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Our Creamy Cranberry Cheesecake has a lot to love. First off, it lets cranberries work their way out of their supporting role in the main course menu and into a star-making turn in a dessert. Cranberries have a lot going for them, but we so very often forget that and relegate them to sauces or as ingredients in other, bigger dishes. Give cranberries their moment, we say!
Next on the love list – this is a gorgeous, show-stopping creamy cheesecake with cranberry compote swirl We love our Cranberry Apple Cobbler in the Slow Cooker, but sometimes a meal needs a dessert that is photogenic as well as delicious. this creamy cranberry cheesecake definitely fits that bill. Just look at it; the mouthwatering layers, the swirled top, the golden brown edges. This is a dish that demands attention when you bring it out and plate it.
Finally, like every dessert, you need to love how it tastes and this creamy cranberry cheesecake delivers here too:
An Oreo crust base for the sweet and rich chocolate kick that no dessert has ever gone wrong in delivering. A creamy cheesecake layer in the middle topped with cranberry compote and then swirled like to mix the citrus-tart flavours with the sweet creamy cheeses.
If you’ve ever had cranberry-baked brie before, you have an idea of how well cheese works with these holiday fruits. If you haven’t, take our word for it – it is a great pairing, and in fact, you can skip the baked brie and just make this recipe instead and your guests will appreciate that they saved room for dessert.
So move the pumpkin, apple and miscellaneous other pies off your dessert list. Scratch the fruit cake (permanently) and give this amazing, creamy cranberry cheesecake centre stage in your holiday menu plan. No one will complain.
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Notes:
- Store leftovers, covered, in the fridge for up to 4 days.
- You can freeze this cake for up to 3 months. Remove the cooled from the pan and place in an airtight container or place on a plate and wrap tightly with plastic wrap before wrapping again in tin foil. Try to keep it level until it is completely frozen.
- This cheesecake is wonderful! Creamy and dense filling that pairs so well with the chocolate crust. The cranberries add a pop of tartness, this recipe is perfect for your Thanksgiving table.
- If you aren’t a fan of cranberries, you can substitute equal amounts of any other frozen fruit.
- The coconut oil in the crust actually keeps the crust softer than a usual graham cracker crust. You don’t really taste the coconut flavour at all.
Creamy Cranberry Cheesecake ~ Perfect for Thanksgiving and Christmas
Makes 8 servings
Prep – 25 mins Cook – 5 mins Bake – 40-45 mins
Tools Needed:
- 9” spring-loaded pan
- cooking spray
- medium saucepan
- food processor
- medium mixing bowl
- sieve
- small mixing bowl
- large mixing bowl or bowl from a stand mixer
- stand mixer (I’ve had this one for over a decade) or electric beaters
Ingredient List:
- 1 cup (7.6oz / 216g) granulated sugar, divided
- 1/2 cup (2oz / 58g) frozen cranberries (plus more for topping)
- 1/2 cup (2.7oz / 75g) frozen raspberries
- 1 tablespoon orange zest
- 1/4 cup (2oz / 59ml) fresh squeezed orange juice
- 1 and 1/2 cups (7.6oz / 215g) Oreo cookie crumbs
- 1/4 cup (2oz / 59ml) coconut oil (melted, if using solid)
- 3 – 8 oz packages (24 oz / 750g) cream cheese, room temperature
- 3/4 cup (6oz / 177ml) sour cream
- 2 tablespoons cornstarch
- 2 teaspoons pure vanilla extract
- 2 large eggs, room temperature
How to Make Cranberry Cheesecake
Heat until the mixture comes to a boil and the cranberries begin to split – about 5 minutes.
You may need to use a rubber spatula to push the mixture through.
Discard any large chunks and place the cranberry mixture in the fridge to cool.
Preheat the oven to 325 degrees Fahrenheit.
Spray a 9” spring-loaded pan with cooking spray. Set aside.
Beat until smooth, about 3 minutes.
Spoon large dollops of the cranberry mixture over the cheesecake mixture.
Bake for 40-45 minutes. The middle of the cheesecake will jiggle just slightly when you shake it.
Cool completely in the pan before removing it to a serving dish.
Top with thawed frozen cranberries.
Creamy Cranberry Cheesecake ~ Absolutely Perfect for Thanksgiving and Christmas!
Indulge in this delicious and creamy cranberry cheesecake, the perfect Thanksgiving and Christmas dessert! Our cheesecake is the perfect blend of sweet and tart, made with a simple Oreo crust, a cranberry compote swirl and topped with fresh cranberries.
Ingredients
- 1 cup (7.6oz / 216g) granulated sugar, divided
- 1/2 cup (2oz / 58g) frozen cranberries (plus more for topping)
- 1/2 cup (2.7oz / 75g) frozen raspberries
- 1 tablespoon orange zest
- 1/4 cup (2oz / 59ml) fresh squeezed orange juice
- 1 and 1/2 cups (7.6oz / 215g) Oreo cookie crumbs
- 1/4 cup (2oz / 59ml) coconut oil (melted, if using solid)
- 3 – 8 oz packages (24 oz / 750g) cream cheese, room temperature
- 3/4 cup (6oz / 177ml) sour cream
- 2 tablespoons cornstarch
- 2 teaspoons pure vanilla extract
- 2 large eggs, room temperature
Instructions
- In a medium saucepan, over medium heat, stir together frozen cranberries, frozen raspberries, orange zest, orange juice and 1/2 cup of the granulated sugar. Heat until the mixture comes to a boil and the cranberries begin to split – about 5 minutes.
- Place the cranberry mixture into a food processor or blender and blend until smooth.
- Place a sieve over a medium bowl and pour the cranberry mixture into the sieve. You may need to use a rubber spatula to push the mixture through. Discard any large chunks and place the cranberry mixture in the fridge to cool.
- Preheat the oven to 325 degrees Fahrenheit. Spray a 9” spring-loaded pan with cooking spray. Set aside.
- In a small bowl, mix together the Oreo cookie crumbs and the coconut oil until you have a mixture similar to wet sand.
- Press the cookie crumb mixture into the bottom of the prepared pan.
- In a large mixing bowl, beat together the remaining granulated sugar, cream cheese, sour cream, cornstarch, and vanilla extract. Beat until smooth, about 3 minutes.
- Add the eggs one at a time and beat until just incorporated.
- Stir 1/2 cup of the cheesecake mixture into the cranberry mixture and set aside for a minute.
- Pour the remaining cheesecake mixture over the crust in the pan. Spoon large dollops of the cranberry mixture over the cheesecake mixture. Use a butter knife to create a swirl pattern over the top.
- Bake for 40-45 minutes. The middle of the cheesecake will jiggle just slightly when you shake it. Cool completely in the pan before removing it to a serving dish. Refrigerate for a minimum of 3 hours before serving. Top with thawed frozen cranberries.
- Enjoy!
Notes
- Store leftovers, covered, in the fridge for up to 4 days.
- You can freeze this cake for up to 3 months. Remove the cooled from the pan and place in an airtight container or place on a plate and wrap tightly with plastic wrap before wrapping again in tin foil. Try to keep it level until it is completely frozen.
- This cheesecake is wonderful! Creamy and dense filling that pairs so well with the chocolate crust. The cranberries add a pop of tartness, this recipe is perfect for your Thanksgiving table.
- If you aren’t a fan of cranberries, you can substitute equal amounts of any other frozen fruit.
- The coconut oil in the crust actually keeps the crust softer than a usual graham cracker crust. You don’t really taste the coconut flavour at all.
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