Cranberry Cheesecake

Yumna Jawad

Updated Nov 11, 2025

5 from 5 votes

Cranberry cheesecake with a homemade graham cracker crust creamy, cheesecake filling that has a fresh, jammy cranberry swirl throughout!

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Prep Time 20 minutes
Servings 12 servings
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Cranberry Cheesecake.
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You’ll love this lemon cranberry swirl cheesecake!

I love making this cranberry cheesecake around the holidays; it’s rich and creamy with fresh cranberries that cut right through the sweetness. The swirl looks fancy, but it’s super easy to do, and every slice comes out looking like a little work of art. The base is made with a graham cracker crust, filled with traditional cheesecake, and topped with a tangy cranberry ribbon. Cranberry cheesecake is one of those desserts that everyone talks about before they even take a bite.

Happy Cooking!
– Yumna

Cranberry Cheesecake Ingredients

Ingredients for recipe in individual bowls: cranberries, cream cheese, eggs, sugar, sour cream, vanilla, lemon juice, butter, graham cracker crumbs.
  • Cranberries: Look for fresh cranberries that are plump and deep red, not wrinkled or turning white. If you use frozen cranberries, thaw them before starting the recipe.
  • Graham cracker crumbs: You can buy pre-made graham cracker crumbs or make your own by pulsing graham crackers in a food processor.
  • Cream cheese: Use the full-fat variety that comes in blocks, not tubs.
  • Dry ingredients: Granulated sugar (divided), and salt!
  • Wet ingredients: Sour cream, eggs, unsalted butter, lemon juice, and vanilla extract.

How to Make Cranberry Cheesecake

Graham cracker crumbs, sugar, and melted butter in a bowl before mixing.
Step 1: Add the graham cracker crumbs, some of the sugar, and butter to a large bowl. Stir to evenly coat the crumbs.
After combining and added to a springform pan.
Step 2: Transfer the crumb mixture to a springform pan.
Pressing the crumbs into the pan with a metal measuring cup.
Step 3: Use a measuring cup or flat-bottomed glass to press the crust into the bottom.
After baking.
Step 4: Press the crust about 1 inch up the sides. Then, bake until golden and dry to the touch.

Prepare the Cranberry Swirl

Cranberries, sugar and water in a saucepan before combined.
Step 1: Add the cranberries, some of the sugar, and water to a saucepan. Cook, stirring until the cranberries pop and the sauce thickens.
After sauce has thickened and blended.
Step 2: Blend with an immersion blender until smooth.

Prepare the Cheesecake

Cream cheese and sugar in the bowl of a stand mixer before mixing.
Step 1: Add the cream cheese and remaining sugar into the bowl of a stand mixer. Beat until smooth.
After creaming with sour cream, vanilla, and salt added before mixing.
Step 2: Add the sour cream, vanilla, and salt. Mix until well-incorporated.
After combining with an egg added.
Step 3: Beat in the eggs one at a time, scraping down the sides of the bowl as needed.
Half the cheesecake batter poured into the crust with spoonfuls of cranberry sauce added.
Step 4: Pour half of the cheesecake mixture into the crust. Then, add spoonfuls of half of the cranberry sauce on top.
Remaining batter poured on top with cranberry sauce and a knife starting to swirl the sauce around.
Step 5: Use a butter knife or toothpick to create a swirl.
Cheesecake before baking.
Step 6: Repeat with the remaining cheesecake filling and cranberry sauce.

Bake the Cheesecake

Cheesecake before baking.
Step 1: Place the cake pan inside a roasting pan. Add boiling water halfway up the sides.
Cheesecake after baking and rested, still in pan.
Step 2: Bake until the edges of the cake are set, but the center is slightly jiggly.
Cranberry Swirl Cheesecake.

Cranberry Cheesecake Recipe

Author: Yumna Jawad
5 from 5 votes
Cranberry cheesecake made with a graham cracker crust and traditional cheesecake filling with an easy, fresh cranberry, jammy swirl!
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Prep Time20 minutes
Cook Time1 hour 5 minutes
Resting time10 hours
Total Time11 hours 25 minutes
Servings12 servings
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Ingredients
 
 

Graham Cracker Crust

  • 1 ½ cups graham cracker crumbs
  • ⅓ cup granulated sugar
  • ½ cup unsalted butter

Cheesecake Filling

  • 32 ounces block cream cheese room temperature
  • 8 ounces sour cream full fat, room temperature
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice
  • ½ teaspoon salt
  • 4 large eggs room temperature

Cranberry Swirl

Instructions

Graham Cracker Crust

  • Preheat the oven to 325°F. Wrap the outside of a 9-inch springform pan with heavy-duty aluminum foil. For best results, add another layer or two of foil. Bring a large pot of water to a boil on the stove.
  • Combine the graham cracker crumbs, sugar, and melted butter in a bowl. Add the crust mixture to the springform pan and use a cup or flat-bottomed glass to press the crust into an even layer and about 1 inch up the sides.
  • Bake for 8–10 minutes, remove from the oven, and cool completely.

Cranberry Swirl

  • While the crust is in the oven, make the cranberry sauce. Add the cranberries, sugar, and water to a saucepan. Cook until the cranberries begin to pop and the sauce thickens, about 8–10 minutes. Use an immersion blender to blend the cranberry mixture until smooth. Set aside to cool completely.

Cheesecake Filling

  • To a stand mixer fitted with a paddle attachment, add the cream cheese and sugar, beating on medium-low speed until smooth. Add the sour cream, vanilla, and salt, and continue to mix on low speed until fully incorporated.
  • Add the eggs one at a time, beating on low speed between each addition and scraping down the sides of the bowl as you go. Mix until just combined.
  • Pour half of the cheesecake mixture into the baked and cooled crust. Add spoonfuls of the cranberry sauce and swirl into the cheesecake filling with a knife or toothpick. Top with the remaining cheesecake batter and the remaining cranberry sauce, and swirl again.
  • Tap the pan on a flat surface to remove any air bubbles. Place in a large roasting pan and carefully pour the boiling water halfway up the sides of the springform pan.
  • Bake for 55 minutes or until the edges are set but the center is slightly jiggly.
  • Turn the oven off and open the door, letting it slowly cool down for about 1 hour. Then, transfer to a wire rack to cool completely. Once cooled, cover with plastic wrap and refrigerate for at least 8 hours or overnight.
  • Gently run a knife around the edges of the pan and carefully release the ring of your springform pan.

Equipment

Notes

  • My Top Tip: Blend the cranberry sauce well. If there are large pieces of cranberries in it, it’s hard to get that perfect marbled swirl look.
  • Storage: Store leftover cranberry cheesecake in an airtight container or on a plate covered with plastic wrap. It will last in the fridge for up to 5 days.
  • Freezing: Wrap individual slices of the cranberry cheesecake tightly in plastic wrap, then add them to a freezer bag or airtight container. It will last in the freezer for up to 2 months. Thaw in the refrigerator before serving.

Nutrition

Serving: 1slice, Calories: 377kcal, Carbohydrates: 47g, Protein: 15g, Fat: 15g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.3g, Cholesterol: 95mg, Sodium: 726mg, Potassium: 291mg, Fiber: 1g, Sugar: 39g, Vitamin A: 483IU, Vitamin C: 3mg, Calcium: 305mg, Iron: 1mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Did You Make This Recipe?
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Recipe Variations

  • Have fun with the garnish. Make a double batch of the cranberry sauce and artfully spoon some onto each plate before adding a slice of cheesecake. Top with sugared cranberries and a sprig of fresh mint.
  • Try a chocolate wafer crust. Use chocolate wafers instead of graham crackers for a different take on this cranberry cheesecake.
  • Use a different fruit. Try blueberries, raspberries, or strawberries instead of cranberries. I recommend straining the sauce through a fine-mesh strainer to get rid of any seeds, if needed.

Recipe Tips

  1. Blend the cranberry sauce well. If there are large pieces of cranberries in it, it’s hard to get that perfect marbled swirl look.
  2. Use room-temperature dairy and eggs. This helps all of the ingredients mix well for a smooth, creamy cheesecake.
  3. Make smooth, clean cuts. Dip a knife in a glass of hot water and carefully wipe it dry before slicing the cheesecake. Wipe it clean and repeat with each cut.
  4. Plan ahead. Remember, the cranberry cheesecake needs to chill for at least 8 hours before serving. This solidifies the fats and deepens the flavors. I recommend making it the night before or first thing in the morning.
Cranberry cheese cake cut into slices with a serving on a small plate nearby and a small bowl of fresh cranberries nearby.

FAQs

Is the water bath necessary?

It’s not necessary, but I do recommend it. The water bath makes the cheesecake creamier, more evenly baked, and less likely to crack.

Why did my cranberry swirl cheesecake come out of the oven cracked?

It happens! Cheesecake is delicate. Make sure not to overmix the batter, don’t open the oven door while baking, and let the cheesecake cool inside the oven with the door cracked for a full hour. Then, after you take it out of the oven and set it on a wire rack, don’t move it again until completely cooled.

What should I do if the cranberry swirl cheesecake cracks?

It’ll still taste great! But if you want to hide any cracks, add a layer of whipped cream or chocolate ganache on top.

I don’t have 8 hours to refrigerate. What should I do?

Try to refrigerate it for at least 4 hours or put it in the freezer for 45–60 minutes to speed things up. It may be a little softer in the center, but it’ll still taste great.

Slice of cranberry swirl cheesecake on a plate to show inside texture and layers of cranberry throughout.

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Comments

  1. Yumna says:

    So sorry to hear this was a frustrating experience for you. Can you let me know what you mean by the proportions are off? Also what specifically in the instructions needs more clarity? Would be happy to expand on anything that is unclear!

    Reply
  2. Fatima Abbas says:

    Hey, can we use strawberries instead of cranberry and how much sugar to go in strawberry sauce ?

    Reply
    1. Yumna says:

      Yes, feel free to swap the cranberries for you fruit of choice. The sugar you need to add will depend on your taste, but I’d say start with about 1/4 cup and go from there.

      Reply