Cranberry Cheesecake Recipe

5 from 5 votes

Cranberry cheesecake made with a graham cracker crust and traditional cheesecake filling with an easy, fresh cranberry, jammy swirl!

Prep Time20

Cook Time1 5

Resting time10

Total Time11 25

Course: Dessert

Cuisine: American

Servings: servings

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.

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.

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.

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.

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