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Cranberry Cheesecake

 Cranberry Cheesecake
Every year when the cranberries are harvested, my family looks forward to eating this cheesecake.
12 ServingsPrep: 30 min. Bake: 55 min. + chilling


  • 2 cups graham cracker or shortbread cookie crumbs
  • 1/3 cup butter, melted
  • 2 cups fresh cranberries
  • 2/3 cup sugar
  • 1/3 cup water
  • 1 teaspoon lemon juice
  • 4 packages (8 ounces each) cream cheese, softened
  • 1 cup sugar
  • 1 tablespoon lemon juice
  • 5 eggs, lightly beaten


  • Preheat oven to 325°. Place a greased 9-in. springform pan on a
  • double thickness of heavy-duty foil (about 18 in. square). Wrap foil
  • securely around pan. Place on a baking sheet.
  • In a small bowl, mix cracker crumbs and butter; press onto bottom of
  • prepared pan. Bake 6 minutes. Cool on a wire rack.
  • Meanwhile, in a large saucepan, combine cranberries, sugar and water.
  • Cook, uncovered, over medium heat until berries pop, about 12-15
  • minutes. Add lemon juice. Press cranberry mixture through a food
  • mill into a small bowl; discard pulp and seeds. Set aside.
  • For filling, in a large bowl, beat cream cheese, sugar and lemon

2 of 2

Cranberry Cheesecake (continued)

Directions (continued)

  • juice until smooth. Add eggs; beat on low speed just until blended.
  • Pour into crust. Spoon 1/4 cup topping over filling; cut through
  • filling with a knife to swirl. Place springform pan in a larger pan;
  • add 1 in. of hot water to larger pan.
  • Bake 55-65 minutes or until center is just set and top appears dull.
  • Remove springform pan from water bath. Cool cheesecake on a wire
  • rack 10 minutes. Loosen sides from pan with a knife; remove foil.
  • Cool 1 hour longer. Pour remaining topping over cheesecake.
  • Refrigerate overnight, covering when completely cooled. Remove rim
  • from pan. Yield: 12 servings.
Nutritional Facts: 1 serving (1 slice) equals 237 calories, 11 g fat (6 g saturated fat), 92 mg cholesterol, 164 mg sodium, 31 g carbohydrate, 1 g fiber, 4 g protein.