Cranberry Layered Cheesecake

Cranberry Layered Cheesecake


Yield: 16 servings.

Pastry Layer

  • 1/2 cup dried cranberries

  • 2 cups cake flour

  • 1/2 cup ground almonds

  • 1/4 cup confectioners’ sugar

  • 1/4 teaspoon salt

  • 1/4 teaspoon almond extract

  • 1/2 cup cold butter, cubed

Cranberry Layer

  • 3/4 cup sugar

  • 2 tablespoons cornstarch

  • 1/4 cup cranberry juice

  • 2 cups fresh or frozen cranberries

Cream Cheese Layer

  • 4 packages (8 ounces each) cream cheese, softened

  • 1-1/2 cups sugar

  • 1 teaspoon vanilla extract

  • 4 eggs, lightly beaten

Sour Cream Topping

  • 2 cups (16 ounces) sour cream

  • 1/4 cup sugar

  • 2 teaspoons vanilla extract

Whipped Cream Topping

1 cup heavy whipping cream

1 tablespoon sugar

1/4 teaspoon almond extract


1) In a food processor, finely chop dried cranberries. Add flour, almonds and confectioners’ sugar, salt and almond extract; process until blended. Add butter; pulse just until crumbly.

2) Press onto the bottom and 1-1/2 in. up sides of a greased 10-in. springform pan. Place on a baking sheet. Bake at 350° for 10 minutes.

3) In a small saucepan, combine 3/4 cup sugar and cornstarch; stir in cranberry juice until smooth. Add berries. Cook and stir until thickened and bubbly. Set aside.

4) In a large bowl, beat cream cheese, vanilla and sugar until smooth. Add eggs; beat just until combined. Pour half of batter into crust. Carefully spoon 3/4 cup berry mixture over batter; top with remaining batter.

5) Bake for 45 minutes. Reduce heat to 250°. Bake 25-30 minutes longer or until center is almost set. Combine sour cream, sugar and vanilla; spread over top. Bake 20-30 minutes or until set. Cool on a wire rack for 10 minutes. Run a knife around edge of pan to loosen; cool 1 hour longer. Spread remaining berry mixture over the top. Refrigerate overnight.

6) Beat cream with sugar and almond extract until stiff peaks form. Pipe around top edge of cheesecake.

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