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Homemade Cranberry Swirl Cheesecake photo
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Cranberry Swirl Cheesecake

This Cranberry Swirl Cheesecake is SO EASY! A rich, creamy cheesecake with a vibrant cranberry swirl and buttery graham cracker crust perfect for any festive occasion.
Prep Time20 minutes
Cook Time1 hour 5 minutes
Total Time1 hour 25 minutes
Course: Dessert
Cuisine: American
Keyword: Cheesecake, Cranberry, Easy, Holiday, Swirl
Servings: 8 servings

Ingredients

For the crust

  • 1 1/2 cups crushed graham crackers for a crisp, flavorful crust
  • 1/4 cup sugar to sweeten the crust
  • 1/2 cup unsalted butter melted, binds the crust together perfectly

For the cheesecake filling

  • 3 (8-ounce) packages cream cheese softened, the creamy base of the filling
  • 1 cup sugar sweetens the cheesecake filling
  • 1 teaspoon vanilla extract adds depth and aroma
  • 3 large eggs gives structure and richness
  • 1/2 cup sour cream adds creaminess and a slight tang
  • 1/2 cup cranberry sauce for that vibrant swirl
  • 1/4 cup fresh cranberries for garnish and extra tartness

Instructions

Prepare the crust

  • Preheat your oven to 325°F (163°C). In a medium bowl, combine the crushed graham crackers with 1/4 cup sugar and the melted butter. Mix until the crumbs are evenly coated and look like wet sand. Press this mixture firmly into the bottom of your springform pan, creating an even layer. Bake the crust for 10 minutes, then remove and set it aside to cool while you prepare the filling.

Make the cheesecake filling

  • In a large mixing bowl, beat the softened cream cheese with 1 cup sugar until smooth and fluffy using your mixer. Add in the vanilla extract and mix well. Next, add the eggs one at a time, beating just until combined after each addition. Finally, mix in the sour cream until the batter is silky and uniform.

Add the cranberry swirl

  • Pour half of the cheesecake batter over the cooled crust. Spoon half of the cranberry sauce on top in dollops. Use a toothpick or skewer to gently swirl the sauce into the batter, creating a marbled effect. Repeat with the remaining batter and cranberry sauce, swirling again.

Bake the cheesecake

  • Place the springform pan on the middle rack of your oven. Bake for about 55-65 minutes, or until the edges are set but the center still slightly jiggles when gently shaken. Turn off the oven and leave the cheesecake inside with the door cracked open for 1 hour to cool gradually—this helps prevent cracks.

Chill and garnish

  • Remove the cheesecake from the oven and cool completely at room temperature. Then refrigerate for at least 4 hours, preferably overnight, to allow it to set fully. Just before serving, garnish with fresh cranberries for a festive and colorful touch.

Equipment

  • 9-inch springform pan
  • Mixing Bowls
  • Hand mixer or stand mixer
  • Rubber Spatula
  • Measuring cups and spoons
  • Toothpick or skewer

Notes

  • Don’t overmix the cream cheese batter to avoid cracks in the cheesecake.
  • Gradual cooling inside the oven after baking prevents cracking on the surface.
  • Store leftovers covered in the fridge for up to 5 days or freeze individual slices for longer storage.