I am so excited to share these two amazing cheesecake recipes with you today! If you love a creamy dessert with a bright, fruity kick, these cranberry cheesecakes are perfect for your holiday table or any special occasion. I know you’ll enjoy making and eating these sweet treats.
Making a delicious cheesecake can seem like a big task, but with my simple steps, you’ll be baking like a pro in no time. I’ve gathered my favorite tips and tricks to help you get the best results every time.
Jump to Recipe:
Classic Cranberry Cheesecake Recipe
This classic cranberry cheesecake is rich and creamy, with a lovely tartness from fresh cranberries. It is a beautiful dessert that always gets compliments when I serve it.
Key Ingredients & Tips for Cranberry Cheesecake
- Cream Cheese Quality: Use full-fat cream cheese, softened completely, for the best smooth texture in your cheesecake.
- Water Bath: Baking this cheesecake in a water bath helps prevent cracks and ensures even cooking for a perfect dessert.
- Cooling Slowly: Let the cranberry cheesecake cool gradually in the oven with the door ajar, then on a wire rack, to prevent any cracking.
What You Need for Cranberry Cheesecake
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons melted unsalted butter
- 3 (8-ounce) blocks cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- ½ cup sour cream
- 1 teaspoon vanilla extract
- 1 ½ cups fresh cranberries
⏱️ Time: Prep 30 min, Bake 60 min, Chill 4h🍽️ Yields: 10-12 slices
How to Make Cranberry Cheesecake
Step 1: Get Ready & Make the Crust
Preheat your oven to 325°F (160°C). You will need a 9-inch springform pan. Combine the graham cracker crumbs, ¼ cup sugar, and melted butter. Press this mixture firmly into the bottom of the pan to create the crust.
Step 2: Prepare the Cheesecake Filling
In a large bowl, beat the softened cream cheese with 1 cup of granulated sugar until it’s smooth and creamy. Beat in the eggs one at a time, making sure each is mixed in before adding the next. Stir in the sour cream and vanilla extract. Gently fold in the fresh cranberries.
Step 3: Bake the Cheesecake
Pour the cranberry cheesecake filling over the crust in the springform pan. Place the pan in a larger roasting pan. Carefully pour hot water into the roasting pan until it comes halfway up the sides of the springform pan. Bake for 60-70 minutes, or until the edges are set and the center still jiggles a little.
Step 4: Cool and Chill Perfectly
Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour. Remove from the water bath, then cool completely on a wire rack. Once cool, cover and refrigerate for at least 4 hours, or ideally overnight, before serving your delicious cranberry cheesecake.
📝 Final Note
For a pretty topping, I like to reserve some cranberries to make a simple cranberry sauce to spoon over each slice just before serving this cheesecake.
Bright Cranberry Orange Cheesecake Recipe
This cranberry orange cheesecake brings a wonderful citrus brightness to the classic dessert. The orange zest and juice pair so well with the tart cranberries, making each bite lively and fresh.
Key Ingredients & Tips for Cranberry Orange Cheesecake
- Fresh Orange Zest: Zest your orange carefully to get only the brightly colored part, avoiding the bitter white pith. This gives the best orange flavor.
- Orange Juice Balance: A little fresh orange juice brightens the flavor of the cranberry orange cheesecake without making the filling too thin.
- Chilling Time: Give this cheesecake plenty of time to chill – at least 6 hours, or even overnight, for the best firmness and flavor.
What You Need for Cranberry Orange Cheesecake
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons melted unsalted butter
- 3 (8-ounce) blocks cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- ½ cup sour cream
- 1 teaspoon vanilla extract
- 2 teaspoons orange zest
- 2 tablespoons fresh orange juice
- 1 ½ cups fresh cranberries
⏱️ Time: Prep 35 min, Bake 60 min, Chill 6h🍽️ Yields: 10-12 slices
How to Make Cranberry Orange Cheesecake
Step 1: Prepare Crust and Orange Zest
Preheat your oven to 325°F (160°C). You will need a 9-inch springform pan. Combine graham cracker crumbs, ¼ cup sugar, and melted butter. Press this firmly into the bottom of the pan for your crust. Zest your orange and set aside the zest and juice.
Step 2: Create the Citrus Filling
In a large bowl, beat the softened cream cheese with 1 cup of granulated sugar until smooth. Beat in the eggs one at a time. Stir in the sour cream, vanilla extract, orange zest, and orange juice. Gently fold in the fresh cranberries.
Step 3: Bake with Care
Pour the cranberry orange cheesecake filling over the crust in the springform pan. Place the pan in a larger roasting pan. Carefully pour hot water into the roasting pan until it comes halfway up the sides of the springform pan. Bake for 60-70 minutes, or until the edges are set and the center still jiggles a little.
Step 4: Chill for Best Flavor
Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour. Remove from the water bath, then cool completely on a wire rack. Once cool, cover and refrigerate for at least 6 hours, or ideally overnight, before serving this bright cranberry orange cheesecake.
📝 Final Note
A candied orange peel garnish adds a lovely touch and extra orange flavor to the top of this cranberry orange cheesecake.
