Cranberry Vanilla Cheesecake

Vanilla twist here to add some extra flavor that balances out the tartness of cranberries.

Cranberry Vanilla Cheesecake. Simple recipe to follow.

Vanilla in this case just means plain, with added cranberry topping. But I like to really spice it up by adding vanilla extract to the crust and a little bit of vanilla bean flecks into the cheesecake filling. Just bake and enjoy …

The Recipe

Ingredients

Recipe Ingredients

Topping

2 cups fresh cranberries
3/4 cup granulated sugar
1 tablespoon water
1 tsp vanilla extract

Crust

1 1/2 cups crushed graham cracker crumbs
6 tablespoons butter melted
1/4 cup granulated sugar
1 TBSP vanilla bean flecks

Cheesecake

2 8oz packs of cream cheese (softened)
2 eggs
2/3 cups sugar
1 tsp vanilla extract

DIRECTIONS

Recipe Directions

TOPPING

In a medium saucepan, add in cranberries, sugar, and water. Place over medium/low heat and cook for 5 to 8 minutes until the cranberries pop and become soft. Crush slightly and then refrigerate overnight.

CRUST

- Stir together all of the crust ingredients, mixing until thoroughly combined.
- Press the crumbs into the bottom and up the sides of the pie pan, making a thicker layer on the bottom than on the sides.

Cheesecake FILLING:

Mix together the cream cheese and sugar until smooth. Mix in the eggs and vanilla, again mixing until smooth.
Mix at at low-medium speed with a mixer. Add in vanilla bean flecks and stir.
Pour into crust that’s ready in the pie dish.
Put the pie pan onto a baking sheet and bake at 350 for 30 minutes.
Cool and then refrigerate overnight.
Top with cranberry topping and serve cold.

…

Enjoy