into the bottom of the pan. Bake for 10 minutes and cool.

3. Beat cream cheese and sugar until smooth and creamy.

4. Add eggs one at a time, mixing gently after each.

5. Mix in sour cream, vanilla extract, and lemon juice until just combined.

6. Pour filling over cooled crust and smooth the top.

7. Bake for 55–65 minutes until center is just set.

8. Turn off oven, crack the door, and let cheesecake cool inside for 1 hour. Refrigerate at least 4 hours or overnight.

9. Meanwhile, make cranberry jam by simmering cranberries, sugar, and water for 10–15 minutes until thick. Cool completely.

10. For sugared cranberries, simmer water and sugar to dissolve. Add cranberries, remove, then roll in sugar and let dry.

11. Spread cranberry jam over chilled cheesecake and decorate with sugared cranberries before serving.

For best texture, avoid overmixing the cheesecake batter.

Cheesecake tastes best when chilled overnight.

Sugared cranberries can be made up to 2 days in advance and stored uncovered.

Keywords: christmas cheesecake, cranberry cheesecake, holiday cheesecake dessert, festive cheesecake