Cranberry Cheesecake with a delicious shortbread cookie crust and crumble and fresh cranberry swirl is a delightful holiday dessert! Topped with more sugared cranberries, this cheesecake looks as good as it tastes.
Why This Cheesecake Recipe Works
We could all use a little extra cheer right now, and what says “cheer” quite like a slice of cheesecake? This recipe takes the tart cranberry flavor you crave this time of year and swirls it into creamy filling.
The crust for this cheesecake recipe mimics a shortbread cookie made from a simple combination of butter, sugar and flour.
I also sprinkle some of the crust mixture on top of the cheesecake for a buttery crumb topping!
Sugared cranberries add the final touch. They look like snow-dusted Christmas ornaments on top of the Cranberry Cheesecake!
You’d be hard pressed to find a more perfect cranberry dessert for your big holiday meal.
- Cranberries – Frozen and thawed cranberries will work for the swirl but you’ll need whole fresh cranberries for the topping. You can also use your favorite homemade cranberry sauce recipe or canned cranberry sauce for the swirl instead!
- Cream Cheese – Make sure the cream cheese is full fat and softened to room temperature first.
- Ricotta – You can substitute the ricotta for more cream cheese if preferred. Ricotta helps create a more stable cake that is less likely to crack; if using all cream cheese just expect the cake to turn out a bit softer.
- Vanilla Extract – Make a bottle of Homemade Vanilla Extract to use in all your baking!
While this cake has several components, don’t let that intimidate you! It comes together easily once all the parts are made.
FOR THE CRANBERRY SWIRL:
Heat cranberries on the stove with water, sugar and a pinch of salt until the berries have broken down. Then, puree the cranberry sauce until it’s smooth and set it aside to cool.
FOR THE SHORTBREAD CRUST:
Combine all the dry ingredients in a bowl. Pour in melted butter and mix to form a dough.
Now, you’ll add about 2/3 of the crust mixture to the bottom of a spring form cake pan in an even layer, pressing into the sides of the pan as well. Set aside the rest of the mixture to make the crumb topping later.
PRO TIP: Line the bottom of your springform pan with parchment paper before latching it. This helps slide the cheesecake off the plate easily.
FOR THE CHEESECAKE FILLING
Beat the cheeses and granulated sugar, then add the eggs, vanilla, lemon zest, lemon juice and butter. Stir in the dry ingredients to combine.
FOR THE SUGARED CRANBERRIES:
Cook fresh cranberries in sugar water until softened, then remove from the water with a slotted spoon to cool for a few minutes. Toss the cranberries in a bowl of sugar until well coated.
Now you’re ready to assemble the cheesecake! Pour the filling into the crust, swirl the pureed cranberry sauce into the top, then bake. Part way through the baking time, you’ll remove the cake from the oven to add the crumb topping.
Let the cheesecake cool, then top with the sugared cranberries and serve!
Tips & Tricks
- I strongly recommend a leak-proof spring form pan for this cheesecake recipe.
- Make the sugared cranberries, dough for the crust and the cranberry swirl the day before to make this quicker and easier to assemble.
- Still in a rush? Substitute a can of cranberry sauce for the swirl in a pinch!
When your cheesecake is done baking, the center will be slightly jiggly but the rest of the filling will be set and firm.
There are a few reasons cheesecakes crack while baking. The most common ones are over baking or an oven that’s too hot. Keep the temperature at 325 to help prevent cracking and be sure to take the cheesecake out of the oven before the center is fully set.
I also find that cakes made with all cream cheese in the filling have a softer consistency and dry out more quickly, making cracking more likely. That’s why I prefer a blend of ricotta and cream cheeses in this recipe.
Yes, cranberries thawed from frozen will work just fine in the swirl. However, you need to use fresh cranberries to make the sugared topping.
Store your cheesecake covered in the refrigerator to keep it fresh!
More Easy Dessert Recipes
- Pistachio Cheesecake Recipe– beautiful, no bake Christmas dessert!
- Zucchini Orange Muffins
- White Chocolate Cranberry Shortbread
- Cranberry Bliss Bars
- Cream Cheese Fruit Dip
Have you ever seen a prettier cheesecake? You’ll impress all your family and friends when you show up with this Cranberry Cheesecake for dessert!