Cranberry Cheesecake

Kimberly Richards


With a freezer full of cranberries and the girls coming over for a wine tasting, I created a beautiful centerpiece for my table.

Blue Ribbon Recipe

Delicious and impressive, this cheesecake will be a hit at your holiday table (or anytime really!). Thanks to the condensed milk, it's super creamy. The cranberries give this cheesecake a wonderful tang as opposed to a sweetness. The sugared cranberries on top are sooo good. You may want to double the recipe just to snack on them! The Test Kitchen


★★★★★ 2 votes

8 Hr
1 Hr 10 Min


Add to Grocery List

  • 1-1/2 c
    graham crackers, crushed
  • 1/4 c
  • 1/3 c
    butter, melted
  • 4-8oz pkg
    cream cheese
  • 1-14oz can(s)
    sweetened condensed milk
  • 4 large
  • 1-1/2 c
    fresh or frozen cranberries; chopped
  • 1 tsp
    grated orange peel (zest)
  • 1/4 c
    fresh lemon jiuce

  • 1 c
  • 1 c
  • 1 c
    fresh or frozen cranberries; whole

How to Make Cranberry Cheesecake


  1. Pre-heat your oven to 325 degrees F. Spray a 9" round springform pan with cooking spray, add a layer of parchment paper to the bottom of the pan and spray the paper as well.
  2. In a medium bowl, combine the graham cracker crumbs with the melted butter and sugar. Mix well and press the mixture into the bottom of the pan and up the side of the pan about 1"; set aside.
    (do not bake the crust)
  3. In a stand mixer fitted with a paddle attachment, beat together the cream cheese and condensed milk until it is smooth. Add in the lemon juice and blend well. Add the eggs one at a time and blend until the eggs are fully incorporated into the batter.
  4. Remove the batter from the mixer and fold in the cranberries and orange zest. Pour the batter into the springform pan.
  5. Place the pan directly onto a baking sheet (no water bath) and bake for 60-70 minutes or until the center is almost set.
  6. Remove the cake from the oven and let it rest on a cooling rack for 15-20 minutes. Then, run a knife around the edge of the cake to release it from the pan. Let the cake cool on the rack for at least another hour before placing into the refrigerator to set. Leave the cake in the refrigerator for at least 6 hours or overnight to set.
  7. While the cake is setting, bring 1 cup water and 1 cup of sugar to a simmer in a medium sauce pan until the sugar is fully melted; do not bring the sugar to a boil because it will pop the cranberries. Stir in the whole cranberries and gently coat them. Cover them with plastic and place in the refrigerator for at least 8 hours.
  8. Drain the cranberries and toss them in super fine or regular sugar to coat them, transfer the coated berries onto a baking sheet and let them harden for at least 1-2 hours. Use mint leaves or grape leaves (if you have them) to decorate your cake.

Printable Recipe Card

About Cranberry Cheesecake

Course/Dish: Cakes
Main Ingredient: Dairy
Regional Style: American
Collections: Festive Feasts, Fall Food

Show 26 Comments & Reviews

Flavorful Blueberry Recipes To Brighten Your Day

Flavorful Blueberry Recipes to Brighten Your Day

Kitchen Crew

The markets are bursting with blueberries these days! That makes me very happy because not only are they yummy, they're super healthy. Packed with antioxidants, research shows blueberries can help...

27 Blue Ribbon Chocolate Cake Recipes

27 Blue Ribbon Chocolate Cake Recipes

Kitchen Crew @JustaPinch

Chocoholics rejoice! 27 Blue Ribbon chocolate cake recipes that will make all your chocolate dreams come true. We suggest adding a gallon of milk to your grocery list today.

17 Easy Bundt Pan Recipes

17 Easy Bundt Pan Recipes

Kitchen Crew @JustaPinch

From breakfast to dinner to dessert, there’s a delicious bundt pan recipe for you! We promise, there’s nothing bundt yummy recipes for you below. Great Grandma's Best Banana Bread “One...