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Cranberry Celebration Cheesecake

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“This beautiful cheesecake is a contest winner from Taste of Home magazine.”
READY IN:
2hrs 30mins
SERVES:
16
UNITS:
US

Ingredients Nutrition

Directions

  1. In a food processor, finely chop dried cranberries. Add flour, almonds and confectioners' sugar; process until blended. Add butter; pulse just until crumbly.
  2. Press onto the bottom and 1-1/2 inches up sides of a greased 10-in. springform pan. Place on a baking sheet. Bake at 350° for 10 minutes.
  3. In a small saucepan, combine 3/4 cup sugar and cornstarch; stir in cranberry juice until smooth. Add berries. Cook and stir until thickened and bubbly. Set aside.
  4. In a large bowl, beat the cream cheese, vanilla and remaining sugar until smooth. Add eggs; beat just until combined. Pour half of batter into crust. Carefully spoon 3/4 cup berry mixture over batter; top with remaining batter.
  5. Bake for 45 minutes. Reduce heat to 250°. Bake 25-30 minutes longer or until center is almost set. Combine the sour cream, sugar and vanilla; spread over top. Bake 20-30 minutes or until set. Cool on a wire rack for 10 minutes. Run a knife around edge of pan to loosen; cool 1 hour longer. Spread remaining berry mixture over the top. Refrigerate overnight.
  6. Beat cream until stiff peaks form; fold in ground almonds. Pipe around top edge of cheesecake; sprinkle with sliced almonds.

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