Photo: Becky Luigart-Stayner; Styling: Cindy Barr, Mary Lyn Hill Jenkins
16 servings (serving size: 1 slice cheesecake and about 2 tablespoons compote)

Thick cranberry sauce lends brilliant color and sweet-tart taste to this rich cheesecake.

How to Make It

Step 1

Preheat oven to 400°.

Step 2

To prepare cheesecake, combine gingersnap crumbs, butter, and milk in a medium bowl; stir with a fork. Firmly press mixture into bottom of a 9-inch springform pan coated with cooking spray. Bake at 400° for 3 minutes; cool on a wire rack. Reduce oven temperature to 325°.

Step 3

Place cheeses in a large bowl; beat with a mixer at high speed until smooth. Add sugars, beating until well combined. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Add flour to cheese mixture; beat well. Add eggs, 1 at a time, beating well after each addition. Add sour cream, syrup, and vanilla; beat well. Pour cheese mixture into crust. Bake at 325° for 40 minutes or until cheesecake center barely moves when pan is touched. Turn oven off. Remove cheesecake; run a knife around outside edge. Return cheesecake to oven, and partially open oven door. Cool cheesecake 1 hour in oven. Remove from oven; cool completely on a wire rack. Cover and chill at least 8 hours.

Step 4

To prepare compote, combine cranberries and remaining ingredients in a medium saucepan over medium-high heat; bring to a boil. Reduce heat, and simmer 5 minutes or until the cranberries pop, stirring frequently. Cool to room temperature, and serve over cheesecake.

Ratings & Reviews

pdxcook's Review

February 26, 2012
Made this cheesecake over the holidays, followed the recipe, no changes and it was excellent. Wonderful flavor and texture contrasts between the gingersnap crust, creamy filling and the tart cranberry topping. Will definitely make again.

zzz123fff's Review

October 31, 2010
By using Annie's "Bunny Graham Friends" graham snacks for the crust, I avoided hydrogenated oils and preservatives. They add nice flavor and texture, as they come in a honey, chocolate, and chocolate chip all mixed together. This is our favorite cheesecake yet.

Melrw80's Review

January 09, 2010
This recipe is amazing! The Ginger Snap crust was wonderful! I made this for Christmas and everyone in my family loved it! I will make this again any day any meal!

fairydragonstar's Review

December 28, 2009
Everyone raved about this cheese cake and the compote. I even liked the compote and I am not a big fan of cranberry sauce.....will definitely be made again. I made as the recipe was written and loved the flavor.

sharont213's Review

December 18, 2009
This was one of the best cheesecakes I have ever made. Delicious all by itself but the compote was amazing. In fact, I looked for other ways to use - grilled chicken, reheated turkey, I could even see using this on salmon. This goes into my "keeper" file..