Description
A rich and creamy cranberry cheesecake topped with a luscious sweetened condensed milk layer, perfect for any occasion.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup fresh cranberries
- 1 can (14 oz) sweetened condensed milk
- 1/4 cup lemon juice
Instructions
- Preheat the oven to 325°F (160°C).
- In a bowl, mix graham cracker crumbs and melted butter until combined. Press into the bottom of a springform pan.
- In a large mixing bowl, beat cream cheese and sugar until smooth. Add vanilla extract and mix well.
- Add eggs one at a time, mixing well after each addition.
- Fold in fresh cranberries and lemon juice.
- Pour the cheesecake mixture over the crust in the springform pan.
- Bake for 50-60 minutes or until the center is set.
- Remove from the oven and let cool.
- Once cooled, pour sweetened condensed milk over the top and spread evenly.
- Chill in the refrigerator for at least 4 hours before serving.
Notes
- For a smoother texture, ensure the cream cheese is at room temperature before mixing.
- Feel free to substitute fresh cranberries with dried cranberries if desired.
- Garnish with additional cranberries or whipped cream for presentation.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg