Christmas Cranberry Cheesecake
Christmas Cranberry Cheesecake is the perfect holiday treat that brings together creamy, smooth cheesecake and the tart, festive punch of fresh cranberries. With a buttery graham cracker crust and a…
Tip: save now, cook later.Christmas Cranberry Cheesecake is the perfect holiday treat that brings together creamy, smooth cheesecake and the tart, festive punch of fresh cranberries. With a buttery graham cracker crust and a beautiful swirl of cranberry sauce on top, this dessert is as joyful to look at as it is to eat. The bright red cranberries add a pop of color that’s so fitting for the season.
I love making this cheesecake because it feels special without being too complicated. The cranberries give it a lovely balance of sweet and tangy, which keeps things fresh and not too heavy. I usually prepare it a day ahead so the flavors meld properly and the crust gets that nice, firm texture. Plus, I find that it’s a great way to get everyone excited for dessert at a Christmas gathering!
My favorite way to serve this cheesecake is with a dollop of whipped cream and maybe a few extra cranberries scattered on top. It’s always a hit, and I’ve noticed people come back for seconds. If you’re looking for a dessert that’s both festive and delicious, this Christmas Cranberry Cheesecake is definitely worth making!
Key Ingredients & Substitutions
Cream Cheese: The base of your cheesecake, cream cheese gives it that creamy, smooth texture. Full-fat works best for richness, but you can try Neufchâtel for a lighter version.
Graham Cracker Crust: This adds a buttery crunch to balance the smooth filling. If you’re short on graham crackers, digestive biscuits or crushed vanilla wafers work well too.
Cranberries: Fresh cranberries give a bright, tart flavor that pairs perfectly with the sweet cheesecake. Frozen cranberries are an easy substitute and just as tasty once cooked into the topping.
Sour Cream: It keeps the cheesecake tender and rich. If you don’t have sour cream, Greek yogurt or crème fraîche can be good alternatives.
Orange Juice: A small splash in the topping adds fresh citrus warmth. If you don’t have orange juice, lemon juice or a little zest can provide a similar punch.
How Do You Get a Smooth, Crack-Free Cheesecake?
Achieving a silky, crack-free cheesecake can be tricky. Here are my simple tips:
- Beat the cream cheese well: Make sure it’s softened and mix until very smooth before adding other ingredients.
- Add eggs one at a time: This helps them incorporate without overmixing, which can cause cracks.
- Don’t overmix: Over-beating incorporates too much air, leading to cracks.
- Bake low and slow: Using 325°F and baking until the edges are set but the center still jiggles helps create even cooking.
- Cool gently: Leave the cheesecake in the turned-off oven with the door slightly open for an hour to prevent sudden temperature changes.
Equipment You’ll Need
- 9-inch springform pan – makes it easy to remove the cheesecake without breaking it.
- Mixing bowls – for combining crust, filling, and topping ingredients separately.
- Electric mixer or hand mixer – helps you beat cream cheese smooth without lumps.
- Saucepan – perfect for cooking the cranberry topping evenly.
- Spatula – great for scraping batter from the bowl and spreading topping smoothly.
Flavor Variations & Add-Ins
- Add orange zest to the filling – gives a fresh citrus note that pairs well with cranberries.
- Mix in white chocolate chips – adds sweetness and a creamy texture contrast.
- Top with toasted pecans or walnuts – for some crunch and nutty flavor.
- Swap cranberries for raspberries or cherries – to try a different tangy fruit topping.
Christmas Cranberry Cheesecake
Ingredients You’ll Need:
For The Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For The Cheesecake Filling:
- 4 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 4 large eggs
- 1 cup sour cream
- 2 tbsp all-purpose flour
For The Cranberry Topping:
- 2 cups fresh or frozen cranberries
- 3/4 cup granulated sugar
- 1/2 cup water
- 1 tbsp orange juice
- 1 tbsp cornstarch mixed with 2 tbsp cold water (slurry)
For Garnish:
- Powdered sugar for dusting
- Fresh evergreen sprig (optional)
How Much Time Will You Need?
This festive cheesecake takes about 25 minutes to prepare, 1 to 1.5 hours to bake, and needs at least 4 hours (or overnight) to chill in the fridge. Preparing the cranberry topping adds about 15 minutes.
Step-by-Step Instructions:
1. Prepare The Crust:
Heat your oven to 325°F (163°C) and grease a 9-inch springform pan. In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined. Press this mixture firmly into the bottom of your pan to form an even crust. Bake it for 10 minutes, then remove and set aside to cool.
2. Make The Cheesecake Filling:
In a large bowl, beat the softened cream cheese until it’s smooth and creamy. Gradually add sugar and vanilla extract, mixing well. Add the eggs one at a time, beating on low speed just until each is blended. Then stir in sour cream and flour gently until smooth, taking care not to overmix.
3. Bake And Cool The Cheesecake:
Pour the cheesecake batter over the baked crust. Bake in the oven for about 55 to 65 minutes—edges should be set, and the center should still wiggle slightly. After baking, turn off the oven and leave the cheesecake inside with the door slightly open for about 1 hour to help prevent cracks. Let it cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
4. Prepare The Cranberry Topping:
In a saucepan over medium heat, combine cranberries, sugar, water, and orange juice. Cook for about 10 minutes until cranberries soften and start to pop. Stir in the cornstarch slurry and cook until the sauce thickens, about 2 minutes. Remove from heat and cool to room temperature.
5. Assemble And Serve:
Spread the cooled cranberry topping evenly over the chilled cheesecake, letting some drip naturally down the sides for a festive look. Dust lightly with powdered sugar and garnish with a fresh evergreen sprig if you like. Carefully remove the sides of the springform pan before slicing.
Enjoy every creamy, tangy, and festive bite of your Christmas Cranberry Cheesecake!
Can I Use Frozen Cranberries for the Topping?
Yes, frozen cranberries work perfectly! Just thaw them slightly before cooking, or cook them directly from frozen—just allow a few extra minutes for them to soften.
How Should I Store Leftover Cheesecake?
Store leftovers in an airtight container in the refrigerator for up to 5 days. To keep the cranberry topping fresh, cover the cheesecake with plastic wrap or foil without pressing down on the topping.
Can I Make This Cheesecake Ahead of Time?
Absolutely! It actually tastes better after chilling overnight as the flavors meld. Prepare and bake the cheesecake a day ahead, then add the cranberry topping just before serving.
What’s the Best Way to Prevent Cracks on My Cheesecake?
Be sure to beat the cream cheese until smooth, add the eggs one at a time on low speed, avoid overmixing, and cool the cheesecake slowly by leaving it in the warm oven with the door slightly open after baking.