Hello, I’m Sam. Since retiring, I’ve come to appreciate desserts that feel special but aren’t overly fussy. This Cranberry Swirl Cheesecake has become one of my favorite showstoppers during the holidays. It’s creamy and smooth, with a buttery crust and a swirl of tart cranberry sauce that adds just the right balance. The bright red ribbons look beautiful when sliced, and the flavor is as good as it looks.
Why You’ll Love It
This Cranberry Swirl Cheesecake brings together creamy vanilla cheesecake and tangy cranberry sauce in one elegant dessert. The cranberry swirl not only adds flavor but also makes the cheesecake visually stunning. It’s perfect for Thanksgiving, Christmas, or anytime you want a dessert that feels both comforting and celebratory.
Pair it with Homemade Sandwich Bread or enjoy after a savory meal like Lemon Pepper Chicken.
Ingredients
Crust
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 5 tbsp unsalted butter, melted
Cranberry Swirl
- 1 cup fresh or frozen cranberries
- ½ cup sugar
- ¼ cup water
Cheesecake Filling
- 24 oz cream cheese, softened
- 1 cup sugar
- 3 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream
- ¼ cup heavy cream
Instructions
- Preheat oven to 325°F (163°C) and prepare a 9-inch springform pan.
- Mix graham crumbs, sugar, and melted butter. Press into the pan and bake for 10 minutes. Cool.
- In a saucepan, cook cranberries, sugar, and water until thickened. Strain and cool.
- Beat cream cheese and sugar until smooth. Add eggs one by one, then mix in vanilla, sour cream, and cream.
- Pour batter over crust, spoon cranberry sauce on top, and swirl gently.
- Bake for 50–55 minutes until edges are set but the center still jiggles.
- Cool in the oven with the door cracked open for 1 hour, then refrigerate 4 hours or overnight.
Notes from Sam
- A water bath helps prevent cracks if you have the time.
- Swirl lightly so the cranberry streaks stay distinct.
- Serve chilled with whipped cream or white chocolate curls for a festive touch.
Cranberry Swirl Cheesecake (Creamy Holiday Favorite)
- Total Time: 1 hr 20 mins
- Yield: 12 servings
- Diet: Vegetarian
Description
This Cranberry Swirl Cheesecake is a creamy, tangy, and festive dessert with a buttery graham cracker crust, smooth vanilla cheesecake filling, and a bright cranberry swirl on top. Perfect for holidays or any special occasion.
Ingredients
For the crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
5 tbsp unsalted butter, melted
For the cranberry swirl:
1 cup fresh or frozen cranberries
1/2 cup sugar
1/4 cup water
For the cheesecake filling:
24 oz cream cheese, softened
1 cup granulated sugar
3 large eggs
1 tsp vanilla extract
1/2 cup sour cream
1/4 cup heavy cream
Instructions
1. Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
2. Mix graham cracker crumbs, sugar, and melted butter. Press into the bottom of the pan to form a crust. Bake for 10 minutes and let cool.
3. In a small saucepan, combine cranberries, sugar, and water. Simmer for 8–10 minutes until cranberries burst and sauce thickens. Strain and cool slightly.
4. In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in vanilla, sour cream, and heavy cream.
5. Pour the cheesecake batter over the cooled crust. Drop spoonfuls of cranberry sauce on top and use a knife to gently swirl.
6. Bake for 50–55 minutes, until the edges are set but the center still jiggles slightly.
7. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
8. Refrigerate for at least 4 hours or overnight before serving.
Notes
Use room-temperature ingredients for a smooth, lump-free filling.
Swirl gently to avoid overmixing the cranberry layer.
Top with whipped cream or extra cranberry sauce for a festive look.
- Prep Time: 25 mins
- Cook Time: 55 mins
- Category: Dessert
- Method: Baked
- Cuisine: American