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


  • ½ Cup sour cream
  • 2 Tablespoons lemon juice
  • 1 Cup flour
  • 1 ¼ Teaspoons baking powder
  • ½ Teaspoon salt
  • ¼ Teaspoon baking soda
  • ¾ Cup sugar
  • 1 Egg
  • ¼ Cup shortening
  • ½ Teaspoon vanilla
  • ¼ Teaspoon lemon extract
  • Cranberry topping (recipe below)
  • ½ Cup sour cream

Preheat oven to 325F degrees.

Grease and flour 9 inch pie plate.

Mix ½ cup sour cream and lemon juice in large bowl.

Add flour, baking powder, salt, soda, sugar, egg, shortening, vanilla and lemon to bowl.

Blend mixture on low speed of mixer scraping sides and bottom of bowl.

Pour into prepared pie plate; bake 35 to 40 minutes or until pick comes out clean and cool.

Serve with cranberry topping and sour cream.

Cranberry Topping:

  • ½ Cup corn syrup
  • ¾ Cup sugar
  • 2 Cups fresh or frozen (thawed) whole cranberries

Combine corn syrup and sugar in saucepan; heat to boiling.

Add cranberries and heat to boiling; simmer 1 minute and remove from heat.

Cover and let stand until cool.


  • 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.

› Cranberry

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