Boozy Cranberry Cheesecake


​Ingredients for cheesecake

  • 2 packages (20 sheets) graham crackers 

  • 1.5 sticks unsalted butter, melted 

  • 2 tablespoons sugar 

  • 2 8-ounce packages cream cheese, room temperature 

  • 1 14-ounce can (1 1/4 cups) sweetened condensed milk 

  • 1/4 cup fresh lemon juice

  • 1 teaspoon vanilla extract


Step 1
Put graham crackers in a large resealable plastic bag, and crush them with a rolling pin until very fine crumbs form.

Step 2
Pour crumbs into a medium bowl; stir in sugar. Add butter, and stir until well combined.

Step 3
Press the crumb mixture into a 9-inch springform pan, spreading it 1 1/2 to 2 inches up the side; press flat. Chill crust in freezer at least 10 minutes.

Step 4
Meanwhile, make the filling: Using an electric mixer set at medium-high speed, beat the cream cheese in a large bowl until smooth. Beat in the condensed milk a little at a time, scraping the sides of the bowl, as necessary. Beat in the lemon juice and vanilla.


Step 5
Pour the filling into the crust; smooth the top with a rubber spatula. Cover with plastic wrap, and refrigerate until firm, 2 1/2 to 3 hours.


Step 6
Unclasp sides of pan, and remove cheesecake.



Ingredients for Cranberry Compote

  • .5 pound fresh cranberries

  • 1 tablespoon grated orange zest

  • 1 teaspoon grated lemon zest

  • .25 cup fresh orange juice

  • .25 cup Wild Roots Cranberry Vodka

  • 3 tablespoons fresh lemon juice

  • .5 cup granulated sugar

  • 1 teaspoon pure vanilla extract

  • 2 cups water

  • 3 tablespoons cornstarch

Combine cranberries, orange and lemon zest, orange and lemon juice, sugar, vanilla, and 1 1/2 cups of the water in a medium-size nonreactive saucepan over medium-high heat.


Bring to a boil and cook for 8 minutes. In a separate bowl, dissolve the cornstarch in remaining half cup of water, then add to the pan. Reduce the heat to medium, then stir constantly until the mixture thickens, about 2 minutes. Add Stir in Wild Roots Cranberry Vodka, remove from the heat and cool completely.


When both the cheesecake and cranberry compote are completely cooled off,, use a large spoon to ladle cranberry compote on top of the cheesecake. Spread compote until the whole top surface is covered. Garnish with fresh, whole cranberries and serve.