Cranberry Cheesecake

If you’re searching for a dessert that wows, this Cranberry Cheesecake is absolutely irresistible! Each silky-smooth bite is bursting with tart cranberry swirls, rich creaminess, and a buttery, crisp graham cracker crust.

The striking ruby-red cranberry sauce sets this cheesecake apart, adding bright, tangy notes that cut through the decadence—making it an unforgettable show-stopper. It’s perfect for holiday feasts, family get-togethers, or anytime you want to treat yourself to something truly special.

This recipe is a beloved family tradition in my home, always met with eager smiles year after year. It’s easier than it looks, can be made ahead, and goes from weeknight baking project to dinner party centerpiece.

Why You'll Love This Recipe

• Jaw-dropping presentation: That jewel-toned cranberry swirl is stunning on any dessert table.
• Balanced flavor: Sweet, creamy cheesecake meets tart, bright cranberry for the perfect bite.
• Make-ahead magic: Prepare a day early for stress-free celebration.
• No-fuss crust: Easy graham cracker base, no fancy equipment needed.

Key Ingredients for Cranberry Cheesecake

See recipe card below for full list of measurements, ingredients, and instructions.

Fresh or Frozen Cranberries

Cranberries bring their signature burst of bright, tart flavor and gorgeous color to every swirl. You can use either fresh or frozen cranberries here—just rinse well and pick out any stems. If only dried cranberries are on hand, soak them in hot water for 10 minutes, though the swirl will be less vibrant.

Cream Cheese

Cream cheese is the heart of cheesecake’s creamy texture and rich flavor. Opt for full-fat blocks (not whipped or tub varieties) for best results, and let them come to room temperature for ultra-smooth blending. Neufchâtel can be substituted for a lighter version—expect a slightly less dense cake.

Graham Crackers

A classic graham cracker crust offers the ideal blend of sweet and buttery crunch. Crushing them finely ensures an even crust. You can swap in vanilla wafers, gingersnaps, or even chocolate cookies for a tasty twist!

Sour Cream

Sour cream brings a delicate tang and helps create that signature silky, melt-in-your-mouth texture. Greek yogurt makes a decent substitute if needed, just stick to full-fat for richness.

Lemon Zest

A bit of lemon zest enlivens both cranberry sauce and cheesecake batter, boosting the cheesecake’s brightness and enhancing the cranberries’ tartness. If you’re out of fresh lemons, try orange zest for a more floral aroma.

Instructions for Cranberry Cheesecake

See recipe card below for full list of measurements, ingredients, and instructions.

Prepare the Graham Cracker Crust

Crush your graham crackers into fine crumbs using a food processor or by sealing in a zip-top bag and bashing with a rolling pin. Mix crumbs with sugar and melted butter until they resemble wet sand. Press the mixture evenly into the bottom of a 9-inch springform pan. Bake the crust at 350°F for 10 minutes, then set aside to cool.

Make the Cranberry Sauce

Combine cranberries, 3/4 cup sugar, water, and half the lemon zest in a saucepan over medium heat. Simmer, stirring often, for 8–10 minutes, until most cranberries burst and the mixture thickens. Let cool, then puree until smooth for a vibrant swirl. (Or leave chunky if you love texture!)

Mix the Cheesecake Filling

In a large bowl, beat the softened cream cheese until super smooth and creamy (no lumps!). Add 1 cup sugar, remaining lemon zest, and salt, then beat again. Add eggs one at a time, mixing well after each. Blend in the sour cream and vanilla just until combined—avoid overmixing for best texture.

Assemble the Cheesecake

Pour half of the cheesecake batter over the cooled crust. Dollop half the cranberry sauce in random spoonfuls, then swirl with a knife or skewer. Repeat with the remaining cheesecake batter and swirl on top with more cranberry sauce.

Bake in a Water Bath

Wrap the pan’s exterior with foil to prevent leaks, then place into a large roasting pan. Pour in hot water until it comes halfway up the sides. Bake at 325°F for 50–60 minutes, until edges are set but the center still jiggles slightly. Turn off the oven, crack the door, and let cheesecake cool for 1 hour.

Chill and Serve

Remove the cheesecake from the pan and cool it completely at room temperature. Then cover and chill in the refrigerator for at least 4 hours, preferably overnight, for perfect texture and easy slicing.

Recipe Variations

Gingerbread Crust Twist

Swap classic graham crackers for gingersnap cookies in the crust for extra spice and holiday flair. The warm ginger notes play beautifully off that tart cranberry!

Mixed Berry Swirl

No cranberries on hand? Try raspberries, strawberries, or blueberries for the fruit swirl. Mixed berry compote creates a slightly sweeter, deeply colored cheesecake.

Gluten-Free Option

Use gluten-free graham crackers or your favorite gluten-free cookie to make the base. Double-check that all other ingredients (like vanilla extract) are gluten-free too!

Vegan Cranberry Cheesecake

For a completely plant-based version, try using vegan cream cheese and sour cream, plus a flaxseed egg replacement. The texture will be different but still delicious and creamy.

Extra-Lemon Zest

Amp up the citrus flavor by adding an extra teaspoon of lemon or orange zest directly to the batter or as a fresh garnish on top for even more zing.

Serving Suggestions

Serve each decadent slice with a cloud of freshly whipped cream or a scoop of vanilla ice cream. For a festive touch, sprinkle with sugared cranberries or a little grated lemon zest. This cheesecake pairs beautifully with strong coffee or hot mulled cider, making it the star of any holiday dessert spread or special gathering.

Storage and Reheating

Store leftover cheesecake tightly wrapped or in an airtight container in the refrigerator for up to 5 days. For best flavor and texture, let slices sit at room temperature for 20 minutes before serving. To freeze, wrap the whole cheesecake (or individual slices) well and freeze for up to 2 months. Thaw overnight in the fridge. Do not microwave or bake to reheat; cheesecakes are best enjoyed chilled or at room temperature.

Frequently Asked Questions About Cranberry Cheesecake (FAQ)

Q: Can I use frozen cranberries instead of fresh?
A: Absolutely! Frozen cranberries work just as well—no need to thaw, just simmer a few minutes longer if needed.

Q: My cheesecake cracked! What went wrong?
A: Cracking is often caused by overbaking or sudden temperature changes. Using a water bath and allowing the cake to cool gradually with the oven door ajar helps ensure a smooth, crack-free top.

Q: Can I make this cheesecake ahead of time?
A: Yes! In fact, it’s best made a day ahead so it can chill fully and the flavors can meld. It’s perfect for prepping before a party or busy holiday.

Ready to impress at your next gathering? This Cranberry Cheesecake is as delicious as it is stunning—a true treat everyone will love. Leave a comment below if you try this recipe or give it a rating. Happy baking!