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Easy cranberry cheesecake recipe for holiday

Cranberry Cheesecake

A creamy, rich cheesecake topped with a tangy cranberry sauce. Perfect for holidays or special occasions.
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Prep Time 27 minutes
Cook Time 1 hour
Chilling time 4 hours
Total Time 5 hours 27 minutes
Course Dessert
Cuisine American
Servings 12 slices

Nutrition

Calories: 420kcalCarbohydrates: 45gProtein: 6gFat: 24gSaturated Fat: 14gSugar: 33g

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.
Keyword cheesecake recipe, holiday recipe, homemade dessert
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