cinderellasapron 
Let’s level up our holiday dessert game! Today we are making a cinnamon spiced cheesecake that features an incredibly vibrant homemade cranberry sauce! This is the perfect pairing of sweet and tart, and the warm cinnamon flavor just screams cozy holiday. I’ll be showing you my best tips for a crack free, perfect cheesecake every time.
Cinnamon Cheesecake with Homemade Cranberry Sauce
Ingredients
Graham Cracker Crust
- 1 1/2 cups graham cracker crumbs
- 2 TBSP sugar
- 1/2 tsp cinnamon
- 6 TBSP butter, melted
Cheesecake
- 4 packages cream cheese, softened
- 4 eggs
- 1 cup sour cream
- 2 cups sugar
- 1 tsp cinnamon
- 1 TBSP cinnamon
Cranberry Sauce
- 1 1/2 cups whole cranberries
- 1/2 cup sugar
- 1/2 tsp cinnamon
- 1/2 cup water
Instructions
- Preheat oven to 325 degrees. Grease a 9 inch spring form pan.
- In a large bowl, combine the melted butter, 2 TBSP sugar, graham cracker crumbs, and 1/2 tsp. cinnamon. Press into the bottom and slightly up the sides of the springform pan. Bake for 12 minutes, or until lightly golden.
- In a stand mixer, beat together the cream cheese, sour cream and sugar until smooth.
- Mix in the eggs, one at a time, until combined. Add in the cinnamon and vanilla. (Be sure not to over mix, as this can lead to the cheesecake puffing and cracking.)
- Wrap the springform pan in foil, all the way up the sides. Place in a roasting pan and pour warm water about 2 inches deep.
- Pour the cheesecake over the baked crust. Bake for 1 hour in the preheated oven. Turn the oven off, and leave it in the oven for 1 more hour. (This cooks it slowly so it doesn't crack or overcook on the outside/raw on the inside.)
- Cool for 30 minutes on a wire rack. Refrigerate for at least 8 hours before serving.
- To make the cranberry sauce, combine the cranberries, 1/2 cup sugar, and cinnamon in a saucepan. Bring to a boil, and simmer for about 8-10 minutes, or until thickened. Cool. Serve on the side of the cheesecake.
