Cranberry Cheesecake

Oh my gosh! This cheesecake is SO GOOD. It looks gorgeous too, not a crack anywhere. I cooked it differently than the directions though. I did prebake the crust as stated in the directions, but then I cooked it for 15 min at 350 and then at 200 for 75 min (found this on a Cheesecake Factory copycat recipe and it have not had a cracked one since). I am so happy to have a new desert for Christmas this year. You will not be disappointed!

This is a great recipe. Its important to note that the straining of the cranberry mixture is an important step, unless of course you like seeds in your gel? I did as the other gals mentioned and baked it at 200degrees for 75 minutes, and it was a smooth flawless top. Great idea. And I added a tsp. of vanilla and a dash of cinnamon to the cranberries. Turned out so yummy. I will make this again for sure.

Took the suggestion of cooking the cheesecake more slowly and that really made it creamy. I put the topping in the blender, doesn't need to be drained if not used immediately, it gelled up nice and thick when put in a separate container for transporting. This recipe could easily be adapted to other fruits, chocolate, etc.

I was looking for a dessert for Thanksgiving using fresh cranberries and this fit the bill perfectly. I added a little sugar to the graham cracker crust and needed a little more butter to get the crumbs to stick together. We all agreed it could use double the cranberry mixture. The cake cracked all over where the swirls were so instead of spreading the leftover cranberry sauce all over the top, we used it to fill in the deep cracks and it turned out very pretty. Will make this one again with double the cranberries.

I made this for our annual family Christmas party and everybody loved it. I did not strain the cranberries, and added orange zest and walnuts on top. I also added a bit of honey to the cranberry sauce to offset the tartness of the cheesecake itself. It turned out excellent!

i made this cheesecake but with a few changes. iused the cranberries but i added semi-sweet chocolate swirls also and for the topping i used the cranberries then put semi-sweet chocolate over them and last i added chopped walnuts. i also used my food processer to chop the cranberries before i cooked them made it easier didn't need to put through seive.

This recipe was fantastic. I spent Thanksgiving with my boyfriend's family and his mom asked me to make a "non pie" dessert. Not having any ideas I came to this site as usual and found this treasure. I also used a blender for the cranberrys before cooking them. It was delicious. Will definitely make again. It was a big hit and very festive.

This recipe was pretty easy and turned out delicious!!! I used it at a brunch get together with friends. I did take the advice and did bake the cheesecake for 15 mins @ 350 then thereafter adjusted the setting to 200 for an additional 75 mins and it was very creamy!!! I also used a large pre-bought pie crust so I wasn't able to fit all of it (like 1/2 c filling). But regardless it all turned out great!!!! Thnxs!

This was the best cheesecake I have made so far. I used shortbread cookies for the crumb crust. When I make the cranberry sauce I let it reduce quite a bit longer than what was stated in the recipe and just blended it in my blender. Worked wonderfully. I did a layering effect with the batter, then sauce, then batter and so on 4 times then marbled it. I really liked how the filling turned out with only baking it 45 min then letting it sit. I brought it to thanksgiving when meeting the boyfriends mom and she thought it was to die for, so thank you sooo much for this recipe. I am on the good side for at least another year!

I have to admit I was weary about this idea of cranberries instead of cherries, but let me tell you we made this for Christmas and it was better than any other I had ever had. It did crack after letting it rest for the two hours after baking, but I filled the top with the remaining sauce and no one could tell. It came out perfectly. Not too dry and not too wet. So yummy. Not too sweet and just enough tartness to offset the decadence of cheesecake. A definate HIT!!! Thank you.

Husband and I made this together for Thanksgiving. It's remarkably good! We doubled the amount of cranberry topping and served it on the side, so as not to spoil the pretty marbling on the cake. Also followed the alternative baking times/temps suggested by other reviewers: 15 minutes at 350, then 75 minutes at 200. No cracks at all, perfect consistency, perfect flavor. This cheesecake will be a holiday tradition!

This was one of the nicest cheesecakes I have ever made. Everyone who tried some just raved about it.

really really tasty!! I made it exactly as the recipe said despite the feedback from various people- it turned out perfect.

This was pretty easy, and bf loved the cheesecake part. I loved the cranberry part with the cheesecake best, but I'm not a cheesecake fan. Mine cracked pretty badly, so it's good to have the cranberry topping--I just wish there had been more. I'd try the other method of baking mentioned by the reviewers next time. Thanks for the recipe!

I went for a shortbread crust on this one, and it was definitely an improvement over the standard graham crust. I made it for a ladies' night of wine and good food, and it was a complete hit! I also served the remaining cranberry mixture drizzled/scooped over each piece on the plate, that way you can still see the marbled cranberry in the cake.

It was good, but I think next time I'll add vanilla to the cheesecake. The cooking times were spot-on, which is a problem I've run into in past recipes.

Everybody loved this at at Christmas dinner. I baked it at the lower temperature suggested by another user, and it had no cracks anywhere. The texture was one of the creamiest that I've had.

My cheesecake is almost done cooling in the oven, and the whole top cracked! I thought I followed the directions to the letter...maybe I beat the cream cheese mixture too much? The cake looks great in the picture, and all the other reviews were great, so I must have done something wrong.

This was my very first cheesecake that I have ever made. I took it to my family's first annual Christmas Ornament Exchange and it was a HUGE hit!!! Half of my family are VERY picky with their cheesecakes and they all went back for seconds. We ran out of cheesecake way too fast. Next time I will make two. I'll have to. My Uncle said it was the best cheesecake that he had ever had (my Aunt is a professional pastry chef). This was definitely a hit and I have already had requests to bring it to all family functions. I would suggest cooking it the way the recipe calls for, it won't form all the way if you don't.

What a yummy recipe. Having never made a cheesecake before, this was my first attempt. I bought a pre-made graham cracker pie crust and made the filling. Cooked the cranberries and used my handheld blender to blend them up, I did not strain them. Worked great - a new holiday favorite for certain!

This cheesecake was spectacular! I followed the recipe exactly, except I had to substitute lemon for lime juice. After mine was done, and had been refrigerating overnight, I melted some white chocolate and butter in a double boiler and drizzled it over the top. It set nicely and was a perfect offset of the tart cranberries. Thanks for a great recipe!! =)

This was a good cheesecake. If you are a cheesecake aficionado, there are better cakes out there to make. The cranberry topping and swirl was pretty.

Fantastic cheesecake! Super easy to make. I followed the cranberry topping exactly and it turned out really thick, which was okay with me. I had rave reviews and I'll make it again.

I followed the recipe right down the line on this one, and it turned out well. The only change I would make for next time is baking it at a slightly lower temp and maybe cutting down on the rest time in the oven afterwards. The texture was good, just not as creamy as I like it to be. The flavor was great, and no changes are needed in that department!

I made this cheesecake for Thanksgiving and it was Wonderful!! I'd never made a cheesecake before.I'm going to make this every year!

I asked my husband to rate this cheesecake on a scale from one to ten, ten being the best cheesecake imaginable and he gave it a nine. This was so easy and delicious. It set up very well and it's very pretty. I don't have a food mill or sieve so I just used a masher on the topping (we don't mind a few seeds). Oh boy!

I made this for a party last night. I used two pre-made graham piecrusts to make 2 of them. Also, read on another site that baking at less than 325 risks food-borne illness, so I cooked for 1 hour 15 mins at 325 and it turned out great... no cracks. Also, no fresh cranberries available this time of year, so I made topping using dried, sweetened cranberries simmered with 1/2 rasberry jam, 1 cup orange juice and 1/4 cup brandy until berries reconstitute and sauce thickens. It was delish! Also, use full-fat cream cheese for best texture.

I made the cranberry sauce ahead of time. Then I baked the cake for bout 30 minutes, let it sit for an hour, then stuck it in the freezer for 30 minutes, since I needed to serve it right away. The cheesecake tasted awesome, but the cranberry part was a little tart, next time I will sweeten it up a little more.

Great recipe! This was my first cheese cake, and was an absolute hit!