Cream cheese, cranberries, graham crackers, and white chocolate come together in this festive Christmas cheesecake recipe.
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Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Alright, let me set the scene: It’s the day before Christmas Eve. My kitchen smells like sugar, cinnamon, and a hint of impending chaos. You know the vibe. I’m elbow-deep in flour, trying to “just whip up something simple,” and then I remembered this gem—Christmas Cranberry Cheesecake. This isn’t just dessert—it’s tradition. My mom used to make something like it when I was a kid, and now, somehow, it’s become my thing. And let me tell you, it never fails to steal the show—right between Aunt Judy’s pecan pie and a heated debate about who’s doing the dishes.
Why You’ll Love This Christmas Cranberry Cheesecake Recipe?
This cheesecake is the perfect mix of fancy and comforting. It’s got that smooth, dreamy texture from the cream cheese and white chocolate, a zingy cranberry swirl that keeps it from being overly sweet, and a graham cracker crust that’s buttery and just the right amount of crumbly. Basically, it tastes like Christmas wrapped in a hug. And if you’re looking to impress guests (or just treat yourself after surviving another round of caroling), this dessert delivers.
Ingredient Notes:
You don’t need a ton of exotic stuff here—just quality basics that shine when brought together the right way. Here’s a little kitchen-table breakdown:
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Cream Cheese (Philadelphia only, please!) – Trust me, you want the real deal here. It’s the base of your cheesecake, so no cutting corners.
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Graham Crackers & Butter – The classic crust combo. Crunchy, salty, buttery. Basically, the support system for your cake.
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White Chocolate – Melted and folded in for that soft, velvety sweetness that makes every bite luscious.
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Eggs & Sugar – Structure and sweetness. Nothing fancy here, just the essentials.
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Cranberries – Fresh is best, but frozen works too. They bring tartness and that vibrant red swirl that screams festive.
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Cornstarch & Lemon Juice – The unsung heroes that keep your sauce thick and bright.
How To Make Christmas Cranberry Cheesecake?
Step 1: Make Your Cranberry Sauce
In a saucepan, toss in your cranberries, sugar, and a little water. Mix your cornstarch and lemon juice separately, then stir it into the pot. Cook until it thickens and looks glossy, about 2–5 minutes. Let it cool while you prep the rest.
Step 2: Prep the Crust
Crush those graham crackers (a food processor makes this easier, but smashing them with a rolling pin is very satisfying). Mix with melted butter and press it firmly into a greased 9″ springform pan. Wrap the outside of the pan in foil—yes, it’s extra work, but it protects against water leaking in during baking.
Step 3: Cheesecake Filling Time
Beat the cream cheese until it’s smooth and lump-free. Add cornstarch, a bit of sugar, then mix in more sugar and vanilla. One egg at a time—don’t rush this! Stir in your melted white chocolate and heavy cream. This is the good stuff.
Step 4: Assemble and Swirl
Pour the filling over your crust. Drop spoonfuls of that cranberry sauce on top and use a knife to swirl it in. Not too much—this is a swirl, not a stir-fry.
Step 5: Bake Gently in a Water Bath
Want To Save This Recipe?
Place your springform pan into a larger baking dish and fill halfway with warm water. Bake at 350°F for about 70–80 minutes. It should be set on the edges with a slight jiggle in the middle.
Step 6: Cool and Chill
Let it cool on the counter, then refrigerate for at least 3 hours—or overnight if you’ve got the willpower. This step matters. Don’t skip it. You want it cold, set, and perfect.
Storage Options:
Keep it in the fridge, tightly wrapped or in an airtight container, for up to 5 days. Freezing? Totally doable. Just slice, wrap individually in plastic wrap, and pop in a freezer bag. It’ll hold up beautifully for a couple of months.
Variations and Substitutions:
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No white chocolate? Use dark! It’s a totally different vibe but equally amazing.
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Swap cranberries for raspberries if that’s more your thing (or if cranberries mysteriously vanish from your grocery store post-Thanksgiving).
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Gluten-free? Use gluten-free graham crackers for the crust. The rest is already good to go!
What to Serve with Christmas Cranberry Cheesecake?
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A hot mug of mulled wine or cider.
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A dollop of whipped cream (because why not?).
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Or hey, just a fork. You don’t need much when you’ve got cheesecake this good.
Frequently Asked Questions:
Can I use frozen cranberries?
Absolutely. Just don’t thaw them before cooking the sauce.
What if I don’t have a springform pan?
You can use a regular round cake pan, but getting it out will be… fun. A springform really is best here.
How do I know it’s done?
It should jiggle slightly in the center but look set on the edges. If you poke it and it wobbles like Jell-O, give it a bit more time.
There you have it—Christmas Cranberry Cheesecake magic. Whether you’re baking it to wow your holiday guests or just to treat yourself with something a little extra, I hope it brings your kitchen (and your heart) some serious holiday cheer.
Can’t wait to hear what you think—drop a comment or tag me if you bake it!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Christmas Cranberry Cheesecake
Ingredients
Crust:
- 1 package plus 2 full strips regular graham crackers
- ¼ c butter
Cheesecake Filling:
- 24 oz cream cheese at room temperature Philadelphia ONLY, please see note below
- ¼ c cornstarch
- 1 ¼ c sugar
- 1 tbsp vanilla
- 3 large eggs at room temperature
- 8 ounces white chocolate melted*
- ½ c plus 1 tbsp heavy whipping cream
Cranberry Sauce:
- 12 ounces fresh cranberries
- 4 tbsp sugar
- ¾ c water
- 1 tbsp + 2 tsp cornstarch
- ½ tsp lemon juice
Instructions
- Before you begin make sure the cream cheese and eggs are at room temperature.
- Preheat your oven to 350°F (175°C). Prepare a 9" springform pan by greasing it with butter and wrapping the outside with foil.
- Start by making the sauce: In a bowl mix together water, lemon juice and 2 teaspoons of cornstarch. In a pan combine cranberries, 4 tablespoons of sugar and the cornstarch mixture. Cook over heat until thickened (usually takes around 2 to 5 minutes) then let it cool.
- Now it's time to prepare the cheesecake filling: Blend 24 ounces of cream cheese with ¼ cup of cornstarch and ¼ cup of sugar until smooth. Add in 1 cup of sugar, and 1 tablespoon of vanilla extract. Then add the eggs one at a time. Stir in melted chocolate (8 ounces) along with half a cup plus one tablespoon of cream.
- Assemble your cheesecake: Mix crushed graham crackers with melted butter (¼ cup). Press this mixture into the bottom of the pan. Pour the cheesecake filling over this crust.
- Spoon dollops of sauce on top of the cheesecake filling. Gently swirl it using a knife to create an attractive pattern.
- To ensure baking place your springform pan inside another pan filled halfway with water.
- Bake your cheesecake, for 70 to 80 minutes until it is set but slightly jiggly in the center.
- Allow your cheesecake to cool at room temperature before refrigerating it for three hours or overnight to ensure that it sets properly.
- Finally indulge yourself in this flavorful Christmas Cranberry Cheesecake!
- Enjoy creating this dessert to share with family and friends during the holiday season!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
