Rosemary Cheesecake with Easy Cranberry Compote
I believe I’ve started my own rosemary-in-baked-goods fan club here, and I’ve never been prouder. From these delicious Rosemary Thumbprint Cookies with White Chocolate Ganache to these Rosemary Scones, I’m here to prove to you (if you’re not already a part of the above-mentioned club) why you should be baking with your herbs (like these Lavender Shortbread Cookies) and all the ways you can incorporate them into your recipes.
After seeing how well rosemary pairs with a creamy element (like white chocolate), I thought… ok but what about a cheesecake? Cheesecakes get a bad rep for seemingly being hard to make, which is highly inaccurate. They simply take a little more time due to one, having a few elements (crust, filling, and sometimes topping), and two, the baking and cooling requirements of the cheesecake itself. The cooling is almost just as important as the baking for these babies, as a gradual cool helps the cheesecake to set – ideally without cracks. Moisture in the oven also plays a role, which is why for this recipe, you’ll place an oven-safe dish on the rack below your cheesecake and fill it with boiling water once your cheesecake goes into the oven. This will create steam as it bakes, which will help the cheesecake bake evenly, resulting in a smooth and creamy texture and a top that doesn’t crack.
This cheesecake is made with a cinnamon graham cracker crust that provides the most delicious spice and warmth to the overall bake. It’s filled with a rosemary-packed cheesecake filling that, yes, you might question that ⅓ cup, but I promise it provides just the right flavor to give that savory rosemary vibe without in any way being overwhelming. Top with an easy, three-ingredient cranberry compote that offers both texture (with the chew of the cranberries) and a tangy, sweet flavor, and my GOODNESS, this cheesecake is simply exceptional.
CINNAMON GRAHAM CRACKER CRUST
While I love a classic graham cracker crust, this cinnamon-spiced crust adds that extra pop of warmth that hits all the right flavor notes. Plus, it’s so easy to make! Simply take your classic graham cracker crust and add a little bit of ground cinnamon, bada-bing bada-boom. The warmth from the cinnamon rounds out the creamy, herby flavor of this rosemary cheesecake and provides a delicious contrast to the sharp sweetness of the cranberry compote. It also works beautifully in this Orange Cheesecake with Cranberry Sauce!
Can I use dried rosemary instead of fresh? Rosemary is the key flavor in this recipe. You simply won’t get the same result for this recipe when using dried rosemary versus fresh. You want the oils to infuse into your cheesecake and that potent cut-today flavor you only get from fresh rosemary. Fresh is best, especially for this rosemary cheesecake!
INGREDIENTS
- Cream Cheese: The base for any decadent cheesecake
- Sour Cream: Adds a little tang while working with the cream cheese to provide a softer texture
- Heavy Cream: Brings moisture while lightening the texture of this cheesecake
- Vanilla: Just a touch to round out the flavor
- Fresh Rosemary: Finely chopped for a delicious aroma and a slight texture in your cheesecake
- Sugar: Adds sweetness to your cheesecake and your cranberry compote
- Flour: Helps your cheesecake not to crack
- Eggs: A necessary binding ingredient to get that final hold
- Graham Crackers: Crushed into fine crumbs, making one of my favorite cheesecake bases
- Butter: Essential to bind your crust ingredients together
- Brown Sugar: Don’t miss this ingredient! The sugar will melt as it bakes and then harden as it cools, helping to keep your crust intact
- Cinnamon: For that delicious spice that adds a delightful depth of flavor
- Cranberries: I use frozen more often than not, but fresh works too!
- Orange: Juiced and zested to help thicken, flavor, and loosen your compote
How to keep your graham cracker crust from crumbling: First, make sure your graham crackers are really finely ground before you mix in your butter, cinnamon, and brown sugar. This will ensure they “stick” together well as they bake. Secondly, pack your crust into your pan, first with your spoon to spread it out and then with the back of your spoon or a measuring cup. Really press your crumb mixture into the pan; a tight crust equals no crumbling!
HOW TO MAKE ROSEMARY CHEESECAKE with CRANBERRY COMPOTE
Preheat your oven to 325F and prep your cheesecake pan. Line the base of an 8.5” springform pan with parchment paper and grease the inside of the entire pan. Make sure to get into all the nooks and crannies so your cheesecake comes out easily later on!
You’re going to make your cinnamon graham cracker crust first. Blitz your graham crackers in a food processor until finely ground and pour into a bowl. To the bowl, add your melted butter, cinnamon, and brown sugar, and stir to combine. Add your mixture to your greased and lined springform pan and spread it out evenly along the bottom. Grab a flat-bottomed glass or measuring cup and press your crust firmly into the pan. Place it in the freezer for 15 minutes before placing it in the oven to bake for 15 minutes, until the crust is deeply golden brown. Remove your baked graham cracker crust from the oven and cool it completely in the pan. Don’t skip the cooling time, as this is what allows your crust to set completely before adding your filling!
For the cheesecake, in the bowl of a standing mixer, beat your cream cheese on medium-high until smooth. Then add in your sour cream, heavy cream, and vanilla, mixing until just combined. In a separate, small bowl, whisk together your flour and sugar – this will break up any flour clumps before you add it to your cheesecake mixture. Add your flour/sugar mix to your mixing bowl, along with your finely chopped rosemary, and stir to combine. One at a time, crack your eggs into the batter, mixing in between each egg until combined.
Place a large casserole dish on the rack below the center rack in your hot oven. Pour your cheesecake batter into your springform pan over your cooled graham cracker crust, spreading it with a spatula to even it out. Grab a pot or kettle and bring 4-6 cups of water to a boil. Place your cheesecake on the center rack and then immediately pour your boiling water into the casserole dish on the rack below, carefully filling it to the halfway point before quickly shutting your oven door. You want to trap all that steamy moisture into the oven!
Bake your cheesecake at 325F for one hour and 10 minutes. There will be a slight wobble in the center, and the edges will look set when it is done baking. Don’t remove your cheesecake from the oven; simply crack the door slightly and allow your cheesecake to cool inside for another hour. This will help it to cool gradually and prevent it from cracking. After an hour, remove your cheesecake from the oven and allow it to cool completely at room temperature before covering it tightly with foil and placing it in the fridge for 8 hours or overnight.
To make your compote, place the cranberries into a pot or frying pan over high heat until the juices start to release, stirring occasionally. Add in your sugar and orange zest and stir. Once the mixture begins to thicken, pour in the orange juice and bring to a gentle boil. Reduce the heat to low and let your compote thicken for about 8 minutes, stirring it occasionally. Be careful not to overthicken your compote in the pot, it will continue to thicken as it cools! Remove it from the heat and pour it into a heat-safe bowl to cool completely at room temperature, then cover and place it in the fridge to chill.
When your cheesecake and compote are cooled and ready, spoon your compote around the edge of your cheesecake and top with extra clippings of fresh rosemary. Slice and enjoy!
3 reasons you’ll love this dessert
TIPS & CALLOUTS
- You will need more rosemary than you think! When you’re cutting your fresh rosemary, cut extra because once you remove the leaves from the stem and then finely chop them, it will take a lot of rosemary to make ⅓ cup. To be very clear, the recipe is calling for a third of a cup of rosemary that has been finely chopped – aka don’t measure a third of a cup of un-cut rosemary leaves (or barely cut), it’s only once it’s finely chopped (how many times can I say “finely”) that it counts towards that ⅓ cup! A really sharp knife or a food processor will be your best friend for this step.
- It is key that you finely chop your fresh rosemary. The rosemary will add a light texture to your cheesecake – similar to adding zest or coconut flakes – but it will soften and blend beautifully as it bakes. You don’t want to have larger rosemary leaves affecting the final texture and chew.
- Be sure to really pack your graham cracker crust into the base of your springform pan to ensure an even layer. Packing it tightly ensures that the crust won’t crumble when you add your cheesecake topping or when you go to slice it later
- You can make your cranberry compote in advance, as you want it to be cool before spooning it onto your cheesecake. I made mine a day ahead of time, let it cool at room temperature, and then covered it with a lid before popping in the fridge. Just give it a quick stir before adding on top of your cheesecake.
- Make sure your cinnamon graham cracker crust is cooled completely before adding your cheesecake filling. The sugar in the crust needs time to set and re-harden, in order to keep your crust intact!
MAKING AHEAD & STORING
I like to make my cranberry compote a day in advance to give it plenty of time to cool before topping my cheesecake. Be sure to let it cool completely at room temperature before covering it airtight and placing it in the fridge. Give your compote a quick stir before topping your cheesecake with it!
Wrap your cheesecake airtight in the fridge, where it will keep for 3 to 7 days. It needs to be wrapped really well to preserve it in the fridge!
If you want to prep this cheesecake in advance for a future date, store your compote in a separate container in the freezer. Wrap your baked cheesecake tightly in plastic wrap and then again in foil, creating an airtight seal, before storing it in the freezer. Both the compote and the cheesecake will last in the freezer for up to three months. When ready to use, remove and place in the fridge for at least a day to completely thaw.
MORE ROSEMARY RECIPES
Rosemary just might be my favorite herb to bake with; it just makes sweets so much more delicious. A classic and incredibly easy recipe is this Rosemary Shortbread sprinkled with rosemary sugar fresh out of the oven. Or try this Lemon Rosemary Loaf Cake for a unique treat for breakfast, brunch, or afternoon tea!
Equipment
- 8.5" Springform Pan
- Parchment Paper
- Mini Food Processor
- Measuring Cups
- Measuring Spoons
- Mixer
- Whisk
- Spatula
- Medium Pot
- Mixing Bowls
- Juicer
- Zester
- Spoon
Ingredients
- 24 oz cream cheese softened
- ¾ cup sour cream
- ½ cup heavy cream
- 1 teaspoon vanilla extract
- ⅓ cup finely chopped fresh rosemary
- 1 cup sugar
- 1 tablespoon flour sifted
- 3 large eggs
- 1 ½ cups graham cracker crumbs
- 6 tablespoons butter melted
- 2 tbsp brown sugar
- 1 tsp ground cinnamon
- 2 cups frozen cranberries
- ¼ cup granulated sugar
- 1 orange juiced and zested
Instructions
CRUST
- Preheat oven to 325F and line the base of an 8.5”-sized springform pan with parchment paper and grease the inside of the entire pan
- For the crust, blitz your graham crackers in a food processor until finely ground. Then pour into a bowl with melted butter, cinnamon, and brown sugar, and stir to combine
- Press the mixture evenly into your greased and lined baking dish. Then use the flat bottom of a glass or measuring cup to press down firmly into the bottom of the pan
- Freeze the crust for 15 minutes before placing it in the oven to bake for 15 minutes, until the crust is deeply golden brown
- Remove from the oven and cool completely in the pan
FILLING
- For the cheesecake, add your cream cheese to the bowl of a standing mixer and beat on medium-high until smooth. Add in your sour cream, heavy cream, and vanilla, and mix to combine
- In a small bowl, combine your sugar and flour with a whisk. This will help ensure there are no clumps of flour in your mixture. Pour over cheesecake batter along with your finely chopped rosemary and mix until just incorporated
- Crack your eggs into your batter, one at a time, mixing between each egg until combined
- Pour your cheesecake batter over your cooled crust; spread evenly in the pan with a spatula
- Bring 4-6 cups of water to a boil. Place your cheesecake on the center rack of your oven. Place a large casserole dish on the rack below where your cheesecake will be and immediately (but carefully!) pour your boiling water into it until it reaches about halfway up your dish. Shut the oven as soon as possible, once you pour in your water. You want to trap all of that steam inside the oven!
- Bake your cheesecake at 325F for an hour and 10 minutes. When it’s done, there will be a slight wobble in the center of the cheesecake but the edges will look set. Turn the oven off but crack the door slightly, leaving the cheesecake in the oven for another hour to cool gradually
- After an hour, remove the cheesecake from the oven and allow it to cool completely at room temperature before covering it with foil and refrigerating it for 8 hours or overnight
COMPOTE
- Place cranberries into a pot or frying pan over high heat, until juices start to release. Stir occasionally
- Add sugar and orange zest, and stir
- Once the mixture begins to thicken, add orange juice and bring to a gentle boil. Reduce heat to low and thicken for about 8 minutes, stirring occasionally. The compote will thicken as it cools so don’t over-thicken in the pan, you want it to have a slight run to it after it sets (not be jam!)
- Remove from heat and pour into a bowl to cool. If making ahead, cool to room temperature, cover, and place in the fridge
