No dessert is more indulgent than cheesecake. And no cheesecake is more festive than this cranberry cheesecake recipe. The base is a crisp graham cracker crust. It’s topped with a smooth cream cheese filling and homemade cranberry topping, which is swirled into the filling and poured over the baked and cooled cheesecake to add vibrant color and flavor. This cranberry cheesecake is a stunner as a Christmas or Thanksgiving dessert.
Yes, baking cheesecake has a reputation for being tough. Just follow the steps below to avoid the most common cheesecake mistakes.
Cranberry Cheesecake Ingredients
- Graham cracker crust: This cranberry cheesecake has a classic graham cracker crust, made with a combination of graham cracker crumbs and melted butter.
- Cranberries: The berries are simmered with sugar and water, so use fresh or frozen cranberries.
- Sugar: Sugar is used to add sweetness to both the topping and the filling.
- Lemon juice: Use fresh-squeezed or bottled lemon juice to cut sweetness and balance the flavors.
- Cream cheese: For this recipe, it’s best to start with cream cheese that’s softened to room temperature.
- Eggs: Lightly beaten eggs play an important role in the texture of this cheesecake. They help the filling rise while baking.
Directions
Step 1: Prep the pan
Preheat the oven to 325°F.
Place a greased 9-inch springform pan on a double thickness of heavy-duty foil (about an 18-inch square). Wrap the foil securely around the pan to waterproof the cheesecake, then place the pan on a baking sheet.
Step 2: Make the graham cracker crust
In a small bowl, mix the cracker crumbs and butter. Press the mixture into the bottom of the prepared pan. Bake for six minutes, then cool on a wire rack.
Step 3: Cook the cranberry topping
In a large saucepan, combine the cranberries, sugar and water. Cook, uncovered, over medium heat until the berries pop, 12 to 15 minutes. Stir in the lemon juice. Press the cranberry mixture through a food mill into a small bowl and discard the pulp and seeds. Set the cranberry topping aside.
Step 4: Blend the filling
In a large bowl, beat the cream cheese, sugar and lemon juice until smooth. Add the eggs and beat on low speed until just blended. Pour the filling into the graham cracker crust. Spoon 1/4 cup of the cranberry topping over the filling and cut through the filling with a knife to swirl.
Place the springform pan in a larger pan and add 1 inch of hot water to the larger pan.
Editor’s Tip: You can use a large roasting pan for the hot water bath.
Step 5: Bake the cheesecake
Bake the cheesecake for 55 to 65 minutes or until the center is just set and the top appears dull. Remove the springform pan from the water bath and remove the foil. Cool the cheesecake on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen the cheesecake and cool for one hour longer.
Step 6: Top and chill
Pour the remaining cranberry topping over the cheesecake. Refrigerate the cheesecake overnight, covering it once it’s completely cooled. Remove the rim from the pan.
Recipe Variations
- Change the crust: For cheesecake, I like a graham cracker crust or shortbread cookies. Other options? Use sugar cookie crumbs, gingersnaps or pretzels.
- Top with sugared cranberries: Sugared cranberries will transform this cheesecake into a holiday centerpiece. Heat 3 tablespoons of light corn syrup in the microwave and toss 1 cup of fresh or frozen cranberries in the syrup. Allow the excess to drip off, then toss the cranberries in 1/3 cup of granulated sugar. Place the cranberries on waxed paper and let them set for one hour.
- Use orange zest: In the winter, cranberry and orange are the perfect match. Add fresh orange zest to the topping or filling.
How to Store Cranberry Cheesecake
This cranberry cheesecake should be kept cold in the refrigerator. It’s best to wrap the cheesecake in plastic wrap to keep it fresh and preserve its texture and flavor.
How long does cranberry cheesecake last?
Properly stored cheesecake will last up to a week in the refrigerator.
Can you freeze cranberry cheesecake?
Leftover cheesecake or a cheesecake prepped ahead of time can be kept in the freezer. To freeze the cheesecake, wrap the finished, cooled cheesecake in two layers of plastic wrap with a layer of aluminum foil on the outside. (You can also wrap individual slices this way.) Keep the cheesecake in the freezer for up to three months. When it’s time to enjoy the cheesecake, transfer it to the refrigerator to thaw overnight.
Cranberry Cheesecake Tips
How do you prevent cranberry cheesecake from cracking?
The hot water bath helps prevent cracks in the top of this cheesecake. Using softened cream cheese and lightly beaten eggs also helps prevent lumps and cracks.
Do you need to make cheesecake in a water bath?
For this particular cranberry cheesecake recipe, a water bath is necessary. This adds steam in the oven, cooking the cheesecake evenly and resulting in a proper, creamy texture.
How do you know when a cheesecake is done?
You can certainly use a thermometer to check if the internal temperature has reached 150º. However, if you’d prefer to avoid sticking holes in your dessert, the wobble cheesecake test is a better bet. Give the cheesecake a gentle rap on the side of the pan with a wooden spoon. The cheesecake should wobble just slightly if it’s done. It will jiggle and ripple if it’s not quite done yet.
