Cranberry Cheesecake Recipe
This Cranberry Cheesecake is a luscious dessert featuring a buttery graham cracker crust, a creamy and smooth cream cheese filling with hints of orange zest, and a vibrant cranberry swirl topped with sugared fresh cranberries. Perfectly balanced between rich and tart, it is an ideal festive or year-round treat that combines classic cheesecake with seasonal cranberry flavors.
- Author: lina
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Total Time: 8 hours 15 minutes (including chilling time)
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Crust
- 2 cups graham cracker crumbs
- 2 tablespoons white granulated sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 cup unsalted butter, melted
Cheesecake Filling
- 32 ounces full-fat cream cheese, room temperature
- 1 1/2 cups white granulated sugar
- 3 large eggs, room temperature
- 8 ounces full-fat sour cream, room temperature
- 1/4 cup all-purpose flour
- 1 teaspoon vanilla extract
- 1 tablespoon orange zest
- 2 cups cranberry sauce
Cranberry Sauce and Topping
- 1/3 cup water
- 2 tablespoons orange juice
- 1 1/2 cups sugar, divided
- 1 cup fresh cranberries
- Preheat the oven: Preheat your oven to 325 degrees Fahrenheit and position the oven rack in the middle.
- Make the crust: In a large bowl, combine graham cracker crumbs, sugar, cinnamon, nutmeg, and melted butter. Stir well until the mixture is uniform.
- Press the crust: Transfer the crust mixture into a buttered 10 1/2-inch or 9-inch springform pan. Using a measuring cup, press the crust down firmly and try to line the sides about halfway up the pan edges. Set aside.
- Refrigerate crust: Chill the crust in the refrigerator for at least 20-30 minutes to firm up.
- Prepare pan for water bath: Wrap the outside of the springform pan, including bottom and sides, with foil to prevent water leakage during baking.
- Make cheesecake filling: Beat the cream cheese at medium-low speed in a large bowl until light and fluffy.
- Add sugar and flour: Add the sugar and flour to the cream cheese and continue beating until creamy and well combined.
- Add eggs: Incorporate eggs one at a time, beating well after each to ensure a smooth mixture.
- Add sour cream and flavorings: Mix in sour cream, vanilla extract, and orange zest, beating just until combined. Scrape sides and bottom as needed.
- Pour batter: Pour the cheesecake batter into the prepared springform pan over the chilled crust.
- Add cranberry sauce swirl: Spoon cranberry sauce over the batter and swirl with a knife to create a marbled effect or distribute evenly.
- Bake with water bath: Place the springform pan into a large roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
- Bake the cheesecake: Bake at 325°F for 40-50 minutes, checking at 40 minutes. The edges should be puffed and the center slightly wobbly.
- Cool in oven: Turn off the oven, slightly open the door, and leave the cheesecake inside for 1 hour to cool gradually.
- Cool on rack: Remove the cheesecake from the oven and water bath, place on a cooling rack for about 2 hours until it reaches room temperature.
- Chill the cheesecake: Run a butter knife around the edges of the cheesecake to loosen it, then refrigerate for at least 6-8 hours or preferably overnight.
- Make sugared cranberries: In a medium saucepot, combine water, orange juice, and 1/2 cup sugar. Heat over medium until sugar dissolves (3-4 minutes).
- Coat cranberries: Add fresh cranberries to the syrup and toss to coat evenly.
- Cool cranberries: Transfer cranberries to a parchment paper-covered surface and let cool for 15 minutes.
- Toss in sugar: Once cooled, toss the cranberries in the remaining 1 cup of sugar until fully coated. Use immediately as a topping.
- Serve: Slice the chilled cheesecake and serve topped with the sugared cranberries for a festive finish.
Notes
- Using room temperature ingredients ensures a smooth, lump-free cheesecake batter.
- Wrapping the springform pan tightly with foil prevents water from seeping into the cheesecake during the water bath baking.
- Do not overbeat the batter after adding eggs to avoid cracking in the cheesecake.
- Letting the cheesecake cool gradually in the oven prevents sudden temperature changes that can cause cracks.
- The sugared cranberries can be prepared a few hours ahead but are best fresh.
- Store leftover cheesecake covered in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 430 kcal
- Sugar: 38 g
- Sodium: 210 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 115 mg
Keywords: Cranberry cheesecake, creamy cheesecake, holiday dessert, cranberry swirl, graham cracker crust