Skip to main content New<> this month
Get the Allrecipes magazine

Cranberry Cheesecake

Rated as 4.57 out of 5 Stars

"Every year when the cranberries are harvested, my family looks forward to eating this cheesecake."
Added to shopping list. Go to shopping list.


1 d 3 h 15 m servings 457
Original recipe yields 14 servings (1 9-inch cheesecake)


{{model.addEditText}} Print
  1. Preheat an oven to 300 degrees F (150 degrees C). Combine crumbs and butter; press into the bottom of a 9-inch springform pan. Bake in the preheated oven for 5 to 8 minutes. Cool.
  2. Meanwhile, for the topping, combine water and sugar in a saucepan. Bring to a boil over medium heat; boil 1 minute. Stir in berries; cover and reduce heat. Cook until most berries have popped, about 3 minutes. Add lemon juice. Press mixture through a sieve or food mill; set aside.
  3. Preheat an oven to 350 degrees F (175 degrees C).
  4. For the filling, beat cream cheese in a large mixing bowl until light. Gradually beat in sugar. Add eggs, one at a time, beating well after each. Add lemon juice. Pour into crust; spoon 4 tablespoons topping on filling and "marble" with a knife or spatula. Bake at in the preheated oven for 45 minutes. Turn oven off; let cake stand in oven 2 hours. Remove from oven; cool. Pour remaining topping on top; refrigerate overnight.

Nutrition Facts

Per Serving: 457 calories; 30.6 39.5 8.4 148 315 Full nutrition


Read all reviews 29
  1. 35 Ratings

    Rated as 5 out of 5 Stars
    Rated as 4 out of 5 Stars
    Rated as 3 out of 5 Stars
    Rated as 2 out of 5 Stars
    Rated as 1 out of 5 Stars
Most helpful positive review

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, ...

Most helpful critical review

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 g...

Most helpful
Most positive
Least positive

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, ...

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...

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...

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 t...

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...

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 th...

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 tre...

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 adju...

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 rec...