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Cranberry Cheesecake with Swirled Cranberry Topping Recipe

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4.1 from 45 reviews

This luscious Cranberry Cheesecake features a buttery graham cracker crust, a creamy and smooth cream cheese filling, and a vibrant swirled cranberry topping made from fresh or frozen cranberries. Perfectly baked in a water bath to achieve a silky texture, it’s an ideal dessert for holidays or special occasions, combining tart and sweet flavors in each bite.

Ingredients

For the crust

  • 2 cups graham cracker or shortbread cookie crumbs
  • 1/3 cup butter, melted

For the cranberry topping

  • 2 cups fresh or frozen cranberries (if using frozen, no need to thaw)
  • 2/3 cup sugar
  • 1/3 cup water
  • 1 teaspoon lemon juice

For the filling

  • 32 ounces cream cheese, softened (4 packages of 8 ounces each)
  • 1 cup sugar
  • 1 tablespoon lemon juice
  • 5 large eggs, lightly beaten

Instructions

  1. Preparation: Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the outside with two layers of heavy-duty foil to prevent water from seeping in during the water bath baking. Place the springform pan on a baking sheet to catch any drips.
  2. Make and bake the crust: Combine the graham cracker or shortbread cookie crumbs with melted butter in a bowl and stir until evenly moistened. Press the mixture firmly and evenly into the bottom of the prepared pan. Bake the crust for 6 minutes, then remove and allow it to cool on a wire rack.
  3. Cook the cranberry topping: In a large saucepan, combine cranberries, sugar, and water. Bring to a simmer and cook for 12 to 15 minutes until the cranberries burst and soften. Stir in lemon juice. Press the mixture through a fine sieve to remove skins and seeds, yielding a smooth cranberry sauce.
  4. Mix the filling and assemble: Beat the softened cream cheese with sugar and lemon juice until smooth and creamy. Add the beaten eggs gradually, mixing on low speed just until combined to avoid incorporating too much air. Pour the cheesecake filling over the cooled crust in the springform pan. Dollop and gently swirl in 1/4 cup of the prepared cranberry topping into the filling to create a marbled effect.
  5. Prepare water bath and bake: Place the springform pan inside a larger roasting pan, then pour boiling water into the larger pan until water reaches about 1 inch up the side of the springform pan. Bake for 55 to 65 minutes, or until the cheesecake center is just set and slightly wobbly.
  6. Cool and chill: Carefully remove the springform pan from the water bath and transfer to a wire rack. Let the cheesecake cool for 10 minutes, then run a knife around the edges to loosen it from the pan. Spread the remaining cranberry topping evenly over the surface. Cover and refrigerate the cheesecake overnight to fully set and develop flavors.
  7. Serve the cheesecake: Remove the rim of the springform pan. Slice the cheesecake with a sharp knife, wiping the blade clean between each cut for neat slices. Serve chilled, optionally garnished with fresh berries or a dollop of whipped cream.

Notes

  • Best served after chilling overnight for optimal texture and flavor development.
  • Pairs excellently with light sides such as fresh berries or whipped cream to complement the tart cranberry topping.
  • Using a water bath helps prevent cracking and ensures a creamy, smooth cheesecake texture.
  • Double wrap the springform pan with foil thoroughly to avoid water leakage during baking.
  • The cranberry topping can be prepared a day ahead and stored in the refrigerator.

Find it online: https://deliciousyum.com/cranberry-cheesecake-with-swirled-cranberry-topping-recipe/