Recipes and Cooking Crustless Cheesecake with Cranberry Sauce 5.0 (1) 1 Review For a simple yet satisfying dessert that will remind you of the holidays, try our Crustless Cheesecake with Cranberry Sauce! Since it contains no flour or graham cracker crumbs, this crustless cheesecake recipe is perfect for those following a gluten-free diet. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on November 17, 2017 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 25 mins Bake Time: 1 hrs 10 mins Cool Time: 1 hrs Chill Time: 4 hrs Total Time: 25 mins Servings: 10 Jump to Nutrition Facts Ingredients 4 8 ounce package cream cheese, softened 1 cup sugar 3 eggs 1 teaspoon vanilla 1 recipe Cranberry Sauce (optional) Sugared cranberries (optional) Fresh mint leaves (optional) Cranberry Sauce 1 cup whole cranberry sauce Directions Preheat oven to 275°F. Wrap outside of an 8-inch springform pan with heavy foil. Grease the bottom and sides inside the pan; set pan aside. In a very large mixing bowl beat cream cheese and sugar with an electric mixer on medium to high speed for 8 to 10 minutes or until mixture is smooth and sugar is dissolved, scraping sides of bowl occasionally. Add eggs and vanilla, beating just until combined. Spoon batter into the prepared pan. Place springform pan in a shallow roasting pan. Place roasting pan on the oven rack. Carefully pour enough boiling water into the roasting pan to reach halfway up the side of the springform pan. Bake for 70 to 75 minutes or until center appears nearly set when gently shaken. Carefully remove springform pan from water. Remove foil from pan. Let cheesecake cool in pan on a wire rack for 15 minutes. Using a thin metal spatula, loosen the edge of the cheesecake from sides of pan; cool for 45 minutes more. Cover and chill for 4 to 24 hours. To serve, remove sides of the pan and cut cheesecake into wedges. If desired, top with Cranberry Sauce, sugared cranberries, and/or mint leaves. Cranberry Sauce Place cranberry sauce in a blender or food processor. Cover and blend or process until combined. Rate it Print Nutrition Facts (per serving) 411 Calories 33g Fat 24g Carbs 7g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 10 Calories 411 % Daily Value * Total Fat 33g 42% Saturated Fat 18g 90% Cholesterol 163mg 54% Sodium 312mg 14% Total Carbohydrate 24g 9% Total Sugars 23g Protein 7g Calcium 101mg 8% Iron 0.5mg 3% Potassium 146mg 3% Folate, total 16.1mcg Vitamin B-12 0.4mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.