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Cranberry Cheesecake is a classic American favorite that is perfect for Thanksgiving! #thanksgiving #thanksgivingrecipes #cranberries #cheesecake #sweetandsavorymeals

Cranberry Cheesecake

Cranberry Cheesecake is a classic American favorite that is perfect for Thanksgiving! It has a spiced crust, an orange-infused filling, and sugared cranberries as a topping!

Course Dessert
Cuisine American
Keyword Cranberry Cheesecake
Prep Time 30 minutes
Cook Time 1 hour
Chill 6 hours
Total Time 7 hours 30 minutes
Servings 12 slices
Calories 680 kcal
Author Catalina Castravet

Ingredients

Cheesecake crust:

  • 2 cups graham cracker crumbs
  • 2 tablespoons white granulated sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 cup unsalted butter melted

Cheesecake filling:

  • 32 ounces full-fat cream cheese room temperature
  • 1 1/2 cups white granulated sugar
  • 3 large eggs room temperature
  • 8 ounces full fat sour cream room temperature
  • 1/4 cup all-purpose flour
  • 1 teaspoon vanilla extract
  • 1 tablespoon orange zest
  • 2 cups cranberry sauce ***

Sugared Cranberries:

  • 1/3 cup water
  • 2 tablespoons orange juice
  • 1 1/2 cups sugar divided
  • 1 cup fresh cranberries

Instructions

  1. Preheat oven to 325 degrees Fahrenheit.
  2. Adjust the top rack to be positioned in the middle of the oven.

Cheesecake crust:

  1. Add all the ingredients to a large bowl and stir until well combined.
  2. Press the mixture into a 10 1/2 inches or 9 inches buttered springform pan. Using a measuring cup, press the crust and try to line the sides about to the middle of the pan edges, set aside.
  3. Refrigerate for at least 20-30 minutes.
  4. Cover the outside of the springform pan with foil, the bottom, and sides. It will later be placed in a pan with water, this is done to avoid water leaking into the cake.

Cheesecake Filling:

  1. In a large bowl beat the cream cheese until light and fluffy on medium-low speed.
  2. Add the sugar and flour and continue beating until well combined and creamy.
  3. Add the eggs one at a time and beat after each addition until well combined.
  4. Add the sour cream, vanilla, and orange zest beat just until combined, stopping to scrape the sides and bottom of the bowl.
  5. Pour cheesecake batter into the prepared springform pan.
  6. Add the cranberry sauce with a spoon all over the cake and swirl with a knife to combine. Either create swirls or distribute it evenly on top of the cheesecake batter.

Bake:

  1. Place the cake in a large roasting pan, and add enough hot water, so it reaches the middle of the springform pan.
  2. Bake in the preheated oven for 40-50.
  3. Try not to open the door to the oven. At the 40 minute mark check on the cheesecake if it's done. A small area in the center should wobble slightly and the edges should be puffed.
  4. Turn oven off and prop open oven door and leave the cheesecake to cool in the oven for one hour.
  5. Chill:
  6. After one hour, remove from oven and place it on a cooling rack for about 2 hours, until the cake is cool enough to be transferred to the refrigerator.
  7. Using a butter knife, run it through the sides of the cheesecake, and transfer it to the fridge to chill for at least 6-8 hours or better overnight before serving.

Sugared Cranberries:

  1. In a medium saucepot over medium heat, combine water, orange juice, and 1/2 cup sugar. Stir until sugar is dissolved, 3-4 minutes.
  2. Add in cranberries and toss until fully coated.
  3. Transfer onto a parchment paper-covered surface and let cool, about 15 minutes.
  4. When fully cooled, toss in remaining sugar and use as topping on the cheesecake.
  5. Slice and serve.

Recipe Video

Recipe Notes

Recipe for Cranberry Sauce: https://sweetandsavorymeals.com/cranberry-sauce/

Nutrition Facts
Cranberry Cheesecake
Amount Per Serving
Calories 680 Calories from Fat 342
% Daily Value*
Fat 38g58%
Saturated Fat 21g131%
Cholesterol 151mg50%
Sodium 440mg19%
Potassium 209mg6%
Carbohydrates 80g27%
Fiber 1g4%
Sugar 67g74%
Protein 8g16%
Vitamin A 1399IU28%
Vitamin C 4mg5%
Calcium 126mg13%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.