Cranberry Cheesecake with Walnut Crust

Total Time
1hr 20mins
Prep 20 mins
Cook 1 hr

Ingredients Nutrition


  1. Preheat oven to 325 degrees.
  2. In a small bowl combine crumbs, walnuts and butter.
  3. In the bottom of a 9-inch spring-form pan firmly press crumb mixture.
  4. Bake until golden, 5 to 6 minutes; remove from oven; cool slightly.
  5. Spread with cranberry sauce; set aside.
  6. Reduce oven temperature to 300 degrees.
  7. In the large bowl of an electric mixer beat cream cheese, sugar and flour until smooth.
  8. Beat in eggs, sour cream and vanilla until well blended; spread evenly over cranberry sauce.
  9. Bake until a knife inserted 1-1/2-inches from the edge comes out clean, about 1 hour; turn off oven; leave cheesecake in oven with door ajar until top is firm to the touch, about 30 minutes.
  10. Cool on a wire rack, about 1 hour.
  11. Cover and refrigerate until cold, about 4 hours.
  12. Just before serving, remove cheesecake from pan to a serving plate.
  13. Garnish with sugared cranberries, kiwi slices and mint leaves, if desired.
  14. NOTE: To make sugared cranberries: In a small bowl place a small amount of white corn syrup.
  15. Add fresh cranberries, a few at a time, turning to coat; then place in a bowl of granulated sugar.
  16. Using a fork, remove cranberries from sugar and place on a plate until ready to use.
Most Helpful

5 5

This cheesecake was absolutely wonderful! My whole family enjoyed it! I did add 3T of brown sugar to the crust recipe. Also, I put a pan of water in the oven to keep the air moist while the cheesecake was baking. When I took it out of the oven to cool I covered it with an inverted bowl to keep the moisture in as well. This is definatley a hit for the holidays!

5 5

Made just a few changes- used cinnamon graham crackers instead of plain and baked cake in a 10" pan instead of a 9". Also before serving, I sprinkled cinnamon over the top of the cake. Went over well. One more cheesecake recipe to add to my growing collection. Lovely for the fall and winter. Thanks so much!