If you’ve ever wanted to impress your friends or family with a show-stopping dessert that perfectly balances tart and creamy, look no further than this Cranberry Cheesecake Recipe. It’s the ideal blend of fresh, tangy cranberries with the rich, velvety texture of classic cheesecake, all nestled on a buttery graham cracker crust. Whether it’s the holiday season or just because, this cheesecake promises to brighten any table with its vibrant color and irresistible flavor, making every bite a celebration of sweet and slightly tart bliss.
Ingredients You’ll Need
Gathering simple, fresh ingredients is what makes this Cranberry Cheesecake Recipe truly special. Each component plays a starring role in delivering that perfect texture, flavor, and inviting look that will have everyone asking for seconds.
- Fresh cranberries (16 oz.): They bring a vibrant tang and natural color that makes the cheesecake pop visually and flavor-wise.
- Granulated sugar (1 cup and ¾ cup): Used in two parts to sweeten the cranberry topping and cheesecake batter perfectly without overpowering.
- Pure vanilla extract (1 tablespoon and 1 teaspoon): Adds a fragrant warmth that enhances both the fruit topping and creamy cheesecake base.
- Graham cracker crumbs (1 ½ cups): The crust’s foundation, providing a buttery crunch that contrasts delightfully with the creamy filling.
- Brown sugar (2 tablespoons, lightly packed): Adds subtle caramel notes to the crust, deepening its flavor complexity.
- Butter (5 tablespoons, melted): Binds the crust ingredients and gives them a rich, golden crunch.
- Cream cheese (4 packages, softened): The star ingredient, offering that smooth, luscious texture that defines cheesecake.
- Flour (3 tablespoons): Helps stabilize the cheesecake filling for a creamy yet firm slice.
- Heavy whipping cream (¾ cup, cold): Whipped to perfection, it adds lightness and silkiness to the cheesecake body.
- Eggs (3): Bind everything together, ensuring the cheesecake sets beautifully.
How to Make Cranberry Cheesecake Recipe
Step 1: Prepare the Cranberry Topping
Start by combining your fresh cranberries with 1 cup of granulated sugar and 1 tablespoon of pure vanilla extract in a saucepan. Simmer this mixture until the berries burst and the sauce thickens into a glossy, ruby-red topping. This lively cranberry compote will give your cheesecake a fresh, tangy contrast that cuts through the richness of the filling perfectly.
Step 2: Make the Graham Cracker Crust
While the cranberries cook, mix the graham cracker crumbs with brown sugar and melted butter until evenly coated. Press this mixture firmly into the bottom of your springform pan. This crust is the perfect balance of crunchy and buttery, setting the stage for the creamy filling to come.
Step 3: Prepare the Cream Cheese Filling
In a large bowl, beat the softened cream cheese until smooth and fluffy. Gradually add ¾ cup granulated sugar, flour, and 1 teaspoon vanilla extract. Alternate adding the eggs one at a time, mixing gently to keep the batter light. Finally, fold in the cold whipped heavy cream to add silkiness and volume. Pour this luscious filling over your crust, smoothing it evenly.
Step 4: Bake Your Cheesecake
Bake your masterpiece at 325°F (165°C) for about 65 minutes. The edges should be set with a slight jiggle in the center—this ensures it’s perfectly creamy inside once chilled. Let it cool to room temperature before topping with your vibrant cranberry mixture to lock in freshness.
How to Serve Cranberry Cheesecake Recipe
Garnishes
Enhance the presentation by sprinkling fresh cranberries or a few mint leaves on top. A light dusting of powdered sugar adds an elegant snowy touch that complements the tartness of the cranberries beautifully.
Side Dishes
A simple cup of freshly brewed coffee or a glass of dessert wine pairs wonderfully with this cheesecake. For a festive twist, try serving it alongside spiced nuts or a dollop of whipped cream infused with a hint of orange zest.
Creative Ways to Present
Try individual mini cheesecakes in clear jars topped with cranberry sauce for a stunning party presentation. Alternatively, add layers of crushed graham crackers between the filling and cranberry topping for a delightful textural surprise.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover your cheesecake tightly with plastic wrap or store in an airtight container in the refrigerator. It will stay fresh and creamy for up to 5 days, making it an excellent make-ahead dessert for busy holidays or special occasions.
Freezing
This Cranberry Cheesecake Recipe freezes beautifully. Wrap the whole cheesecake or individual slices in plastic wrap and foil to prevent freezer burn. When stored properly, it can last up to 2 months in the freezer without losing that luscious texture.
Reheating
Thaw frozen cheesecake overnight in the refrigerator. Serve chilled or allow it to sit at room temperature for about 20 minutes to bring out the full flavor. Avoid microwaving to keep the texture smooth and creamy.
FAQs
Can I use frozen cranberries instead of fresh?
Absolutely! Frozen cranberries work well but thaw and drain any excess liquid before cooking to avoid a watery topping.
Do I have to use heavy whipping cream?
Heavy whipping cream gives the cheesecake richness and a smooth texture, but if you’re in a pinch, substituting with full-fat sour cream can work, although the texture may be slightly different.
What’s the best way to prevent cracks in cheesecake?
Mix your batter gently, don’t overbake, and cool the cheesecake gradually. Running a knife along the edges after baking also helps prevent cracks from forming.
Can I prepare the crust and filling ahead of time?
Yes, you can prepare and refrigerate the crust and filling separately for up to a day. Just assemble and bake when ready for best results.
Is this cheesecake suitable for a holiday dessert?
Definitely! The vibrant cranberries and creamy filling make this Cranberry Cheesecake Recipe perfect for festive occasions and holiday celebrations.
Final Thoughts
There’s nothing quite like the joy of slicing into a creamy, tangy Cranberry Cheesecake Recipe that you made from scratch. It’s one of those dishes that brings people together, invites smiles, and leaves lasting memories. I can’t wait for you to try it and share the magic of this delightful cheesecake at your next gathering.
Print
Cranberry Cheesecake Recipe
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Total Time: 5 hours 20 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Cranberry Cheesecake is a festive and creamy dessert, perfect for holiday celebrations or anytime you want a tangy, sweet treat. Featuring a buttery graham cracker crust, a smooth and rich cream cheese filling, and a fresh cranberry topping cooked to perfection, this cheesecake balances tartness and sweetness beautifully. The process includes making a crisp crust, whipping a velvety filling, and baking all together to achieve the ideal texture.
Ingredients
Cranberry Topping
- 16 oz. fresh cranberries (washed)
- 1 cup granulated sugar
- 1 tablespoon pure vanilla extract
Crust
- 1 ½ cups graham cracker crumbs
- 2 tablespoons brown sugar (lightly packed)
- 5 tablespoons butter (melted)
Cheesecake Filling
- 4 packages cream cheese (softened, 8 oz each)
- ¾ cup granulated sugar
- 3 tablespoons flour
- 1 teaspoon vanilla extract
- ¾ cup heavy whipping cream (cold)
- 3 eggs
Instructions
- Prepare the Cranberry Topping: In a medium saucepan, combine the fresh cranberries, 1 cup of granulated sugar, and 1 tablespoon vanilla extract. Cook over medium heat, stirring frequently, until the cranberries burst and the mixture thickens to a sauce-like consistency, about 10-12 minutes. Remove from heat and set aside to cool.
- Make the Crust: In a mixing bowl, combine graham cracker crumbs, brown sugar, and melted butter. Stir until the mixture is evenly moistened. Press the mixture firmly and evenly into the bottom of a 9-inch springform pan to form the crust. Chill in the refrigerator while preparing the filling.
- Prepare the Cheesecake Filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Gradually add ¾ cup granulated sugar and 3 tablespoons flour, mixing well after each addition. Stir in 1 teaspoon vanilla extract. In a separate bowl, whip the cold heavy cream until stiff peaks form, then gently fold into the cream cheese mixture. Add the eggs one at a time, mixing gently until just combined to avoid incorporating too much air.
- Assemble and Bake: Pour half of the cheesecake filling over the chilled crust in the springform pan. Spoon half of the cooled cranberry topping evenly over the filling. Pour the remaining cheesecake filling on top, spreading it evenly. Bake in a preheated oven at 325°F (163°C) for approximately 60-65 minutes, or until the edges are set and the center is slightly jiggly but nearly firm.
- Cool and Chill: Remove the cheesecake from the oven and let it cool at room temperature for about 1 hour. Then refrigerate for at least 4 hours or overnight to allow the cheesecake to set completely.
- Serve: Before serving, spoon the remaining cranberry topping over the cheesecake or serve on the side. Slice and enjoy this rich and tangy dessert.
Notes
- Use a water bath during baking to prevent cracks—wrap the springform pan with foil and place it in a larger pan filled with hot water about halfway up the sides.
- Ensure cream cheese is fully softened to avoid lumps in the filling.
- Do not overmix the batter once eggs are added to avoid incorporating excess air, which can cause cracking.
- Allow cheesecake to chill thoroughly for best texture and sliceability.
- Fresh cranberries can be substituted with frozen if washed and thawed properly.
