Gingerbread Cranberry Cheesecake
Made with Canadian cream cheese and yogurt, this Gingerbread Cranberry Cheesecake is the perfect dessert recipe to wrap up an evening together with family and friends. Warning: they’ll invite themselves back again for another slice.
- Prep: 5 minutes
- Cooking: 1 hour (plus 1-2 hours for cooling)
- Refrigeration: 8-10 hours
Ingredients
- Crust
- 1 cup (250 ml) graham cracker crumbs
- ½ cup (125 ml) gingerbread crumbs
- 1 tsp (5 ml) nutmeg
- 1 tsp (5 ml) cinnamon
- 7 tbsp (105 ml) unsalted Canadian butter, melted
- Filling
- 2 bricks (452 g) Canadian cream cheese
- 1 ¾ cups (425 ml) Canadian greek yogurt
- ⅓ cup (80 ml) granulated sugar
- 3 large eggs
- 1 tsp (5 ml) vanilla extract
- 2 tsp (10 ml) lemon juice
- Topping
- 2 cups (500 ml) cranberries (fresh or frozen)
- 4 tbsp (60 ml) lemon juice
- 3 tbsp (45 ml) canned or fresh cranberry sauce (optional)
- 1 tsp (5 ml) sugar
- 1 tbsp (15 ml) chia seeds (optional)
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Preparation
Set aside eggs, Canadian cream cheese, and Canadian Greek yogurt for 1-2 hours until they reach room temperature.
Preheat your oven to 350°F. Tightly wrap your springform pan with foil.
In a mixing bowl, combine graham cracker crumbs, gingerbread cookie crumbs, and unsalted Canadian butter. Stir to combine, then sprinkle in cinnamon and nutmeg. Once thoroughly mixed, press evenly into the bottom of the pan. Ensure the crust is flat.
Place the pan into the oven for 8-10 minutes. Remove to cool and reduce oven temperature to 325°F.
In a mixing bowl, use your stand mixer or electric hand mixer to beat together the Canadian cream cheese until smooth (about 2-3 minutes).
Add in the sugar, vanilla extract, and lemon juice, then beat again until smooth.
Continue beating at low speed, adding in the eggs one at a time. Be cautious not to overmix, as it can create air bubbles in the filling. Once the last egg is incorporated, stop mixing.
Pour the filling on top of the crust in your springform pan.
Fill your large roasting pan with 1 inch of water, then place the springform pan inside. Baking with a water bath will help prevent cracks in the cake.
Transfer to the oven and bake for 50-55 minutes or until the middle has set. The cake should appear firm at the corners with a slight jiggle in the middle.
Turn off the oven and let the cheesecake cool inside with the door slightly cracked open for 1 hour.
Cover and refrigerate for 8-10 hours before serving.
Before serving, combine cranberries, cranberry sauce (optional), sugar, and lemon juice in a small pot. Simmer until a compote-like texture is achieved.
Allow the compote to cool, then pour it on top of the cake or serve it individually with each slice.
Serve and enjoy!
