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Cranberry Cheesecake

By Britney
Prep: 45 minutes
Cook: 1 hour 15 minutes
Setting Time: 4 hours
Servings: 12
a slice of cranberry cheesecake on a plate topped with fresh cranberries and whipped cream.
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Cranberry Cheesecake has a creamy filling swirled with cranberry sauce and topped with whipped cream. It's tangy, sweet, and irresistible!

Equipment

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Ingredients 

Cranberry Sauce

  • 12 oz Fresh Cranberries, (about 1 1/2 cups)
  • 1/3 cup Sugar
  • 2 tbsps Lemon Juice
  • 1/4 cup Water
  • 2 tsp Orange Zest

Graham Cracker Crust

  • 18 Graham Cracker Sheets
  • 3 tbsps Sugar
  • 1/2 tsp Cinnamon
  • 8 tbsps Salted Butter, (melted)

Cheesecake Filling

  • 32 oz Cream Cheese, (room temperature)
  • 1 1/2 cups Sugar
  • 1 tbsp Orange Zest
  • 3 Eggs
  • 1 Egg Yolk
  • 2 tsp Vanilla Extract
  • 1 cup Sour Cream
  • 1/2 cup Heavy Cream
  • 2 tbsp Cornstarch
  • 1/4 tsp Kosher Salt
  • 1/4 tsp Almond Extract

Instructions 

  • Begin by making the cranberry sauce. Add fresh cranberries, sugar, and lemon juice to a medium saucepan over medium heat. Allow the mixture to cook down for 5-10 minutes, let the cranberries pop and reduce. Then add 1/4 cup water or cranberry juice and continue to cook for another 5-7 minutes, until the mixture thickens.
  • Some of the cranberries should still be whole, but the majority of the sauce should be soft and thickened akin to preserves.
  • While the cranberry sauce is cooling, prepare the graham cracker crust. Preheat the oven to 350 degrees F. Combine graham crackers, sugar, and cinnamon, in a food processor. Then pour in melted butter and pulse until smooth and texture resembles wet sand.
  • Line a 9 inch springform pan with parchment paper along the bottom and sides. Add graham cracker crumbs. Press the crumbs into the bottom of the pan and against the sides of the pan until a crust forms. Bake in the oven for 12 minutes. until golden brown and set. Set aside to cool.
  • Reduce oven temperature to 325 degrees F. Bring 6 cups of water to a boil.
  • Now make the cheesecake filling. Add room temperature cream cheese, sugar, and orange zest to the bowl of a stand mixer fitted with the paddle attachment. Beat cream cheese on low speed until smooth, about 1-2 minutes. Then add the vanilla extract. Begin adding eggs and egg yolk, one at a time, allowing each egg to become fully incorporated prior to adding the next. Scrape down the sides of the bowl with a rubber spatula and continue to mix to ensure cheesecake mixture is smooth.
  • In a small bowl, whisk together sour cream, heavy cream, kosher salt, and cornstarch. Whisk together until just combined and smooth and add to the bowl of the stand mixer. Mix until just combined, about 20 seconds. Scrape down the sides of the bowl again and mix for another 20 seconds.
  • Remove half of the cheesecake filling and place into a medium mixing bowl. Fold the cooled cranberry sauce and almond extract into the bowl and mix together until combined.
  • Grab the graham cracker crust and pour the cranberry cheesecake mixture and vanilla cheesecake mixture into the pan, alternating between the two. Use a toothpick to swirl everything together.
  • Tap the pan against the counter to pop any air bubbles.
  • Pour boiling water into a 9x13 pan. Place the cheesecake into the oven on the middle rack and carefully and swiftly place the pan of water on the bottom rack of the oven. Quickly close the oven door to make sure to trap in the steam. Bake for 1 hour and 15 minutes. Once the cheesecake is finished baking, the cheesecake should be slightly jiggly - like jello.
  • Turn off the oven and crack the oven door. Let the cheesecake sit for one hour. Then remove from the oven and let it sit at room temperature for 30 minutes and then place into the refrigerator for 4 hours, up to overnight.
  • Top with whipped cream before serving.

Notes

  • Use Room Temperature Ingredients: Softened cream cheese and room temperature eggs are non-negotiable for a silky texture. Cold ingredients lead to a lumpy batter.
  • Avoid Overmixing: Overmixing incorporates too much air, which can cause cracks. Mix just until each ingredient is fully incorporated.
  • Water Bath Essential: Use boiling water in a roasting pan to create steam in the oven. This keeps the cheesecake moist and prevents cracks.
  • Perfect Swirls: When swirling the cranberry sauce into the batter, don’t overdo it. Less is more for a beautiful marbled effect.
  • Cool Gradually: Let the cheesecake cool slowly in the oven with the door slightly open before refrigerating. This prevents sinking and ensures the texture is just right.
  • Refrigeration is Key: Don’t rush the chilling process. A few hours in the fridge allows the flavors to meld and the texture to set.

Nutrition

Calories: 656kcal, Carbohydrates: 62g, Protein: 9g, Fat: 43g, Saturated Fat: 25g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Trans Fat: 0.3g, Cholesterol: 176mg, Sodium: 501mg, Potassium: 181mg, Fiber: 1g, Sugar: 44g, Vitamin A: 1616IU, Vitamin C: 6mg, Calcium: 115mg, Iron: 0.4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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