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Cranberry-Walnut Cheesecake Topping Recipe

Posted on 09/01/2013 by Holly Clark

Homemade taste, without the work!

When you want a quick dessert with homemade flavor, nothing satisfies better than a creamy Vanilla Bean Cheesecake from Biltmore For Your Home. It’s a wonderful treat for family and guests and it freezes well, so you can always have one on hand for your entertaining needs.

Make it holiday-worthy with our simple recipe for a Cranberry-Walnut topping. Take it a step further and pair the cheesecake with Biltmore Blanc de Noir Sparkling. This wonderfully vibrant sparkling rosé made from 100% pinot noir grapes offers bright refreshing bubbles and notes of tart strawberry and spice that complement the cranberry and  walnut flavors. 

Cranberry-Walnut Topping

Serves 12


  • 4 cups cranberries, fresh or frozen
  • 2 cups sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground cloves
  • zest of 1 orange
  • 4 ounces orange juice
  • 1 cup toasted walnuts, whole or broken

Preparation Instructions

Preheat oven to 325 degrees. Place all ingredients except walnuts in a medium sauce pot. Cook fruit and spice mixture over medium heat, stirring occasionally. While cranberries are cooking, place walnuts on a baking sheet and toast in oven for about 5–7 minutes, until they are very aromatic and crunchy. Your cranberry topping is finished when it’s reduced and syrupy. It should be a nice vibrant red. Let cool and stir in toasted walnuts. Can be made ahead of time and refrigerated for several days. Spoon a generous serving over each slice of cheesecake to be served.


To cut cheesecake easily, chill well. Run a sharp knife under hot water, wipe dry, and cut a slice. Repeat for more slices.


Learn more about Biltmore cheesecakes and find a retailer near you.

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