This cranberry cheesecake offers the perfect balance between sweet and tart, creamy and crisp. The tangy cranberry topping adds a refreshing contrast to the dense, velvety cheesecake base. Not only is it a beautiful dessert with its vibrant red topping, but it’s also make-ahead friendly and guaranteed to impress guests. Whether you’re celebrating a holiday or simply want a sophisticated dessert, this recipe delivers elegance and flavor in every bite.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Graham cracker crumbs
Unsalted butter (melted)
Cream cheese (softened)
Granulated sugar
Eggs
Sour cream
Vanilla extract
Fresh or frozen cranberries
Orange juice or water
Orange zest (optional)
Cornstarch
Directions
Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
In a bowl, combine graham cracker crumbs and melted butter. Press the mixture firmly into the bottom of the pan to form the crust.
Bake the crust for 10 minutes, then set aside to cool slightly.
In a large bowl, beat the cream cheese until smooth. Add sugar and mix until combined.
Beat in the eggs one at a time, followed by the sour cream and vanilla extract.
Pour the cheesecake batter over the cooled crust and smooth the top.
Bake for 50–60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and let the cheesecake cool inside with the door cracked open for 1 hour.
Remove from the oven and refrigerate for at least 4 hours or overnight.
Meanwhile, prepare the cranberry topping: In a saucepan, combine cranberries, sugar, orange juice, and optional zest. Simmer until cranberries burst and sauce thickens.
Mix cornstarch with a bit of water and stir into the cranberry sauce to thicken further if needed. Let cool completely.
Spoon the cranberry topping over the chilled cheesecake before serving.
Servings and timing
Serves 10 to 12 people. Prep time: 20 minutes Cook time: 60 minutes Chill time: 4 hours or overnight Total time: 5 hours 20 minutes (including chilling)
Variations
Mini cheesecakes: Bake in muffin tins for individual servings—perfect for parties or gifting.
Nut crust: Use crushed pecans or almonds mixed with graham crackers for added texture and flavor.
No-bake version: Use a no-bake cheesecake filling and chill until firm, then top with cranberry sauce.
Cranberry swirl: Swirl some cranberry sauce into the batter before baking for a marbled effect.
Spiced topping: Add cinnamon or cloves to the cranberry topping for a warm, holiday-inspired twist.
Storage/Reheating
Store cranberry cheesecake in the refrigerator, covered, for up to 5 days. For best results, store the cranberry topping separately and add it just before serving. To freeze, wrap the cheesecake tightly (without topping) in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the refrigerator and top with cranberries before serving. Do not microwave.
FAQs
Can I use frozen cranberries for the topping?
Yes, frozen cranberries work just as well. No need to thaw before cooking.
How do I prevent cracks in my cheesecake?
Use a water bath, avoid over-mixing, and let the cheesecake cool slowly in the oven after baking.
Can I make this cheesecake ahead of time?
Absolutely. Cheesecake tastes even better after chilling overnight, making it a great make-ahead dessert.
Do I need to use a springform pan?
It’s highly recommended for easy removal and clean presentation, but a deep cake pan can be used with parchment lining.
What can I use instead of graham crackers?
Digestive biscuits, vanilla wafers, or gingersnap cookies make great crust alternatives.
Can I reduce the sugar in the cheesecake?
Yes, you can reduce the sugar slightly, but it may affect the texture and flavor balance.
Is it okay to use low-fat cream cheese?
Full-fat cream cheese is best for a rich and creamy texture. Low-fat versions may result in a softer cheesecake.
How do I know when the cheesecake is done?
The edges should be set while the center jiggles slightly. It will firm up as it cools.
Can I use canned cranberry sauce?
Yes, but homemade cranberry topping provides a fresher, more vibrant flavor.
Can I freeze the whole cheesecake with the topping?
It’s best to freeze the cheesecake without the topping and add the cranberry sauce after thawing for best texture and appearance.
Conclusion
Cranberry Cheesecake is an elegant and flavorful dessert that’s perfect for festive occasions or any time you want to treat yourself to something special. With its creamy texture, buttery crust, and tangy-sweet topping, this cheesecake offers a delightful contrast in flavors and a stunning presentation. Easy to prepare ahead and always a hit, it’s a recipe worth adding to your holiday or celebration lineup.
Cranberry Cheesecake is a creamy and festive dessert featuring a graham cracker crust, rich vanilla cheesecake filling, and a vibrant, tangy cranberry topping. It’s perfect for holidays or any special occasion, offering a beautiful presentation and a delicious balance of sweet and tart flavors.
Author:Catherine
Prep Time:20 minutes
Cook Time:60 minutes
Total Time:5 hours 20 minutes (including chilling)
Yield:10 to 12 servings
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
1 1/2 cups graham cracker crumbs
1/4 cup unsalted butter, melted
24 oz (3 packages) cream cheese, softened
1 cup granulated sugar
3 large eggs
1 cup sour cream
1 1/2 teaspoons vanilla extract
2 cups fresh or frozen cranberries
1/2 cup orange juice or water
1/2 cup granulated sugar (for topping)
1 teaspoon orange zest (optional)
1 tablespoon cornstarch mixed with 2 tablespoons water
Instructions
Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
In a bowl, combine graham cracker crumbs and melted butter. Press the mixture firmly into the bottom of the pan.
Bake the crust for 10 minutes, then set aside to cool slightly.
In a large bowl, beat cream cheese until smooth. Add 1 cup sugar and mix until fully combined.
Beat in the eggs one at a time, scraping the bowl as needed.
Add sour cream and vanilla extract. Mix until smooth and creamy.
Pour the batter over the cooled crust and smooth the top.
Bake for 50–60 minutes, or until the center is set but still slightly jiggly.
Turn off the oven and let the cheesecake cool inside with the door cracked open for 1 hour.
Remove from the oven and refrigerate for at least 4 hours or overnight.
To make the cranberry topping, combine cranberries, 1/2 cup sugar, orange juice, and orange zest in a saucepan. Simmer over medium heat until cranberries burst and the sauce thickens (about 10–15 minutes).
Stir in the cornstarch mixture to thicken further, if needed. Let the topping cool completely.
Spoon cranberry topping over chilled cheesecake before serving.
Notes
Use full-fat cream cheese for best texture.Let cheesecake chill fully before adding topping for a clean finish.Use a springform pan for easy removal and better presentation.Store cranberry topping separately and add just before serving for best texture.Cheesecake can be made ahead and refrigerated overnight.
