Cranberry Cheesecake Recipe

If you’re looking for a dessert that combines the creamy richness of cheesecake with the bright, tangy burst of fresh cranberries, this Cranberry Cheesecake is an absolute must-try. The luscious texture of the full-fat cream cheese pairs perfectly with the sweet yet tart cranberry sauce swirled into the batter, creating a festive and irresistible treat that’s as beautiful as it is delicious. Whether it’s a holiday centerpiece or a special weekend indulgence, this Cranberry Cheesecake has that perfect balance of flavors that keeps everyone coming back for more.

Ingredients You’ll Need

Before diving into the process, it’s comforting to know that the ingredients for this Cranberry Cheesecake are straightforward, yet each one plays a vital role in flavor, texture, and appearance. These essentials come together to create a dessert that’s both classic and uniquely vibrant thanks to the cranberry component.

• 2 cups graham cracker crumbs: The foundation of your crust, offering a crisp, buttery base.
• 2 tablespoons white granulated sugar: Adds a touch of sweetness to balance the tartness of cranberries.
• 1 teaspoon cinnamon: Provides warm spice to enrich the crust’s flavor.
• 1/4 teaspoon nutmeg: A subtle note to complement cinnamon’s warmth.
• 1/2 cup unsalted butter (melted): Binds the crust ingredients, giving it that perfect firm texture.
• 32 ounces full-fat cream cheese (room temperature): The creamy hero of the cheesecake’s filling.
• 1 1/2 cups white granulated sugar: Sweetness for the rich, smooth filling.
• 3 large eggs (room temperature): These provide structure and creaminess to the cheesecake filling.
• 8 ounces full-fat sour cream (room temperature): Adds tang and silkiness, making the texture delightfully smooth.
• 1/4 cup all-purpose flour: Helps stabilize the cheesecake for a perfect set.
• 1 teaspoon vanilla extract: Enhances depth and warmth in the flavor profile.
• 1 tablespoon orange zest: Lifts the whole cheesecake with fresh citrus notes, pairing beautifully with cranberries.
• 2 cups cranberry sauce: The star swirl that delivers tart sweetness and gorgeous color.
• 1/3 cup water: Used in preparing the sugared cranberries.
• 2 tablespoons orange juice: Adds brightness to the sugared cranberry topping.
• 1 1/2 cups sugar (divided): Divided between the filling, crust, and sugared cranberry topping for balanced sweetness.
• 1 cup fresh cranberries: Provides texture and bursts of fresh tartness.

How to Make Cranberry Cheesecake

Step 1: Preparing the Oven and Pan

Start by preheating your oven to 325 degrees Fahrenheit and adjusting the oven rack to the middle position. It’s crucial to set the perfect environment for your cheesecake to bake evenly.

Step 2: Making the Cheesecake Crust

Combine the graham cracker crumbs, 2 tablespoons sugar, cinnamon, nutmeg, and melted butter in a large bowl. Stir everything together until the mixture resembles damp sand. Use a measuring cup or your fingers to firmly press this mixture into the base and halfway up the sides of a buttered 10 1/2-inch or 9-inch springform pan. This crust will offer a crunchy contrast to the creamy filling.

Step 3: Refrigerate the Crust

Pop the crust into the refrigerator for 20 to 30 minutes. This extra chill time helps the crust solidify so it won’t crumble when you pour in the filling.

Step 4: Prepare the Springform Pan for Water Bath

Wrap the outside of the springform pan with foil to protect it during baking. You’ll later place this pan in a water bath, which keeps your cheesecake moist and crack-free.

Step 5: Making the Cheesecake Filling

Beat the cream cheese on medium-low speed until it’s light and fluffy, scraping down the bowl as needed. Add sugar and flour and continue beating until smooth. Incorporate eggs one by one, beating well after each addition to ensure a silky batter. Stir in the sour cream, vanilla extract, and bright orange zest until just combined, taking care not to overmix.

Step 6: Pour and Add Cranberry Sauce

Pour the creamy batter over your chilled crust. Spoon dollops of cranberry sauce over the top, then use a knife to swirl it into the batter, creating beautiful marbled patterns with bursts of cranberry flavor in every bite.

Step 7: Bake with Water Bath

Place the springform pan inside a large roasting pan and carefully add hot water until it reaches halfway up the sides of the springform pan. Bake in the preheated oven for 40 to 50 minutes. Check at the 40-minute mark — the edges should be puffed and set, while the center should still have a slight wobble. This ensures a creamy texture without overcooking.

Step 8: Cool the Cheesecake

Turn off the oven and prop the door open slightly. Let the cheesecake cool inside the oven for one hour. Once cooled, transfer it to a wire rack for another two hours.

Step 9: Chill Overnight

Run a butter knife around the edges to release the cake from the pan. Then, refrigerate the cheesecake for at least 6 to 8 hours or overnight to set completely and develop deep, mature flavors.

Step 10: Prepare Sugared Cranberries

While the cheesecake chills, combine water, orange juice, and 1/2 cup sugar in a saucepan over medium heat until dissolved. Toss in fresh cranberries and coat them well. Transfer them to parchment paper and let cool for 15 minutes. Finally, toss the cooled cranberries in the remaining sugar to create a sparkling, tangy topping that adds crunch and a festive touch.

Step 11: Serve and Enjoy

Slice your Cranberry Cheesecake, top with the beautiful sugared cranberries, and watch how quickly it becomes the star of the table.

How to Serve Cranberry Cheesecake

Garnishes

Besides the sugared cranberries, consider adding a dollop of whipped cream or a sprinkle of finely chopped toasted pecans for extra texture and a bit of nutty warmth. A few delicate mint leaves also provide a refreshing color contrast and subtle aroma.

Side Dishes

This Cranberry Cheesecake pairs wonderfully with lightly brewed green tea or a cup of strong espresso to balance sweetness. For more festive occasions, a glass of sparkling wine or a sweet dessert wine complements it beautifully.

Creative Ways to Present

Try serving individual mini Cranberry Cheesecakes in clear glass jars or use a piping bag to create elegant swirls of whipped cream on each slice for a sophisticated look. You can also drizzle a warm orange glaze over the top to intensify the citrusy notes and offer a glossy finish.

Make Ahead and Storage

Storing Leftovers

Keep your cheesecake covered tightly with plastic wrap or stored in an airtight container in the refrigerator to preserve its creamy texture and prevent it from absorbing other fridge odors. It will stay fresh for up to 4 days.

Freezing

If you want to prepare this Cranberry Cheesecake well in advance, wrapping it securely in plastic wrap and aluminum foil before freezing is the way to go. It can be frozen for up to 2 months. Thaw overnight in the refrigerator before serving for best results.

Reheating

Cheesecake is best enjoyed cold or at room temperature. If you prefer a slightly warmer slice, let it sit out for about 30 minutes before serving. Avoid microwaving as it can affect the texture and cause the cream cheese to separate.

FAQs

Can I use fresh cranberries instead of cranberry sauce in the batter?

The cranberry sauce is key to achieving those beautiful swirls and the perfect balance of sweetness and tartness inside the cheesecake. Fresh cranberries alone might not blend as well into the batter but are fantastic as a topping, especially sugared.

Why do I need to use a water bath when baking this cheesecake?

A water bath helps regulate the heat around the cheesecake, preventing cracking and ensuring the cake bakes evenly with a creamy, smooth texture.

Can I make this cheesecake gluten-free?

Yes! Substitute the graham cracker crumbs with gluten-free crumbs or finely ground nuts, and ensure that your flour is gluten-free to keep all guests happy.

How long does this cheesecake take to set before serving?

Ideally, refrigerate the cheesecake for at least 6 to 8 hours, but overnight chilling will make it firm, rich, and full of flavor.

Is it okay to use reduced-fat cream cheese or sour cream?

For the best texture and flavor, full-fat cream cheese and sour cream are recommended. Lower-fat versions might result in a less creamy and slightly grainy texture.

Final Thoughts

Making this Cranberry Cheesecake feels like wrapping yourself in cozy, festive comfort with every bite. It’s one of those desserts that looks impressive but is truly satisfying and approachable in taste. Give this recipe a try, and you might find it becoming your go-to cheesecake for celebrations or just any moment that calls for a little indulgence. Happy baking and even happier eating!

Print