If you enjoy a lovely cheesecake, you are in for a treat today. I love making desserts that bring a smile, and cheesecake always does. The bright, tart taste of cranberries makes for a wonderful contrast with creamy cheesecake.
Today, I’m sharing two cranberry cheesecake recipes that are perfect for sharing with friends and family. These are easy to make and taste so good. Let’s get baking!
Jump to Recipe:
Creamy Cranberry Cheesecake Recipe
This classic cranberry cheesecake is creamy and smooth with a pleasant tartness from the cranberries. It’s a wonderful dessert that always gets compliments.
Key Ingredients & Tips
- Fresh Cranberries: Using fresh cranberries gives the best bright, tangy taste. You can use frozen too, but make sure they are not too wet.
- Room Temperature Cream Cheese: Always let your cream cheese soften to room temperature before mixing. This helps get a very smooth, lump-free cheesecake filling.
- Water Bath Baking: Baking your cranberry cheesecake in a water bath helps it cook evenly and prevents cracks.
What You Need for Cranberry Cheesecake
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
- 2 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- 1 ½ cups fresh cranberries
- 1 tablespoon cornstarch
⏱️ Time: Prep: 20 min, Bake: 60 min, Chill: 4 hours🍽️ Yields: 8-10 servings
How to Make Cranberry Cheesecake
Step 1: Prep the Crust
Preheat your oven to 350°F (175°C). In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press this mixture firmly into the bottom of a 9-inch springform pan.
Step 2: Make the Filling
In a large bowl, beat the softened cream cheese with sugar until it’s smooth and creamy. Add eggs one at a time, mixing well after each. Stir in the vanilla extract and sour cream.
Step 3: Add Cranberries and Bake
In a separate small bowl, toss the fresh cranberries with cornstarch. Gently fold the cranberries into the cheesecake filling. Pour the filling over the prepared crust in the springform pan. Place the springform pan in a larger roasting pan, and then pour hot water into the roasting pan to create a water bath, coming halfway up the sides of the springform pan. Bake for 55-65 minutes, or until the edges are set and the center jiggles just a bit.
Step 4: Cool and Chill
Turn off the oven and let the cheesecake cool inside the oven for 1 hour with the door slightly ajar. Remove from the oven and water bath, let it cool completely on a wire rack, then cover and chill in the refrigerator for at least 4 hours, or overnight, before serving.
📝 Final Note
For a nice presentation, sprinkle a few extra fresh cranberries or a dusting of powdered sugar on top before you serve it.
Zesty Cranberry Orange Cheesecake Recipe
This cranberry orange cheesecake combines the tartness of cranberries with a bright burst of orange flavor. It’s a festive and refreshing dessert that you’ll love making.
Key Ingredients & Tips
- Orange Zest: Don’t skip the orange zest! It adds so much fragrant citrus flavor to the cheesecake filling.
- Cranberry Swirl: For a beautiful marbled look, gently swirl the cranberry sauce into the filling just before baking. Don’t overmix.
- Gentle Cooling: Let the cheesecake cool slowly to prevent cracking. This is especially important for the water bath method.
What You Need for Cranberry Orange Cheesecake
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
- 2 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- 1 tablespoon orange zest
- 1 ½ cups fresh cranberries
- ¼ cup granulated sugar (for cranberry sauce)
- 2 tablespoons orange juice (for cranberry sauce)
⏱️ Time: Prep: 25 min, Bake: 60 min, Chill: 4 hours🍽️ Yields: 8-10 servings
How to Make Cranberry Orange Cheesecake
Step 1: Prepare Crust & Oven
Preheat your oven to 350°F (175°C). Combine graham cracker crumbs, sugar, and melted butter. Press this mixture firmly into the bottom of a 9-inch springform pan.
Step 2: Make Orange Cheesecake Filling
In a large bowl, beat the softened cream cheese with sugar and orange zest until smooth. Add eggs one at a time, mixing gently after each. Stir in vanilla extract and sour cream. Set aside.
Step 3: Create Cranberry Swirl
In a small saucepan, combine cranberries, ¼ cup sugar, and orange juice. Cook over medium heat for 5-7 minutes, until cranberries burst and the sauce thickens slightly. Let it cool a bit. Pour the cheesecake filling over the crust, then spoon dollops of the cranberry sauce over the top. Use a knife or skewer to gently swirl the sauce into the filling.
Step 4: Bake and Chill
Place the springform pan into a larger roasting pan. Fill the roasting pan with hot water to create a water bath. Bake for 55-65 minutes, or until the edges are set and the center is still slightly wobbly. Turn off the oven and let the cheesecake cool inside for 1 hour with the door ajar. Remove, cool completely on a wire rack, then chill in the refrigerator for at least 4 hours before serving.
📝 Final Note
For an extra pop of color, you can garnish slices with a thin orange slice or a few whole fresh cranberries just before serving.
