Mini Cheesecake Meets Cranberry Pound Cake

Introduction: A Festive Fusion

Are you searching for a dessert that truly embodies the spirit of the holidays? With the festive season fast approaching, many of us are on the hunt for show-stopping desserts that blend beloved flavors into something new and exciting. This Christmas Cranberry Pound Cake, with its delightful infusion of mini cheesecake and maraschino cherry goodness, is precisely that dessert! It’s a magnificent marriage of creamy tang, sweet cherry burst, and rich pound cake, all nestled atop a familiar Oreo crust. Imagine the joy on your guests’ faces as they discover the delightful surprise within each slice – it’s a treat that promises to be the highlight of any holiday gathering, offering a festive twist on classic favorites that’s as visually stunning as it is delicious. Prepare to be enchanted by this unique creation!

Gather Your Festive Flavors

To create this festive masterpiece, you’ll need a collection of ingredients that bring together the best of cheesecake, pound cake, and holiday cheer. The foundation of our dessert relies on the rich, crumbly goodness of an Oreo crust, complemented by a velvety smooth cheesecake filling. For the pound cake, we’re infusing it with the vibrant tang of cranberries and the sweet, almost jewel-like allure of maraschino cherries, enhanced by the subtle warmth of almond extract.

Step 1: Prepare the Oreo Crust

Let’s start with the irresistible base. In a food processor, pulse about 25-30 Oreo cookies (about 3 cups of crumbs) until they form fine crumbs. In a medium bowl, combine the Oreo crumbs with 6 tablespoons of melted unsalted butter. Stir until the crumbs are evenly moistened, resembling wet sand. Press this mixture firmly and evenly into the bottom and slightly up the sides of a 9×5 inch loaf pan or a 10-cup Bundt pan. For an extra sturdy crust, you can pre-bake it in a 350°F (175°C) oven for 8-10 minutes. Let it cool completely while you prepare the fillings.

Step 2: Make the Cheesecake Filling

Now for the creamy heart of our dessert! In a large bowl, beat together 2 (8-ounce) packages of softened cream cheese with 3/4 cup of granulated sugar until smooth and creamy. Beat in 2 large eggs, one at a time, mixing until just combined. Stir in 1/2 teaspoon of vanilla extract and 1/4 cup of sour cream or plain Greek yogurt for that extra richness and tang. Be careful not to overmix, as this can introduce too much air, leading to cracks. The goal is a smooth, luscious, and slightly thick consistency.

Step 3: Assemble the Bites

This is where the magic begins to happen, visually speaking! Dollop spoonfuls of the cream cheese filling over the cooled Oreo crust. Don’t worry about making it perfect; we want a rustic, swirled appearance. Leave some space between the dollops as the pound cake batter will fill in the gaps.

Step 4: Prepare the Pound Cake Batter

In a separate large bowl, cream together 1 cup (2 sticks) of softened unsalted butter and 1 3/4 cups of granulated sugar until light and fluffy, about 3-5 minutes. Beat in 3 large eggs, one at a time, making sure each is fully incorporated before adding the next. In a small bowl, whisk together 2 1/2 cups of all-purpose flour, 1 teaspoon of baking powder, and 1/2 teaspoon of salt. In a separate, smaller bowl or measuring cup, combine 1/2 cup of milk with 1 teaspoon of vanilla extract and 1/2 teaspoon of almond extract. Gradually add the dry ingredients to the wet ingredients, alternating with the milk mixture, beginning and ending with the dry ingredients. Mix until just combined; do not overmix. Fold in 1 cup of chopped maraschino cherries (drained and patted dry) and 1/2 cup of fresh or frozen cranberries (if using frozen, do not thaw).

Step 5: Create the Marble Effect

Now, it’s time to bring the cheesecake and pound cake together! Gently spoon the pound cake batter over and around the dollops of cheesecake filling on the crust. Use a knife or skewer to gently swirl the two batters together, creating a beautiful marbled effect. Don’t over-swirl; you want distinct ribbons of both the creamy cheesecake and the festive pound cake.

Step 6: Bake to Perfection

Preheat your oven to 325°F (160°C). Bake the cake for 70-80 minutes, or until a wooden skewer inserted into the center comes out with moist crumbs attached, but no wet batter. The edges should be golden brown, and the top should be set. If the cake starts to brown too quickly, you can loosely tent it with foil.

Step 7: Cool and Chill

Once baked, let the cake cool in the pan on a wire rack for at least 20-30 minutes. Then, carefully invert it onto the wire rack to cool completely. For the best texture and flavor, it’s highly recommended to chill the cake in the refrigerator for at least 2-3 hours, or preferably overnight, before slicing and serving. This allows the cheesecake layer to fully set and the flavors to meld beautifully.

Step 8: Add the Cranberry Topping

While your cake chills, prepare a simple cranberry topping. In a small saucepan, combine 1 cup of fresh cranberries, 1/4 cup of granulated sugar, 2 tablespoons of water, and 1 teaspoon of lemon juice. Cook over medium heat, stirring occasionally, until the cranberries burst and the sauce thickens slightly, about 5-7 minutes. Let it cool completely. Spoon this luscious cranberry topping over the chilled cake before serving.

Nutritional Snapshot

• Calories: Approximately 450-500 per serving
• Fat: ~28g
• Saturated Fat: ~16g
• Carbohydrates: ~50g
• Sugar: ~35g
• Protein: ~6g
• Cholesterol: ~100mg
• Sodium: ~250mg

Please note: Nutritional values are estimates and can vary based on specific ingredients and portion sizes.

Healthier Twists for Lighter Indulgence

• Oreo Crust Substitute: Opt for a graham cracker crust made with whole wheat graham crackers, or a nut-based crust using almonds or pecans pulsed with a touch of honey and melted coconut oil.
• Reduced Sugar: Use a sugar substitute like erythritol or stevia in both the cheesecake and pound cake layers, adjusting to taste.
• Lighter Cream Cheese: Substitute half of the cream cheese with light cream cheese or Neufchâtel cheese. For the sour cream, use plain Greek yogurt.
• Whole Wheat Flour: Replace some or all of the all-purpose flour with whole wheat pastry flour for added fiber.
• Maraschino Cherry Alternatives: For a less processed sweetness, use fresh cherries (pitted and halved) or dried cranberries rehydrated in orange juice.

Serving Suggestions: Elevate Your Presentation

This festive cake is a showstopper on its own, but a few elegant touches can make it even more special:

• Whipped Cream: A dollop of freshly whipped cream or a stabilized whipped cream frosting enhances the creaminess.
• Fresh Cranberries & Rosemary: Garnish with a few fresh cranberries and a sprig of rosemary for a festive, aromatic touch.
• Powdered Sugar Dusting: A light dusting of powdered sugar can mimic snowfall.
• Sauce Drizzle: A little extra cranberry sauce or a white chocolate ganache drizzle adds another layer of flavor and visual appeal.
• Individual Portions: Consider making these as mini loaves or in muffin tins for perfectly portioned holiday treats.

Common Pitfalls to Avoid

• Overmixing the Cheesecake Batter: This can lead to a dense texture and cracks. Mix until just combined.
• Not Softening Cream Cheese Properly: Lumps in the cream cheese will result in an uneven filling. Ensure it’s at room temperature.
• Overmixing the Pound Cake Batter: Overdeveloping gluten will make the pound cake tough. Mix until just combined.
• Not Draining/Patting Cherries Dry: Excess moisture from maraschino cherries can affect the pound cake’s texture and cause sogginess.
• Cutting the Cake Too Soon: Allowing the cake to chill thoroughly is crucial for neat slices and optimal flavor.

Storing Your Festive Creations

To keep your Mini Cheesecake Meets Cranberry Pound Cake fresh and delightful:

• Refrigeration: Store the cake tightly covered in the refrigerator for up to 4-5 days. The cheesecake layer requires refrigeration.
• Freezing: You can freeze individual slices or the entire cake (well-wrapped in plastic wrap and then in foil) for up to 3 months. Thaw in the refrigerator overnight before serving.
• Room Temperature: While it’s best to keep it refrigerated, small portions left out for a couple of hours during a party are generally fine, but avoid prolonged storage at room temperature due to the cheesecake component.

Frequently Asked Questions

A Sweet Ending to Your Holiday

This Mini Cheesecake Meets Cranberry Pound Cake is more than just a recipe; it’s a celebration of holiday flavors and textures. The creamy, tangy cheesecake swirled into a moist, fruit-studded pound cake, all resting on a chocolatey Oreo crust, creates a dessert experience that is truly unparalleled. It’s a testament to how combining beloved classics can result in something wonderfully new and exciting. Perfect for Christmas, Thanksgiving, or any festive gathering, this cake is sure to become a cherished favorite. So gather your ingredients, embrace the holiday spirit, and bake up some magic!

Christmas Cranberry Pound Cake

Print Recipe

This Christmas Cranberry Pound Cake is the ultimate holiday dessert! It’s rich, buttery, and moist with bursts of tart cranberries and creamy white chocolate chunks. Topped with luscious cream cheese frosting, a sprinkle of dried cranberries, and drizzled white chocolate, this cake is as festive and delicious as it is beautiful. Perfect for family gatherings, holiday parties, or cozy winter evenings.

• Author: Chef Samantha

Ingredients

• For the Cake:
• For the Frosting:
• For the Garnish:

Instructions

1. Prepare the Pan andOven:Preheat the convectionovento 325°F (or 350°F if not using convection).Butter and flour an 8.5 x 4.5 x 3-inch loaf pan (or 9 x 5 x 3-inch). Line it withparchment paperfor easy removal.
2. Preheat the convectionovento 325°F (or 350°F if not using convection).
3. Butter and flour an 8.5 x 4.5 x 3-inch loaf pan (or 9 x 5 x 3-inch). Line it withparchment paperfor easy removal.
4. Sift the Dry Ingredients:Combine the cake flour, baking powder, and salt. Sift three times and set aside.
5. Combine the cake flour, baking powder, and salt. Sift three times and set aside.
6. Brown the Butter:In a smallsaucepan, brown 2 tablespoons of butter over medium heat until golden with a nutty aroma. Remove foam and cool.
7. In a smallsaucepan, brown 2 tablespoons of butter over medium heat until golden with a nutty aroma. Remove foam and cool.
8. Prepare Wet Ingredients:Whisktogether eggs and vanilla extract in a small bowl.
9. Whisktogether eggs and vanilla extract in a small bowl.
10. Cream the Butter and Sugar:In a mixer, beat softened butter until creamy. Slowly add sugar and continue mixing until light and fluffy.Gradually mix in the heavy cream and mascarpone until smooth.
11. In a mixer, beat softened butter until creamy. Slowly add sugar and continue mixing until light and fluffy.
12. Gradually mix in the heavy cream and mascarpone until smooth.
13. Combine Batter:Turn the mixer to low speed. Alternate adding the sifted dry ingredients and egg mixture until just combined.Toss cranberries and white chocolate chunks in a little flour to prevent sinking, then gently fold them into the batter.
14. Turn the mixer to low speed. Alternate adding the sifted dry ingredients and egg mixture until just combined.
15. Toss cranberries and white chocolate chunks in a little flour to prevent sinking, then gently fold them into the batter.
16. Bake the Cake:Pour batter into the prepared pan. Smooth the top and tap the pan on the counter to remove air bubbles.Use a butterknifeto create a line down the center of the batter and pour the browned butter into the line.Bake for 55-65 minutes or until a toothpick inserted comes out clean. If browning too quickly, tent with foil.Cool in the pan for 15 minutes, then transfer to acooling rack.
17. Pour batter into the prepared pan. Smooth the top and tap the pan on the counter to remove air bubbles.
18. Use a butterknifeto create a line down the center of the batter and pour the browned butter into the line.
19. Bake for 55-65 minutes or until a toothpick inserted comes out clean. If browning too quickly, tent with foil.
20. Cool in the pan for 15 minutes, then transfer to acooling rack.
21. Make the Frosting:Beat softened butter and cream cheese until smooth. Gradually add powdered sugar and vanilla extract. Mix until creamy.
22. Beat softened butter and cream cheese until smooth. Gradually add powdered sugar and vanilla extract. Mix until creamy.
23. Frost and Garnish:Spread frosting over the cooled cake and chill until set.Melt white chocolate chips with vegetable oil on low heat until smooth. Drizzle over the cake and sprinkle with dried cranberries.
24. Spread frosting over the cooled cake and chill until set.
25. Melt white chocolate chips with vegetable oil on low heat until smooth. Drizzle over the cake and sprinkle with dried cranberries.

Notes

If using frozen cranberries, thaw, rinse until the water runs clear, and pat dry.
Measure the flour carefully—over-measuring can result in a dense cake.
For a clean drizzle, transfer melted white chocolate to a small zip-lock bag, snip the corner, and pipe over the cake.

Nutrition

• Calories: 390
• Sugar: 32g
• Fat: 10g
• Carbohydrates: 53g
• Protein: 5g