Introduction

Oh, the holidays! That magical time of year when the air gets crisp, twinkling lights appear everywhere, and the aroma of delicious treats fills our homes. There’s something so comforting about a creamy, dreamy cheesecake, and when you add that burst of festive cranberry, it’s pure perfection! This Cranberry Cheesecake recipe is one of those gems that feels incredibly special but is surprisingly simple to make. You can whip it up for a cozy family dessert or even make it as a show-stopping gift!

Why You’ll Love This Recipe

Fast: While it needs chilling time, the active prep is super quick!
Easy: No fancy techniques needed, perfect for beginners.
Giftable: Imagine gifting this beautiful cheesecake – wow!
Crowd-pleasing: Everyone adores a good cheesecake, and this one is a winner!

Ingredients

Gathering your ingredients is the first step to cheesecake bliss! Here’s what you’ll need:

1 ½ cups graham cracker crumbs: This forms our lovely, buttery base. You can buy them pre-crushed or crush your own graham crackers for extra freshness.
⅓ cup butter, melted: The magic binder for our crust.
4 (8 oz) blocks cream cheese, softened to room temperature: This is the heart of our cheesecake! Make sure it’s nice and soft so it beats up perfectly smooth.
½ cup white sugar: Just enough sweetness to balance the tang of the cream cheese and cranberries.
2 cups heavy whipping cream: For that luxurious, creamy texture. Don’t skimp here!
⅔ cup jellied cranberry sauce: Our vibrant, festive star! The jellied kind gives a beautiful swirl.
Whipped cream, fresh cranberries, and rosemary, for garnish: These add the perfect finishing touches for a beautiful presentation.

How to Make It

Alright, let’s get our hands a little messy and create some magic! It’s easier than you think.

Preheat Your Oven: First things first, get your oven preheated to 350°F (175°C). This ensures everything bakes evenly.
Crust Time: In a medium bowl, toss your graham cracker crumbs with the melted butter. Mix it up until it looks like wet sand. Then, press this mixture evenly into the bottom of a 9-inch springform pan. I like to use the bottom of a glass to really get it packed down nice and firm.
Creamy Base: In a large bowl, grab your softened cream cheese and that white sugar. Beat them together until they’re super smooth and creamy. No lumps allowed!
Whip It Good: Now, gradually beat in the heavy whipping cream. You want to combine it all until it’s just incorporated and smooth. We’re building that wonderful cheesecake texture!
The Cranberry Swirl: This is where the fun begins! Gently fold in your jellied cranberry sauce. Don’t overmix; you want to see those beautiful crimson swirls throughout the cheesecake. It’s like edible art!
Pour and Bake: Pour this glorious mixture right over your prepared graham cracker crust. Spread it out evenly.
Bake to Perfection: Pop it into your preheated oven and bake for 45-55 minutes. You’ll know it’s ready when the edges look set, but the center still has a little wobble – like a gentle shimmy.
Cool Down Gently: Once the baking time is up, turn off your oven. Leave the cheesecake inside with the oven door slightly ajar for about 1 hour. This slow cooling helps prevent cracks and ensures a smooth finish.
Complete Cooling: Carefully remove the cheesecake from the oven and place it on a wire rack to cool completely. Patience is key here!
Chill Out: Once it’s totally cool, cover it and pop it into the refrigerator for at least 4 hours, or even better, overnight. This is crucial for the cheesecake to set up firm and delicious.
Garnish and Serve: Before you serve, decorate your masterpiece! A dollop of whipped cream, a scattering of fresh cranberries, and a sprig of rosemary make it look absolutely stunning.

Substitutions & Additions

Feel free to play around and make this recipe your own! Here are some ideas:

Crust Swap: Don’t have graham crackers? Gingersnap cookies or shortbread cookies would make a wonderfully spiced crust!
Citrus Zest: A little bit of orange or lemon zest added to the cream cheese mixture can brighten up the flavors beautifully.
Spice It Up: A pinch of cinnamon or nutmeg in the crust can add a cozy warmth.
Boozy Cranberries: For an adult treat, swirl in a tablespoon or two of cranberry liqueur (like Grand Marnier or Cointreau) into the cranberry sauce before folding it in.
Different Berry Swirl: While cranberry is classic for the holidays, you could easily swap for raspberry or cherry jam for a different flavor profile year-round!

Tips for Success

A few little tricks can ensure your cheesecake turns out perfectly every time:

Room Temperature is Key: Make sure your cream cheese and eggs (if you were using them in a different cheesecake recipe!) are truly at room temperature. This is the secret to a smooth, lump-free batter.
Don’t Overmix: While you want your batter smooth, overmixing can incorporate too much air, which can lead to cracking.
Gentle Cooling: The slow cooling process in the oven is a game-changer for preventing cracks. Don’t skip it!
Prep Ahead: Cheesecakes are wonderful to make a day in advance. In fact, they taste even better after a day in the fridge! This is perfect for holiday entertaining when you want to get ahead.

How to Store It

Leftover cheesecake? Lucky you! Store any uneaten portions in the refrigerator. Keep it well-covered with plastic wrap or in an airtight container. It should stay delicious for about 3-4 days.

FAQs

Here are a few questions you might have:

Why did my cheesecake crack? Cracks often happen from overbaking, too rapid cooling, or overmixing. The gentle cooling method in this recipe helps prevent it!
Can I make this no-bake? This recipe is designed for baking, but you could adapt it by using a no-bake cheesecake filling and layering the cranberry sauce on top after it’s set.
How long does it need to chill? For the best texture and firmness, aim for at least 4 hours, but overnight is ideal.

Cranberry Cheesecake

A creamy, dreamy cheesecake with a festive burst of cranberry, this recipe is surprisingly simple to make and perfect for holidays or as a gift.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 50

Servings 12

Equipment

9-inch springform pan
Medium bowl
Large bowl
Wire rack

Ingredients

Crust

1.5 cups graham cracker crumbs buy pre-crushed or crush your own
0.33 cup butter melted

Cheesecake Filling

4 blocks (8 oz each) cream cheese softened to room temperature
0.5 cup white sugar
2 cups heavy whipping cream
0.67 cup jellied cranberry sauce

Garnish

whipped cream
fresh cranberries
rosemary

Instructions

Preheat your oven to 350°F (175°C).
In a medium bowl, toss graham cracker crumbs with melted butter until it resembles wet sand. Press evenly into the bottom of a 9-inch springform pan.
1.5 cups graham cracker crumbs
In a large bowl, beat softened cream cheese and white sugar until smooth and creamy.
1.5 cups graham cracker crumbs
Gradually beat in heavy whipping cream until just incorporated and smooth.
1.5 cups graham cracker crumbs
Gently fold in jellied cranberry sauce, creating swirls. Do not overmix.
1.5 cups graham cracker crumbs
Pour the mixture over the graham cracker crust and spread evenly.
Bake for 45-55 minutes, or until the edges are set and the center has a slight wobble.
Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool slowly.
Remove from the oven and place on a wire rack to cool completely.
Cover and refrigerate for at least 4 hours, or preferably overnight, until firmly set.
Garnish with whipped cream, fresh cranberries, and rosemary before serving.
1.5 cups graham cracker crumbs

Notes

Cheesecakes are best made a day in advance and taste even better after chilling overnight. Store leftovers, well-covered, in the refrigerator for 3-4 days.