STREAMING NOW: No Reservations

Festive Creamy Cheesecake With Tangy Cranberry Topping!

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“A dreamy, creamy, yummilicious filling with hints of ginger and orange. Baked inside a Gingerbread cracker crust. Garnished with a topping of cranberries and blueberries and hints of orange and ginger. This is a perfect cake to present to the host for the holidays. Blissfully Satisfactelicious! Once chilled the cake can be removed from pan, wrapped airtight and frozen for 1 month for ease of the busy holiday season.”
READY IN:
1hr 50mins
SERVES:
14
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 375 degree and place rack in center of the oven.
  2. Crust:
  3. In a food processor pulse the crackers to make fine crumbs, add the butter and pulse until blended.
  4. Spread mixture into a 9 inch spring-form pan bringing up the sides about 2 inches.
  5. Bake 10 minutes. Side aside to cool and reduce oven to 300 degrees.
  6. Filling:
  7. Beat cheese, sour cream and melted vanilla 5 minutes until creamy with no lump remaining.
  8. Add the remaining filling ingredients except using only half the orange zest and wait on the eggs. Beat 1 minutes.
  9. Add eggs one at a time just to incorporate being sure not to over-beat the eggs.
  10. Place spring-form pan on cookie sheet and fill the cooled crust with filling.
  11. Bake 50-60 minutes when center jiggles. Cover and refrigerate at least 24 hour.
  12. Topping:. Heat all the topping ingredients except the blueberries stove top in a small pot. Cook till thick and berries start to pop. Mix in the blueberries. Cool and serve over slices.
  13. Along with sweetened whipped cream if desired.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: