Cranberry Cheesecake Recipe

This easy Cranberry Cheesecake recipe is the perfect dessert for the holidays with a creamy filling and a tangy topping.

Prep Time30

Total Time8

Servings: servings

Calories: 358kcal

Get Recipe Ingredients

Preheat the oven to 375°F and set an oven rack in the lower middle position. Double wrap a 9 or 10-inch springform pan with two large pieces of heavy-duty aluminum foil, covering the underside and extending to the top of the pan with no seams on the bottom of the pan. Spray the pan with nonstick cooking spray.

Mix the finely ground graham cracker crumbs, melted butter, brown sugar and cinnamon until blended. Press into the bottom of the springform pan and bake for 10 minutes. Set aside to cool.

Reduce the oven temperature to 325℉ and boil a kettle of water.
Beat the cream cheese, sugar flour, 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 until just combined. Be careful not to overmix the batter.
Set the cheesecake pan inside a large roasting pan. Pour the batter into the pan, then pour boiling water into the large roasting pan until it comes up about one inch up the sides of the pan. Bake the cheesecake for about 1 hour and 30 minutes, or until it is just set with a slight wobble if nudged. If it begins to brown toward the end of baking, loosely cover with foil.
Carefully remove the roasting pan from the oven and set it on a wire rack. Cool the cheesecake in the water bath for about 45 minutes, then remove from the roasting pan. Run a thin knife around the edges of the cheesecake to be sure it doesn't stick, cover with plastic wrap, and refrigerate for at least 4 hours, but 8 hours to overnight is best.

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.

Remove the sides of the springform pan. Serve the cheesecake from the base of the pan or transfer to a serving platter by running a long, thin spatula between the crust and the pan bottom. Use two large spatulas trato nsfer to the serving dish. Top with sugared cranberries, slice with a sharp knife, wiping the knife clean between slices.

Make Ahead: The cheesecake can be made and stored in the springform pan in the fridge, tightly covered with plastic wrap, for up to two days.
Freezer-Friendly Instructions: The cheesecake can be frozen for up to 3 months. To freeze, place it in the freezer, unwrapped, until firm (about 30 minutes to an hour). Then, double-wrap it tightly with aluminum foil or plastic freezer wrap or place it in a heavy-duty freezer bag. Thaw in the refrigerator the night before you plan to serve.
Baking Tip: Springform pans are notorious for leaking. Double wrapping the pan helps prevent the water from seeping in during baking. It's important that you use a large piece of aluminum foil with no seams on the bottom or sides of the pan. Even when wrapped properly, occasionally condensation can form inside the foil. If this happens, simply remove the sides of the springform pan before refrigerating and let it dry in the refrigerator.