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Festive Creamy Cheesecake With Tangy Cranberry Topping!

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“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.”
1hr 50mins

Ingredients Nutrition


  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.

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