Whenever I think of a festive dessert, cranberry cheesecake always comes to mind. I love how the rich, creamy filling blends beautifully with the bright, tangy cranberry sauce. It’s a show-stopping treat that’s simple to make.
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Cranberry Cheesecake Recipe
Cranberry cheesecake is a luscious dessert that combines the rich, creamy smoothness of classic cheesecake with a bright, tart swirl or topping of cranberries. This combination creates a beautiful contrast of flavors and a striking visual appeal.
The tang of the cranberries cuts through the richness of the cheesecake, creating a balanced, refreshing bite. This cheesecake is one of those desserts that never fails to impress guests and satisfy a sweet tooth.
This cake is enjoyed alongside freshly brewed coffee, almond croissants, blueberry muffins, or a bowl of Greek yogurt with honey for a balanced plate. It pairs wonderfully with sparkling wine, sweet Riesling, or hot mulled cider.
For after-dinner indulgence, offer it with dark chocolate truffles, a cup of espresso, or even a glass of port or bourbon. The cheesecake’s tartness helps cut through the sweetness and richness of these pairings, making each bite more enjoyable.
Here’s how to make the baked cranberry cheesecake at home:
Cranberry Cheesecake
Nutrition
Ingredients
For the crust
- 1 ½ cups graham cracker crumbs
- ¼ cup sugar
- 6 tbsp unsalted butter melted
For the filling
- 24 oz cream cheese 3 packages, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 1 tsp vanilla extract
For the cranberry topping
- 2 cups fresh or frozen cranberries
- ¾ cup sugar
- ½ cup water
- 1 tbsp cornstarch mixed with 1 tbsp water
Instructions
- Preheat oven to 325°F (160°C). Mix graham cracker crumbs, sugar, and melted butter. Press into the bottom of a 9-inch springform pan. Bake for 10 minutes, then cool.
- Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in sour cream and vanilla. Pour over crust.
- Place the pan on the center rack. Bake for 50–60 minutes, until edges are set but center still jiggles slightly. Turn off oven, crack the door, and let cheesecake rest inside for 1 hour.
- Remove, cover, and refrigerate at least 4 hours or overnight.
- In a saucepan, combine cranberries, sugar, and water. Simmer 10 minutes until berries burst. Stir in cornstarch slurry to thicken. Cool completely.
- Spread cranberry topping over chilled cheesecake before serving.
Notes
- For a lighter option, use low-fat cream cheese and sour cream.
- Cheesecake can be made 1 day in advance; keep refrigerated until serving.
- Cranberry topping can be swapped with raspberry or cherry sauce if preferred.
SIMILAR RECIPES:
Variations
You can change up this dish and add your own touch. Try one of these delicious cranberry cheesecake versions for a different flavor.
- No-Bake Version delivers all the flavor of the classic version with a chilled, mousse-like filling that sets up in the fridge—perfect for when you don’t want to turn on the oven.
- White Chocolate Cranberry Cheesecake features white chocolate folded into the cheesecake batter or drizzled on top, adding an extra layer of creamy sweetness to complement the cranberries.
- Cranberry Swirl Cheesecake is made by swirling thick cranberry sauce into the cheesecake batter before baking for a marbled look and pockets of fruit flavor throughout.
- Nutty Addition incorporates chopped pistachios or pecans into the crust, giving it a subtle nutty flavor and added crunch.
- Mini Cheesecakes are baked in muffin tins or as bars—bite-sized portions ideal for parties, lunchboxes, or dessert buffets.
- Cranberry Orange Cheesecake folds orange zest into the cranberry topping or cheesecake batter, adding fresh, citrusy notes that brighten the entire dessert.
- Chocolate Cranberry Cheesecake adds a layer of rich chocolate ganache between the crust and filling, or as a glossy topping combined with the cranberry layer.
- Dairy-Free Cranberry Cheesecake uses vegan cream cheese and a plant-based crust, so everyone at the table can enjoy a slice, regardless of dietary restrictions.