clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Cheesecake with Sugared Cranberries: An Easy Holiday Dessert |

Cranberry Cheesecake: An Easy and Simple Holiday Dessert

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews


Cranberry Cheesecake is a favorite holiday seasonal dessert. It’s stunning on the table, and so deliciously creamy and rich. And really… quite simple!


Units Scale

For the Filling:

  • Three 8-ounce packages of cream cheese, softened
  • 11/2 cups sugar
  • 1 teaspoons vanilla
  • 4 large eggs
  • 1/2 cup sour cream
  • zest of a large orange

For the Crust:

  • 1 sleeve graham crackers, finely crushed (about 11/2 cups)
  • 5 tablespoons butter, melted
  • 1/4 cup brown sugar
  • 1/2 teaspoon cinnamon

For the Sugared Cranberry Topping

  • 1/2 cup water
  • 1 tablespoon orange juice
  • 3/4 cup sugar
  • 1 cup fresh cranberries


Preheat the oven to 325-degrees and set aside a 9-inch springform pan (affiliate link).

To Make the Crust:

Mix the finely ground graham cracker crumbs, melted butter, brown sugar and cinnamon until blended. Press into the bottom of the springform pan.

To Make the Filling:

Beat the cream cheese, sugar and vanilla together in a stand mixer using a paddle attachment. Add the eggs. one at a time, mixing on low speed until just blended. Add the sour cream and mix again. Pour the filling over the prepared crust.

Bake the cheese in a 325-degree oven for about an hour, or until the center is almost set. Let the cheesecake cool on a rack for 15 minutes. Then run a knife around the pan rim to loosen the cake; cool before removing rim. Refrigerate cheesecake 4 hours.

Sugared Cranberries:

In a medium saucepot over medium heat, combine water, orange juice, and 1/2 cup sugar. Stir until the sugar is dissolved, about 4 minutes. Then add the cranberries; toss in the sugar mixture until fully coated. Transfer the cranberries onto parchment paper and let them cool, about 15 minutes. When cool, toss them in the remaining 1/4 cup sugar and top the cheesecake.

  • Prep Time: 30