Winning Cranberry Cheesecake Recipe
Winning Cranberry Cheesecake Recipe photo by Taste of Home
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Winning Cranberry Cheesecake Recipe

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The holidays wouldn't be complete without cranberries and eggnog. I use them both in this flavorful cheesecake that's the perfect finale for a special dinner. Set it out at the start of the meal, not just to solicit "oohs" and "aahs," but to remind folks to save room for dessert! —Nancy Zimmerman, Cape May Court House, New Jersey
TOTAL TIME: Prep: 30 min. + cooling Bake: 1 hour + chilling
MAKES:12 servings
TOTAL TIME: Prep: 30 min. + cooling Bake: 1 hour + chilling
MAKES: 12 servings


  • 1 cup sugar
  • 2 tablespoons cornstarch
  • 1 cup cranberry juice
  • 1-1/2 cups fresh or frozen cranberries
  • CRUST:
  • 1 cup graham cracker crumbs (about 16 squares)
  • 3 tablespoons sugar
  • 3 tablespoons butter, melted
  • 4 packages (8 ounces each) cream cheese, softened
  • 1 cup sugar
  • 3 tablespoons all-purpose flour
  • 4 large eggs, lightly beaten
  • 1 cup eggnog
  • 1 tablespoon vanilla extract

Nutritional Facts

1 slice: 345 calories, 13g fat (7g saturated fat), 112mg cholesterol, 161mg sodium, 52g carbohydrate (44g sugars, 1g fiber), 5g protein.


  1. In a large saucepan, combine sugar and cornstarch. Stir in cranberry juice until smooth. Add cranberries. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; set aside.
  2. In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom of a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 325° for 10 minutes. Cool on a wire rack.
  3. In a large bowl, beat cream cheese and sugar until smooth. Add flour and beat well. Add eggs; beat on low just until combined. Add eggnog and vanilla; beat just until blended. Pour two-thirds of the filling over crust. Top with half of the cranberry mixture (cover and refrigerate remaining cranberry mixture). Carefully spoon remaining filling on top. Return pan to baking sheet.
  4. Bake at 325° for 60-70 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Spoon remaining cranberry mixture over cheesecake. Refrigerate leftovers. Yield: 12 servings.
Editor's Note: This recipe was tested with commercially prepared eggnog.
Originally published as Cranberry Cheesecake in Taste of Home December/January 1999, p25

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ajduds User ID: 2534157 256064
Reviewed Oct. 28, 2016

"Recipe sounds great but what's with the awful/irritating pop-up cooking instructions. You can hardly see the recipe for it jumping all over the screen when the pop-up appears!!! Please remove them!!"

kelaghazal User ID: 8076444 216436
Reviewed Dec. 30, 2014

"the cheesecake was delicious I added walnuts to the topping,it was so good!"

dmc1210 User ID: 3721545 64010
Reviewed Jan. 4, 2013

"This Cheesecake was incredible. I love cranberries and with the eggnog this cheesecake was a home run."

turtledaisy User ID: 3675355 63892
Reviewed Jul. 25, 2011

"I always make this cheesecake during the holidays. It is gone within minutes! Easy to prepare."

kat5289 User ID: 57893 24795
Reviewed Nov. 25, 2009

"This has become our favorite cheesecake during the holidays.I even make it through out the year because it is requested so much. the only thing is that it is hrd to find egg nog and cranberry during the rst of the year that sometimes I have to freeze the eggnog and cranberries so I can make it the rest of the year."

moscrip User ID: 103579 69594
Reviewed Nov. 25, 2008

"I make this every year for Thanksgiving and for Christmas. Once I made it in July. My extended family raves about it! I never expect to have left-overs."

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