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–+ servings
Slice of cranberry cheesecake decorated with whipped cream, sugared cranberries and fresh rosemary sprigs on a white plate.

Cranberry Cheesecake

This delicious Cranberry Cheesecake features a tangy cranberry swirl, fruity cranberry glaze and a graham cracker crust - looking so good, you won't believe how easy it is to make!
Prep: 40 minutes
Cook: 1 hour 10 minutes
Chilling Time: 7 hours
Total: 8 hours 50 minutes
Recipe Makes: 12
Approximate Cost: $1.80

Equipment

  • 9-inch springform pan
  • fine-mesh sieve

Ingredients

Crust

  • 1 ½ cups graham crackers (crushed)
  • ⅓ cup butter (melted)
  • 2 tablespoons granulated sugar

Cheesecake

  • 2 pounds Philadelphia Cream Cheese, softened (4 x 8 ounce packages)
  • 1 cup granulated sugar
  • 4 large eggs
  • 1 tablespoon vanilla extract
  • 1 navel orange (zest only)

Cranberry Swirl (see notes if you wish to skip the glaze)

  • 12 ounces fresh or frozen cranberries (1 bag, about 3 cups, divided)
  • ⅓ cup granulated sugar
  • 1 cup water
  • 1 teaspoon pure vanilla extract
  • ⅛ teaspoon cinnamon

Cranberry Glaze (see notes if you wish to skip the glaze)

  • 1 cup fresh cranberries (use 1 cup from the cranberry swirl ingredients)
  • ⅓ cup water
  • 2 tablespoons granulated sugar
  • ½ cup powdered sugar
  • 2 teaspoons light corn syrup

Instructions

Make Cranberry Swirl

  • Combine the cranberries, sugar, and water in a medium-size pot over medium heat. Stir frequently until the cranberries have burst, about 10-15 minutes.
  • Remove from heat and stir in the vanilla extract. Cool completely before using.

Make Cheesecake

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan.
  • Mix graham cracker crumbs, sugar, and melted butter together in a medium bowl until well combined.
  • Press onto the bottom of the prepared pan to make a packed crust.
  • Beat cream cheese, 1 cup sugar, and vanilla in a mixing bowl until smooth.
  • Add eggs, one at a time, mixing on low speed until just blended.
  • Pour half of filling onto prepared crust. Stir the cranberry swirl well, then dollop about half onto the cheesecake layer. Use a butter knife to gently swirl the cranberry mixture into the batter. Pour the remaining cheesecake batter over this first layer.
  • Bake in the preheated oven for 1 hour.
  • Turn the oven off; let cheesecake cool in the oven with the door closed for 5 to 6 hours to prevent cracking. Chill in the refrigerator until serving.

Make Glaze

  • Combine the cranberries, water, and sugar in a small saucepan. Simmer, crushing the cranberries, until they reach a jam-like consistency, about 8 minutes. Let cool slightly. Transfer to the food processor; add powdered sugar and corn syrup. Process until smooth.
  • Strain cranberry glaze through a fine-mesh sieve and discard solids. Pour over the cheesecake and smooth across the top with a small offset spatula.
  • Let cool completely then garnish with sugared cranberries, whipped cream, rosemary etc. if liked.

Recipe Notes

If skipping cranberry glaze (we love it but just in case!), use the following measurements for the swirl:
  • 1 (12-ounce) bag fresh or frozen cranberries, about 3 cups
  • 1 cup granulated sugar
  • 1 cup water
  • 1 2/3 teaspoons pure vanilla extract
  • 1/4 tsp cinnamon
Dollop half of the swirl on the first half of the cheesecake, then repeat with the second half of swirl after using the second half of filling!

Recipe costs provided are approximate. Actual cost per recipe & serving will vary by location, store, brand, etc. Approximate cost shown does not include costs for any optional ingredients.

Nutrition

Calories: 530kcal | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 14mg | Sodium: 117mg | Potassium: 44mg | Total Carbs: 41g | Fiber: 1g | Sugar: 35g | Net Carbs: 40g | Vitamin C: 7mg | Calcium: 17mg
Cheap Cheap Eats recipe developed by Cheryl Malik