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Cranberry Cheesecake with Swirled Cranberry Topping

This cranberry cheesecake combines a rich, creamy filling with a bright cranberry finish, making it perfect for holiday dinners and family gatherings.
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Prep Time 30 minutes
Cook Time 10 hours 5 minutes
Total Time 10 hours 35 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 522
Ingredients Method Notes

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 (8 ounces each)
  • 1 cup sugar
  • 1 tablespoon lemon juice
  • 5 large eggs, lightly beaten

Method
 

Preparation
  1. Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the outside in a double layer of heavy-duty foil.
  2. Set the springform pan on a baking sheet to prepare for the water bath.
Make and Bake the Crust
  1. Mix the graham cracker or shortbread crumbs with melted butter until evenly moistened.
  2. Press the crumb mixture firmly into the bottom of the prepared pan.
  3. Bake for 6 minutes, then cool on a wire rack.
Cook the Cranberry Topping
  1. In a large saucepan, combine cranberries, sugar, and water. Simmer for 12 to 15 minutes, until the cranberries burst.
  2. Stir in lemon juice and press the mixture through a fine sieve to discard the pulp and seeds.
Mix the Filling and Assemble
  1. Beat the cream cheese, sugar, and lemon juice until smooth.
  2. Add the eggs and mix on low speed until just combined.
  3. Pour the filling over the cooled crust and swirl in 1/4 cup of the cranberry topping.
  4. Prepare a water bath by placing the springform pan in a larger pan and adding 1 inch of hot water.
Bake, Cool, and Chill
  1. Bake for 55 to 65 minutes until the center is just set.
  2. Remove from the water bath, cool on a wire rack for 10 minutes, and run a knife around the edge.
  3. Spread the remaining cranberry topping over the cheesecake, then cover and refrigerate overnight.
Serve the Cheesecake
  1. Remove the springform pan rim. Slice and serve with neat cuts, wiping the knife between slices if desired.

Notes

Best served after chilling overnight. Pairs well with light sides like fresh berries or whipped cream.