Description
This classic Cranberry Cheesecake recipe combines a buttery graham cracker crust with a creamy, smooth cream cheese filling swirled with a tangy homemade cranberry sauce. Baked in a water bath for a silky texture and slow cooled to perfection, this festive dessert is perfect for holiday gatherings or any special occasion.
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 cranberries
- ½ cup granulated sugar
- ⅓ cup water
Instructions
- Prepare the Graham Cracker Crust: Preheat your oven to 325°F. Wrap a 9-inch springform pan with heavy-duty aluminum foil, adding extra layers to prevent leaks. Bring a large pot of water to a boil. Mix graham cracker crumbs, sugar, and melted butter together. Press the mixture firmly into the pan, covering the bottom and about 1 inch up the sides evenly. Bake for 8–10 minutes, then remove and let it cool completely.
- Make the Cranberry Sauce: While the crust bakes, combine cranberries, sugar, and water in a saucepan. Cook over medium heat until the cranberries start to pop and the sauce thickens, about 8–10 minutes. Use an immersion blender to puree the sauce until smooth. Set aside to cool completely.
- Prepare the Cheesecake Filling: Using a stand mixer fitted with a paddle attachment, beat the cream cheese and sugar on medium-low speed until smooth and creamy. Add sour cream, vanilla extract, lemon juice, and salt, mixing until fully incorporated on low speed. Add the eggs one at a time, beating briefly and scraping down the bowl sides in between, mixing just until combined.
- Assemble the Cheesecake: Pour half of the cheesecake batter into the cooled crust. Spoon dollops of the cooled cranberry sauce over the filling and gently swirl with a knife or toothpick. Add the remaining cheesecake batter on top, followed by the rest of the cranberry sauce, and swirl again. Tap the pan on the counter to release air bubbles.
- Bake in a Water Bath: Place the springform pan into a large roasting pan. Carefully pour boiling water into the roasting pan until it reaches halfway up the sides of the springform pan. Bake for 55 minutes or until the edges are set but the center still jiggles slightly.
- Cool and Chill: Turn off the oven and crack the door open, letting the cheesecake cool slowly for about 1 hour. Transfer the cheesecake to a wire rack to cool completely. Once cooled, cover with plastic wrap and refrigerate for at least 8 hours or overnight for best texture and flavor.
- Serve: Before serving, gently run a knife around the edges of the springform pan and carefully release the sides. Slice and enjoy the creamy cranberry-swirled cheesecake.
Notes
- Allow cream cheese, sour cream, and eggs to come to room temperature before mixing to ensure a smooth batter.
- Wrapping the springform pan in multiple layers of foil prevents water from leaking into the crust during the water bath bake.
- The water bath helps the cheesecake bake evenly and prevents cracking.
- For best results, swirl the cranberry sauce gently to maintain beautiful marbled patterns.
- Refrigerate the cheesecake overnight to develop full flavor and achieve the proper texture.
- Use a sharp knife warmed with hot water to slice clean pieces.
