Introduction

This cranberry cheesecake combines creamy, smooth cheesecake with a tangy cranberry swirl and a crunchy graham cracker crust. Topped with a luscious white chocolate mousse and festive sugared cranberries and rosemary, it’s perfect for holiday gatherings or any special occasion.

The image shows a slice of cheesecake on a white speckled plate with a crumbly brown crust at the bottom. The cheesecake filling is creamy and light yellow with visible red cranberry pieces mixed throughout. On top, there is a thick layer of smooth white cream, crowned with a pile of frosted cranberries coated in a sugar-like frost, giving a sparkling effect. A sprig of rosemary sits next to the cranberries on top, adding a touch of green. The plate sits on a white marbled surface with blurred background elements, including a whole cheesecake on a white cake stand. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 (12-ounce) bag fresh or frozen cranberries (about 3 cups)
1 cup granulated sugar
1 cup water
1 teaspoon pure vanilla extract
2 1/4 cups finely crushed graham cracker crumbs
1/4 cup granulated sugar
6 tablespoons salted butter, melted
24 ounces cream cheese, softened
1 cup granulated sugar
2 tablespoons all-purpose flour
1/2 cup sour cream, room temperature
1/4 cup heavy cream, room temperature
2 teaspoons pure vanilla extract
4 large eggs, room temperature
1 (4-ounce) bar white chocolate, chopped
4 ounces cream cheese, softened
1/2 cup heavy cream
2 tablespoons powdered sugar
1/2 teaspoon pure vanilla extract
2 cups fresh or frozen cranberries (for sugaring)
1 1/2 cups granulated sugar, divided (for sugared cranberries and syrup)
1 cup water (for sugared cranberries and syrup)
8-10 sprigs fresh rosemary (for sugared rosemary)

Instructions

Cranberry Filling: Combine 3 cups cranberries, 1 cup sugar, and 1 cup water in a medium pot over medium heat. Stir frequently until cranberries burst, about 10–15 minutes. Add a couple tablespoons of water if needed to prevent sticking. Remove from heat and stir in 1 teaspoon vanilla extract. Cool completely. This can be made up to 2 weeks ahead and refrigerated.
Sugared Cranberries & Rosemary: Bring 1 1/2 cups sugar and 1 cup water to a boil until sugar dissolves. Remove from heat, add 2 cups cranberries, soak 1–2 minutes, then strain and spread on parchment to dry. Soak 8–10 rosemary sprigs in the syrup for 1–2 minutes, drain, and place on parchment. Let cranberries and rosemary dry 1–2 hours until tacky, then toss with granulated sugar until coated. Store airtight 3–5 days or use immediately.
Crust: Preheat oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper. Pulse 2 1/4 cups graham crackers in a food processor until fine. Mix in 1/4 cup sugar and 6 tablespoons melted butter until evenly moistened. Press mixture into pan, halfway up the sides, using a flat-bottomed cup. Bake 10 minutes, then cool. Reduce oven to 325°F.
Filling: Beat 24 ounces softened cream cheese with 1 cup sugar and 2 tablespoons flour until smooth. Add 1/2 cup sour cream, 1/4 cup heavy cream, and 2 teaspoons vanilla; mix well, scraping bowl. Add eggs one at a time on low speed, scraping bowl between additions. Avoid overmixing to prevent cracks.
Assemble Cheesecake: Pour half the batter into crust. Dollop half the cooled cranberry jam over batter and gently swirl with a butter knife. Add remaining batter on top, then dollop and swirl the rest of the cranberry jam. Place cheesecake in oven at 325°F. Position a large pan filled with hot water on rack below cheesecake to create a water bath. Bake 55–60 minutes until edges are set but center jiggles slightly.
Cool Cheesecake: Turn off oven, crack door, and cool cheesecake inside for 10 minutes. Run a thin knife around pan edge to loosen. Leave inside oven for 20–30 minutes more. Remove and cool completely at room temperature, then refrigerate at least 4 hours or overnight.
White Chocolate Mousse: Melt 4 ounces chopped white chocolate in microwave at 50% power in 20–30 second bursts, stirring until smooth. Beat 4 ounces softened cream cheese until smooth, then mix in melted white chocolate. In another bowl, whip 1/2 cup heavy cream, 2 tablespoons powdered sugar, and 1/2 teaspoon vanilla to stiff peaks. Fold whipped cream gently into chocolate mixture.
Finish: Remove chilled cheesecake from pan and place on serving plate. Spread white chocolate mousse evenly over top. Decorate with sugared rosemary sprigs in a wreath around edges and pile sugared cranberries on top as desired.

Tips & Variations

Use fresh cranberries for the best texture in the jam and sugared garnish, but frozen works well if thawed first.
Swirl the cranberry jam gently to create pretty marbled patterns without fully mixing it into the batter.
To prevent cracks, avoid overbeating once eggs are added and use the water bath method while baking.
For extra flavor, add a teaspoon of orange zest to the cranberry filling.
Sugared rosemary sprigs add a festive aroma and look, but can be omitted if unavailable.

Storage

Store the cheesecake covered in the refrigerator for up to 5 days. Keep the mousse-topped cheesecake chilled to maintain texture. Leftovers can be gently reheated in a warm room for 15–20 minutes but are best served cold. The cranberry jam and sugared cranberries can be stored separately in airtight containers for up to a week.

How to Serve

A slice of cheesecake with three clear layers is shown on a white plate over a white marbled surface. The bottom layer is a thick, crumbly, golden-brown crust. The middle layer is creamy off-white cheesecake mixed with swirls and chunks of dark red berries. The top layer is a smooth, thick white cream. On top of the cheesecake, there is a generous heap of shiny, sugared red cranberries dusted with white sugar crystals, along with a small green sprig of rosemary on the left edge. The front slice is missing, revealing the textured inside layers clearly. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cheesecake ahead of time?

Yes, you can prepare the cranberry jam up to two weeks in advance, and the fully assembled cheesecake needs at least 4 hours chilling but can be made a day ahead. Just add the mousse topping and sugared garnishes before serving.

What can I substitute for graham cracker crumbs?

If graham crackers aren’t available, crushed digestive biscuits or vanilla wafers work well as a crust base. Use the same quantity and follow the recipe as usual.