A cranberry swirl cheesecake is one of those desserts that instantly feels festive. I love how the tart cranberry sauce balances out the rich creaminess of the cheesecake, making each bite both refreshing and indulgent. With a buttery graham cracker crust, smooth filling, and beautiful cranberry marbling on top, this cheesecake becomes the star of any holiday table.

Why You’ll Love This Recipe

I love this recipe because it skips the fuss of a water bath while still giving me a cheesecake that’s light, creamy, and crack-free. The cranberry swirls add a pop of color and brightness that feels perfect for fall and winter gatherings. It’s also make-ahead friendly, which means I can prepare it the night before and simply bring it out when it’s time to serve.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Graham Cracker Crust:

• graham cracker crumbs

• granulated sugar

• brown sugar

• salted butter (unsalted works, too)

For the Cranberry Sauce:

• cranberries (fresh or frozen)

• granulated sugar

• raspberry liqueur (such as Chambord)

• water

For the Filling:

• cream cheese bricks, softened

• granulated sugar

• sour cream (or plain Greek yogurt)

• vanilla extract

• sea salt

• large eggs

Directions

1. Preheat the oven to 325°F. Combine graham cracker crumbs, sugars, and melted butter in a bowl until the mixture resembles wet sand. Press firmly into a 9-inch springform pan to form an even crust.

2. In a small saucepan, simmer cranberries, sugar, raspberry liqueur, and water until the berries burst and the mixture thickens. Blend until smooth and let cool.

3. In a large mixing bowl, beat softened cream cheese until creamy. Mix in sugar, then add sour cream, vanilla, and salt. Incorporate eggs one at a time, mixing just until combined.

4. Pour filling into the crust. Spoon the cranberry sauce on top and swirl with a knife to create a marbled effect.

5. Bake for 1 hour to 1 hour 15 minutes, or until edges are lightly browned and the center is slightly wobbly.

6. Cool at room temperature for 1–2 hours, then refrigerate for at least 6 hours or overnight before slicing and serving.

Servings and timing

This cheesecake serves 12 slices. It takes about 20 minutes to prepare, 1 hour 15 minutes to bake, and 7 hours to cool and set, giving a total time of about 8 hours 35 minutes.

Variations

I like to swap the raspberry liqueur for orange liqueur and add orange zest to the cranberry sauce for a citrus twist. Fresh raspberries can replace cranberries when they’re out of season, though I strain them to remove the seeds. A dusting of shaved white chocolate or a dollop of whipped cream also makes a lovely garnish.

storage/reheating

I wrap the cheesecake tightly in plastic wrap before refrigerating to keep it fresh. It stays good for up to 5 days in the fridge. For longer storage, I wrap individual slices and freeze them for up to 1 month. When I’m ready to enjoy, I let the slices thaw in the refrigerator overnight. Since this is a chilled dessert, I never reheat it—just serve cold straight from the fridge.

FAQs

How do I prevent cracks in my cheesecake?

I make sure all my ingredients are at room temperature and avoid over-mixing. Cooling gradually at room temperature before refrigerating also helps.

Can I make this cheesecake ahead of time?

Yes, I always do. It needs several hours to chill, so I prefer making it the night before serving.

What if I don’t have raspberry liqueur?

I substitute orange liqueur or even just a splash of orange juice. It changes the flavor slightly but still complements the cranberries beautifully.

Can I use frozen cranberries?

Yes, frozen cranberries work just as well as fresh since they’re cooked down into a sauce.

How should I serve this cheesecake?

I like to drizzle extra cranberry sauce over each slice or add a garnish like whipped cream or shaved chocolate for presentation.

Conclusion

This cranberry swirl cheesecake is a stunning dessert that combines the richness of classic cheesecake with the brightness of tart cranberries. I love how it looks as festive as it tastes, making it an ideal choice for holiday celebrations. With its creamy texture, buttery crust, and jewel-like swirls, this recipe is one I’ll return to year after year.