Lemon-Cranberry Christmas Cheesecake
A vibrant, tangy cheesecake topped with sweet-tart cranberry sauce, perfect for holiday gatherings.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 255 minutes
- Yield: 10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup melted butter
- 24 oz cream cheese, softened
- 1 cup sugar
- 1 tsp vanilla extract
- 3 eggs
- 1/2 cup lemon juice
- 1 tbsp lemon zest
- 1 cup cranberry sauce
- 1/2 cup whipped cream (optional)
Instructions
- Preheat your oven to 325°F (163°C).
- Grease a 9-inch springform pan with oil or butter.
- Mix the graham cracker crumbs with the melted butter until well coated.
- Press the crumb mixture into the bottom of the prepared springform pan.
- Beat the cream cheese and sugar with an electric mixer until smooth.
- Add vanilla extract, eggs, lemon juice, and lemon zest, mixing until combined.
- Pour the cheesecake filling over the crust and smooth the top.
- Bake for 50-55 minutes until the center is set but slightly jiggly.
- Cool the cheesecake at room temperature for an hour.
- Chill in the refrigerator for a minimum of 4 hours.
- Garnish with cranberry sauce and whipped cream before serving.
Notes
Store leftover cheesecake in an airtight container; it can last for up to a week in the refrigerator.
Nutrition
- Serving Size: 1 slice
- Calories: 330
- Sugar: 22g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg