Cinnamon Cranberry Cheesecake
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This cheesecake recipe is easy enough to make and can be used with both fresh or dried cranberries. You need a springform pan and the rest is pretty straightforward. Cranberry topping is the greatest flavor addition to any dessert. You know what they say, once you go cranberry topping …
Cinnamon Cranberry Cheesecake
Servings
8-12
Slices
Prep time
25
Minutes
Cooking time
60
minutes
Type
Cakes
Cheesecakes
Ingredients
- CRUST
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1 ½ cups graham cracker crumbs
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¼ cup sugar
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1 tsp cinnamon
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½ cup melted butter
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CHEESECAKE FILLING
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3 (8 oz) packages of cream cheese, softened
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1 cup sugar
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3 Large Eggs
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1 tsp vanilla extract
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1 tsp cinnamon
CRANBERRY TOPPING
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1 cup fresh or frozen cranberries
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½ cup sugar
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¼ cup water
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½ tsp cinnamon
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Directions
- Preheat oven to 325°F (165°C).
- Crust – In a bowl, mix graham cracker crumbs, sugar, cinnamon, and melted butter. Press the mixture into the bottom of a 9-inch springform pan. Set aside.
- Filling – In a large bowl, beat the softened cream cheese and sugar until smooth. Add the eggs one at a time, beating after each addition. Mix in vanilla extract and cinnamon.
- Bake – Pour the filling over the crust in the springform pan. Bake for 50-60 minutes or until the center is almost set. Let it cool and refrigerate for at least 4 hours or overnight.
- Cranberry Topping – In a small saucepan, combine cranberries, sugar, water, and cinnamon. Bring to a simmer over medium heat and cook until cranberries pop and the mixture thickens, about 10 minutes. Cool completely.
- Spoon the cranberry topping over the chilled cheesecake before serving.
- Enjoy ✨
Notes
- I always prefer to use fresh over frozen cranberries when possible, but as always, frozen work almost as well.
- If you are able, using fresh cinnamon from cinnamon sticks gives a bit more flavor than packaged cinnamon. Simply grate the sticks into a powder. One rule I live by is that you can’t ever have enough cinnamon, so if you are like me, then double the amounts above and savor one of the best spices ever to be discovered.
- For cheesecake fruit toppings you want them to be nice and thick. Check out this post for tips on how to do that.
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Delicious Cranberry Topping to the Rescue
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*** OTHER CRANBERRY CHEESECAKE RECIPES ***
- Brandied Cranberry Cheesecake
- Sparkling Cranberry Cheesecake
- Cranberry Vanilla Cheesecake
- Cranberry Sour Cream Cheesecake
- Citrus Cranberry Cheesecake
- Low Carb Cranberry Cheesecake Bars
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Cinnamon & Cheesecakes: Does it Work?
Some people feel cinnamon isn’t as complementary to cheesecake as it is to other desserts, as it can sometimes clash with the slight tang of cream cheese. But for most, the blend of cinnamon and cheesecake works well. When used with finesse, cinnamon can make your cheesecake into a more, warming dessert without taking over its creamy nature.
Not a huge Cinnamon Fan?
If this is you then feel free to exclude it from the recipe entirely. It won’t affect the structure or overall quality of the recipe. It’s mainly for flavor.
If you like it but don’t want it to overpower the other flavors, you can simply remove it from one or more layers, like the topping or crust, or 2 out of 3 etc.
Where does Cinnamon 🪵 come From?
Cinnamon was first harvested in Sri Lanka and parts of Southeast Asia. Ancient Egyptians used cinnamon in the embalming process around 2000 B.C., probably because of its preservative qualities.
Arab merchants often spun elaborate tales about how cinnamon was harvested to make it seem even more mysterious-and, of course, more expensive! It was a luxury spice!
In the Middle Ages, cinnamon became a status symbol in Europe. Wealthy households sprinkled it on meats, in sweets, and in wine.
Today, we think of cinnamon as a cozy flavor for cookies and lattes, but for centuries, it was a rare, precious commodity fought over by empires.
Smaller Version: Reduce ingredients by 1/3 and use smaller spring-form Pan
