While I love all things cranberry over the holidays, this Cranberry Cheesecake with Gingersnap Crust is one of my favorite and most festive desserts.
I’ve wanted to highlight a recipe from public television chef and host Christy Rost for some time. Christy’s warm focus on home and family was showcased nationwide in 2009 on PBS and CREATE TV with her holiday special A Home for Christy Rost: Thanksgiving, filmed at her beautiful 1898 mountain home “Swan’s Nest” in Breckenridge, Colorado. That production introduced Christy’s upcoming series At Home with Christy Rost, which is now in pre-production.
I met Christy at the Snowmass Culinary and Arts Festival last summer, and I’m delighted to share a version of her gorgeous cranberry cheesecake. I made a few small changes—some practical, some creative—and the result still reflects Christy’s spirit while adding my own touch.
Instead of swirling a cranberry syrup into the cheesecake batter, I used a cranberry orange glaze similar to the topping I use on a favorite Cranberry Orange Layer Cake. For the crust I substituted gingersnaps for graham crackers because I had them on hand; they paired beautifully with the cranberries. If you prefer classic graham crackers, use those instead—the recipe is flexible.
For the 2011 holiday season, Chef Rost designed a tablescape that captures the quiet magic of fresh snowfall—an elegant, glowing scene that invites guests to slow down and savor the moment. Setting a festive Christmas morning table ahead of time creates a delightful surprise for the family and makes holiday hosting feel effortless.
PIN IT! ‘Cranberry Cheesecake with Gingersnap Crust’
Cranberry Cheesecake with Gingersnap Crust
20 mins
1 hr 5 mins
1 hr 25 mins
Ingredients
For the Cranberry Topping
- 1 (12-ounce) package fresh or frozen cranberries
- 1 cup sugar
- 1 cup water
- 1½ teaspoons grated orange peel
For the Crust
- 1¼ cups graham cracker crumbs (about 8 crackers) — or gingersnaps, crushed
- 2 tablespoons sugar
- ¼ cup melted butter
- ¼ cup chopped fresh cranberries
For the Filling
- 24 ounces cream cheese, softened
- 1 cup sugar
- 2 tablespoons flour
- 3 large eggs
- 1 tablespoon milk
- 1 teaspoon vanilla
Instructions
To Make the Cranberry Topping
- Coarsely chop the cranberries with the sugar in a food processor using short on/off pulses.
- Transfer to a heavy saucepan, add the water and orange peel, and bring to a boil, stirring occasionally. Reduce heat and simmer until the mixture reduces to about 2⅓ cups, about 10 minutes.
- Cool to room temperature, then cover and chill overnight or up to 2 days; the topping will thicken as it cools.
To Make the Crust
- Preheat oven to 325°F (160°C). Process cookies or graham crackers until they measure 1¼ cups crumbs.
- Mix crumbs, sugar, melted butter, and chopped cranberries until moist. Press evenly into the bottom of a springform pan. Bake 10 minutes, then set aside to cool.
To Make the Cheesecake
- Preheat oven to 375°F (190°C).
- In a large bowl, beat the cream cheese, sugar, and flour at medium speed until smooth.
- Add eggs, milk, and vanilla; beat until combined but do not overmix. Pour filling into the prepared crust.
- Bake 30 minutes, then reduce oven temperature to 300°F (150°C) and bake an additional 25–35 minutes, until the center is set but still slightly soft.
- Turn off the oven, crack the oven door, and cool the cheesecake in the oven about 30 minutes. Remove and cool 1 hour on a wire rack. Run a knife around the edge and release the springform band.
- Transfer to a serving plate, cover loosely, and refrigerate for several hours or overnight.
- When ready to serve, spread the chilled cranberry topping over the cheesecake and smooth to the edges. Garnish with whole fresh or candied cranberries if desired.