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Easy Cranberry Cheesecake Recipes

Easy Cranberry Cheesecake Recipes

Tangy cranberries meet a creamy, classic cheesecake on a lightly sweet graham crust. Simple steps, bakery-level results.
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Prep Time: 25 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 30 minutes
Servings: 12
Calories: 120kcal

Ingredients
 

Main 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

Instructions

Preparation Steps

  • Heat oven to 325°F; set a rimmed pan of hot water on lower rack.
  • Grease a 9-inch springform; line the bottom with parchment.
  • Stir crumbs, brown sugar, and salt in a bowl.
  • Pour in melted butter; mix until evenly moistened.
  • Press crumbs into pan base and slightly up sides.
  • Bake crust 8 minutes; cool on a rack.
  • Simmer cranberries, sugar, juice, and water in a saucepan.
  • Cook until berries burst and mixture thickens, 8–10 minutes.
  • Stir in orange zest; cool until barely warm.
  • Beat cream cheese and sugar until fluffy, about two minutes.
  • Mix in sour cream, vanilla, lemon zest, and cornstarch.
  • Beat in eggs one at a time on low.
  • Spread half the batter over crust; dot with cranberry sauce.
  • Swirl gently with a knife; add remaining batter and more sauce.
  • Swirl again lightly; tap pan to release bubbles.
  • Bake until edges set and center wobbles, 55–65 minutes.
  • Cool one hour on a rack; chill at least four hours.
  • Slice with a warm knife; serve with extra sauce.

Notes

No cranberries? Use a quick raspberry sauce. Swap gingersnaps for the crust if you like more spice. No sour cream handy? Greek yogurt works. If skipping the water pan, drop oven to 300°F and add 10–15 minutes.