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Cranberry Cheesecake

A rich and creamy baked cranberry cheesecake featuring a buttery graham cracker crust, smooth cream cheese filling, and a homemade sweet-tart cranberry topping. Perfect for holiday gatherings, Thanksgiving dessert tables, Christmas celebrations, and special occasions.
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Prep Time 25 minutes
Cook Time 1 hour 5 minutes
Chill Time 6 hours
Servings: 12
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 cups graham cracker crumbs
  • 6 tbsp unsalted butter melted
  • 30 tbsp granulated sugar
  • 24 oz cream cheese softened
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1 cup sour cream
  • 3 cups fresh or frozen cranberries
  • ½ cup water
  • 1 tsp orange zest

Method
 

  1. Preheat the oven to 325°F. Lightly grease a 9-inch springform pan or line the bottom with parchment paper.
  2. In a medium bowl, combine the graham cracker crumbs and sugar. Pour in the melted butter and stir until evenly moistened. Press the mixture firmly into the bottom of the prepared springform pan, creating an even crust layer.
  3. Bake the crust for 8 to 10 minutes until lightly golden. Remove from the oven and allow it to cool completely while preparing the filling.
  4. In a large mixing bowl, beat the softened cream cheese until completely smooth and creamy. Scrape down the sides of the bowl as needed to ensure there are no lumps.
  5. Add the sugar and continue beating until fully incorporated and smooth.
  6. Add the eggs one at a time, mixing on low speed after each addition. Mix only until combined to avoid incorporating excess air.
  7. Add the vanilla extract and sour cream. Mix until the batter becomes smooth, creamy, and evenly blended.
  8. Pour the cheesecake batter over the cooled crust. Spread evenly with a spatula and gently tap the pan on the counter several times to release trapped air bubbles.
  9. Bake for 55 to 65 minutes, or until the edges are set and the center still has a slight jiggle when gently shaken.
  10. Turn off the oven and leave the cheesecake inside with the oven door slightly open for 1 hour. This gradual cooling process helps prevent cracks.
  11. Remove the cheesecake from the oven and run a thin knife around the edge of the pan. Allow it to cool completely at room temperature.
  12. Cover and refrigerate the cheesecake for at least 6 hours or overnight until fully chilled and set.
  13. While the cheesecake chills, prepare the cranberry topping by combining the cranberries, sugar, water, and orange zest in a medium saucepan.
  14. Cook over medium heat for 10 to 15 minutes, stirring occasionally, until the cranberries burst and the mixture thickens into a glossy sauce.
  15. Remove the cranberry topping from the heat and allow it to cool completely. The sauce will continue to thicken as it cools.
  16. Spread the cooled cranberry topping evenly over the chilled cheesecake.
  17. Carefully remove the springform ring, slice with a sharp knife, and serve chilled.

Notes

  • Room temperature ingredients create the smoothest cheesecake filling.
  • Chilling overnight produces the best texture and flavor.
  • Frozen cranberries can be used without thawing.
  • Store covered in the refrigerator for up to 5 days.
  • Cheesecake can be frozen for up to 2 months without the topping.