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Velvety Cranberry Bliss Cheesecake with Cream Cheese Frosting

Creamy and smooth, this Cranberry Bliss Cheesecake with Cream Cheese Frosting balances tart cranberry flavors with a luscious, velvety texture. The graham cracker crust adds a delightful crunch, making every bite an extraordinary experience.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 1 1/2 cups graham cracker crumbs
  • 1/2 cup unsalted butter melted
  • 2 cups cream cheese softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh or frozen cranberries pureed
  • 1 cup powdered sugar
  • 1/2 cup heavy cream

Method
 

  1. Preheat the oven to 325°F (160°C).
  2. In a medium bowl, mix graham cracker crumbs and melted butter until combined. Press mixture firmly into the bottom of a 9-inch springform pan.
  3. In a large bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy, about 2-3 minutes.
  4. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla extract and cranberry puree until just blended.
  5. Pour the cheesecake filling over the prepared crust. Spread it evenly with a spatula.
  6. Bake in preheated oven for 30 minutes or until the edges are set, but the center still slightly jiggles.
  7. Remove from oven and let cool to room temperature, then refrigerate for at least 4 hours or overnight.
  8. For the cream cheese frosting, beat the softened cream cheese and powdered sugar together until smooth. Gradually add the heavy cream and beat until fluffy and light.
  9. Spread the frosting over the chilled cheesecake and top with additional cranberry puree if desired. Slice and serve.

Notes

For leftovers, tightly cover and refrigerate. This cheesecake tastes even better the next day, as flavors meld beautifully!