Food & Cooking Recipes Dessert & Treats Recipes Cake Recipes Cranberry Swirl Cheesecake Be the first to rate & review! This creamy cheesecake is an ideal way to use up leftover cranberry sauce. By Greg Lofts Greg Lofts Greg is the deputy food editor for Martha Stewart Living. Editorial Guidelines Updated on June 23, 2024 Rate PRINT Share Close Photo: Justin Walker Prep Time: 25 mins Cook Time: 1 hr 15 mins Total Time: 7 hrs 40 mins Servings: 10 to 12 This easy cranberry cheesecake combines a buttery graham-cracker crust with a creamy filling and tangy swirls of cranberry. It’s an excellent use for that leftover cup of cranberry sauce you may still be holding onto from Thanksgiving and makes for a delicious, brightened-up take on the classic dessert. You’ll need your standard cheesecake ingredients for this recipe, including cream cheese, eggs, sugar, and vanilla extract. It's baked in a springform pan, but we have a solve below if you don't have one. Sweet, tangy, and simple to create, we hope this luscious dessert makes it into your autumn baking rotation. 28 Unexpected Thanksgiving Desserts Your Entire Family Will Love Equipment (and Alternatives) for Cranberry Cheesecake Springform pan: A springform pan is nearly always called for in cheesecake recipes as its straight sides and removable band allow for picture-perfect slices and easy serving. Be sure to wrap the base of the pan in a double layer of foil to keep the water from the water bath out and prevent the filling from leaking. Alternative: If you don't have a springform pan, you can use a similarly sized baking dish instead; just plan to serve the cheesecake directly from the baking vessel. Food processor: We like using a food processor to both break down the graham crackers into fine crumbs as well as work in the butter and sugar. Alternative: If you don't have a food processor, you can place the crackers in a resealable bag, push out the air, and use a rolling pin to crush them into fine crumbs. Transfer them to a bowl and stir in the butter and sugar until the mixture has the texture of wet sand. Electric mixer: Using an electric mixer makes quick work of beating the cream cheese, sugar, vanilla, and eggs. Alternative: If you don't have an electric mixer, you can use a food processor or mix the ingredients by hand (just be sure that the cream cheese is room temperature and thoroughly softened first). Roasting pan: A large, shallow roasting pan is used to gently cook the cheesecake in a water bath. Always transfer the roasting pan with cheesecake to the oven before adding the boiling water to keep it from splashing and risking an injury. Alternative: If you don't have a roasting pan, you can use any large ovenproof vessel that fits the springform pan. Make Ahead The cheesecake can be baked, cooled to room temperature, and refrigerated for up to two days before serving. You can also wrap the cooled cheesecake (in pan) in a double layer of plastic wrap and a layer of aluminum foil and freeze it for up to three months. Let it defrost overnight in the refrigerator before serving. Ingredients 5 ounces graham crackers (about 8), broken into pieces 2 tablespoons unsalted butter, melted 1 ¼ cups plus 2 tablespoons sugar 2 pounds cream cheese (four 8-ounce bars), room temperature ¼ teaspoon kosher salt 1 teaspoon pure vanilla extract or paste 4 large eggs, room temperature 1 cup Classic Cranberry Sauce or store-bought cranberry sauce Directions Heat oven; prepare pan: Preheat oven to 350°F. Wrap exterior of a 9-inch springform pan (including bottom) in a double layer of foil. Prepare crust; bake, then let cool: Pulse graham crackers in a food processor until finely ground. Add butter and 2 tablespoons sugar; pulse until mixture has the texture of wet sand. Press firmly into bottom of prepared pan. Bake until set and darkened slightly, 10 to 12 minutes. Transfer pan to a wire rack; let cool completely. Reduce oven temperature; make filling: Reduce oven temperature to 325°F. In the bowl of a mixer fitted with the paddle attachment, beat cream cheese on medium speed until light and fluffy, 2 to 3 minutes. Add remaining 1 1/4 cups sugar in a slow, steady stream. Add salt, vanilla, and eggs: Beat in salt and vanilla. Add eggs, one at a time, beating until just combined after each addition and scraping down sides of bowl as needed (do not overmix). Place pan in roasting pan; add filling and cranberry sauce: Place springform pan in a large, shallow roasting pan. Pour filling into crust. Dollop cranberry sauce, 1 teaspoon at a time, over filling; swirl sauce into filling with a skewer or toothpick. Transfer to oven and add boiling water; bake: Transfer roasting pan to oven. Carefully pour enough boiling water into roasting pan to come halfway up sides of springform pan. Bake until cake is set but still slightly wobbly in center, about 1 hour, 15 minutes. Remove from water bath and let cool; chill before serving: Carefully transfer springform pan to a wire rack; let cool completely. Refrigerate, uncovered, 6 hours, or loosely covered, up to 1 day. Before unmolding and slicing, run a knife around edge of cake. Storage Cheesecake can be refrigerated in an airtight container for up to five days. You can also wrap individual slices in a double layer of plastic wrap followed by a layer of aluminum foil and freeze for up to two months. Thaw slices overnight in the refrigerator or at room temperature before eating. (Note: cheesecake should not sit at room temperature for longer than two hours, so if your kitchen is very cold, it's best to use the refrigerator method.) More Cheesecake Recipes to Try: Martha's New York-Style Cheesecake Ricotta Cheesecake Triple-Chocolate Cheesecake No-Bake Cheesecake Pumpkin-Swirl Cheesecake Margarita Cheesecake Light Cherry Cheesecake Originally appeared: Martha Stewart Living, November 2018 Rate It PRINT Updated by Esther Reynolds Esther Reynolds Esther Reynolds is an experienced recipe developer, recipe tester, food editor, and freelance writer with over a decade of experience in the food and media industries.