How to Make Cranberry Cheesecake Recipe

Do you know how to make cranberry cheesecake recipes? It has only been in recent years that I gave thought to making this recipe. I don’t know about you but it was hard for me to take a bite of those bitter cranberries at Thanksgiving when I was young. That was before I found out how to cook cranberries. These berries were not part of my family’s expanded collection of recipes from our German heritage; probably this is why I never got into the taste.

If you are learning how to make cranberry cheesecake recipes, it is one of only three fruits native to North America. This berry was being used as a staple by the Native Americans when the new settlers arrived. The Natives taught the colonists how to cook cranberries the ways that they did; fresh, ground and mashed. This happened long before the thought of making a cheesecake with them. They were added to their meat when cooking and often maple sugar and honey was used to sweeten the bitter berries. This was one of the foods used to celebrate the First Thanksgiving. Now the cranberry cheesecake recipe makes a great dessert for Thanksgiving.

If you have learned how to make cranberry cheesecake recipes you will probably realize that these berries have many health benefits. This dessert must be good for us! They are full of antioxidants which help to cleanse and purify the body. Cranberry juice has been widely used for years to help prevent urinary tract infection. You will find the real pure cranberry juice is very strong and bitter; mixing it with club soda makes a very good and refreshing drink, I have added many cranberry recipes to my collection in recent years like meatloaf, meatballs and stuffing along with the cranberry cheesecake recipe. Because of the tartness they can fit into many entrée dishes unlike other fruits. For desserts the berries are easily sweetened to make delicious salads, cakes and cheesecakes. The following recipes are some of my favorite cheesecakes.


How to Make Cranberry Cheesecake Recipe like this Marshmallow CheesecakeHow to Make Cranberry Cheesecake Recipe like this Marshmallow Cheesecake

NOTE: This can be completely a no bake cheesecake recipe by using a cookie crust; otherwise it requires only 10 minutes to bake crust. To make no bake crust crush 1 ½ cups of chocolate or vanilla wafer cookies; mix with 3 tablespoons melted butter and press in bottom and sides of pan.

  • ¾ Cup graham cracker crumbs
  • ½ Cup finely chopped macadamia nuts
  • ¼ Cup melted butter
  • 2 Tablespoons sugar
  • 1 Envelop unflavored gelatin
  • ¼ Cup cold water
  • 2 Packages (8 ounces each) softened cream cheese
  • 1 Jar (7 ounces) marshmallow cream
  • 1 Can (16 ounces) whole berry cranberry sauce
  • 1 Cup whipping cream whipped

Preheat oven to 350F degrees.

Combine crumbs, nuts, butter and sugar; press into bottom of 9 inch spring form pan.

Bake 10 minutes; set on rack to cool.

In small saucepan soften gelatin in water; stir over low heat until dissolved.

Mix cream cheese and marshmallow cream at medium speed until well blended.

Gradually add gelatin mixture and cranberry sauce; mix well until blended.

Fold in whipped cream; pour over crust and chill until firm.

Garnish with a few fresh cranberries and mint sprigs.

Marshmallow Cheesecake Recipe with Cranberry SauceMarshmallow Cheesecake Recipe with Cranberry Sauce


  • 1 Cup graham cracker crumbs
  • 3 Tablespoons sugar
  • 3 Tablespoons melted butter
  • 3 Packages (8 ounces each) softened cream cheese
  • ¾ Cup sugar
  • 2 Tablespoons flour
  • 2 Teaspoons vanilla
  • 3 Eggs
  • 1 Cup sour cream
  • 1 Container (10 ounces) frozen cranberry orange relish thawed

Preheat oven to 325F degrees.

Combine crumbs, sugar and butter; press into bottom of 9 inch spring form pan.

Bake 10 minutes; set on rack to cool.

Combine cream cheese, sugar, flour and vanilla; mix on medium speed until well blended.

Add eggs one at a time mixing well after each; blend in sour cream and pour over crust.

Bake for 55 minutes; run knife around rim of pan to loosen from sides.

Cool to room temperature; chill for 8 hours.

Spoon relish over cheesecake and garnish with whipped cream.


  • Pastry for 9 inch pie
  • 1 Package (8 ounces) softened cream cheese
  • 2 Eggs
  • ½ Cup sugar
  • ½ Teaspoon almond extract
  • Cranberry topping
  • Orange cream
  • Orange rind for garnish

Roll pastry to 1/8 inch thickness on floured surface; fit into 7 ½ X 11 inch tart pan.

Bake in preheated oven at 425F degrees for 10 to 12 minutes.

Reduce oven temperature to 350F degrees.

Combine cream cheese, eggs, sugar and almond extract; beat on medium speed until blended.

Pour mixture into prepared pastry and bake for 20 minutes at 325F degrees.

Transfer to wire rack and cool.

Spread cranberry topping (recipe below) over top of cheese tart.

When completely cooled spread top with orange cream; chill for several hours.

Cranberry Topping:

  • ¾ Cup sugar
  • ¾ Cup water
  • 1 ½ Tablespoons grated orange rind
  • ½ Teaspoon ground cinnamon
  • ¼ Teaspoon ground cloves
  • 1 ½ Cups fresh cranberries
  • ¼ Cup chopped walnuts
  • 3 Tablespoons raisins

Combine sugar, water, orange rind, cinnamon and cloves in saucepan.

Bring to a boil, reduce heat and simmer until sugar is dissolved while stirring.

Stir in cranberries, walnuts and raisins; cook until cranberries are tender.

Set mixture aside to cool.

Orange Cream:

  • 2 Cups whipping cream
  • ½ Cup powdered sugar
  • 1 Tablespoon grated orange rind
  • ½ Teaspoon orange extract

Whip cream slowly adding powdered sugar and orange rind; blend in orange extract.



  • 2 Cups graham cracker (OR shortbread) crumbs
  • ½ Cup melted butter


  • 4 Packages (8 ounces each) softened cream cheese
  • 1 Cup sugar
  • 1 Tablespoon lemon juice
  • 5 Beaten eggs


  • 2 Cups fresh cranberries
  • 2/3 Cup sugar
  • ½ Cup water
  • 1 Teaspoon lemon juice

Preheat oven to 325F degrees.

Wrap bottom of 9 inch spring form pan with foil; grease pan.

TO MAKE CRUST mix together crumbs and melted butter.

Press mixture into bottom of prepared pan; bake 6 minutes and cool.

NEXT MAKE TOPPING by combining cranberries, sugar and water in large sauce pan.

Cook over medium heat until berries pop about 12 to 15 minutes; add lemon juice.

Press cranberry mixture through a sieve into a small bowl; discard pulp and set aside.

TO MAKE FILLING beat cream cheese, sugar and lemon juice in a large bowl until smooth.

Add eggs beating on low speed just until blended; pour into crust.

Spoon ¼ CUP topping over the filling; cut through filling with knife to swirl.

Place spring form pan in larger shallow pan; add 1 inch hot water in the larger pan.

Bake 55 to 65 minutes center is just set and top appears dull.

Remove spring form pan from water bath; cool on wire rack 10 minutes.

Loosen sides of pan with knife; remove foil and cool completely.

Pour remaining topping over the top of cheesecake.

Cover and refrigerate cheesecake overnight.

TO SERVE remove sides of pan; cut into 12 slices.



  • 1 Cup graham cracker crumbs
  • ½ Cup melted butter
  • 1 Cup flour
  • ½ Cup finely chopped nuts


  • 6 Tablespoons melted butter
  • 1 ½ Cups powdered sugar
  • 1 Egg
  • 3 Packages (8 ounces each) softened cream cheese

Fruit Topping

  • 1 Cup ground cranberries
  • 1 Cup ground apples
  • 1 Cup crushed pineapple (Drain well)
  • 1 Cup sugar

Cream Topping

  • 1 Cup heavy whipping cream
  • ¼ Cup powdered sugar
  • ¼ Cup chopped nuts

Preheat oven to 325F degrees.

FOR CRUST combine all ingredients; press into bottom of 10 inch spring form pan.

Bake 15 minutes; place on rack to cool.

TO MAKE FILLING combine all ingredients in large mixing bowl.

Beat mixture until creamy and smooth; spread over cooled crust.

TO MAKE FRUIT TOPPING combine and mix all topping ingredients.

Let mixture stand for 20 minutes; drain off excess juices.

Spread fruit over cheesecake filling.

TO MAKE CREAMED TOPPING beat cream and sugar on high until stiff.

 Spread whipped cream over cranberry filling; sprinkle with chopped nuts.

Refrigerate cheesecake until ready to serve; remove sides of pan and serve.



  • 1 Cup graham cracker crumbs
  • ½ Cup finely chopped walnuts
  • ¼ cup sugar
  • 1/3 Cup melted butter


  • 4 Packages (8 ounces each) softened cream cheese
  • 1 Can (14 ounces) sweetened condensed milk
  • 4 Eggs
  • ¼ cup Grand Marnier (Or other orange flavored liqueur)
  • 1 ½ Cups fresh chopped cranberries

Orange Glaze

  • ¾ Cup orange marmalade
  • 1 Tablespoon Grand Marnier liqueur

Preheat oven to 300F degrees.

Combine all crust ingredients; mix well.

Press mixture in bottom of 9 inch spring form pan.

TO MAKE FILLING in large bowl beat cheese until fluffy.

Gradually beat in sweetened condensed milk until smooth.

Add eggs and liqueur mixing until blended; stir in cranberries.

Pour mixture into prepared crust; bake for 80 minutes until center is set.

Cool in pan on rack; refrigerate for at least 2 hours.

TO MAKE ORANGE GLAZE combine marmalade and liqueur in small saucepan.

Bring to a boil stirring constantly remove from heat and strain out particles.

Refrigerate glaze until chilled; pour over chilled cheesecake.

Serves 6 to 8.