Description
This Cranberry Cheesecake recipe features a creamy, rich cheesecake with a tangy cranberry swirl atop a buttery graham cracker crust. The cheesecake is baked in a water bath to ensure a smooth, crack-free finish and then chilled overnight for the best texture and flavor. Perfect for festive occasions or a decadent dessert.
Ingredients
Graham Cracker Crust
- 1 ½ cups graham cracker crumbs
- ⅓ cup granulated sugar
- ½ cup unsalted butter, melted
Cheesecake Filling
- 32 ounces block cream cheese, room temperature
- 8 ounces sour cream (full fat), room temperature
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- ½ teaspoon salt
- 4 large eggs, room temperature
Cranberry Swirl
- 2 cups fresh cranberries
- ½ cup granulated sugar
- ⅓ cup water
Instructions
- Prepare the crust: Preheat the oven to 325°F. Wrap the outside of a 9-inch springform pan with heavy-duty aluminum foil, using an additional layer or two for extra protection. Bring a large pot of water to a boil on the stove to prepare for the water bath later.
- Mix and bake crust: Combine graham cracker crumbs, sugar, and melted butter in a bowl. Press this mixture evenly into the springform pan, forming a layer about 1 inch up the sides using a cup or flat-bottomed glass. Bake for 8–10 minutes, then remove from the oven and cool completely.
- Make cranberry sauce: While the crust bakes, combine cranberries, sugar, and water in a saucepan. Cook on medium heat until the cranberries start to pop and the sauce thickens, about 8–10 minutes. Use an immersion blender to puree the mixture until smooth. Set aside and cool completely.
- Prepare cheesecake filling: Using a stand mixer with a paddle attachment, beat cream cheese and sugar on medium-low speed until smooth and creamy. Add sour cream, vanilla extract, lemon juice, and salt, mixing on low speed until fully incorporated.
- Add eggs: Add eggs one at a time, mixing on low speed after each addition and scraping down the bowl sides to ensure even mixing. Beat just until combined; do not overmix.
- Assemble cheesecake layers: Pour half of the cheesecake batter into the cooled crust. Spoon dollops of cranberry sauce over the batter and swirl gently with a knife or toothpick. Pour remaining cheesecake batter on top, then add the rest of the cranberry sauce and swirl again for a marbled effect.
- Remove air bubbles and prepare water bath: Tap the pan gently on a flat surface to release any trapped air bubbles. Place the springform pan inside a large roasting pan and carefully pour the boiling water into the roasting pan so it comes halfway up the sides of the cheesecake pan.
- Bake cheesecake: Bake the cheesecake at 325°F for 55 minutes or until the edges are firmly set and the center still jiggles slightly when the pan is gently shaken.
- Cool cheesecake gradually: Turn off the oven and crack open the door. Allow the cheesecake to cool slowly inside the oven for about 1 hour. Then transfer to a wire rack to cool completely at room temperature.
- Chill overnight: Cover the cooled cheesecake with plastic wrap and refrigerate for at least 8 hours or overnight to fully set and develop flavor.
- Serve: Before serving, gently run a knife around the pan edges and carefully release the springform pan ring. Slice, serve, and enjoy your luscious cranberry cheesecake.
Notes
- Using room temperature ingredients helps to create a smoother cheesecake batter, preventing lumps.
- Wrapping the springform pan with foil is essential to prevent water from leaking into the crust during the water bath baking.
- The water bath ensures even baking and prevents cracking on the cheesecake surface.
- For best flavor and texture, allow the cheesecake to chill overnight before serving.
- Fresh cranberries can be used for the swirl; frozen cranberries might alter the sauce consistency slightly.
- Prep Time: 30 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
