There’s just something magical about cranberry and cheesecake coming together at Christmastime.
It’s creamy, sweet, a little tart, and totally festive.
I make this every year, and it always disappears faster than any other dessert on the table.
It’s the kind of treat that looks fancy but is super simple to pull together.
What You’ll Need
For the crust:
- 1 ½ cups graham cracker crumbs
- 2 tablespoons granulated sugar
- 6 tablespoons unsalted butter, melted
For the cheesecake filling:
- 3 (8-ounce) blocks cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
For the cranberry topping:
- 2 cups fresh cranberries
- ½ cup water
- ½ cup granulated sugar
- 1 teaspoon orange zest
- 1 tablespoon cornstarch mixed with 1 tablespoon water
Why I Love This Recipe
This one’s close to my heart. I started making it a few years back for our annual holiday potluck, and it became the most requested dessert every year after. Here’s why it sticks:
- The tart cranberry balances the rich cheesecake perfectly
- It looks beautiful with minimal effort
- You can make it ahead (which is a win during the holiday rush)
- It holds up well in the fridge for days
Servings + Cook Time
Servings: 10–12
Prep Time: 25 minutes
Cook Time: 1 hour
Chill Time: 4+ hours (overnight is best)
Macros (Per Slice, Based on 12 Servings)
- Calories: 385
- Protein: 6g
- Fat: 24g
- Carbs: 36g
- Sugar: 26g
Why This Recipe Works (Quick Science)
Cream cheese and eggs create a dense, creamy structure when baked slowly. The sour cream helps smooth the texture, while the graham cracker crust adds just the right crunch. The cranberry topping is thickened with cornstarch to give it that glossy finish without being runny.
Common Mistakes
- Not softening the cream cheese: Cold cream cheese leads to lumpy batter.
- Overmixing the filling: This adds too much air and can cause cracks.
- Skipping the chill time: It needs hours in the fridge to fully set.
- Pouring hot topping on cold cheesecake: Let the topping cool first.
What to Serve With
- Hot coffee or tea
- A light sparkling wine or Champagne
- Vanilla ice cream for extra indulgence
- A fresh fruit salad to balance it all out
FAQ
Can I use frozen cranberries?
Yes! Just don’t thaw them first — cook them from frozen.
Can I freeze the cheesecake?
Yep! Freeze without the cranberry topping, then add it fresh before serving.
How do I prevent cracks in my cheesecake?
Don’t overmix, bake in a water bath if you want, and cool slowly.
Can I make it gluten-free?
Use gluten-free graham crackers for the crust — everything else is naturally GF.
Substitutions and Variations
- Swap graham crackers for gingersnaps in the crust
- Add a dash of cinnamon to the crust for warmth
- Use Greek yogurt instead of sour cream
- Add chopped walnuts or pecans on top for crunch
- Use raspberry or cherry topping if cranberries aren’t your thing
Make Ahead Tips
- Make the cheesecake the night before — it needs time to chill anyway
- Cranberry topping can be made 2–3 days ahead and stored in the fridge
- Crust can be pressed into the pan and frozen for up to a week
Cooking Instructions
Step 1: Make the Crust
In a medium bowl, mix 1 ½ cups graham cracker crumbs, 2 tablespoons granulated sugar, and 6 tablespoons melted unsalted butter until it looks like wet sand. Press into the bottom of a 9-inch springform pan. Use the bottom of a glass to press it flat and even.
Step 2: Bake the Crust
Bake at 325°F (163°C) for 10 minutes. Let cool while making the filling.
Step 3: Make the Cheesecake Filling
In a large bowl, beat 3 blocks of softened cream cheese and 1 cup sugar until smooth (about 2 minutes). Add 3 eggs, one at a time, mixing just until combined. Stir in 1 teaspoon vanilla extract and ½ cup sour cream until smooth and creamy.
Step 4: Pour and Bake
Pour the filling into the cooled crust. Tap gently to remove bubbles. Bake at 325°F for 55–60 minutes, until the center is set but slightly jiggly. Turn off oven and crack the door — let cheesecake cool inside for 1 hour.
Step 5: Chill the Cheesecake
After cooling in the oven, move the cheesecake to the fridge and chill at least 4 hours or overnight.
Step 6: Make Cranberry Topping
In a saucepan, combine 2 cups fresh cranberries, ½ cup water, ½ cup sugar, and 1 teaspoon orange zest. Bring to a simmer on medium heat for 10 minutes, until berries burst. Stir in 1 tablespoon cornstarch mixed with 1 tablespoon water and cook until thick and glossy. Let it cool fully.
Step 7: Add Topping and Serve
Once cheesecake is fully chilled, spread the cooled cranberry topping over the top. Slice and serve!
Leftovers and Storage
- Store covered in the fridge for up to 5 days
- Freeze slices individually (without cranberry topping) wrapped in plastic and foil for up to 2 months
- Add fresh topping after thawing
Conclusion
This Christmas Cranberry Cheesecake is one of those show-stopper desserts that’s way easier than it looks. It brings the wow factor every single time, and it’s full of that sweet-tart holiday magic. If you make it, let me know how it turned out for you! Leave a comment and share your favorite twist or ask any questions — I’m here to help!
