Luscious Holiday Cranberry Cheesecake

A deliciously creamy holiday cheesecake topped with a luscious sweet-tangy and perfectly spiced cranberry sauce. It is completely gluten-free so it’s perfect for those on a wheat-free diet!

A deliciously creamy holiday cheesecake topped with a luscious sweet-tangy and perfectly spiced cranberry sauce. It is completely gluten-free so it's perfect for those on a wheat-free diet!

That my family loves cheesecake is an understatement! If you do a cheesecake search on my blog, you will find several varieties from baked to no bake, fruity or chocolaty and everything in between! For the holiday season, you can expect that cheesecake would be part of our dessert, certainly the main attraction. Because it’s cranberry season it makes sense to make a cheesecake loaded with a delicious homemade cranberry sauce on top. And that’s what this cheesecake is all about. The new thing about this cranberry cheesecake and what sets it apart from the other cheesecakes I have made previously is that this one is completely gluten-free. I have decided to make a separate gluten-free version so I always have something to go back to when I fancy a completely wheat-free cheesecake. After all that’s the main reason I had this blog – to have an online repository of my family’s favorite recipes and this recipe for sure is something I will always go back to.

If you wish to make a regular crust instead of the gluten-free one, please find the recipe here.

A deliciously creamy holiday cheesecake topped with a luscious sweet-tangy and perfectly spiced cranberry sauce. It is completely gluten-free so it's perfect for those on a wheat-free diet!

Why do I love this cheesecake? The sweet-tangy taste of the homemade cranberry sauce provides a nice contrast to the creamy cheesecake. You bite into a rich and dense cake and then your taste buds are also treated to the fruity tang of the cranberry sauce. What a perfect explosion of flavors that are truly unforgettable. If you are still in the process of considering what to serve as dessert for your gathering this Christmas, I do highly recommend this one. But if you don’t fancy baking then I most highly suggest that you try our No Bake White Chocolate Cranberry Cheesecake version as that one is equally luscious, too. Please enjoy.

5 from 2 votes
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Luscious Holiday Cranberry Cheesecake

A deliciously creamy holiday cheesecake topped with a luscious sweet-tangy and perfectly spiced cranberry sauce. It is completely gluten-free so it's perfect for those on a wheat-free diet!

Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 12 slices
Author Manila Spoon

Ingredients

For the Gluten-free Crust

  • 3/4 cup Almond meal or ground Almonds
  • 3/4 cup dried Coconut, shredded
  • 1 (2.5 – 3oz) packet Pecans or Walnuts, crushed
  • 3 tablespoons Sugar
  • 5 tablespoons Butter, unsalted and melted

For the Cheesecake

  • 3 (8 oz) blocks Cream Cheese, softened (room temperature)
  • 1 cup Sugar
  • 3 Eggs, room temperature
  • 1 1/2 teaspoon Vanilla Extract

For the Cranberry Sauce

  • 3/4 cup Water
  • 1/2 - 3/4 cup Sugar, adjust to taste – cranberry should retain some tartness to contrast well with the sweet and creamy cheesecake
  • 1/4 teaspoon ground Cinnamon
  • 1 teaspoon Cornstarch, dissolved in 1 teaspoon cold water
  • 2 cups Cranberries

Instructions

For the Gluten-free Crust

  1. To make the crust, combine all the ingredients in a bowl and mix until evenly moistened. Press the crumb mixture into a 9-inch springform pan using the smooth bottom of a glass. For easier removal, line the springform pan with cut-up parchment paper before adding the crumbs. Refrigerate the crust while you are making the filling. 

For the Cheesecake

  1. Preheat the oven to 325 F.

    Using a hand mixer or an electric mixer with a flat paddle, beat the cream cheese in medium speed until soft, creamy and smooth (no more lumps appear). Frequently scrape the sides of the mixing bowl to ensure that there are no lumps remaining on the side or at the bottom. Add the sugar slowly and continue to beat until the mixture is smooth. Add the eggs one at a time (this is very important) beating well after each addition. Pour in the vanilla extract and beat again just until the extract is well mixed. Do not over mix at this point. Patience is the key here – it may take awhile to do all the above but the result would be a very silky smooth cheesecake and not a lumpy one.

  2. Pour the cheesecake batter into the prepared springform pan. Bake in the preheated oven for 50 minutes. The cake may brown on the edges and may even crack on the middle but that’s perfectly fine. If you don’t like the appearance of cracks, try to bake the cheesecake using a water bath. I don’t worry much about this as the cheesecake (or each slice) would be covered on top with the sauce anyway. Besides, the browning, sinking or cracking won’t affect the cheesecake’s taste one bit. When done, transfer the cake to a rack and cool completely. Refrigerate. The cake can be done two days ahead. 

For the Cranberry Sauce

  1. In a saucepan over medium heat, combine the water and sugar. Cook, stirring frequently, until the sugar is dissolved. Allow it to boil then immediately add the cranberries and ground cinnamon. Give a quick stir. Cook until the berries begin to pop.  Add the cornstarch (mixed with a little water) and lower the heat to a simmer and cook until the sauce thickens slightly. The sauce will continue to thicken as it sits. Remove from the heat and let cool. Spoon some sauce on top of each sliced cake when you serve it. 

A deliciously creamy holiday cheesecake topped with a luscious sweet-tangy and perfectly spiced cranberry sauce. It is completely gluten-free so it's perfect for those on a wheat-free diet!

 

4 Comments

  1. December 19, 2017 / 10:26 pm

    Really luscious cake. Thank you for the recipe. The photos are truly impressing.

    • abigail
      Author
      December 20, 2017 / 2:26 pm

      Thanks Kata! Hope you enjoy this!

  2. April
    December 20, 2017 / 4:38 pm

    oh my goodness, as if cheesecake couldn’t get better. and then you added cranberries! YUM!

  3. December 20, 2017 / 9:47 pm

    I’m a sucker for all things cranberry and this cheesecake looks incredible!

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