Description
This luscious Cranberry Cheesecake features a buttery graham cracker crust, creamy cheesecake filling, and a vibrant homemade cranberry swirl. Perfectly balanced with tart cranberries and a smooth, velvety texture, this dessert is baked in a water bath to ensure a silky finish and makes an elegant centerpiece for any 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 fresh cranberries
- ½ cup granulated sugar
- ⅓ cup water
Instructions
- Prepare the Crust: Preheat your oven to 325°F (163°C). Wrap a 9-inch springform pan tightly with heavy-duty aluminum foil, adding multiple layers to prevent leaks. Bring a large pot of water to a boil on the stovetop for the water bath later. In a bowl, combine the graham cracker crumbs, sugar, and melted butter. Press this mixture evenly into the bottom and about 1 inch up the sides of the springform pan using a flat-bottomed glass or cup. Bake the crust for 8–10 minutes, then remove and let it cool completely.
- Make the Cranberry Sauce: While the crust bakes, add cranberries, sugar, and water to a saucepan. Cook over medium heat until the cranberries start to pop and the mixture thickens, about 8–10 minutes. Use an immersion blender to puree the sauce until smooth. Set aside and allow it 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 the sour cream, vanilla extract, lemon juice, and salt, mixing on low speed until fully combined. Add the eggs one at a time, beating gently after each addition and scraping down the sides of the bowl to ensure even mixing. Stop mixing as soon as the eggs are fully incorporated to avoid adding air.
- Assemble the Cheesecake: Pour half of the cheesecake batter into the cooled crust. Spoon half of the cooled cranberry sauce in dollops over the batter, then swirl gently with a knife or toothpick to create a marbled effect. Pour the remaining cheesecake mixture on top and repeat the process with the remaining cranberry sauce, swirling again carefully.
- Bake in a Water Bath: Tap the pan on a flat surface to release air bubbles. Place the springform pan inside a large roasting pan, then 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 when gently shaken.
- Cool Gradually: Turn off the oven and open the door slightly. Let the cheesecake cool in the oven for about 1 hour to prevent cracking. Then transfer the pan to a wire rack and cool completely at room temperature. Once fully cooled, cover the cheesecake with plastic wrap and refrigerate for at least 8 hours or overnight to set properly.
- Serve: Before serving, gently run a knife around the edges of the pan to loosen the cheesecake, then carefully release the springform pan ring. Slice and enjoy this creamy, fruity dessert.
Notes
- Ensure all ingredients, especially eggs and cream cheese, are at room temperature for a smooth, lump-free batter.
- Wrapping the springform pan well with foil prevents water from leaking into the batter during the water bath baking.
- Cooling the cheesecake slowly in the oven helps prevent cracks on the surface.
- The cranberry swirl can be adjusted for sweetness depending on preference.
- Use fresh cranberries for best texture and flavor in the swirl.
- To make slicing easier, dip the knife in hot water and wipe it dry before each cut.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
