Brandied Cranberry Sour Cream Cheesecake
- Reviews 1
Ready In: 1 hr 45 mins
Serves: 12-16
Ingredients
CRUST
- 3 1⁄2 cups chocolate cookie crumbs
- 2 tablespoons sugar
- 1⁄2 teaspoon cinnamon
- 1⁄2 teaspoon salt
- 2⁄3 cup unsalted butter
CRANBERRY TOPPING
- 340 g cranberries
- 1 cup sugar
- 2⁄3 cup water
- 1⁄2 teaspoon cinnamon
- 1 teaspoon vanilla
- 3 tablespoons brandy
CHEESECAKE LAYER
- 3 (225 g) packages cream cheese (NOT low-fat)
- 2 cups sugar
- 3 tablespoons cornstarch
- 1 tablespoon vanilla
- 3 large eggs, room temperature
SOUR CREAM LAYER
- 2 cups sour cream
- 1⁄2 cup sugar
- 1 teaspoon vanilla
Directions
- Preheat oven to 350 degrees.
- CRUST.
- Stir all ingrediants together until crumbly. Press into the bottom and to the top of the sides lightly greased 9" springform pan. Place on a baking tray & bake for 10 minutes. Then cool while preparing other ingrediants.
- CRANBERRY TOPPING.
- Simmer all ingrediants over Medium heat, stirring occasionally, until most cranberries "pop", about 20 minutes. Cool, then chill completely.
- CHEESECAKE.
- reduce oven to 325 degrees. Beat cream cheese until smooth & fluffy. Gradually add sugar while beating, scrape sides often. Beat in cornstarch & vanilla. Add eggs 1 at a time, scraping well after each addition. Scrape into crust (only will go 1/2 way). Bake 30 minutes.
- SOUR CREAM LAYER.
- Stir sour cream, sugar & vanilla to blend. After cheesecake has baked, remove CAREFULLY & GENTLY dollop sour cream layer on cheesecae. Spread until even & return to oven for 30 minutes. (Mine took an extra 5-10 minutes to set.).
- Chill overnight before garnishing.
- To garnish, spread cranberries over top of chilled cheesecake & chill until ready to slice.
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