Easy Homemade Cranberry Cheesecake Recipe

Instructions

1. Preheat oven to 160 degrees Celsius (320 Fahrenheit).
2. Mix graham cracker crumbs and melted unsalted butter in a bowl until combined.
3. Press the crumb mixture firmly into the bottom of a small 10 cm (4 inch) springform pan to form the crust.
4. In a mixing bowl, beat softened cream cheese until smooth using a hand mixer or whisk.
5. Add granulated sugar and vanilla extract to the cream cheese and mix until well combined.
6. Add the large egg and continue mixing until the batter is smooth and creamy.
7. Fold in sour cream gently until fully incorporated.
8. For the cream cheese batter over the prepared crust in the pan and smooth the top with a spatula.
9. Bake the cheesecake in the preheated oven for 25 minutes or until the edges are set but the center slightly jiggles.
10. While the cheesecake bakes, combine fresh cranberries, granulated sugar for topping, and water in a small saucepan.
11. Cook the cranberry mixture over medium heat, stirring occasionally, until the cranberries burst and the sauce thickens, about 8 minutes.
12. Remove the cheesecake from the oven and let it cool to room temperature, then refrigerate for at least 2 hours to set.
13. Once chilled, spoon the cranberry topping evenly over the cheesecake before serving.