Real Recipes From Real Home Cooks ®

cranberry cheesecake

(2 ratings)
Blue Ribbon Recipe by
Kimberly Richards
Palm Bay, FL

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!). It's a creamy cheesecake with bits of cranberries in every bite. There's a slight citrus flavor that pairs well with the cranberries, plus it adds a fresh flavor. The texture is a little heavier than a classic cheesecake. Sugared cranberries on top are pretty and tasty.

— The Test Kitchen @kitchencrew
(2 ratings)
yield 10 -12
prep time 8 Hr
cook time 1 Hr 10 Min
method Bake

Ingredients For cranberry cheesecake

  • 1-1/2 c
    graham crackers, crushed
  • 1/4 c
  • 1/3 c
    butter, melted
  • 4 pkg
    cream cheese (8 oz each)
  • 1 can
    sweetened condensed milk (14 oz)
  • 4 lg
  • 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

  • Greased parchment paper in the bottom of a springform pan.
    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.
  • Graham crackers, butter, and sugar combined in a bowl.
    In a medium bowl, combine the graham cracker crumbs with the melted butter and sugar. Mix well.
  • Graham cracker mixture pressed into the springform pan.
    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)
  • Cream cheese and condensed milk combined in a bowl.
    In a stand mixer, fitted with a paddle attachment, beat together the cream cheese and condensed milk until it is smooth.
  • Slowly adding the eggs.
    Add the eggs one at a time and blend until the eggs are fully incorporated into the batter.
  • Adding lemon juice.
    Add in the lemon juice and blend well.
  • Folding in cranberries and orange zest.
    Remove the batter from the mixer and fold in the cranberries and orange zest.
  • Batter poured into the springform pan.
    Pour the batter into the springform pan.
  • Cheesecake baking in the oven.
    Place the pan directly onto a baking sheet (no water bath) and bake for 60-70 minutes or until the center is almost set.
  • Cheesecake removed from the oven.
    Remove the cake from the oven and let it rest on a cooling rack for 15-20 minutes.
  • Cheesecake removed from the pan to cool.
    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 it into the refrigerator to set. Leave the cake in the refrigerator for at least 6 hours or overnight to set.
  • Cranberries, water, and sugar in a saucepan.
    While the cake is setting, bring 1 cup of water and 1 cup of sugar to a simmer in a medium saucepan 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 them in the refrigerator for at least 8 hours.
  • Cranberries coated in sugar.
    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.