Ingredients

Cranberry Topping:

2 cups fresh or frozen cranberries
⅓ cup granulated sugar
1 tablespoon cornstarch

Graham Cracker Crust:

1½ cups graham cracker crumbs
1 tablespoon granulated sugar
½ cup unsalted butter, melted
¼ teaspoon kosher salt

Cheesecake Filling:

16 ounces cream cheese, softened or at room temperature
14 ounces sweetened condensed milk
1 tablespoon vanilla extract
¼ cup fresh lemon juice

Instructions

Step 1: To make the cranberry topping, combine sugar and cornstarch in a small saucepan and mix well. Add ½ cup plus two tablespoons of cold water and cranberries. Place the pan over medium heat and stir to combine.

Step 2: Bring the cranberry mixture to a boil, then reduce heat to low and simmer for 10 minutes. Remove from heat and set aside to cool.

Step 3: For the crust, combine graham cracker crumbs, sugar, salt, and melted butter in a large bowl and mix until evenly combined.

Step 4: Press the graham cracker mixture firmly into the bottom and up the sides of a 9-inch springform pan. Refrigerate while preparing the filling.

Step 5: In a large bowl, beat the cream cheese with an electric mixer until smooth, light, and fluffy. Add sweetened condensed milk, vanilla extract, and lemon juice; beat until smooth and lump-free.

Step 6: Pour the cheesecake filling into the crust and smooth the top with an offset spatula. Spread the cooled cranberry topping evenly over the cheesecake.

Step 7: Cover and refrigerate the cheesecake for at least four hours to allow it to firm up.

Step 8: Before serving, carefully remove the sides of the springform pan. You can serve the cheesecake on the pan bottom or transfer it to a serving plate.

Tips & Variations

Ensure your cream cheese is at room temperature to avoid lumps in the filling; microwave unwrapped blocks for 30 seconds if needed.

For a different crust, try crushed gingersnaps or your favorite cookies instead of graham crackers.

If using salted butter, omit the added salt in the crust.

You can prepare the cranberry topping up to 24 hours in advance and store it covered in the refrigerator, adding it just before serving.

If you don’t have a springform pan, a deep-dish pie plate works well too.

To achieve a rustic look, leave the crust edges a bit uneven; or smooth them out for a clean finish.

Storage

Store the cheesecake covered in the refrigerator for up to 3 days. Keep it chilled to maintain the filling’s firmness. When ready to serve, you can enjoy it cold straight from the fridge or let it sit at room temperature for 10 minutes for a creamier texture. Avoid freezing as the texture may change.

FAQs

Can I use frozen cranberries for the topping?

Yes, frozen cranberries work perfectly; just thaw them slightly or add directly to the saucepan as the recipe directs.

Do I have to use a springform pan?

No, a deep-dish pie plate or regular pie pan can be used instead. Just press the crust and fill as usual and serve straight from the dish.