A creamy, luscious cheesecake with a buttery graham cracker crust and a vibrant, tangy cranberry topping. Perfect for holidays or any special occasion!
Author:Arif-
Prep Time:30 minutes
Cook Time:1 hour
Total Time:~8 hours 30 minutes (Included Chill Time)
Yield:12 slices 1x
Category:Dessert
Cuisine:American
Ingredients
Scale
For the Crust
2 cups graham cracker or shortbread cookie crumbs
⅓ cup unsalted butter, melted
For the Cranberry Topping
2 cups fresh or frozen cranberries
⅔ cup granulated sugar
⅓ cup water
1 teaspoon lemon juice
For the Cheesecake Filling
4 packages (8 ounces each) cream cheese, softened to room temperature
1 cup granulated sugar
1 tablespoon lemon juice
5 large eggs, lightly beaten
Instructions
Step 1: Prepare the Crust
Preheat your oven to 325°F (163°C). Wrap the bottom of a greased 9-inch springform pan with heavy-duty foil to prevent leaks.
In a bowl, mix graham cracker crumbs with melted butter until evenly coated. Press firmly into the bottom of the pan to form an even layer.
Bake for 6 minutes, then let cool on a wire rack while preparing the filling and topping.
Step 2: Make the Cranberry Topping
In a medium saucepan, combine cranberries, sugar, and water. Simmer over medium heat for 12–15 minutes, stirring occasionally, until cranberries pop and the mixture thickens.
Remove from heat and stir in lemon juice. For a smooth sauce, strain through a fine-mesh sieve; otherwise, leave as is for texture. Set aside to cool.
Step 3: Prepare the Cheesecake Filling
In a large mixing bowl, beat softened cream cheese on medium speed until smooth and creamy. Gradually add sugar and lemon juice, mixing until fully combined.
Reduce speed to low and slowly incorporate beaten eggs, mixing just until blended to avoid over-aeration.
Step 4: Assemble the Cheesecake
Pour cheesecake filling over the cooled crust in the springform pan. Smooth out the top with a spatula.
Reserve about ¼ cup of cranberry topping and dollop it onto the filling. Use a knife or toothpick to swirl it gently for a marbled effect.
Step 5: Bake the Cheesecake
Place the springform pan inside a larger roasting pan and pour about 1 inch of hot water into the roasting pan (water bath). This prevents cracks during baking.
Bake at 325°F (163°C) for 55–65 minutes, or until the center is just set but slightly jiggly. Remove from oven and carefully lift out of the water bath.
Step 6: Cool and Chill
Run a knife around the edges of the cheesecake to loosen it from the pan and prevent cracking as it cools. Let it cool on a wire rack for 1 hour, then refrigerate overnight or for at least 6–8 hours.
Step 7: Add Cranberry Topping and Serve
Spread remaining cranberry topping evenly over the chilled cheesecake before serving. Garnish with fresh cranberries or lemon zest if desired.
Notes
Serving Suggestions:
Serve chilled with whipped cream or a drizzle of white chocolate for added indulgence.
Pair with coffee or tea for a delightful dessert experience.
Tips & Tricks:
Ensure cream cheese is fully softened to avoid lumps in your filling.
Don’t overmix after adding eggs—this can cause cracks during baking.
Use heavy-duty foil to keep water from seeping into your crust during the water bath.
Storage & Reheating:
Refrigerate leftovers tightly covered for up to 5 days.
To freeze, wrap individual slices in plastic wrap and aluminum foil; store in the freezer for up to 1 month. Thaw overnight in the fridge before serving.