This Cranberry Cheesecake + Gingersnap Crust recipe is the perfect Holiday dessert for the entire family. This cheesecake comes completely based with a thick tasty Gingersnap Cookie crust, a velvety delicious NY Style filling and a scrumptious sweet + tart cranberry glaze on top and Graham Cracker crumble. The epitome of an easy, yet delicious sweet treat.
It’s the most wonderful time of the year! Christmas is just a few short days away at this point and I’m so unprepared.
Honestly, time has flown by so quickly that I haven’t gotten a chance to do much, especially with so many other things being priority.
But when it has come to baking and cooking, I’ve been feeling pretty festive.
If you’ve been looking for Holiday inspired recipes, both Vegan and non-Vegan, I’ve got you covered on Orchids + Sweet Tea.
Cheesecake was actually one of the first desserts I ever mastered. Crazy, right? I know. Interestingly enough, it became easier and easier to master with time, although I often used a store-bought crust and canned toppings. Haha. Don’t judge!
Now that I enjoy making my cheesecakes from scratch, I must say that every bite means something!
Not only does it mean that it’s so much more delicious, BUT it means that you truly are able to evolve into something that you never thought you could, once you keep trying and cultivating your skills.
I know—-you must be wondering how did I become so deep over a mere slice of cheesecake? Haha. Sorry. I just wanted to share a little back story and word of encouragement!
Did you know that Cranberries are actually related to Blueberries? Yup.
However, unlike their relatives, Cranberries are rarely eaten raw because of their sharp + sour taste.
The good thing is that Cranberries are rich in a lot of nutrients!
Did you know that Cranberries were mostly composed on Carbs and Fiber? Yup. The Carbs are mostly simple sugars (which means that they only have 1 or 2 molecular structures).
When it comes to Fiber, Cranberries have a good dose of Fiber, which is the reason why eating an excess amount of Cranberries can cause digestive symptoms such as diarrhea.
Cranberries come jam-packed with Vitamin C, Manganese (essential for growth, metabolism, and antioxidant function), Vitamin E, Vitamin K1, and Copper.
In addition, Cranberries contain good amounts of plant compounds and are great at preventing the following:
It’s super easy to make.
Done in under 45 minutes.
Only requires ONE baking dish—a Cheesecake Baking Pan allows for an easy slip out!
The epitome of DELICIOUS.
Super velvety and smooth.
Bursting with Ginger + Cranberry Flavors!
Did I mention that it’s just TOO GOOD TO PASS UP!?
When it comes to this Apple Cranberry Ginger Lemon Detox Juice, it’s all about the spicy ginger and cranberry flavors paired with the bit of tartness from the lemon and granny apples. Great as a detox or a boost in digestion and immune system support; this recipe is completely natural, easy to make, and perfect for the Fall season. All Vegan ingredients.
These Fluffy Vegan Quinoa Pancakes + Cranberry are the best thing that you’ll ever encounter for breakfast. In true Fall/Holiday fashion, these vegan pancakes come loaded with nutritious quinoa and topped with a sweet, tart cranberry sauce that adds a beautiful tasty combo. Completely easy to make and can be whipped together in just 30 minutes. Gluten-Free option available.
This Cranberry Apple Cider Orange Sangria is a perfectly refreshing way to kick things off for the Holidays. Packed with a ton of sweet, Fall/Winter flavors—this recipe is the right way to enjoy a cup of non-alcoholic sangria. But don’t skip the wine if preferred. A pinch of alcohol is all that you need to add to spice things up a bit.
This Gingerbread Apple Cranberry Vegan Pie is the perfect sweet edition to the Fall season. Safely wrapped in a flaky, gingerbread crust and bursting with sweet-tart flavors from the apples and cranberry, this pie is a sure crowd pleaser, making this recipe the ultimate beginning of a sweet Fall season!
Vegan Apple Cranberry Crumble Pie is the best version of pie, made with seasonal flavors of cranberry and apple and topped with a crunchy brown sugar crumbles all atop a flaky crust. Just like with your other favorite pies, a generous scoop of vegan vanilla ice cream makes every bite even better!
Always, ALWAYS soften your cream cheese at room temperature for a minimum of 30 minutes to ensure that it can be fully smooth when you beat it in an electric mixer.
Be sure to add in the eggs ONE AT A TIME and always keep the mixer’s speed on low to avoid over-mixing. A light mix always does the trick!
I find that using the correct baking pan helps to make a great cheesecake as well. I like using the traditional cheesecake pans that pop out at the bottom for whole cheesecakes. When making cheesecake bites, I prefer lining the pan with cupcake liners for ease.
I like to add a small pot of water on the lower rack of the oven while I bake my cheesecakes, cakes, cupcakes, etc. However, you can always add your cheesecake pan within another pan that has a small amount of water as your bath. Either way, it keeps in the proper moisture and helps everything to bake nicely.
Yup, that’s right. No quick peeking every few minutes. Every time that the oven door is open, it causes your cheesecakes to inflate from the sudden shift in temperature. That’s why it’s imperative to end the baking of your cheesecakes by turning off the oven and cracking open the oven door slightly for a few minutes before removing them out of it entirely.
When checking to see if your cheesecake is done, always do the jiggle test to ensure that it only jiggles slightly in the middle. Don’t worry—while it cools, the trapped heat will continue to cook the center nicely.
Lastly, be sure that your cheesecake is FULLY cooled before covered. This avoids condensation form forming and that not so great wetness that happens on the tops when covered before cooled. Once fully cooled at room temperature, you’re free to refrigerate it for an hour (uncovered) and then you can place foil or plastic wrap over it after that.
Now, let’s dig right into this recipe, shall we?
GINGERSNAP COOKIE CRUST:
Preheat oven to 350 degrees Fahrenheit and prepare a 7 or 8-inch cheesecake pan by lightly greasing it with butter.
Grind the gingersnap cookies until almost finely ground (it’s OK to leave a few medium chunks, if your’e a lover a little crunch!). Combine the gingersnap cookie mixture, cinnamon, brown sugar and melted butter in a small bowl and mix with a spatula until well incorporated.
Add the mixture into the prepared pan and press down into the bottom with your fingers (focusing on the middle) to ensure that it’s perfectly covering the bottom and half-way up the sides (like a semi-well).
Bake the crust for about 5 minutes and then remove from oven and allow it to cool until you’re ready to use.
CHEESECAKE + FILLING:
In the bowl of an electric mixer, mix together on low speed: the cream cheese, pure cane sugar, and flour until combined. Be sure to scrape the sides and bottom of the bowl if needed.
Next, add the vanilla extract and the first egg and beat slowly until mostly combined. Then add the remaining egg and mix until well combined, still mixing everything on low speed. Now, add the sour cream and cinnamon, and continue mixing. Lastly, add in the lemon juice and lemon zest.
Change mixer attachment to a whisk and beat on medium-high speed for 5 minutes or so until completely smooth and lump-free.
Pour the batter into the prepared pan until 3/4 filled. **NOTE: Leaving a bit of room at the top prevents the cheesecake from spilling over while baking.**
Bake the cheesecake for 35-40 minutes (until center comes out mostly clean when tested with a toothpick or knife or by doing the jiggle test for the center), then turn off the oven and allow it to sit in the oven for another 5 minutes with the oven door halfway open to avoid cheesecake from deflating. **NOTE: When baking, I always prepare a medium pot with water and add it to the oven as well, to keep cheesecake temperature even and to add moisture (See Post for Tips!.**
Remove cheesecake from the oven and allow it to continue to cool for another 15-20 minutes, before putting them in the refrigerator for at least an hour.
Combine all ingredients into a medium pot on medium-high heat, just until the sugar dissolves. Ensure that you stir all ingredients together well.
Once it begins to boil, reduce heat and let simmer until cranberries are softened and ‘bursting’.
Once cranberries are fully cooked and ‘sauce-like’/thickened, remove from heat and let cool for 5-10 minutes.
Once cooled, top with Cranberry Topping and Crumble (See Recipe Notes below) and enjoy.
If you choose to make this Cranberry Cheesecake + Gingersnap Crust recipe or any other recipe from us, be sure to tag us on Instagram at #Orchidsandsweettea so that we can share the love!
Cranberry Cheesecake + Gingersnap Crust.