I love making a special dessert, especially when fresh fruit is involved. Today, I’m sharing two fantastic cheesecake recipes that feature cranberries. These are perfect for any time you want a sweet treat that feels a little fancy.
I know you’ll enjoy how simple these cranberry cheesecake creations are to put together. They offer a wonderful balance of creamy and tart, making them perfect for sharing with friends and family.
Jump to Recipe:
Classic Cranberry Cheesecake Recipe
This cranberry cheesecake is a timeless dessert. It combines a rich, creamy texture with the bright tartness of cranberries.
I think you’ll find it’s easy to make and looks beautiful on any table.
Key Ingredients & Tips for Cranberry Cheesecake
- Cream Cheese Temperature: Make sure your cream cheese is completely at room temperature. This helps create a smooth, lump-free batter.
- Cranberry Sauce: If you’re making your own cranberry sauce, let it cool completely and thicken before swirling it into the cheesecake batter.
What You Need for Cranberry Cheesecake
- 2 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 1 cup fresh or frozen cranberries
- ¼ cup sugar (for cranberry swirl)
⏱️ Time: 3 hours (prep, bake, chill)🍽️ Yields: 12 servings
How to Make Your Cranberry Cheesecake
Step 1: Prep the Crust
Preheat your oven to 325°F (160°C). Mix graham cracker crumbs and melted butter in a bowl. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let it cool while you make the filling.
Step 2: Make the Filling
In a large bowl, beat the softened cream cheese with 1 cup of sugar until it’s smooth and creamy. Beat in the eggs one at a time, mixing just until combined after each. Stir in the vanilla extract. Separately, cook cranberries with ¼ cup sugar and a splash of water until they break down, then cool.
Step 3: Bake and Chill
Pour the cream cheese mixture over the cooled crust. Dollop spoonfuls of the cooled cranberry sauce over the top and gently swirl with a knife. Bake for 50-60 minutes, or until the edges are set but the center still jiggles slightly. Turn off the oven, crack the door, and let it cool inside for an hour. Then, chill in the fridge for at least 4 hours before serving.
📝 Final Note
For the best slices, always use a clean, warm knife. You can warm your knife by dipping it in hot water between cuts.
Bright Cranberry Orange Cheesecake Recipe
This cranberry orange cheesecake brings together the tartness of cranberries with the sunny flavor of fresh orange. It’s a wonderful combination that really brightens up the classic cheesecake.
You’ll enjoy the fragrant citrus notes in every creamy bite of this festive dessert.
Key Ingredients & Tips for Cranberry Orange Cheesecake
- Fresh Orange Zest: Only grate the bright orange part of the peel, not the white pith underneath. The pith can taste bitter.
- Gentle Mixing: Over-mixing cheesecake batter can add too much air, which can cause cracks. Mix just until ingredients are combined.
What You Need for Cranberry Orange Cheesecake
- 2 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon orange zest
- 2 tablespoons fresh orange juice
- 1 ½ cups shortbread cookie crumbs (or graham cracker)
- ½ cup unsalted butter, melted
- 1 cup fresh or frozen cranberries
- ¼ cup sugar (for cranberry topping)
⏱️ Time: 3.5 hours (prep, bake, chill)🍽️ Yields: 14 servings
How to Make Your Cranberry Orange Cheesecake
Step 1: Prepare the Citrus Crust
Preheat your oven to 325°F (160°C). Mix shortbread crumbs and melted butter. Press this into the bottom of a 9-inch springform pan. Bake for 8-10 minutes. Let it cool. For the cranberry topping, cook cranberries with ¼ cup sugar and a splash of orange juice until they burst and thicken, then cool.
Step 2: Mix the Orange Filling
In a large bowl, beat the softened cream cheese with 1 cup of sugar until it’s smooth. Add the eggs one at a time, mixing gently until just combined. Stir in the vanilla extract, orange zest, and fresh orange juice until everything is blended.
Step 3: Bake and Chill
Pour the cheesecake batter over the cooled crust. Dollop the cooled cranberry topping over the top and gently swirl it in. Bake for 55-65 minutes, until the edges are set and the center slightly jiggles. Turn off the oven, open the door a little, and let it cool inside for an hour. Transfer to the fridge and chill for at least 5 hours, or overnight, before slicing and serving.
📝 Final Note
A water bath can help prevent cracks in your cheesecake. Wrap the springform pan tightly with foil and place it in a larger pan filled with about an inch of hot water before baking.