Here’s what you will need:

To make this easy cranberry cheesecake recipe, you will need:

a bowl of cranberries, a lemon and other ingredients to make a cranberry cheesecake.

Fresh or frozen cranberries: these ruby red beauties with their signature tart flavor are the centerpiece of this dessert

Granulated sugar: sweetens up the cranberry topping and the graham cracker crust.

Cornstarch: is used as a thickening agent in the cranberry topping. It also adds a beautiful silky sheen to the topping.

Graham cracker crumbs: add a slightly nutty flavor, a little sweetness, and a familiar crunch to the homemade crust.

Unsalted butter: provides richness and combines with the graham cracker crumbs to make the cheesecake crust.

Cream cheese: like cranberries is an essential ingredient in this easy dessert. The cream cheese adds a mildly sweet and tangy taste and creaminess to the filling.

Sweetened condensed milk: with its rich and thick sweet texture is the nectar of the gods.

Vanilla extract, lemon juice, and kosher salt: these flavor enhancers bring everything together to make this flavorful dessert.

Here’s how to make it:

To make the cranberry topping covering the cheesecake, combine one-third cup of sugar and one tablespoon of cornstarch in a small saucepan over medium heat. Mix well. Add one-half cup plus two tablespoons cold water and two cups of fresh or frozen cranberries. Stir to combine.

Bring the mixture to a boil and reduce heat to low. Simmer for ten minutes, remove from the heat, and set aside to cool.

To make the crust, combine graham cracker crumbs, sugar, salt, and butter in a large bowl. Mix to combine everything.

Press the graham cracker mixture into the bottom and up the sides of a nine-inch springform pan. Place in the refrigerator to chill while you make the cheesecake filling.

To make the cheesecake filling, add the cream cheese to a large bowl and beat with an electric mixer for a few minutes or until it is smooth, light, and fluffy. Add the sweetened condensed milk, vanilla extract, and lemon juice and beat until the mixture is smooth with no lumps.

To assemble the cheesecake, pour the cream cheese mixture into the pie crust. Smooth out with an offset spatula. Top with the cranberry mixture and spread it out evenly.

Cooked cranberries poured on top of a cheesecake.

Cover and refrigerate the cheesecake for at least four hours to give the filling time to firm up. Before serving, unhinge the clasp on the springform pan and carefully lift off the sides.

A cheesecake topped with cooked cranberries.

Sharon’s tips:

After removing the pan’s sides, I recommend leaving it as-is on the pan bottom to serve. Or, if you prefer, you can remove the bottom by carefully sliding the cheesecake onto a serving platter.

I left the edges of my graham cracker crust a little shaggy because I liked the rustic look. You can certainly even it up if you prefer to smoothing it out while in the springform pan. You can also place the crust on the bottom only of the pan and not bring it up the sides.

To make this recipe ahead, make the crust and cheesecake filling as directed. Make the cranberry filling up to 24 hours ahead and store it tightly covered in the refrigerator. Before serving, add the cranberry topping.

Try using crushed gingersnaps or another of your favorite cookies instead of the graham cracker crumbs for a little different crust. You can also use a purchased pre-made deep-dish graham cracker crust.

If you substitute salted butter for unsalted, leave out the salt when making the crust.

To ensure a lump-free filling, be sure that your cream cheese is at room temperature before adding it to the other ingredients. For two eight-ounce blocks of cream cheese, place the unwrapped cheese on a microwave-safe plate and microwave them on high for 30 seconds. Test to see if they are soft. If not, microwave for additional 10-second increments until it is.

If you don’t have a springform pan, you can use a deep-dish pie plate or pie pan.

📋 Recipe: