Brandied Cranberry Sour Cream Cheesecake

"LCBO Food & Drink 2008 recipe. They're description says, "This is a cheescake fanatic's dream come true." Can't wait to find out! (May use fresh/frozen cranberries.)"
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Ready In:
1hr 45mins




  • 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.
  • Simmer all ingrediants over Medium heat, stirring occasionally, until most cranberries "pop", about 20 minutes. Cool, then chill completely.
  • 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.
  • 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.

Questions & Replies

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  1. 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.


I'm a stay at home mommy of 2. I was raised in St. Jacobs, Ontario, Canada. My favorite cookbook comes from the public school I went to in St. Jacobs. I love it because the recipes are personal ones that are tried and true! I love to cook, bake, can, etc. I consider myself really fortunate to have been raised in an area where home baking and canning where the norm. I watched my mom and grandma preparing homemade jams and pickles every year and I caught the "bug". I really enjoy simple, delicious recipes! However, if a recipe is amazing I don't mind putting the extra time and expense into it.
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