Cranberry Cheesecake

A creamy cranberry cheesecake with a buttery graham cracker crust and a sweet-tart homemade cranberry topping. This make-ahead dessert is perfect for holiday gatherings like Thanksgiving and Christmas, offering a beautiful balance of flavors and an eye-catching presentation.

Course Dessert

Cuisine American

Keyword Cranberry Cheesecake

Prep Time 20

Cook Time 1 25

Chilling 8

Total Time 9 45

Servings slices

Calories 680kcal

Equipment

measuring cups and spoons For precise ingredient measurements.
mixing bowls For making the cheesecake crust and filling.
Saucepan To cook the cranberry sauce.
parchment-round To prevent the crust from sticking to the pan.
springform pan 9-inch For easy removal of the cheesecake.
hand mixer or stand mixer to beat the cream cheese and create a smooth filling.
wooden spoon or silicone spatula for stirring and scraping the batter.
butter knife To swirl the cranberry sauce into the cheesecake batter.
Sieve (optional) For straining the cranberry sauce, if you want it smoother.
large shallow roasting pan For the water bath to prevent cracks in the cheesecake.
aluminum foil To protect the cheesecake from water leaks.
Zester To add lemon zest for brightness (optional).

Ingredients

Cranberry Sauce:

3 cups fresh or frozen cranberries
3/4 cup granulated sugar
1/2 cup water

Graham Cracker Crust:

Cheesecake Filling:

24 oz. full-fat cream cheese room temperature
1-1/4 cups granulated sugar
2 tsps. vanilla extract
4 large eggs
1/2 cup heavy whipping cream

Topping:

whipped cream optional
sugared cranberries* optional
fresh rosemary sprigs optional

Instructions

Cranberry Sauce:

Start by making the cranberry sauce so it has time to cool. In a saucepan over medium heat, combine the cranberries, sugar, and water. Cook, stirring occasionally, for about 15 minutes, or until the cranberries burst, break down, and the sauce thickens. (You can strain the mixture through a fine-mesh sieve if you prefer a smoother sauce, but it's not necessary.) Place the sauce in the refrigerator to cool.
3 cups fresh or frozen cranberries, 3/4 cup granulated sugar, 1/2 cup water

Graham Cracker Crust:

Preheat your oven to 350°F.
Prepare a 9-inch springform pan by lining the bottom with a circle of parchment paper and spraying the top with cooking spray. Set it aside.
cooking spray
In a medium mixing bowl, stir together the graham cracker crumbs, sugar, and melted butter until well combined. Press the mixture firmly into the bottom and slightly up the sides of the prepared springform pan. Bake for 10 minutes, then remove from the oven and let it cool while you prepare the filling.
2 cups graham cracker crumbs, 2 tbsps. granulated sugar, 6 tbsps. butter

Cheesecake Filling:

In a large mixing bowl, use a hand or stand mixer to beat the cream cheese, sugar, and vanilla extract until smooth and creamy.
24 oz. full-fat cream cheese, 1-1/4 cups granulated sugar, 2 tsps. vanilla extract
Add the eggs, two at a time, mixing until just combined. With the mixer on low speed, slowly pour in the heavy cream and continue mixing until fully incorporated.
4 large eggs, 1/2 cup heavy whipping cream
Wrap the cheesecake pan with a double layer of aluminum foil to prevent water from leaking in when placed in the water bath.
Pour half of the cheesecake batter over the crust and spread it into an even layer. Spoon half of the cranberry sauce over the batter and swirl it gently with a knife. Add the remaining batter on top, then spoon the rest of the cranberry sauce over it and swirl again with a knife.
Place the cheesecake in a large, shallow pan, such as a roasting pan, filled with hot water that reaches halfway up the sides of the springform pan (about 2-3 inches).
Bake at 350°F until the sides are puffed, the center is slightly jiggly, and the surface is no longer shiny, about 1 hour to 1 hour and 25 minutes. Turn off the oven, crack the door open, and let the cheesecake sit for one hour. Remove it from the water bath, let it cool completely on the stovetop, and then chill in the fridge overnight. (If cracks start to form, remove the cheesecake from the oven immediately.)
Top the cheesecake with whipped cream, sugared cranberries*, and sprigs of rosemary.
whipped cream, sugared cranberries*, fresh rosemary sprigs

Notes

*How to Make Sugared Cranberries

Topping your cheesecake with sugared cranberries isn’t necessary, but it’s an easy way to make your dessert stand out. Plus, they’re super simple to whip up!

Ingredients:

3 tablespoons light corn syrup
1 cup fresh or frozen cranberries
1/3 cup granulated sugar

Instructions:

Warm the Corn Syrup: Heat the corn syrup in the microwave until it’s warm but not boiling.
Coat the Cranberries: Toss the cranberries in the corn syrup, making sure they’re well-coated. Let the excess corn syrup drip off.
Add the Sugar: Roll the coated cranberries in granulated sugar until fully covered.
Set: Place the sugared cranberries on wax paper and let them set for about an hour.

These sparkly little beauties add a festive, elegant touch and a hint of sweetness to your cheesecake!

For optimal outcomes when preparing this cranberry cheesecake, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

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