FREE DINNER EBOOK! Get your copy!

Classic Cranberry Cheesecake Delightful and Simple Recipe

by on March 30, 2025

WANT TO SAVE THIS RECIPE?

Are you ready to impress friends and family with a dessert that’s full of flavor? My Classic Cranberry Cheesecake is both delightful and simple to make. With a buttery graham cracker crust, rich cream cheese filling, and tart cranberry sauce, this cheesecake hits all the right notes. Whether you’re a baking pro or a novice, I’ll guide you through each step to create a stunning treat that’s sure to be a hit. Let’s get started!

- 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 2 cups cream cheese, softened to room temperature - 1 cup granulated sugar - 1 teaspoon pure vanilla extract - 3 large eggs, at room temperature - 1 cup sour cream, at room temperature - 1 cup fresh or frozen cranberries - ½ cup granulated sugar (for cranberry sauce) - 1 teaspoon freshly grated orange zest - 1 tablespoon cornstarch To make this cheesecake, we start with graham cracker crumbs. They create a great base. You mix them with melted butter. This mixture gives the cheesecake a nice crunch. Next, we need cream cheese. It makes the cheesecake rich and creamy. Make sure it is soft. This helps it mix well. You will also need sugar. It adds sweetness. Don’t forget vanilla extract for flavor. The eggs bind everything together. They give the cheesecake its texture. Sour cream makes it even creamier. It also adds a nice tang. Now, let’s talk about cranberries. They bring a tart taste that balances the sweetness. You can use fresh or frozen ones. If you use frozen, no need to thaw first. Finally, we need sugar for the cranberry sauce. It helps the cranberries burst and thicken when cooked. Orange zest adds a bright touch to the sauce. - Fresh cranberries - Mint leaves - Powdered sugar For a beautiful finish, think about garnishes. Fresh cranberries add color and flavor. Mint leaves add a pop of green. A light dusting of powdered sugar gives a sweet touch. These garnishes make your cheesecake look extra special. {{ingredient_image_2}} - Preheat your oven to 325°F (160°C). This step is key for even baking. - In a medium bowl, mix 1 ½ cups graham cracker crumbs with ½ cup melted unsalted butter. - Stir until the crumbs are fully coated. - Firmly press this mix into the bottom of a 9-inch springform pan to create a nice, even layer. - Bake the crust for 10 minutes. Let it cool completely before adding the filling. - In a small saucepan, combine 1 cup of cranberries, ½ cup of granulated sugar, and 1 teaspoon of orange zest. - Cook this mix over medium heat. Stir it occasionally until the cranberries start to burst, about 10-15 minutes. - When thickened, remove the saucepan from heat and let the sauce cool. - In a large bowl, beat 2 cups of softened cream cheese using a hand mixer. Mix until smooth. - Gradually add in 1 cup of granulated sugar and 1 teaspoon of vanilla extract. - Mix until everything is well combined. - Crack in 3 large eggs, adding one at a time. Make sure to mix well after each addition. - Gently fold in 1 cup of sour cream until the mixture is creamy and smooth. - Finally, fold in half of the cooled cranberry sauce into the filling until just combined. Set the rest aside for topping. - Carefully pour the cheesecake batter over the cooled crust. Smooth the surface with a spatula. - Bake for 55-60 minutes. The center should be set but still jiggly when gently shaken. - After baking, turn off the oven and crack the door ajar. Let the cheesecake cool in the oven for about an hour. - Move the cheesecake to the refrigerator and chill for at least 4 hours. For best flavor, let it set overnight. - Avoid overmixing: Mix just enough to combine your ingredients. Overmixing can add too much air and make your cheesecake crack. Aim for a smooth filling but stop mixing as soon as it blends. - Use room temperature ingredients: Make sure your cream cheese, eggs, and sour cream are at room temperature. This helps them mix well and creates a uniform batter. Cold ingredients can form lumps, ruining the texture. - Presentation tips for serving: Serve each slice on a nice dessert plate. Top it with the reserved cranberry sauce for a pop of color. Add a few fresh cranberries and a light dusting of powdered sugar to make it look fancy. - Pairing recommendations with drinks: Pair your cheesecake with a glass of sweet dessert wine or a smooth coffee. The flavors blend well and make your dessert even more enjoyable. Pro Tips Use Room Temperature Ingredients: Make sure your cream cheese, eggs, and sour cream are at room temperature before mixing. This ensures a smoother batter and prevents lumps. Don’t Overmix: When folding in the sour cream and cranberries, mix gently to avoid incorporating too much air, which can cause cracks in your cheesecake. Check for Doneness: The cheesecake is done when the edges are set but the center still has a slight jiggle. It will continue to firm up as it cools. Chill Overnight: For the best flavor and texture, allow the cheesecake to chill in the refrigerator overnight before serving. This helps the flavors meld beautifully. {{image_4}} You can make your cranberry cheesecake even better by adding simple flavors. For example, a pinch of cinnamon or nutmeg can bring warmth. These spices add depth without overpowering the dish. Just a small amount will do! You can also use flavored extracts. Almond extract adds a nice twist. It pairs well with the cream cheese and cranberries. You can experiment with other extracts too. Try coconut or lemon for a fresh take. If you want to change the sweetness, there are great options. Using honey or maple syrup gives a unique flavor. These natural sweeteners can replace granulated sugar easily. Just adjust the amount, as they are sweeter. For a healthier choice, you can try low-sugar or sugar-free options. Products like stevia or erythritol can work well. They keep the cheesecake sweet without added sugar. This way, you can enjoy a treat that fits your diet! To store leftovers, wrap the cheesecake tightly with plastic wrap. This keeps it fresh. Place it in the fridge. It will stay good for about five days. If you want the best taste, eat it within three days. You can freeze cheesecake for longer storage. First, let it cool completely. After it cools, wrap it in plastic wrap and then in aluminum foil. This keeps out air and prevents freezer burn. Store it in the freezer for up to three months. When you’re ready to eat it, thaw the cheesecake in the fridge overnight. This keeps the texture smooth and creamy. Avoid thawing at room temperature to prevent it from getting too soft. Enjoy your cheesecake later! You can use ricotta or mascarpone instead of cream cheese. Both have a creamy texture and mild taste. Ricotta adds a light, fluffy feel. Mascarpone gives a rich, smooth flavor. These options work well in this recipe while keeping it delightful. Check for a slight jiggle in the center. The edges should look set, while the center is still soft. If it shakes gently, it is ready. This jiggle test helps you avoid overbaking. Overbaking can lead to cracks and a dry texture. Yes, making the cheesecake in advance is a smart choice. Prepare it a day before you plan to serve. After baking, cool it in the oven for one hour. Then, chill it in the fridge for at least four hours. For the best taste, let it set overnight. This allows all the flavors to meld perfectly. This blog post covered how to make a delicious cheesecake with cranberries. You learned about key ingredients, like graham cracker crumbs and cream cheese. We went through steps to prepare your crust, make the cranberry sauce, and bake your cheesecake. I shared tips for texture and serving suggestions. You can even try different flavors and sweeteners. Remember to store leftovers properly for freshness. Enjoy creating a tasty dessert that will impress!

Why I Love This Recipe

  1. Deliciously Unique Flavor: The combination of cream cheese and tart cranberries creates a delightful balance that is both rich and refreshing.
  2. Perfect for Any Occasion: This cheesecake is a showstopper for holidays, gatherings, or special celebrations, making it a versatile dessert choice.
  3. Easy to Follow Instructions: With clear steps and simple ingredients, this recipe is accessible for both beginner and experienced bakers.
  4. Make-Ahead Friendly: Chill the cheesecake overnight for enhanced flavor, allowing you to prepare it ahead of time for stress-free entertaining.

Ingredients

Main Ingredients

– 1 ½ cups graham cracker crumbs

– ½ cup unsalted butter, melted

– 2 cups cream cheese, softened to room temperature

– 1 cup granulated sugar

– 1 teaspoon pure vanilla extract

– 3 large eggs, at room temperature

– 1 cup sour cream, at room temperature

– 1 cup fresh or frozen cranberries

– ½ cup granulated sugar (for cranberry sauce)

– 1 teaspoon freshly grated orange zest

– 1 tablespoon cornstarch

To make this cheesecake, we start with graham cracker crumbs. They create a great base. You mix them with melted butter. This mixture gives the cheesecake a nice crunch.

Next, we need cream cheese. It makes the cheesecake rich and creamy. Make sure it is soft. This helps it mix well. You will also need sugar. It adds sweetness. Don’t forget vanilla extract for flavor.

The eggs bind everything together. They give the cheesecake its texture. Sour cream makes it even creamier. It also adds a nice tang.

Now, let’s talk about cranberries. They bring a tart taste that balances the sweetness. You can use fresh or frozen ones. If you use frozen, no need to thaw first.

Finally, we need sugar for the cranberry sauce. It helps the cranberries burst and thicken when cooked. Orange zest adds a bright touch to the sauce.

Optional Garnishes

– Fresh cranberries

– Mint leaves

– Powdered sugar

For a beautiful finish, think about garnishes. Fresh cranberries add color and flavor. Mint leaves add a pop of green. A light dusting of powdered sugar gives a sweet touch. These garnishes make your cheesecake look extra special.

Step-by-Step Instructions

Preheating and Crust Preparation

– Preheat your oven to 325°F (160°C). This step is key for even baking.

– In a medium bowl, mix 1 ½ cups graham cracker crumbs with ½ cup melted unsalted butter.

– Stir until the crumbs are fully coated.

– Firmly press this mix into the bottom of a 9-inch springform pan to create a nice, even layer.

– Bake the crust for 10 minutes. Let it cool completely before adding the filling.

Making the Cranberry Sauce

– In a small saucepan, combine 1 cup of cranberries, ½ cup of granulated sugar, and 1 teaspoon of orange zest.

– Cook this mix over medium heat. Stir it occasionally until the cranberries start to burst, about 10-15 minutes.

– When thickened, remove the saucepan from heat and let the sauce cool.

Preparing the Cheesecake Filling

– In a large bowl, beat 2 cups of softened cream cheese using a hand mixer. Mix until smooth.

– Gradually add in 1 cup of granulated sugar and 1 teaspoon of vanilla extract.

– Mix until everything is well combined.

– Crack in 3 large eggs, adding one at a time. Make sure to mix well after each addition.

– Gently fold in 1 cup of sour cream until the mixture is creamy and smooth.

– Finally, fold in half of the cooled cranberry sauce into the filling until just combined. Set the rest aside for topping.

Baking and Cooling the Cheesecake

– Carefully pour the cheesecake batter over the cooled crust. Smooth the surface with a spatula.

– Bake for 55-60 minutes. The center should be set but still jiggly when gently shaken.

– After baking, turn off the oven and crack the door ajar. Let the cheesecake cool in the oven for about an hour.

– Move the cheesecake to the refrigerator and chill for at least 4 hours. For best flavor, let it set overnight.

Tips & Tricks

Perfecting the Cheesecake Texture

– Avoid overmixing: Mix just enough to combine your ingredients. Overmixing can add too much air and make your cheesecake crack. Aim for a smooth filling but stop mixing as soon as it blends.

– Use room temperature ingredients: Make sure your cream cheese, eggs, and sour cream are at room temperature. This helps them mix well and creates a uniform batter. Cold ingredients can form lumps, ruining the texture.

Serving Suggestions

– Presentation tips for serving: Serve each slice on a nice dessert plate. Top it with the reserved cranberry sauce for a pop of color. Add a few fresh cranberries and a light dusting of powdered sugar to make it look fancy.

– Pairing recommendations with drinks: Pair your cheesecake with a glass of sweet dessert wine or a smooth coffee. The flavors blend well and make your dessert even more enjoyable.

Pro Tips

  1. Use Room Temperature Ingredients: Make sure your cream cheese, eggs, and sour cream are at room temperature before mixing. This ensures a smoother batter and prevents lumps.
  2. Don’t Overmix: When folding in the sour cream and cranberries, mix gently to avoid incorporating too much air, which can cause cracks in your cheesecake.
  3. Check for Doneness: The cheesecake is done when the edges are set but the center still has a slight jiggle. It will continue to firm up as it cools.
  4. Chill Overnight: For the best flavor and texture, allow the cheesecake to chill in the refrigerator overnight before serving. This helps the flavors meld beautifully.

Variations

Flavor Enhancements

You can make your cranberry cheesecake even better by adding simple flavors. For example, a pinch of cinnamon or nutmeg can bring warmth. These spices add depth without overpowering the dish. Just a small amount will do!

You can also use flavored extracts. Almond extract adds a nice twist. It pairs well with the cream cheese and cranberries. You can experiment with other extracts too. Try coconut or lemon for a fresh take.

Alternative Sweeteners

If you want to change the sweetness, there are great options. Using honey or maple syrup gives a unique flavor. These natural sweeteners can replace granulated sugar easily. Just adjust the amount, as they are sweeter.

For a healthier choice, you can try low-sugar or sugar-free options. Products like stevia or erythritol can work well. They keep the cheesecake sweet without added sugar. This way, you can enjoy a treat that fits your diet!

Storage Info

Refrigeration Guidelines

To store leftovers, wrap the cheesecake tightly with plastic wrap. This keeps it fresh. Place it in the fridge. It will stay good for about five days. If you want the best taste, eat it within three days.

Freezing Instructions

You can freeze cheesecake for longer storage. First, let it cool completely. After it cools, wrap it in plastic wrap and then in aluminum foil. This keeps out air and prevents freezer burn. Store it in the freezer for up to three months.

When you’re ready to eat it, thaw the cheesecake in the fridge overnight. This keeps the texture smooth and creamy. Avoid thawing at room temperature to prevent it from getting too soft. Enjoy your cheesecake later!

FAQs

What can I substitute for cream cheese?

You can use ricotta or mascarpone instead of cream cheese. Both have a creamy texture and mild taste. Ricotta adds a light, fluffy feel. Mascarpone gives a rich, smooth flavor. These options work well in this recipe while keeping it delightful.

How do I know when the cheesecake is done?

Check for a slight jiggle in the center. The edges should look set, while the center is still soft. If it shakes gently, it is ready. This jiggle test helps you avoid overbaking. Overbaking can lead to cracks and a dry texture.

Can I make this cheesecake ahead of time?

Yes, making the cheesecake in advance is a smart choice. Prepare it a day before you plan to serve. After baking, cool it in the oven for one hour. Then, chill it in the fridge for at least four hours. For the best taste, let it set overnight. This allows all the flavors to meld perfectly.

This blog post covered how to make a delicious cheesecake with cranberries. You learned about key ingredients, like graham cracker crumbs and cream cheese. We went through steps to prepare your crust, make the cranberry sauce, and bake your cheesecake. I shared tips for texture and serving suggestions. You can even try different flavors and sweeteners. Remember to store leftovers properly for freshness. Enjoy creating a tasty dessert that will impres

- 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 2 cups cream cheese, softened to room temperature - 1 cup granulated sugar - 1 teaspoon pure vanilla extract - 3 large eggs, at room temperature - 1 cup sour cream, at room temperature - 1 cup fresh or frozen cranberries - ½ cup granulated sugar (for cranberry sauce) - 1 teaspoon freshly grated orange zest - 1 tablespoon cornstarch To make this cheesecake, we start with graham cracker crumbs. They create a great base. You mix them with melted butter. This mixture gives the cheesecake a nice crunch. Next, we need cream cheese. It makes the cheesecake rich and creamy. Make sure it is soft. This helps it mix well. You will also need sugar. It adds sweetness. Don’t forget vanilla extract for flavor. The eggs bind everything together. They give the cheesecake its texture. Sour cream makes it even creamier. It also adds a nice tang. Now, let’s talk about cranberries. They bring a tart taste that balances the sweetness. You can use fresh or frozen ones. If you use frozen, no need to thaw first. Finally, we need sugar for the cranberry sauce. It helps the cranberries burst and thicken when cooked. Orange zest adds a bright touch to the sauce. - Fresh cranberries - Mint leaves - Powdered sugar For a beautiful finish, think about garnishes. Fresh cranberries add color and flavor. Mint leaves add a pop of green. A light dusting of powdered sugar gives a sweet touch. These garnishes make your cheesecake look extra special. {{ingredient_image_2}} - Preheat your oven to 325°F (160°C). This step is key for even baking. - In a medium bowl, mix 1 ½ cups graham cracker crumbs with ½ cup melted unsalted butter. - Stir until the crumbs are fully coated. - Firmly press this mix into the bottom of a 9-inch springform pan to create a nice, even layer. - Bake the crust for 10 minutes. Let it cool completely before adding the filling. - In a small saucepan, combine 1 cup of cranberries, ½ cup of granulated sugar, and 1 teaspoon of orange zest. - Cook this mix over medium heat. Stir it occasionally until the cranberries start to burst, about 10-15 minutes. - When thickened, remove the saucepan from heat and let the sauce cool. - In a large bowl, beat 2 cups of softened cream cheese using a hand mixer. Mix until smooth. - Gradually add in 1 cup of granulated sugar and 1 teaspoon of vanilla extract. - Mix until everything is well combined. - Crack in 3 large eggs, adding one at a time. Make sure to mix well after each addition. - Gently fold in 1 cup of sour cream until the mixture is creamy and smooth. - Finally, fold in half of the cooled cranberry sauce into the filling until just combined. Set the rest aside for topping. - Carefully pour the cheesecake batter over the cooled crust. Smooth the surface with a spatula. - Bake for 55-60 minutes. The center should be set but still jiggly when gently shaken. - After baking, turn off the oven and crack the door ajar. Let the cheesecake cool in the oven for about an hour. - Move the cheesecake to the refrigerator and chill for at least 4 hours. For best flavor, let it set overnight. - Avoid overmixing: Mix just enough to combine your ingredients. Overmixing can add too much air and make your cheesecake crack. Aim for a smooth filling but stop mixing as soon as it blends. - Use room temperature ingredients: Make sure your cream cheese, eggs, and sour cream are at room temperature. This helps them mix well and creates a uniform batter. Cold ingredients can form lumps, ruining the texture. - Presentation tips for serving: Serve each slice on a nice dessert plate. Top it with the reserved cranberry sauce for a pop of color. Add a few fresh cranberries and a light dusting of powdered sugar to make it look fancy. - Pairing recommendations with drinks: Pair your cheesecake with a glass of sweet dessert wine or a smooth coffee. The flavors blend well and make your dessert even more enjoyable. Pro Tips Use Room Temperature Ingredients: Make sure your cream cheese, eggs, and sour cream are at room temperature before mixing. This ensures a smoother batter and prevents lumps. Don’t Overmix: When folding in the sour cream and cranberries, mix gently to avoid incorporating too much air, which can cause cracks in your cheesecake. Check for Doneness: The cheesecake is done when the edges are set but the center still has a slight jiggle. It will continue to firm up as it cools. Chill Overnight: For the best flavor and texture, allow the cheesecake to chill in the refrigerator overnight before serving. This helps the flavors meld beautifully. {{image_4}} You can make your cranberry cheesecake even better by adding simple flavors. For example, a pinch of cinnamon or nutmeg can bring warmth. These spices add depth without overpowering the dish. Just a small amount will do! You can also use flavored extracts. Almond extract adds a nice twist. It pairs well with the cream cheese and cranberries. You can experiment with other extracts too. Try coconut or lemon for a fresh take. If you want to change the sweetness, there are great options. Using honey or maple syrup gives a unique flavor. These natural sweeteners can replace granulated sugar easily. Just adjust the amount, as they are sweeter. For a healthier choice, you can try low-sugar or sugar-free options. Products like stevia or erythritol can work well. They keep the cheesecake sweet without added sugar. This way, you can enjoy a treat that fits your diet! To store leftovers, wrap the cheesecake tightly with plastic wrap. This keeps it fresh. Place it in the fridge. It will stay good for about five days. If you want the best taste, eat it within three days. You can freeze cheesecake for longer storage. First, let it cool completely. After it cools, wrap it in plastic wrap and then in aluminum foil. This keeps out air and prevents freezer burn. Store it in the freezer for up to three months. When you’re ready to eat it, thaw the cheesecake in the fridge overnight. This keeps the texture smooth and creamy. Avoid thawing at room temperature to prevent it from getting too soft. Enjoy your cheesecake later! You can use ricotta or mascarpone instead of cream cheese. Both have a creamy texture and mild taste. Ricotta adds a light, fluffy feel. Mascarpone gives a rich, smooth flavor. These options work well in this recipe while keeping it delightful. Check for a slight jiggle in the center. The edges should look set, while the center is still soft. If it shakes gently, it is ready. This jiggle test helps you avoid overbaking. Overbaking can lead to cracks and a dry texture. Yes, making the cheesecake in advance is a smart choice. Prepare it a day before you plan to serve. After baking, cool it in the oven for one hour. Then, chill it in the fridge for at least four hours. For the best taste, let it set overnight. This allows all the flavors to meld perfectly. This blog post covered how to make a delicious cheesecake with cranberries. You learned about key ingredients, like graham cracker crumbs and cream cheese. We went through steps to prepare your crust, make the cranberry sauce, and bake your cheesecake. I shared tips for texture and serving suggestions. You can even try different flavors and sweeteners. Remember to store leftovers properly for freshness. Enjoy creating a tasty dessert that will impress!

Cranberry-Infused Delight Cheesecake

A creamy cheesecake infused with fresh cranberries and topped with a delightful cranberry sauce.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour
Total Time 5 hours
Course Dessert
Cuisine American
Servings 12
Calories 350 kcal

Ingredients
  

  • 1.5 cups graham cracker crumbs
  • 0.5 cups unsalted butter, melted
  • 2 cups cream cheese, softened to room temperature
  • 1 cups granulated sugar
  • 1 teaspoon pure vanilla extract
  • 3 large eggs, at room temperature
  • 1 cups sour cream, at room temperature
  • 1 cups fresh or frozen cranberries
  • 0.5 cups granulated sugar (for cranberry sauce)
  • 1 teaspoon freshly grated orange zest
  • 1 tablespoon cornstarch

Instructions
 

  • Preheat your oven to 325°F (160°C) to ensure even baking.
  • In a medium mixing bowl, combine the graham cracker crumbs with the melted unsalted butter. Stir until well mixed and the crumbs are fully coated. Firmly press this mixture into the bottom of a 9-inch springform pan to create an even layer. Bake the crust in the preheated oven for 10 minutes, then remove and allow it to cool completely.
  • In a small saucepan, combine the cranberries, ½ cup granulated sugar, and orange zest. Cook over medium heat while stirring occasionally until the cranberries start to burst and the mixture thickens, approximately 10-15 minutes. Once thickened, remove the saucepan from the heat and let the cranberry sauce cool before using.
  • In a large mixing bowl, use a hand mixer to beat the softened cream cheese on medium speed until it reaches a smooth and creamy consistency. Gradually add in 1 cup of granulated sugar and the pure vanilla extract, mixing until everything is well combined.
  • Add the eggs into the cream cheese mixture one at a time. Ensure each egg is thoroughly mixed in before adding the next. Scrape down the sides of the bowl as necessary to make sure everything is evenly blended.
  • Gently fold in the sour cream until the filling is completely smooth, being cautious not to overmix.
  • Gently fold in half of the prepared cranberry sauce into the cheesecake batter, stirring until just combined. Set the remaining cranberry sauce aside for topping later.
  • Carefully pour the cheesecake batter over the cooled graham cracker crust, using a spatula to smooth the surface. Bake in the preheated oven for 55-60 minutes, or until the center is set but still slightly jiggly when gently shaken.
  • Once baked, turn off the oven and crack the door ajar, allowing the cheesecake to cool in the oven for about an hour. After cooling, transfer the cheesecake to the refrigerator and let it chill for at least 4 hours, but for the best flavor, allow it to set overnight.
  • Before serving, top each slice of chilled cheesecake with the reserved cranberry sauce for a delightful finish.

Notes

For an elegant touch, serve each slice of cheesecake on a dessert plate garnished with a few fresh cranberries and a light dusting of powdered sugar. Consider adding a sprig of mint for color and freshness!
Keyword cheesecake, cranberry, dessert

WANT TO SAVE THIS RECIPE?