Description
A rich and creamy cheesecake topped with a delightful cranberry and pecan topping, perfect for any occasion.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1 cup sugar
- 4 (8 ounce) packages cream cheese, softened
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh cranberries
- 1/2 cup chopped pecans
- 1/4 cup brown sugar
- 1 tablespoon lemon juice
Instructions
- Preheat the oven to 325°F (160°C).
- In a bowl, combine graham cracker crumbs and melted butter, then press into the bottom of a springform pan.
- In a large mixing bowl, beat cream cheese and sugar until smooth.
- Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
- Pour the cream cheese mixture over the crust in the springform pan.
- Bake for 50-60 minutes or until the center is set.
- In a saucepan, combine cranberries, pecans, brown sugar, and lemon juice; cook until cranberries burst and mixture thickens.
- Spread the cranberry pecan topping over the cooled cheesecake.
- Chill in the refrigerator for at least 4 hours before serving.
Notes
- For a gluten-free version, use gluten-free graham crackers.
- Make sure the cream cheese is at room temperature for easier mixing.
- Can be topped with whipped cream for extra indulgence.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg