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Dessert

Chestnut-Crusted Cheesecake with Cranberry Sauce

Velvety cheesecake gets a festive makeover with a fragrant chestnut crust and a 
maple cranberry sauce drizzled over top.

None

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Servings
12
Prep Time
20 min
Cook Time
55 min
Duration
75 min

Ingredients

Crust

  • 1 cup vacuum-packed peeled roasted unsalted chestnuts (about 5 oz) (
  • Note:
  • This recipeworks best with vacuum-packed chestnuts that you can find at grocery stores.)
  • 3 tbsp almond meal
  • 2 tbsp maple flakes

Filling

  • 3 large eggs
  • 1 8-oz package full-fat cream cheese, room temperature
  • 1½ cups whole-milk ricotta cheese
  • 1 cup plain whole-milk Greek yogurt
  • 3/4 cup maple flakes
  • 2 tsp finely grated orange zest, plus ¼ cup fresh orange juice
  • 1 tsp each pure almond extract and pure vanilla extract

Topping

  • 2 cups fresh or frozen cranberries
  • 1/2 cup maple flakes

Preparation

  1. Preheat oven to 375°F. Prepare crust: Mist a 9-inch springform pan with cooking spray. In a food processor, pulse chestnuts until coarsely chopped. Add almond meal and 2 tbsp maple flakes and pulse to a crumb consistency. Press mixture into the bottom of prepared pan. Bake until golden brown, 8 to 10 minutes. Set aside to cool slightly. Reduce oven temperature to 325°F.
  2. Prepare filling: Wipe out bowl of food processor and add all filling ingredients; process until smooth. Pour filling over crust and place pan on a baking sheet. Bake until filling is set, 45 minutes to 1 hour.
  3. (Tip: To help prevent cracking, turn off oven and allow cheesecake to come to room temperature with oven door ajar, about 1 hour longer.)
  4. Meanwhile, prepare topping: In a small saucepan on medium-high, bring cranberries, ½ cup water and ½ cup maple flakes to a boil. Reduce heat to medium-low and cook, stirring occasionally, until cranberries burst open and sauce has thickened slightly, about 3 minutes. Remove from heat and cool to room temperature. Drizzle sauce over entire cheesecake, or slice and drizzle over individual servings.

Nutrition Information

  • Serving Size 1/12 of cake and 1½ tbsp sauce
  • Calories 268
  • Carbohydrate Content 18 g
  • Cholesterol Content 51 mg
  • Fat Content 13 g
  • Fiber Content 9 g
  • Protein Content 23 g
  • Saturated Fat Content 3 g
  • Sodium Content 452 mg
  • Sugar Content 7 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 2 g