Have your bread pudding and cheesecake too! This Cranberry Bread Pudding Cheesecake is a union of tasty bread pudding, cranberry cheesecake, cream cheese, ricotta cheese, citrus caramel sauce, with an unexpected and welcome toffee crunch. It's a bread pudding lover's cheesecake dream!
Heads up: There is an 8 hr setting (refrigeration) time!
Preheat your oven to 375degrees F. Spray 9” springform pan with non-stick cooking spray.
In a medium bowl, stir together the graham cracker, bread crumbs, granulated sugar, ½ teaspoon cinnamon and icing sugar. Mix in the melted butter until the crumbs are evenly moist and clump together slightly. Transfer the mixture to a 9-inch springform pan and press evenly onto the bottom of the pan. Bake until the crust is fragrant - approx. 10 minutes. Let the pan cool on a rack. Lower the oven temperature to 300 degrees F.
In a separate bowl, mix together the milk, condensed milk, ½ teaspoon cinnamon, and ½ teaspoon vanilla. Pour the mixture over the bread and stir until the bread is coated. Let soak 5 minutes. Stir in toffee bits and dried cranberries. Set aside.
In a stand mixer fitted with the paddle attachment, beat the cream cheese, ricotta, flour, and a pinch of table salt on medium speed, scraping down the sides of the bowl and the paddle frequently. Beat until very smooth and fluffy- about 5 minutes.
Make sure the cheese has no lumps. Add the granulated sugar and continue beating until well blended and smooth. Add the eggs one at a time, 1 teaspoon vanilla and 1 teaspoon cinnamon , beating just until blended.
Fold in the bread mixture and crushed cookies. Bake at 300 degrees F (in water bath- see NOTES OR simply put a pan ⅔ full of hot water UNDER the cheesecake to create moisture in oven) until the center jiggles like Jell-O when nudged- approximately 1 hour.
To make the Caramel-Orange Sauce: in a small, heavy saucepan, combine the sugar and orange juice, and orange zest. Cook over medium-high heat about 8 minutes until the sugar turns amber in color.
Remove from heat and quickly stir in the warm cream. Return sauce to stove, whisk in cornstarch and cook for approximately 5-7 additional minutes on medium low, until it thickens to the consistency of gravy. Whisk constantly turn to low at end up to 10 minutes.
When cake has completely cooled (20-30 minutes) pour topping over cheesecake and refrigerate for 8 hrs. or overnight.(*Note: Do not skip this step! It must be refrigerated for 8 hours or cake will have a runny center).
Top with toffee bits, orange zest and cranberries (as shown in photos) and serve.
📖 VariationFor mini cheesecakes: Use meat pie foil plates (5” X 1 ⅜”) and cook the crust and filling for about half the time of the regular cheesecake (checking regularly for doneness)💭 Top tipsQuick Dried Bread: To dry out your bread very quickly, bake it in the oven at 300 degrees F for 3 minutes on each sideWater bath for Cheesecake: if you want to learn how to make a water bath, then watch this video on how to make a water bath for cheesecake! I like her trick of using a bigger pan to protect the cheesecake, but you can also tinfoil.How to tell if your cheesecake is done: It will still be barely jiggly when you shake/move it from side to side and the sides will have separated from the edges of the pan. But you will see it is puffed up a little around the center.🍽 EquipmentYou will need a 9 inch springform pan to make this cranberry bread pudding recipe.👪 Serving SizeThis recipe makes 1- 9 inch cake and serves 12.🌡️StoringYou can make this bread pudding cheesecake in advance and store it in a sealed container in fridge for up to 3 days.My Amazon Recommendations (affiliate links)
📋Cranberry Bread Pudding Cheesecake Recipe
Amount Per Serving
Calories 537Calories from Fat 216
% Daily Value*
Saturated Fat 13g81%
Vitamin A 855IU17%
Vitamin C 10mg12%
* Percent Daily Values are based on a 2000 calorie diet.