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Cranberry Cheesecake

Cranberry Cheesecake

A rich and creamy baked cranberry cheesecake with a buttery crust and a bright, tangy cranberry topping. Perfect for holidays, gatherings, or make-ahead desserts, this cheesecake balances sweetness and tartness beautifully and slices clean once chilled.
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Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

For the Crust
  • Crushed graham crackers or digestive biscuits
  • Unsalted butter melted
For the Cheesecake Filling
  • Full-fat cream cheese softened
  • Granulated sugar
  • Eggs room temperature
  • Sour cream or heavy cream
  • Vanilla extract
For the Cranberry Topping
  • Fresh or frozen cranberries
  • Granulated sugar
  • Water or orange juice

Method
 

  1. Preheat the oven to 325°F (165°C). Lightly grease a 9-inch springform pan.
  2. Combine crushed crackers with melted butter until evenly moistened. Press firmly into the bottom of the pan. Bake for 8–10 minutes, then cool completely.
  3. In a large bowl, beat softened cream cheese until smooth. Add sugar and mix just until combined.
  4. Add eggs one at a time, mixing slowly after each addition. Stir in sour cream and vanilla until smooth and creamy.
  5. Pour the filling over the cooled crust and smooth the top.
  6. Bake for 55–65 minutes, until the edges are set and the center jiggles slightly when shaken.
  7. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
  8. Remove and chill in the refrigerator for at least 4 hours or overnight.
  9. For the topping, simmer cranberries, sugar, and liquid over medium heat until berries burst and the mixture thickens. Cool completely.
  10. Spoon the cooled cranberry topping over the chilled cheesecake before serving.

Notes

  • Always use room-temperature ingredients to prevent lumps.
  • Avoid overmixing once eggs are added to prevent cracking.
  • Cheesecake tastes best after chilling overnight.
  • The cranberry topping can be made up to 3 days ahead and stored in the refrigerator.
  • For gluten-free cheesecake, use gluten-free crackers for the crust.