This Cranberry Swirl Cheesecake is a creamy, festive dessert with a bright cranberry ribbon running through every slice. It's a holiday favorite that brings the perfect balance of sweetness and tang to the table.
It reminds me of the Christmas treats I loved making with my mom and grandmother, especially anything with cranberries. If you enjoy my Cranberry Upside Down Cake, then you'll love how this cheesecake brings the same comforting sweet and tangy flavors to a classic dessert.
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Why You'll Love Cranberry Swirl Cheesecake
Creamy texture: smooth, rich cheesecake filling with a velvty finish.
Holiday flavor: a swirl of tart cranberry creates that classic Christmas cheesecake vibe.
Beautiful presentation: the ruby swirl makes every slice look special without extra effort.
Key Ingredients for Cranberry Cheesecake
See the recipe card below for a full list of ingredients and instructions.
- Graham crackers: the base for a sturdy, lightly sweet crust.
- Unsweetened cocoa powder: adds depth to the crust and complements the cranberry swirl.
- Amaretto cranberry sauce: blends into a smooth, vibrant swirl with holiday flavor.
- Cream cheese: the foundation for a creamy, rich filling.
- Light sour cream: softens the texture and brightens the flavor.
- Vanilla and almond extracts: add warmth and a subtle festive note.
Ingredient Substitutions
- Use vanilla Greek yogurt instead of sour cream.
- Replace almond extract with orange extract for a citrus twist.
- Swap graham crackers for chocolate wafer cookies.
Variations on Cranberry Swirl Cheesecake
- White Chocolate Cranberry Cheesecake: drizzle melted white chocolate over the finished chilled cheesecake.
- Orange Cranberry Swirl: add fresh orange zest to the batter for a bright, citrus flavor.
- Gingersnap Cranberry Cheesecake: use crushed gingersnaps instead of graham crackers for a spiced crust.
Tips for the Best Christmas Cheesecake
- Let all dair ingredients come to room temperature for a smooth filling.
- Tap the pan gently after adding the batter to release air bubbles.
- Use hot water bath to prevent cracking and keep the cranberry swirl clean and smooth.
How to Store
Store cheesecake covered oin the refrigerator for up to 5 days.
More Holiday Recipes You'll Love
If you love this holiday dessert recipe, try my Winter Wonderland Cake, Fireball Cheesecake Shots, Irish Cream Pound Cake, and Almond Filled Cookies.
When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Cranberry Swirl Cheesecake
Equipment
- 9-inch springform pan
- Heavy duty foil
- Table knife (for swirling)
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Ingredients
- 12 sheets graham crackers , crushed fine
- 3 tablespoons unsalted butter melted
- ¼ cup unsweetened cocoa powder
- 1 cup cranberry sauce
- ¼ cup water
- 1 cup sugar
- 20 ounces ⅓ less fat cream cheese (2½ packages)
- 1 cup light sour cream
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- ⅛ teaspoon salt
- 4 large eggs
Instructions
- Pre-heat oven to 375℉. Coat springform pan with cooking spray, wrap the outside bottom of pan with heavy duty foil. Set aside
- Place crackers in food processor and process until fine crumbs are formed. Add cocoa powder and pulse a few times to combine.
- Slowly add melted butter while processor is running on low and process until combined.
- Press mixture into bottom of spring form pan coated with cooking spray. Bake at 375 for 10 minutes. Remove from oven and reduce temperature to 325 degrees.
- Place cranberry sauce and water in food processor. Process until smooth. If mixture is still too thick, add water, 1 tablespoon at a time, until mixture is thin enough to swirl into cheesecake. Set aside.
- Combine 1 cup sugar and cream cheese in large mixing bowl. Mix at medium
speed until smooth. Add in yogurt, vanilla, and almond extract and mix
until combined. Add eggs, one at a time, mixing well after each
addition. - Pour cheesecake mixture over prepared crust. Using a large tablespoon,
spoon cranberry sauce over the filling. With a table knife, drag through
cranberry sauce to swirl into cheesecake batter. - Place spring form pan into deep baking pan and add hot water to baking
pan to a depth of 3 inches. Bake at 325 degrees for 50-60 minutes or
until center of cheesecake barely moves when pan is touched. - Turn oven off and cool cheesecake in oven for 3 hours. Remove from oven, run knife around outside edge. Cover and chill 8 hours.
Kristin @ Dizzy Busy and Hungry! says
This is one fine looking cheesecake! Would love to have a huge slice of this right now!
Michele @ Flavor Mosaic says
This cheesecake looks like it will create lots of merriment at the holiday party!
Serena Bakes Simply From Scratch says
What a gorgeous looking cheesecake!
Carlsbad Cravings says
I a loving how festive this cheesecake is but I would eat it all year round! looks amazing!