Brandied Cranberry Cheesecake Recipe

A nice, succulent cheesecake topped with juicy cranberry coulis.

Brandied Cranberry Cheesecake



3½ cups graham cracker cookie crumbs
2 tbsp sugar
½ tsp cinnamon
½ tsp salt
⅔ cup butter, melted


3 225 g pkgs cream cheese softened
1 cup sugar
3 tbsp cornstarch
1 tbsp vanilla
3 large eggs


2 cups sour cream
⅓ cup sugar
1 tsp vanilla


1e 340 g bag fresh or frozen cranberries
1 cup sugar
⅔ cup water
½ tsp cinnamon
1 tsp vanilla
3 tbsp brandy


1. Preheat oven to 350ºF and lightly grease a 9-inch (23-cm) spring form pan.

2. Crust: stir all ingredients until crumbly. Press crust into bottom and to the top of the sides of prepared spring form pan. Place pan on a baking tray and bake for 10 minutes. Set aside.

3. Topping: simmer all ingredients over medium heat, stirring occasionally, for about 20 minutes. Cool, then chill until fridge temperature.

4. Reduce oven to 325ºF (160ºC).

5. Cheesecake: Beat cream cheese until fluffy, then add sugar while beating. Beat in cornstarch, vanilla and eggs. Scrape cheesecake filling into cooled spring form pan (it will fill about halfway) and bake for 30 minutes. Prepare sour cream layer.

6. Sour cream layer: Stir sour cream, sugar and vanilla to blend. Add this sour cream layer over already baked cheesecake. Spread to level bake again for 30 minutes more. Cool to room temperature, then chill overnight before applying topping.

7. Next day: Spread cranberries on top of chilled cheesecake and chill until ready to eat.

Makes one 9-inch (23-cm) cheesecake.

Eat and enjoy

– Cranby

Dried Cranberry Powder

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