Celebrate the season with this copycat Cheesecake Factory Cranberry Cheesecake recipe! It features a creamy, smooth cheesecake base swirled with tangy cranberry sauce and topped with whole cranberries — perfect for holiday gatherings or anytime you crave a fruity twist on a classic dessert.
If you love the rich, velvety texture of Cheesecake Factory cheesecakes but want to add a festive holiday flair, this Cranberry Cheesecake recipe is for you.
Tart cranberries perfectly balance the sweet, creamy filling, while the graham cracker crust adds a buttery crunch. It’s an impressive yet easy-to-make dessert that will wow your family and guests this season.
Why You Will Love This Recipe!
- Festive Flavor: The bright cranberry swirl adds a seasonal pop to classic cheesecake.
- Creamy Texture: Smooth and luscious, just like the original Cheesecake Factory version.
- Perfect Balance: Sweet and tart flavors combine for a crowd-pleasing dessert.
- Simple to Make: Uses easy ingredients and straightforward steps.
- Make-Ahead Friendly: Bake it ahead for stress-free holiday entertaining.
Cheesecake Factory Cranberry Cheesecake Ingredients
- Graham cracker crumbs – Buttery, crunchy base for cheesecake crust
- Unsalted butter – Binds crust ingredients and adds richness
- Cream cheese – Smooth and creamy cheesecake base
- Granulated sugar – Sweetens the filling perfectly
- Eggs – Helps set and bind the cheesecake
- Sour cream – Adds tang and creamy texture
- Vanilla extract – Enhances flavor depth
- Fresh cranberries – Tart berries for the sauce and topping
- Granulated sugar – Sweetens the cranberries
- Lemon juice – Brightens and balances cranberry sauce
How To Make Cheesecake Factory Cranberry Cheesecake
Step One: Mix graham cracker crumbs and melted butter; press firmly into a springform pan.
Step Two: Beat cream cheese and sugar until smooth, add eggs one at a time, then stir in sour cream and vanilla.
Step Three: Simmer fresh cranberries with sugar and lemon juice until thickened and slightly jammy.
Step Four: Pour half the filling over the crust, spoon cranberry sauce over, then swirl gently with the remaining filling.
Step Five: Bake at 325°F for about 60 minutes or until set but slightly jiggly in the center. Let the cheesecake cool, then refrigerate for several hours or overnight before serving
Cheesecake Factory Cranberry Cheesecake Recipe Tips
- Use room temperature cream cheese for a smooth batter without lumps.
- Don’t overmix the batter to keep your cheesecake light and creamy.
- Use fresh or frozen cranberries for the sauce, but fresh gives the best flavor.
- A water bath helps prevent cracks during baking but is optional.
- Chill the cheesecake overnight for the best texture and flavor.
Storing & Reheating Instructions
- Storing: Keep leftover cheesecake refrigerated in an airtight container for up to 5 days.
- Freezing: Wrap tightly and freeze for up to 2 months; thaw in the fridge overnight before serving.
- Reheating: Serve chilled; no reheating needed for best taste and texture.
What To Serve With Cranberry Cheesecake
Pair this cranberry cheesecake with a hot cup of coffee or spiced tea for a cozy holiday treat. It also pairs beautifully with fresh whipped cream, candied pecans, or a drizzle of white chocolate sauce to make it extra special.
FAQs
Can I use frozen cranberries for the sauce? Yes, frozen cranberries work well but may require a few extra minutes to cook down.
How do I prevent cracks in my cheesecake? Avoid overmixing, bake in a water bath, and don’t open the oven door during baking.
Can I make this cheesecake ahead of time? Absolutely! It actually tastes better after chilling overnight.
More Cheesecake Factory Copycat Recipes
- Cheesecake Factory Spicy Cashew Chicken
- Carrot Cake Cheesecake Factory Recipe
- Copycat Cheesecake Factory Oreo Cheesecake
- Copycat Cheesecake Factory Godiva Chocolate Cheesecake
- Air Fryer Flamin’ Hot Cheetos Chicken Wings
- Cheesecake Factory Copycat Cheeseburger Egg Rolls
- Copycat Cheesecake Factory Reese’s Peanut Butter Chocolate Cake Cheesecake
- Ninja Foodi Copycat Cheesecake Factory Chicken & Rice Soup
- Air Fryer Cheesecake Factory Fried Macaroni & Cheese
- Copycat Cheesecake Factory Marinara Sauce
- Cheesecake Factory Copycat Celebration Cheesecake
- Cheesecake Factory Lemon Raspberry Cream Cheesecake Recipe
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Cheesecake Factory Cranberry Cheesecake Recipe
Description
Ingredients
Crust Ingredients:
- 1½ cups graham cracker crumbs, crunchy
- 6 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 24 ounces cream cheese, softened
- ¾ cup granulated sugar
- 3 large eggs
- ¾ cup sour cream
- 1½ teaspoons vanilla extract
For the Cranberry Sauce:
- 2 cups fresh cranberries
- ½ cup granulated sugar
- 2 tablespoons lemon juice
Instructions
- Mix graham cracker crumbs and melted butter; press firmly into a springform pan.
- Beat cream cheese and sugar until smooth, add eggs one at a time, then stir in sour cream and vanilla.
- Simmer fresh cranberries with sugar and lemon juice until thickened and slightly jammy.
- Pour half the filling over the crust, spoon cranberry sauce over, then swirl gently with the remaining filling.
- Bake at 325°F for about 60 minutes or until set but slightly jiggly in the center.
- Let the cheesecake cool, then refrigerate for several hours or overnight before serving.
Equipment
- 6-inch cheesecake springform pan
- Medium Saucepan
Nutrition
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