Description
A rich, creamy New York-style cheesecake featuring a tart cranberry swirl and a light, cooling peppermint buttercream frosting on a buttery graham cracker crust.
Ingredients
Scale
- 1.5 cups graham cracker crumbs
- 1/4 cup melted unsalted butter
- 2 tablespoons sugar
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen cranberries
- 1/2 cup sugar (for reduction)
- 1/4 cup water
- 1/2 cup unsalted butter, softened (for frosting)
- 3 cups powdered sugar
- 1 teaspoon peppermint extract
- 1/4 cup heavy cream
Instructions
- Preheat oven to 325F. Grease a 9-inch springform pan.
- Mix graham cracker crumbs, melted butter, and 2 tablespoons sugar. Press firmly into the bottom of the pan and bake for 10 minutes, then cool.
- Simmer cranberries, 1/2 cup sugar, and water in a saucepan over medium heat until berries burst and thicken into a syrup. Let cool completely.
- Beat softened cream cheese and 1 cup sugar until smooth.
- Add eggs one at a time on low speed, stirring in vanilla extract. Do not over-mix.
- Pour batter into the crust. Drop small spoonfuls of cranberry reduction on top and swirl with a toothpick.
- Place springform pan in a larger roasting pan filled with 1 inch of hot water. Bake for 50-60 minutes until edges are set but center still jiggles slightly.
- Turn off oven, crack the door, and let cake cool inside for 1 hour. Then refrigerate for at least 6 hours.
- Beat softened butter and powdered sugar until fluffy. Mix in peppermint extract and heavy cream until stiff peaks form.
- Spread frosting over the chilled cheesecake and garnish with fresh cranberries.
- Prep Time: 40 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American