There’s nothing quite like a homemade cranberry cheesecake to brighten any day, especially as the weather cools down. I love how the tart cranberries cut through the rich, creamy texture of a cheesecake. It’s a dessert that always gets compliments!
Today, I’m sharing two fantastic cranberry cheesecake recipes with you. Whether you like a classic taste or something with a bit more zest, you’ll find a perfect cake here. I’ve made sure these recipes are easy to follow, so you can bake something truly special.
Jump to Recipe:
Classic Cranberry Cheesecake Recipe
This classic cranberry cheesecake is a real crowd-pleaser. It has a smooth, creamy filling and a lovely tart cranberry swirl, all on a crisp graham cracker crust. It’s perfect for any gathering or just a sweet treat at home.
Key Ingredients & Cheesecake Tips
- Room Temperature Cream Cheese: Always make sure your cream cheese is soft before you start. This helps prevent lumps and makes your cheesecake very smooth.
- Homemade Cranberry Sauce: Making your own sauce for the swirl gives the best fresh taste. It’s really easy to do!
What You Need for Cranberry Cheesecake
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
- 3 (8 ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh cranberries
- ¼ cup water
- 2 tablespoons granulated sugar (for sauce)
⏱️ Time: 1 hour 30 mins🍽️ Yields: 12 servings
How to Make Your Cranberry Cheesecake
Step 1: Prepare the Crust
Preheat your oven to 325°F (160°C). In a medium bowl, mix graham cracker crumbs, sugar, and melted butter. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let it cool.
Step 2: Make the Filling
In a large bowl, beat the softened cream cheese with 1 cup of sugar until it’s smooth and light. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. Pour this filling over the cooled crust.
Step 3: Create Cranberry Swirl
In a small saucepan, combine fresh cranberries, ¼ cup water, and 2 tablespoons sugar. Cook over medium heat until the cranberries burst and the sauce thickens a bit, about 5-7 minutes. Let it cool slightly. Spoon dollops of the cranberry sauce over the cheesecake filling and use a knife to gently swirl it in.
Step 4: Bake and Chill
Bake the cheesecake for 50-60 minutes, or until the edges are set but the center still jiggles slightly. Turn off the oven, crack the door, and let the cheesecake cool inside for an hour. Then, remove it from the oven, let it cool completely on a wire rack, and chill it in the refrigerator for at least 4 hours, or overnight, before serving.
📝 Final Note
For the best taste and texture, plan to chill your cheesecake overnight. This makes it much easier to slice and helps all the wonderful flavors blend together beautifully.
Zesty Cranberry Orange Cheesecake
If you love a little extra bright flavor, this cranberry orange cheesecake is for you. The orange zest and juice add a wonderful citrus note that pairs so well with the tart cranberries and creamy cheesecake. It’s a delightful choice!
Key Ingredients & Orange Zest Tips
- Fresh Orange Zest: Use a fine grater to get only the bright orange part of the peel. The white part underneath can be bitter.
- Gentle Mixing: When adding the orange juice, mix gently to keep the filling light and airy. Overmixing can add too much air.
What You Need for Cranberry Orange Cheesecake
- 1 ½ cups shortbread cookie crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
- 3 (8 ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon orange zest
- 2 tablespoons fresh orange juice
- 1 cup fresh or frozen cranberries
- ¼ cup water
- 2 tablespoons granulated sugar (for sauce)
⏱️ Time: 1 hour 40 mins🍽️ Yields: 12 servings
How to Make Your Cranberry Orange Cheesecake
Step 1: Make the Cookie Crust
Preheat your oven to 325°F (160°C). In a medium bowl, mix shortbread cookie crumbs, sugar, and melted butter. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let it cool.
Step 2: Mix the Orange Filling
In a large bowl, beat the softened cream cheese with 1 cup of sugar until it’s smooth. Add the eggs one at a time, mixing gently after each. Stir in vanilla extract, orange zest, and orange juice. Pour this filling over the cooled crust.
Step 3: Prepare Cranberry Topping
In a small saucepan, combine cranberries, ¼ cup water, and 2 tablespoons sugar. Cook over medium heat until the cranberries burst and the sauce gets a bit thicker, about 5-7 minutes. Let it cool slightly. Spoon dollops of the cranberry sauce over the cheesecake filling.
Step 4: Bake and Cool
Bake for 55-65 minutes, or until the edges are set but the center still moves slightly. Turn off the oven, crack the door, and let it cool inside for an hour. Take it out, let it cool completely on a wire rack, and then chill in the refrigerator for at least 4 hours, or overnight, before serving.
📝 Final Note
You can garnish this cheesecake with extra orange zest or a few fresh cranberries right before you serve it. This adds a lovely touch!
