Name: Easy Cranberry Cheesecake Recipes
Prep time: 25 min
Cook time: 65 min
Total time: 90 min
Ingredients: 1.75 cup graham cracker crumbs; 3 tbsp light brown sugar (packed); 0.125 tsp kosher salt; 6 tbsp unsalted butter (melted); 2 cup fresh or frozen cranberries (no need to thaw); 0.5 cup granulated sugar (for cranberry sauce); 0.33 cup orange juice (fresh if possible); 0.25 cup water; 1 tsp orange zest; 24 oz cream cheese (room temperature); 1 cup granulated sugar (for cheesecake batter); 0.75 cup sour cream (room temperature); 1.5 tsp vanilla extract; 1 tbsp cornstarch; 1 tsp lemon zest (optional); 3 large eggs (room temperature); 1 tsp unsalted butter (for greasing pan)

I’m going to be honest: this is the kind of cheesecake that makes people go quiet at the table. It’s a creamy, vanilla-scented classic with a tangy cranberry swirl and glossy cranberry topper that does the loud, sparkly holiday thing without yelling. The crust is buttery and a little salty, the filling is lush but not heavy, and the cranberries bring that tart pop so you can keep going back for “just one more forkful” until, oops, there’s a sliver missing and you’re blaming the cat.

My husband calls this the “peace treaty” cake because every time I make it, we stop arguing about who forgot to start the dishwasher. The first time I baked it, the cranberry sauce boiled over on the stove and I cried into a roll of paper towels. Still came out dreamy. Now it’s the dessert I bring to Thanksgiving, Friendsgiving, and random Tuesdays when I need a win. My little family eats the leftovers cold for breakfast with zero shame, and I highly recommend that life choice.

Why You’ll Love This Easy Cranberry Cheesecake Recipes

– It’s a classic cheesecake with a punchy cranberry swirl—sweet meets tart, like rom-com banter but edible.
– No fussy layers, no fancy tools. A hand mixer and a springform pan and you’re golden.
– Flexible: fresh or frozen cranberries, graham crackers or gingersnaps, maple or sugar—this recipe just wants to hang out.
– It sets creamy, not chalky. We bake low and slow, then chill so it slices like a dream.
– Looks like you tried very hard. Secret: you didn’t.

How to Make It

Okay, game plan: we’re making a quick cranberry sauce first so it cools while you do the crust and filling. Toss cranberries, sugar, and a splash of orange juice in a saucepan. It’ll hiss and pop—like tiny edible fireworks—and in about 8 minutes you’ve got a jammy situation. Cool it down so it doesn’t melt the batter.

Crust is the easiest: graham crumbs, melted butter, pinch of salt. Press it into a 9-inch springform pan (line the bottom with parchment if you hate sticking). Bake it for 8 minutes to set. Don’t overthink it—if it’s a little uneven, it still eats great.

Filling time: cream cheese at room temp is the rule. If it’s cold, it’ll go lumpy and you’ll feel personally offended. Beat it with sugar till it’s smooth and slightly fluffy, then beat in sour cream, heavy cream, lemon, and vanilla. Eggs go in last, one at a time, just until combined. We’re not trying to whip air in here—air = cracks. A spoonful of cornstarch helps it set like a pro, but if you don’t have it, we’re fine.

Pour the batter over the crust. Spoon a few dollops of cooled cranberry sauce over top and swirl with a butter knife—just a couple swoops. Reserve the rest of the sauce for topping later.

Bake at 325°F with a pan of hot water on the rack below (my lazy “steam bath”). You want edges set and the center still with a gentle wobble—about 55–65 minutes. Turn the oven off, crack the door, and leave it alone for an hour. Then cool on the counter another hour. Then chill, covered, at least 6 hours (overnight is best). Top with the remaining cranberry sauce before serving. Deep breath. You did it.

Makes 1 (9-inch) cheesecake, 10–12 servings. Plan about 30 minutes of hands-on time, plus baking and chilling.

Ingredient Notes

– Cranberries: Fresh or frozen—no need to thaw. Cook them down so they burst and thicken; watery sauce makes sad swirls.
– Orange juice + zest: The citrus wakes everything up. No OJ? Use water and a little extra sugar; it’ll still slap.
– Cream cheese: Full-fat only if you want that plush vibe. Room temp or you’ll chase lumps forever.
– Sour cream + heavy cream: This is the silky duo. Sour cream gives tang; heavy cream keeps it soft, not chalky.
– Eggs: Room temp, beaten in gently. Overmixing invites cracks. We’re stirring, not doing CrossFit.
– Cornstarch: Optional, but it helps prevent weeping and gives clean slices. Arrowroot works too.
– Graham crackers + butter: Salt your crust a bit. If you’ve got gingersnaps, use them and thank me later.
– Vanilla + lemon: A tiny splash of lemon juice brightens the cream cheese. Vanilla is non-negotiable.

Recipe Steps

1. Simmer cranberries, 1/2 cup sugar, 1/2 cup orange juice (or water), pinch salt, and 1 tsp orange zest for 8–10 minutes until thick; cool completely.
2. Heat oven to 325°F; place a metal pan on the lower rack and pour in hot water for steam.
3. Mix 1 1/2 cups graham crumbs, 2 tbsp sugar, pinch salt, and 6 tbsp melted butter; press into a 9-inch springform and bake 8 minutes; cool slightly.
4. Beat 24 oz room-temp cream cheese with 3/4 cup sugar until smooth; mix in 1/3 cup sour cream, 1/3 cup heavy cream, 1 tbsp lemon juice, 1 tsp vanilla, and 1 tbsp cornstarch; add 3 eggs one at a time just to combine.
5. Pour filling over crust; dollop 1/2–3/4 cup cooled cranberry sauce and swirl lightly; bake 55–65 minutes until edges set and center wobbles.
6. Turn oven off; crack door 1 hour; cool on counter 1 hour; chill 6+ hours; spread remaining cranberry sauce on top and slice.

What to Serve It With

– Extra whipped cream with a pinch of orange zest.
– Coffee or black tea because balance.
– A salty snack board—pretzels, mixed nuts, prosciutto—dessert needs friends.
– Dark chocolate shavings if you’re feeling extra.

Tips & Mistakes

– Use room-temp dairy or you’ll fight lumps and lose.
– Don’t overmix after the eggs go in. Gentle hands, gorgeous texture.
– If you skip the steam bath, expect more cracks. Still edible; cover with cranberry sauce and move on.
– Knife dunk trick: dip a sharp knife in hot water, wipe, then slice—clean edges every time.
– If the sauce looks thin, simmer 1–2 more minutes or add a tiny cornstarch slurry (1 tsp cornstarch + 1 tsp water).

Storage Tips

Fridge it, covered, for up to 5 days—springform lid, cake keeper, or a very chaotic foil situation all work. Cold slices are firm and perfect for breakfast, which I endorse fully. For longer storage, freeze slices on a sheet pan, then wrap and stash up to 2 months. Thaw in the fridge overnight or on the counter for 30–45 minutes if you’re impatient.

Variations and Substitutions

– Gingersnap crust: Swap grahams for gingersnaps. Reduce added sugar in the crust to 1 tbsp.
– Maple cranberry: Use maple syrup for the cranberry sauce (start with 1/3 cup). Cozy vibes.
– Gluten-free: Use GF grahams or a 1:1 almond flour crust (1 3/4 cups almond flour + 1/4 cup sugar + 5 tbsp butter).
– Chocolate swirl: Melt 2 oz dark chocolate and ribbon it over the batter with the cranberry. Drama!
– Cream swap: No heavy cream? Add an extra 1/4 cup sour cream. Texture stays soft.
– Cranberry substitute: Raspberries work; cook them down and strain seeds if that’s your deal.
– Sweetness tweak: Dial sugar in the filling down to 2/3 cup if you like a tangier bite.

Frequently Asked Questions

I can’t have gluten… will this still work?

Totally. Use gluten-free graham crackers or an almond-flour crust. Same bake time, same creamy middle. No one will notice.

Do I have to cook the cranberries first?

Yes. Raw berries in batter turn watery and weird. A quick 8–10 minute simmer gives you that jammy swirl and no leakage into the cheesecake layer.

Can I use canned cranberry sauce instead of homemade?

Yep—grab whole-berry, not the jelly log. Stir it to loosen, add a splash of orange juice if it’s thick, and swirl away. Still gorgeous, just a little sweeter.

How sweet is this? Can I tone it down a bit?

Medium-sweet. Cut 2–3 tablespoons of sugar from the filling if you like tangy. Or swap in maple or honey for the sauce—start with less, taste, adjust. You’re the boss of your sugar jar.

What if I skip the water bath?

It’ll bake fine but might crack. I do a lazy version: a pan of hot water on the lower rack. If it still cracks, no panic—cover with cranberry topping and pretend it was the plan all along.

Easy Cranberry Cheesecake Recipes