Christmas Cheesecake with Cranberry Topping
This showstopper features a buttery graham cracker crust, a silky-smooth cream cheese filling baked to perfection, and a gorgeous cranberry topping that looks almost too beautiful to eat. The water bath method ensures a crack-free, professional bakery finish right at home.
Equipment
- 9-inch springform pan - Non-negotiable for a clean release
- Stand mixer or hand mixer - For the filling
- Large roasting pan - For the water bath
- Food processor or zip-lock bag - For crushing crackers
- Mixing bowls - Large and medium
- Rubber spatula - For folding
- Measuring cups and spoons
- Kitchen scale - Optional but recommended for precision
- Heavy-duty aluminum foil - For wrapping the pan
- Small saucepan - For the cranberry topping
- Wire cooling rack
- Offset spatula - For smoothing the top
Ingredients
- 2 cups graham cracker crumbs - 200g
- 3 tablespoons granulated sugar - 38g
- 1 teaspoon ground cinnamon
- 6 tablespoons unsalted butter - 85g, melted
For the Cheesecake Filling
- 32 oz full-fat block cream cheese - 900g, softened to room temperature
- 1 cup granulated sugar - 200g
- 3 tablespoons all-purpose flour - 24g
- 1 cup full-fat sour cream - 240ml, at room temperature
- 1 tablespoon pure vanilla extract
- 1 teaspoon fresh lemon zest
- 4 large eggs - at room temperature
For the Cranberry Topping
- 2 cups fresh or frozen cranberries - 200g
- 0.75 cup granulated sugar - 150g
- 0.25 cup fresh orange juice - 60ml
- 1 teaspoon orange zest
- 0.25 teaspoon ground cinnamon
Optional Garnish
- sugared cranberries
- fresh rosemary sprigs
- white chocolate drizzle
Instructions
- Take cream cheese, sour cream, and eggs out of the refrigerator 1-2 hours before baking. Preheat oven to 350°F (175°C). Wrap outside of 9-inch springform pan in 2-3 layers of heavy-duty foil. Lightly grease inside and press parchment paper onto base.
- Combine graham cracker crumbs, 3 tablespoons sugar, and 1 teaspoon cinnamon. Stir in melted butter until mixture resembles damp sand. Press firmly into bottom and 1 inch up sides of prepared pan. Bake at 350°F (175°C) for 8-10 minutes. Cool completely.
- Reduce oven to 325°F (160°C). Beat softened cream cheese alone for 3-4 minutes until smooth. Add sugar and flour, beat 2 minutes. Mix in sour cream, vanilla, and lemon zest on low. Add eggs one at a time on low speed, mixing just until yellow disappears. Do not over-mix.
- Place foil-wrapped springform pan in large roasting pan. Pour filling over cooled crust and smooth top. Tap pan gently to release air bubbles. Transfer roasting pan to oven. Pour hot water into roasting pan until it reaches halfway up sides of springform pan.
- Bake at 325°F (160°C) for 60-75 minutes. Cheesecake is done when edges are set and center 2-3 inches has a slight jiggle. Turn off oven, crack door open 1 inch, and cool inside for 1 hour.
- Remove roasting pan from oven and lift springform pan out of water. Remove foil and cool on wire rack to room temperature for 1-2 hours. Cover loosely with plastic wrap and refrigerate for minimum 6 hours, ideally overnight.
- Combine cranberries, 3/4 cup sugar, orange juice, orange zest, and 1/4 teaspoon cinnamon in small saucepan over medium heat. Cook 8-10 minutes, stirring constantly, until cranberries burst and mixture thickens. Cool completely to room temperature.
- Spoon cooled cranberry topping evenly over chilled cheesecake. Garnish with sugared cranberries, rosemary sprigs, or white chocolate drizzle if desired. Run knife under warm water, wipe dry, and slice in one clean motion. Wipe knife between each cut. Serve cold.
Notes
- Room temperature ingredients: Cold cream cheese will not blend smoothly, leaving lumps. Pull everything from the fridge at least 1-2 hours early.
- Do not over-mix: Once eggs go in, mix on lowest speed and stop the moment each is incorporated. Too much air leads to cracks.
- Wrap thoroughly: Use two to three layers of heavy-duty foil and press it tightly up the sides to prevent water bath leaks.
- Do not skip the water bath: It is the single biggest factor in achieving a silky, crack-free texture.
- Cool gradually: The oven door cracking open for an hour after baking prevents sudden temperature shock that causes surface cracks.
- Chill overnight: A longer chill time results in a firmer, more cleanly sliced cheesecake.
- Topping timing: Add cranberry topping only when both cheesecake and topping are fully cold to keep topping glossy and prevent bleeding.
- Frozen cranberries: Work just as well as fresh. Do not thaw first, and increase cooking time by a couple of minutes to account for extra moisture.
- Storage: Store covered in refrigerator for up to 5 days. Freeze plain cheesecake (without topping) for up to 2 months, wrapped tightly.
- Make ahead: This cheesecake can be made up to 3 days ahead. Flavor improves with time as filling continues to set and flavors meld.