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Cranberry Cheesecake is a perfect seasonal dessert for the holiday season. The tartness of the cranberries against the smooth cream cheese made for a great pairing and a delicious treat.

I was in the mood for cheesecake over the holidays. When am I not in the mood for cheesecake! I wanted to make something different and seasonal. I was putting cranberries into the fridge to chill for Thanksgiving and thought they might make for a tasty cheesecake. It was very yummy indeed, the tartness of the cranberries against the smooth cream cheese made for a great pairing.

Cranberry Cheesecake

Equipment Needed

• springform pan
• rolling pin
• measuring cups
• measuring spoons
• hand mixer and mixing bowl OR stand mixer

Ingredients

• 4x 8oz packages Philadelphia cream cheese
• 30 Nilla wafers
• 5 tbsp butter, softened or melted
• 1x 14 oz can Ocean Spray whole berry cranberry sauce
• 1 cup sugar
• 4 eggs
• 1 tsp Vann’s vanilla extract

Instructions

Preheat the oven to 325 F.

Place the cookies into a Ziploc bag. Break them into chunks. Then, using a rolling pin, continue to break up the cookies until they are completely ground up.

Mix the 5 tablespoons of butter into the ground up cookies.

Place the cookie mix on the bottom of a springform pan, covering the bottom.

Place the cream cheese into your mixing bowl.

Add the sugar and the vanilla into the mixing bowl.

Mix slowly until the mixture is smooth.

Pour the mixture into your crust.

Place the cranberry sauce into a bowl. Split it into halves.

Place half of the cranberries into the crust and pull a knife through the filling gently to distribute the cranberries. Don’t push down or you’ll break the crust.

Use the remaining half of the cranberries to make a ring around the top of the crust.

Place the pan into the oven and bake for 55 minutes.

Cool for about 15 minutes and then loosen the springform pan.

Let cool for 15 minutes and serve warm OR refrigerate the cheesecake for a couple of hours before serving.

That’s it!

If you like cheesecake, be sure to check out my other cheesecake recipes!

Lemon Vanilla Oreo Cheesecake

Oreo Cheesecake

Pressure Cooker Banana Cheesecake

Pumpkin Cheesecake

Reese’s Peanut Butter Cheesecake

Cranberry Cheesecake

Print

Instructions

Preheat the oven to 325 F. Place the cookies into a Ziploc bag. Break them into chunks. Then, using a rolling pin, continue to break up the cookies until they are completely ground up. Mix the 5 tablespoons of butter into the ground up cookies. Place the cookie mix on the bottom of a springform pan, covering the bottom. Place the cream cheese into your mixing bowl. Add the sugar and the vanilla into the mixing bowl. Mix slowly until the mixture is smooth. Pour the mixture into your crust. Place the cranberry sauce into a bowl. Split it into halves. Place half of the cranberries into the crust and pull a knife through the filling gently to distribute the cranberries. Don't push down or you'll break the crust. Use the remaining half of the cranberries to make a ring around the top of the crust. Place the pan into the oven and bake for 55 minutes. Cool for about 15 minutes and then loosen the springform pan. Let cool for 15 minutes and serve warm OR refrigerate the cheesecake for a couple of hours before serving. That’s it!

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