Cranberry Cheesecake

Baked cranberry cheesecake is everything you could want in a holiday dessert: bright, sweet, tart, creamy, and a total showstopper!

Make crust: Whisk together graham cracker crumbs, granulated sugar, and salt in a medium bowl.

Step 1

Add melted unsalted butter to the bowl.

Step 2

Mix until completely incorporated and mixture comes together in large pieces.

Step 3

Press graham cracker crust firmly across bottom and 1/2-inch up sides of prepared pan. Pack tightly with a measuring cup.

Step 4

Par-bake crust at 350°F for 10 to 11 minutes, until light golden and set. Cool for 30 minutes. Reduce oven temperature to to 300°F.

Step 5

Make filling: Place cubed cream cheese, sugar, arrowroot starch, and salt in a large mixer bowl.

Step 6

Mix on low speed for 1 minute. Scrape down the bowl with a rubber spatula.

Step 7

Add room temperature sour cream and vanilla extract.

Step 8

Mix on low speed for 30 seconds, then scrape down the bowl.

Step 9

Add eggs one at a time, mixing in each egg on low speed just until combined, about 10 seconds.

Step 10

Scrape down the bowl with a spatula after each egg.

Step 11

Pour cheesecake batter over the graham cracker crust and smooth top with an offset spatula.

Step 12

Bake cheesecake at 300°F for 60 to 65 minutes. Gradually cool in the oven for 75 minutes, then cool on a wire rack for 1 hour. Chill overnight.

Step 13

Make cranberry topping: Combine cranberries, orange zest, sugar, brown sugar, almond extract, salt, and water in a heavy saucepan.

Step 14

Bring to a boil, stirring constantly until cranberries begin to split open.

Step 15

Simmer for 6 to 7 minutes, stirring frequently, until sauce reaches a loose jammy consistency and coats the back of a spoon.

Step 16

Assemble: Top cheesecake with cranberry sauce and pipe whipped cream around the edges. Top with sugared cranberries, if desired.

Step 17

The perfect make-ahead holiday dessert!