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Cranberry Cheesecake

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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.

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

  1. Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
  2. In a bowl, combine graham cracker crumbs and melted butter. Press the mixture firmly into the bottom of the pan.
  3. Bake the crust for 10 minutes, then set aside to cool slightly.
  4. In a large bowl, beat cream cheese until smooth. Add 1 cup sugar and mix until fully combined.
  5. Beat in the eggs one at a time, scraping the bowl as needed.
  6. Add sour cream and vanilla extract. Mix until smooth and creamy.
  7. Pour the batter over the cooled crust and smooth the top.
  8. Bake for 50–60 minutes, or until the center is set but still slightly jiggly.
  9. Turn off the oven and let the cheesecake cool inside with the door cracked open for 1 hour.
  10. Remove from the oven and refrigerate for at least 4 hours or overnight.
  11. 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).
  12. Stir in the cornstarch mixture to thicken further, if needed. Let the topping cool completely.
  13. 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.

Nutrition

Find it online: https://cookibly.com/cranberry-cheesecake/