Ingredients
- 12 oz cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 2 tsp vanilla extract
- 3 large eggs
- 2 cups fresh cranberries
- 2 tbsp lemon juice
- 1 cup whipped cream
- 1 ½ cups graham cracker crumbs
- ½ cup melted butter
Instructions
- Preheat your oven to 325°F (160°C).
- In a mixing bowl, combine the graham cracker crumbs with melted butter and press into the bottom of a springform pan. Bake for 10 minutes and allow to cool.
- In a large bowl, beat cream cheese and sugar until smooth. Add sour cream, vanilla extract, and eggs, mixing until incorporated. Pour over the cooled crust.
- Bake for about 45 minutes, then cool in the oven with the door cracked to prevent cracks.
- To make the cranberry mousse, cook cranberries, sugar, and lemon juice until the cranberries burst (about 10 minutes). Cool slightly and fold into whipped cream.
- Once the cheesecake is cool, spread the cranberry mousse on top and chill for at least 4 hours or overnight.
- Remove from the springform pan, slice, and serve.
Notes
Utilize room temperature ingredients for a smooth batter. A water bath can help prevent cracks during baking.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian