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    You are in: Home / Recipes / Brandied Cranberry Sour Cream Cheesecake Recipe
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    Brandied Cranberry Sour Cream Cheesecake

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     1 Total Reviews

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    • on October 23, 2011

      I am by no means an expert cheesecake maker.....but I AM an expert cheesecake TASTER! And this recipe made me look like a pro and is by far one of the best cheesecakes I have ever made AND TASTED! I would recommend using the richest sour cream that you can find (Western brand makes one that is 30%), and I would also recommend using a couple of the Western brand cream cheeses (2 of the 3 required) - just adds to the taste. Very important for the consistency for items to be at room temperature, and important to let it chill/set in fridge long enough - so don't skip those parts. And I did not have brandy in the house so I used Chambord (black raspberry liquer - mmmm!) instead and that combined with the cranberries was so yummy! This recipe may become my go-to dessert recipe that I call my own! You won't be disappointed.

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    Nutritional Facts for Brandied Cranberry Sour Cream Cheesecake

    Serving Size: 1 (221 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 968.8
     
    Calories from Fat 514
    53%
    Total Fat 57.1 g
    87%
    Saturated Fat 31.4 g
    157%
    Cholesterol 201.9 mg
    67%
    Sodium 555.5 mg
    23%
    Total Carbohydrate 108.1 g
    36%
    Dietary Fiber 1.4 g
    5%
    Sugars 64.8 g
    259%
    Protein 9.7 g
    19%
    Detailed Nutrition Values About Nutrition Info
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