I made this festive cranberry cheesecake with a creamy cream‑cheese filling and vibrant cranberry topping layered over a buttery crust. It’s elegant, seasonal, and perfect for holiday gatherings.
Why I’ll Love This Recipe
I adore the tart-sweet cranberry layer paired with the silky richness of the cream‑cheese filling. The contrast of textures—the crunchy crust, the smooth cheesecake, and the bright cranberry topping—makes every bite sing with holiday cheer.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Crust: graham cracker (or cookie) crumbs, butter, sugar (optional)
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Cheesecake filling: cream cheese, sugar, eggs, vanilla extract, sour cream or heavy cream (depending on the version)
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Cranberry topping: fresh cranberries, sugar, orange juice or water, cornstarch or flour (to thicken)
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Optional garnish: sugared cranberries, white chocolate, whipped cream, orange zest
Directions
I first make the crust by combining crumbs and melted butter and pressing the mix into a 9‑inch springform pan. I bake it briefly or chill it to set depending on whether I’m baking the cheesecake or making a no‑bake version.
Then I beat full‑fat cream cheese with sugar until light and fluffy, add vanilla, and gently incorporate eggs one at a time (and sour cream or cream if using). For baked versions, I bake at a moderate temperature (around 325°F / 150 °C) until the edges are set and the center slightly jiggles, then allow it to cool in the oven for about an hour before chilling.
For the cranberry topping, I cook fresh cranberries with sugar and some liquid until they burst and thicken, then chill. Once the cheesecake is fully set (after chilling), I spread or swirl the cranberry sauce over it. I often top it with whipped cream and sugared cranberries or white‑chocolate pearls.
Servings and timing
Typical baked versions serve 10–12 slices, with about 30–40 minutes prep, 1 to 1½ hours bake, and at least 6–8 hours chill before serving Pies and Tacos+15Kitchen Fun With My 3 Sons+15At the Immigrant’s Table+15Pies and TacosModern Honey+1Dinner, then Dessert. No‑bake versions may refrigerate overnight and serve around 16 portions with about 1 hour prep plus 6 hours chilling Modern Honey.
Variations
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I sometimes fold in melted white chocolate into the filling for a white‑chocolate cranberry cheesecake The Guardian+15Modern Honey+15Facebook+15.
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Another favorite twist: swirl orange‑cranberry sauce into the vanilla filling for a fruity marbled effect Pies and TacosWill Cook For Smiles.
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For a spicier note, I add ground ginger or crystallized ginger to the topping or crust .
storage/reheating
I store leftovers tightly covered in the fridge for up to 5 days . Before serving directly from the fridge is fine—no reheating needed. If frozen, I flash‑freeze, wrap tightly, and freeze up to 1–2 months, then thaw overnight in the fridge and let sit at room temperature for 30–60 minutes before slicing .
FAQs
### Can I make the cheesecake ahead of time?
Yes, definitely. I often prepare the crust and filling a day or two in advance if I’m making a baked version. Cranberry sauce and sugared cranberries can be made up to a week ahead and stored separately.
How do I avoid cracks in a baked cheesecake?
I use a water bath when baking, bake slowly, let the cheesecake cool gradually in the oven, and use room‑temperature ingredients for the filling to prevent cracks .
Can I use frozen cranberries instead of fresh?
I can. I thaw and drain them first, discarding excess liquid before cooking them into the topping to avoid extra moisture .
Is low‑fat cream cheese okay to use?
I don’t recommend it. Full‑fat cream cheese is best, especially for no‑bake versions, as it provides necessary firmness and creaminess as it chills .
What if I don’t want to bake?
I have made this as a no‑bake version too—just chill the crust, fold whipped cream into the cream‑cheese and sugar base (plus melted white chocolate if using), then set in the fridge overnight. It turns out lush and creamy with less fuss .
Conclusion
I love making this cranberry cheesecake because it’s both festive and indulgent. Whether I go for the classic baked version or opt for a white‑chocolate no‑bake variation, it always makes a beautiful and delicious centerpiece for holiday celebrations.
Print
Cranberry Cheesecake
- Total Time: 7–9 hours (including chilling)
- Yield: 10–12 servings
- Diet: Vegetarian
Description
A festive cranberry cheesecake featuring a buttery crust, creamy cheesecake filling, and a tangy-sweet cranberry topping—perfect for holiday gatherings.
Ingredients
Crust: 1 1/2 cups graham cracker or cookie crumbs, 6 tbsp melted butter, 2 tbsp sugar (optional)
Cheesecake Filling: 24 oz full-fat cream cheese (softened), 1 cup sugar, 3 large eggs, 1 tsp vanilla extract, 1 cup sour cream or heavy cream
Cranberry Topping: 2 cups fresh cranberries, 3/4 cup sugar, 1/2 cup orange juice or water, 1 tbsp cornstarch (optional, for thickening)
Optional Garnish: sugared cranberries, white chocolate curls, whipped cream, orange zest
Instructions
- Preheat oven to 325°F (150°C). Combine crust ingredients in a bowl and press into a 9-inch springform pan. Bake for 8–10 minutes or chill until set.
- In a mixing bowl, beat cream cheese and sugar until smooth and fluffy. Add vanilla, then eggs one at a time, mixing gently after each. Stir in sour cream or heavy cream.
- Pour filling into crust. Bake in a water bath for 60–75 minutes, or until edges are set and the center slightly jiggles. Turn off oven and let cheesecake cool inside for 1 hour.
- Remove from oven and refrigerate for at least 6 hours or overnight.
- For cranberry topping: In a saucepan, combine cranberries, sugar, and orange juice. Simmer over medium heat until cranberries burst and mixture thickens (8–10 minutes). Stir in cornstarch slurry if desired for extra thickness. Cool completely.
- Spread cranberry topping over chilled cheesecake. Garnish with sugared cranberries, whipped cream, or white chocolate curls if desired.
Notes
- For a no-bake version, chill crust instead of baking, fold whipped cream into the cream cheese-sugar mixture, and set overnight in the fridge.
- White chocolate can be folded into the filling for a richer taste.
- Swirl cranberry sauce into the filling before baking for a marbled effect.
- Frozen cranberries can be used—thaw and drain first.
- Store covered in the fridge for up to 5 days or freeze for up to 2 months.
- Prep Time: 35 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 34g
- Sodium: 300mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 110mg
