Creamy Cranberry Cheesecake

This rich, festive Cranberry Cheesecake combines classic flavor with a homemade cranberry compote-infused layer above a crust sweetly made with light brown sugar and graham crackers.

Top it all off with fresh and sugared cranberries, rosemary springs and whipped cream for a tempting treat that tastes as good as it looks.

Don’t miss out on my other delicious Christmas recipes, too!

This post contains affiliate links.

A special thanks to C&H Sugar for this holiday sweet recipe.

How to Pick Fresh Cranberries at the Grocery Store

When selecting fresh cranberries at the grocery store, follow these tips to ensure you pick the best ones:

Look for Firmness: Gently squeeze the cranberries to check for firmness. Fresh cranberries should feel firm to the touch and not mushy or soft. Avoid any bags or containers with cranberries that have signs of spoilage or decay.

Check for Vibrant Color: Choose cranberries that have a vibrant, deep red color. While some may have a slight pink hue, avoid cranberries that appear dull or brownish, as this may indicate they are not as fresh.

Inspect for Plumpness: Fresh cranberries should be plump and round. Avoid bags or containers with cranberries that look shriveled or have wrinkles, as these may be past their prime.

Avoid Wet or Leaky Packages: Check the package for any signs of moisture or leaking. Wet cranberries can quickly spoil and develop mold, so it’s best to choose packages that are dry and free from any leaks.

Check the Date: If the cranberries are packed in bags with expiration or “best by” dates, make sure to choose the freshest option available. This ensures that you have the maximum shelf life to enjoy the cranberries at their best quality.

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Consider Frozen Options: If fresh cranberries are not available or in season, consider opting for frozen cranberries. Frozen cranberries are just as nutritious and can be used in various recipes, such as sauces, smoothies, and baked goods.

By following these guidelines, you can select fresh and high-quality cranberries that are perfect for enjoying in a variety of dishes and preserving for later use.

Creamy Cranberry Cheesecake

Give your holiday gatherings a new twist this year with a creamy cranberry delight that’s a cause for celebration all on its own!

With a smooth, divine taste, this creamy cheesecake will create a memorable dessert moment your family will crave year after year.

This recipe take 45 minutes to prep and an hour, 15 minutes to bake.

Be sure to check out our other mouth-watering Cheesecake Recipes.

Cheesecake Ingredients:

Cranberry Compote:

• 2 cups fresh cranberries
• 1 cup C&H Light Brown Sugar
• 1/4 cup freshly squeezed orange juice
• 1 teaspoon freshly grated orange zest

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Crust:

• 2 cups graham cracker crumbs
• 6 tablespoons unsalted butter, melted
• 3 tablespoons C&H Light Brown Sugar
• 1/4 teaspoon salt

Cheesecake:

• 3 packages (8 ounces each) cream cheese, at room temperature
• 2 cups C&H Organic Raw Cane Sugar
• 3 tablespoons all-purpose flour
• 2 teaspoons pure vanilla extract
• 1/4 teaspoon salt
• 4 large eggs, at room temperature
• 1/2 cup sour cream, at room temperature
• 1/2 cup cranberry compote

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Additional ingredients:

• fresh cranberries
• sugared cranberries
• rosemary sprigs
• whipped cream

More Cheesecake Recipes

Lemon Cheesecake with Fresh Fruit perfectly combines the tangy, zesty flavor of fresh lemons with the creamy, rich taste of cheesecake.

Cheesecake Factory Pumpkin Cheesecake is probably one of my most popular recipes — and for good reason — it’s AMAZING!

This extra creamy, rich and dense honey cheesecake is made with crunchy ginger nut biscuits base and crust, and a topping of soured cream and caramelised salted honey.

Continue to Content

Cranberry Cheesecake

Yield: 16

Prep Time: 45 minutes

Cook Time: 1 hour 15 minutes

Total Time: 2 hours

This rich, festive Cranberry Cheesecake combines classic flavor with a homemade cranberry compote-infused layer above a crust sweetly made with light brown sugar and graham crackers.

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Ingredients

Cranberry Compote:

• 2 cups fresh cranberries
• 1 cup C&H Light Brown Sugar
• 1/4 cup freshly squeezed orange juice
• 1 teaspoon freshly grated orange zest

Crust:

• 2 cups graham cracker crumbs
• 6 tablespoons unsalted butter, melted
• 3 tablespoons C&H Light Brown Sugar

Cheesecake:

• 3 packages (8 ounces each) cream cheese, at room temperature
• 2 cups C&H Organic Raw Cane Sugar
• 3 tablespoons all-purpose flour
• 2 teaspoons pure vanilla extract
• 1/4 teaspoon salt
• 4 large eggs, at room temperature
• 1/2 cup sour cream, at room temperature
• 1/2 cup cranberry compote

Additional ingredients:

• fresh cranberries
• sugared cranberries
• rosemary sprigs
• whipped cream

Instructions

To make cranberry compote:

1. In medium saucepan, bring cranberries, brown sugar, orange juice and orange zest to boil.
2. Lower heat and simmer 10-15 minutes, or until most cranberries burst. Remove from heat.
3. Cool completely at room temperature then transfer to bowl; refrigerate.

To make crust:

1. Preheat oven to 350 F. Butter 8-inch springform pan and line bottom with parchment paper. Set aside.
2. In medium bowl, mix cracker crumbs, butter, brown sugar and salt. Press crumb mixture into bottom of prepared pan. Bake 15 minutes. Remove from oven and set aside. Reduce oven temperature to 325 F.

To make cheesecake:

1. In bowl of electric mixer fitted with paddle attachment, beat cream cheese at medium speed until smooth. Add cane sugar and beat 2-3 minutes. Scrape sides of bowl as needed. Add flour, vanilla and salt. Beat 1 minute until incorporated.
2. Add one egg at a time, mixing until incorporated. Add sour cream and mix 1 minute. Scrape sides of bowl as needed. In medium bowl, mix half of cheesecake batter with 1/2 cup cranberry compote.
3. Wrap springform pan with aluminum foil and place in large roasting pan. Pour cream cheese and cranberry mixture into prepared pan. Top with remaining cream cheese batter. Place roasting pan in oven and add hot water to 1-inch of springform pan.
4. Bake 1 hour, 15 minutes, or until cake looks set in center. Remove from oven and rest 1 hour. Refrigerate in pan overnight.
5. Decorate cake with fresh and sugared cranberries, rosemary springs and whipped cream.

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Nutrition Information:

Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 247Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 68mgSodium: 143mgCarbohydrates: 36gFiber: 2gSugar: 27gProtein: 4g

Nutrient values are only estimates provided by online calculators. Various factors can change the nutritional information in any given recipe.