Introduction

This cranberry cheesecake is a stunning dessert that combines creamy, rich cheesecake with a vibrant cranberry swirl and a crunchy graham cracker crust. Topped with smooth white chocolate mousse and adorned with sugared cranberries and rosemary, it’s perfect for holidays or special occasions.

A cheesecake with three clear layers sits on a white marbled surface; the base layer is a golden brown crumbly crust, above it is a thick creamy filling swirled with bright red cranberries and soft pink berry sauce, topped with a smooth, thick white cream layer. On top of the cream is a generous pile of whole cranberries dusted with white sugar crystals, garnished with small green sprigs for contrast. The cheesecake has a slice removed, showing the creamy and textured inside clearly. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 (12-ounce) bag fresh or frozen cranberries (about 3 cups)
1 cup granulated sugar
1 cup water
1 teaspoon pure vanilla extract
2 1/4 cups finely crushed graham cracker crumbs
1/4 cup granulated sugar
6 tablespoons salted butter (melted)
24 ounces cream cheese (softened)
1 cup granulated sugar
2 tablespoons all-purpose flour
1/2 cup sour cream (room temperature)
1/4 cup heavy cream (room temperature)
2 teaspoons pure vanilla extract
4 large eggs (room temperature)
1 (4-ounce) bar white chocolate (chopped)
4 ounces cream cheese (softened)
1/2 cup heavy cream
2 tablespoons powdered sugar
1/2 teaspoon pure vanilla extract
2 cups fresh or frozen cranberries
1 1/2 cups granulated sugar (divided)
1 cup water
8-10 sprigs fresh rosemary

Instructions

Step 1: Make the cranberry filling by combining 3 cups cranberries, 1 cup sugar, and 1 cup water in a medium pot over medium heat. Stir frequently until cranberries burst and mixture thickens, about 10-15 minutes. Add extra water if needed to prevent sticking. Remove from heat, stir in 1 teaspoon vanilla, and cool completely. This can be made up to 2 weeks ahead and refrigerated.
Step 2: Prepare sugared cranberries and rosemary. Bring 1 cup water and 1 1/2 cups sugar to a boil until dissolved. Remove from heat, soak 2 cups cranberries in syrup for 1-2 minutes, then drain and spread on parchment to dry, ensuring they do not touch. Soak rosemary sprigs in syrup similarly and dry on separate parchment. Let cranberries and rosemary sit 1-2 hours until tacky, then toss with sugar to coat. Store in an airtight container for 3-5 days or use immediately.
Step 3: Preheat oven to 350°F. Line a 9-inch springform pan bottom with parchment paper. Pulse graham crackers in a food processor until fine. Mix crushed crumbs with 1/4 cup sugar and melted butter until evenly moistened. Press mixture firmly into pan, halfway up sides. Bake 10 minutes to set crust, then cool. Reduce oven temperature to 325°F.
Step 4: For the filling, beat 24 ounces softened cream cheese with 1 cup sugar and 2 tablespoons flour until smooth. Add 1/2 cup sour cream, 1/4 cup heavy cream, and 2 teaspoons vanilla; beat to combine, scraping bowl sides. Add eggs one at a time on low speed, scraping in between to avoid overmixing and air incorporation.
Step 5: Pour half the batter into the crust. Spoon half the cranberry filling over batter and gently swirl with a knife to marble. Pour remaining batter over, then dollop remaining cranberry filling and swirl again.
Step 6: Place cheesecake in preheated 325°F oven. Put a large pan with very hot water on rack below cheesecake to create a water bath. Bake 55-60 minutes until edges are set but center jiggles slightly.
Step 7: Turn off oven, crack door, and cool cheesecake inside for 10 minutes. Run a thin knife around pan edge to loosen. Leave in oven for 20-30 minutes more, then cool completely at room temperature. Refrigerate at least 4 hours or overnight to set fully.
Step 8: For the mousse, melt white chocolate in microwave on 50% power in 20-30 second bursts, stirring until smooth. Beat 4 ounces softened cream cheese until creamy, add melted chocolate, and combine.
Step 9: In a separate bowl, whip 1/2 cup heavy cream, 2 tablespoons powdered sugar, and 1/2 teaspoon vanilla extract until stiff peaks form. Fold whipped cream gently into the chocolate mixture.
Step 10: Remove chilled cheesecake from pan and place on serving plate. Spread white chocolate mousse evenly on top to the edges.
Step 11: Decorate cheesecake with sugared rosemary sprigs arranged as a wreath around the edge and pile sugared cranberries on top as desired. The sweet-tart cranberries complement the creamy cake beautifully.

Tips & Variations

For a gluten-free crust, substitute graham crackers with gluten-free cookies or nut crust.
Use fresh cranberries preferred for best texture, but frozen works well—just thaw before use.
Adding lemon zest to the cheesecake batter brightens the flavor.
If your cheesecake cracks, a gentle water bath and not overbeating the eggs helps prevent cracking.

Storage

Store leftover cheesecake covered in the refrigerator for up to 4 days. Keep sugared cranberries separate to maintain their coating if possible. To reheat a slice, let it come to room temperature for 15-20 minutes for best texture; avoid microwaving to preserve mousse structure.

How to Serve

A slice of cheesecake is shown on a white speckled plate placed on a white marbled surface. The cheesecake has three main layers: a base layer of light brown crumbly crust, a thick middle creamy layer mixed with swirls of red berry pieces, and a top layer of smooth white cream. On top of the cheesecake are several red sugared cranberries, frosted and glistening, arranged neatly. In the foreground, a sprig of green rosemary lies blurred, adding color contrast, while another cranberries are visible beside the plate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cranberry filling ahead of time?

Yes, the cranberry filling can be prepared up to two weeks in advance and kept refrigerated. This helps the flavors develop and saves time on baking day.

Why is a water bath used when baking the cheesecake?

The water bath creates gentle, even heat around the cheesecake, preventing cracks and ensuring a smooth, creamy texture by avoiding sudden temperature changes.