Let me introduce you to my favorite New York cheesecake recipe of all time. I've been using this recipe for years and it always comes out perfect. So today we're using this foolproof cheesecake recipe to make a holiday showstopper by topping it with whipped cream, cranberry sauce, and homemade sugared cranberries and pine. Let's dive in!

This holiday worthy cheesecake is a labor of love. It does have quite a few elements to make, but the end result is so worth it. The cheesecake itself is velvety smooth and dense, and every creamy forkful is completed with fluffy, lightly sweetened whipped cream and drizzled generously with luscious, tart cranberry sauce that's bursting with the brightest color and flavors. To turn this cheesecake into a holiday showstopper, garnish with homemade sugared cranberries and pine. This dessert looks and tastes simply stunning. I'm so excited for you to make and love it as much as I do!

Servings 1 9-in cheesecake

Preheat oven to 450 F. Mix together graham crumbs, melted butter, salt, and sugar. Press into bottom of a 9-in springform pan and freeze while preparing filling.
For filling, in a stand mixer fitted with paddle attachment*, combined softened, room temp cream cheese and sugar and beat until smooth, scraping down the bowl often as you go. Once cream cheese is smooth, with mixer running add eggs, lemon juice, vanilla and cornstarch until combined.
Fold in sour cream. Drop pan unto towel on countertop 20-40 times to remove air bubbles*
Bake in preheated oven 10 min. Reduce heat to 200 F and bake 45 min. Turn oven off and leave cheesecake in oven to cool 3 hrs. Remove cheesecake from oven and refrigerate overnight* Let come to room temp 30 min or so before serving.

In a food processor chop cranberries, sugar, and orange peel.
In a large saucepan combine cranberry mixture and 1 1/2 cups orange juice. Consistently simmer for 20-30 min until reduced. Stir otherwise it will burn. It does bubble like crazy so partly cover with lid. Strain mixture into large bowl, pressing down on sieve to extract as much sauce as possible. Add 1 cup orange juice, more or less depending on how thick you want it. Store in fridge.

In a saucepan combine sugar and water and bring to a boil. Reduce heat and simmer for 3 min.
Remove from heat and add a couple pieces of fresh pine (as much as you need for garnish) and stir gently to coat 1 minute. Remove and place unto parchment or silpat lined baking sheet. Add 1 1/2 cups cranberries to remaining syrup and stir to coat 1 min. Remove with slotted spoon and place on baking sheet. Allow to dry 1 hr.
Place 2-3 cups granulated sugar into large, shallow bowl. Add pine and coat in sugar, shaking off excess. Roll cranberries in sugar to coat.
To serve, spread cranberry sauce on cheesecake. Pipe whipped cream on top. Garnish with cranberries and pine. Load each slice with whipped cream and sauce and enjoy.