Description

This cranberry cheesecake is the ultimate holiday dessert! A velvety smooth cheesecake sits on a buttery graham cracker crust, topped with a vibrant, tangy cranberry sauce. It’s festive, creamy, and bursting with flavor—perfect for Thanksgiving, Christmas, or any special occasion. With make-ahead options and easy-to-follow instructions, this recipe guarantees a stunning and delicious cheesecake every time!

Ingredients

Scale

For the Crust:

2 cups graham cracker crumbs
1/3 cup granulated sugar
6 tbsp unsalted butter, melted

For the Cheesecake Filling:

24 oz cream cheese, softened
1 cup granulated sugar
1 cup sour cream (or Greek yogurt)
1 tsp vanilla extract
3 large eggs
1 tbsp cornstarch (optional, for stability)

For the Cranberry Topping:

2 cups fresh or frozen cranberries
1/2 cup granulated sugar
1/4 cup water
1 tsp orange zest
1/2 tsp vanilla extract

Instructions

Preheat & Prepare Pan: Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the bottom with aluminum foil to prevent leaks.
Make the Crust: In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of the pan. Bake for 10 minutes, then let it cool.
Prepare the Cheesecake Filling: Beat cream cheese and sugar until smooth. Add sour cream and vanilla, mixing until just combined. Beat in eggs one at a time, avoiding overmixing.
Bake in a Water Bath: Pour the cheesecake filling over the crust. Place the springform pan in a larger baking dish and pour hot water into the dish (about 1 inch deep). Bake for 75-80 minutes, or until the edges are set but the center is slightly jiggly.
Cool & Chill: Turn off the oven and leave the cheesecake inside for 30 minutes with the door slightly open. Then, cool at room temperature for 1 hour before refrigerating for at least 4 hours (or overnight).
Make the Cranberry Topping: In a saucepan, cook cranberries, sugar, water, and orange zest over medium heat for 10 minutes until thick. Stir in vanilla extract. Let cool before spreading over the cheesecake.
Assemble & Serve: Once the cheesecake is fully chilled, spread the cranberry topping evenly over the top. Slice and enjoy!

Notes

Avoid cracks! A water bath helps keep the cheesecake smooth and creamy.
Make-ahead tip: This cheesecake tastes even better the next day. Make it 1-2 days in advance for the best flavor.
Crust variations: Try a gingersnap or Oreo crust for a fun twist!
Freezing: Wrap the cheesecake (without topping) in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge before serving.

Nutrition

Calories: 560
Sugar: 39g
Sodium: 350mg
Fat: 36g
Saturated Fat: 20g
Carbohydrates: 52g
Fiber: 2g
Protein: 8g
Cholesterol: 135mg