Easy Cranberry Cheesecake

Cranberry cheesecake is a delightful dessert that captures the essence of both creamy richness and tart fruitiness. With a buttery graham cracker crust and a smooth cream cheese filling, it’s a treat that impresses at any gathering. The added touch of fresh cranberries elevates this cheesecake, making it perfect for holidays or special occasions. Let’s dive into this easy cranberry cheesecake recipe that’s both simple to prepare and sure to please.

What You’ll Need for Easy Cranberry Cheesecake

Ingredients You’ll Need:

• 10 graham crackers (about 250 g)
• 5 tablespoons butter, melted (about 70 g)
• 2 tablespoons confectioners’ sugar (about 15 g)
• 1/8 teaspoon salt
• 2 (8 ounce) packages cream cheese, softened (about 450 g)
• 3/4 cup white sugar (about 150 g)
• 3 large eggs
• 1/4 cup sour cream (about 60 g)
• 2 teaspoons vanilla extract
• Zest of 1 orange
• 1/3 cup white sugar (about 70 g)
• 1/2 cup water (about 120 ml)
• 1 cup fresh cranberries (about 100 g)
• 1/4 cup white sugar (about 50 g)
• 2 tablespoons white sugar (about 30 g)
• 1/2 cup confectioners’ sugar (about 60 g)
• 1 tablespoon orange juice (about 15 ml)
• 1 1/2 teaspoons light corn syrup
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt

How to Make Easy Cranberry Cheesecake

1. Preheat your oven to 375 degrees F (190 degrees C). Grease the sides of a 9-inch springform pan and line the bottom with parchment paper.

2. For the crust, crush the graham crackers into fine crumbs. In a mixing bowl, combine the crumbs with the melted butter, confectioners’ sugar, and salt. Press this mixture evenly into the bottom of your prepared pan. Bake in the preheated oven for 8 to 10 minutes until lightly golden.

3. Reduce the oven temperature to 325 degrees F (165 degrees C) and allow the crust to cool.

4. In another large bowl, beat the cream cheese and white sugar until smooth and creamy. Add in the eggs, sour cream, vanilla extract, and orange zest. Blend until everything is well combined.

5. Pour the cream cheese filling over the cooled crust, spreading evenly. Bake for 30 to 40 minutes until the cheesecake is set but still slightly soft in the center. Cool the cheesecake in the pan for about 30 minutes, then remove the sides of the springform pan.

6. For the cranberry syrup, combine 1/3 cup sugar and water in a small pot. Bring to a simmer over medium heat and stir until the sugar is dissolved. Once simmering, add the fresh cranberries. Allow them to cook until they pop, about 5-7 minutes, then let them cool before putting them in the fridge.

7. Once the cheesecake is completely cooled, refrigerate it and the cranberry mixture overnight. This helps the flavors meld beautifully.

8. The next day, drain the cranberries and roll them in a little granulated sugar. Set them aside to dry.

9. For the glaze, simmer the remaining cranberries, water, and sugar until they are jam-like in texture. In a blender, combine this mixture with confectioners’ sugar, orange juice, light corn syrup, vanilla, and salt. Blend until smooth, then strain to remove any solids.

10. Pour the smooth cranberry glaze over the cheesecake and garnish with the sugared cranberries on top.

The Best Way to Serve It

Serve your easy cranberry cheesecake chilled, sliced into wedges. For an extra touch, pair it with a dollop of whipped cream or a scoop of vanilla ice cream. This dessert shines on a festive table, whether it’s a holiday gathering, birthday celebration, or just a special family dinner. It’s also delightful with a cup of coffee or tea.

Helpful Tricks for Easy Cranberry Cheesecake

• Make-Ahead: This cheesecake is a fantastic make-ahead dessert; you can prepare it a day in advance and let the flavors develop overnight.
• Flavor Variations: Feel free to experiment with different fruits. Cherries or blueberries can also work great alongside the cream cheese filling.
• Graham Cracker Alternatives: If you’re looking for a twist, try using crushed Oreos or digestive biscuits for the crust.

Easy Cranberry Cheesecake FAQs

Can I use frozen cranberries?

Yes! You can substitute frozen cranberries for fresh. Just ensure you thaw and drain them well before using.

How long will the cheesecake last?

The cheesecake can last up to 5 days in the refrigerator when properly covered.

Can I make this cheesecake without orange zest?

Absolutely! The orange zest adds brightness, but if you prefer a more straightforward cheesecake, you can skip it or substitute lemon zest.

There you have it! This easy cranberry cheesecake is a delightful dessert that’s worth every bit of effort. Try it out and enjoy the creamy, tart flavors that make it so special!

Print Recipe

Cranberry Cheesecake

A delightful dessert that blends creamy richness with tart cranberries, perfect for any gathering.

Prep Time30 minutes mins

Cook Time50 minutes mins

Total Time1 hour hr 20 minutes mins

Course: Dessert, Sweet

Cuisine: American

Keyword: cheesecake, Cranberry Cheesecake, Dessert, easy recipe, Holiday Dessert

Servings: 12 servings

Calories: 320kcal

Ingredients

For the crust

• 10 pieces graham crackers About 250 g
• 5 tablespoons butter, melted About 70 g
• 2 tablespoons confectioners’ sugar About 15 g
• 1/8 teaspoon salt

For the cheesecake filling

• 2 packages cream cheese, softened About 450 g
• 3/4 cup white sugar About 150 g
• 3 large eggs
• 1/4 cup sour cream About 60 g
• 2 teaspoons vanilla extract
• Zest of 1 orange

For the cranberry syrup

• 1/3 cup white sugar About 70 g
• 1/2 cup water About 120 ml
• 1 cup fresh cranberries About 100 g
• 1/4 cup white sugar About 50 g, for coating

For the glaze

• 2 tablespoons white sugar About 30 g
• 1/2 cup confectioners’ sugar About 60 g
• 1 tablespoon orange juice About 15 ml
• 1 1/2 teaspoons light corn syrup
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt

Instructions

Preparation

• Preheat your oven to 375 degrees F (190 degrees C). Grease the sides of a 9-inch springform pan and line the bottom with parchment paper.
• For the crust, crush the graham crackers into fine crumbs. In a mixing bowl, combine the crumbs with the melted butter, confectioners’ sugar, and salt. Press this mixture evenly into the bottom of your prepared pan. Bake in the preheated oven for 8 to 10 minutes until lightly golden.
• Reduce the oven temperature to 325 degrees F (165 degrees C) and allow the crust to cool.

Making the Filling

• In another large bowl, beat the cream cheese and white sugar until smooth and creamy.
• Add in the eggs, sour cream, vanilla extract, and orange zest. Blend until everything is well combined.
• Pour the cream cheese filling over the cooled crust, spreading evenly. Bake for 30 to 40 minutes until the cheesecake is set but still slightly soft in the center.
• Cool the cheesecake in the pan for about 30 minutes, then remove the sides of the springform pan.

Making the Cranberry Syrup

• For the cranberry syrup, combine 1/3 cup sugar and water in a small pot. Bring to a simmer over medium heat and stir until the sugar is dissolved.
• Once simmering, add the fresh cranberries. Allow them to cook until they pop, about 5-7 minutes, then let them cool before putting them in the fridge.

Final Assembly

• Once the cheesecake is completely cooled, refrigerate it and the cranberry mixture overnight.
• The next day, drain the cranberries and roll them in a little granulated sugar. Set them aside to dry.
• For the glaze, simmer the remaining cranberries, water, and sugar until they are jam-like in texture. In a blender, combine this mixture with confectioners’ sugar, orange juice, light corn syrup, vanilla, and salt. Blend until smooth, then strain to remove any solids.
• Pour the smooth cranberry glaze over the cheesecake and garnish with the sugared cranberries on top.

Notes

Make-Ahead: This cheesecake is a fantastic make-ahead dessert; you can prepare it a day in advance and let the flavors develop overnight. Feel free to experiment with different fruits, such as cherries or blueberries.