Cranberry Cheesecake

This cranberry cheesecake recipe is the perfect holiday dessert with bright red swirls of tart cranberry sauce in creamy cheesecake. It’s made with smooth Creme Fraiche & earthy goat cheese on a ginger Graham Cracker crust.

This cranberry cheesecake recipe is the perfect holiday dessert with its bright red swirls of tart cranberry sauce in a smooth and creamy cheesecake on a ginger pecan Graham Cracker crust.
Cranberry Cheesecake


It wasn’t until I made this cheesecake and did a little homework to learn I’ve been making some serious cheesecake mistakes, according to my fellow food blogger Tina @

My last cheesecake I made was a gluten free S’mores Cheesecake with a homemade Graham Cracker crust. I made all the mistakes with this 8 inch round S’mores masterpiece.

S'mores Cheesecake, chocolate cheesecake on a homemade gluten free graham cracker crust topped with toasted marshmallows
S’mores Cheesecake

I baked it at 350° and left it in the oven all night after it baked for over an hour. What I learned from Tina is that cheesecake should never bake above 300° and should be removed from the oven when the center is slightly jiggly.

She also stated it’s crucial to use a water bath but I never do, but I did this time however I did not use Heavy Duty Foil, like Tina clearly stated in her blog. Instead I used four pieces of regular foil, made a big thick criss crossed sheet and wrapped it around the base of my springform pan, resulting in a slightly soggy, but still super delish crust.

Cranberry Cheesecake Recipe baked in a large pan with water to avoid cracking on the top, springform pan wrapped in foil.
Baked in a water bath.

Next time I make a cheesecake, I’m going to use Tina’s method and wrap a crock-pot bag around the bottom before submerging my delicate cake into the water.

Note- I would not use a plastic crock pot bag to cook food directly in, just like I wouldn’t cook vegetables in the convenient plastic microwave bag. Plastic and cooking do not go hand in hand but for the sake of a perfect cheesecake we gotta do what we gotta do!

I also learned from Tina that flour or cornstarch in a cheesecake recipe is crucial! As a woman who doesn’t follow recipes, rather skims a few than grabs her ladle, I never used flour. (I don’t think there is flour in the Philly Cream Cheese Label recipe either…..)

Back to this recipe 💁🏽‍♀️

Cranberry cheesecake recipe fresh from the oven made with cream cheese, eggs, Creme Fraise and goat cheese with a ginger graham cracker crust.
Fresh Baked Cranberry Cheesecake


  • Cranberries
  • Lemon Juice
  • Brown Sugar
  • Fresh Ginger
  • Pecans
  • Graham Crackers
  • Butter
  • Creme Fraiche
  • Goat Cheese
  • Cream Cheese
  • Vanilla
  • Eggs
  • Flour
  • Sugar

The Sauce

This Cranberry Cheesecake recipe starts with homemade cranberry sauce made with fresh cranberries, lemon juice and little brown sugar.

Make this ahead of time, or save about a cup and a half or so of your Thanksgiving Cranberry Sauce Recipe.

Cranberry sauce for Cranberry Cheesecake Recipe. Homemade cranberry sauce with fresh cranberries, brown sugar and lemon juice.
Fresh Cranberry Sauce

The Crust

Make the crust in the food processor using the S-blade attachment.

First, peal and coarsely chop about a thumb size chunk of fresh ginger. I recommend chopping with your knife before chopping in the food processor to avoid a stringy ginger crust.

(If you notice your ginger is stringy in the food processor, remove it and finely cut it on a cutting board before adding it back to the food processor with the remaining ingredients.)

Fresh Chopped Ginger to avoid strings when it pulses in a food processor for the ginger graham cracker crust of a Cranberry Cheesecake Recipe.
Fresh Chopped Ginger

Pulse the finely chopped ginger with 1/4 cup of brown sugar, one cup of pecans, a little salt and half a box of Graham Crackers, about a dozen times.

Run the food processor on low and slowly add 1/4 cup of melted butter into the funnel and run until all the ingredients are wet and slightly sticky.

Prepare a springform pan with cooking spray and parchment paper. To do this, I draw the outline of the pan on parchment paper, fold in half so the lines come together and cut out the half shape.

Pour the crust ingredients into the springform pan and gently swirl your fingers in it so it evenly covers the bottom before pressing firmly and evenly with the palm of your hand (or the back of a spatula if your not a hands on kinda baker.)

Graham Cracker crust with pecans and fresh ginger for Cranberry Cheesecake Recipe
Graham Cracker Crust with Fresh Ginger and Pecans

The Process

Now, wrap the base of the springform pan with Heavy Duty Foil…. I said Heavy Duty! Regular foil just won’t due, trust me! Or, use a crock pot bag as suggested above.

Prepare your biggest pan with about an inch of water and place in the oven.

Pre-heat oven to 300°

The Cake

Using the paddle attachment of a mixer, combine 2 blocks of cream cheese, one 8oz. tub of Creme Fraise and about 1/4 cup of plain goat cheese with a cup of sugar, 1/4 cup of lemon juice and 2 teaspoons of vanilla. Mix on medium speed until completely incorporated.

Now, add one egg and mix on low until just incorporated.

Next, add 1 tablespoon of flour and mix on low until just incorporated. Scrape down the sides and repeat this process.

Do this until you’ve incorporated 4 eggs and 3 tablespoons of flour.

As I learned from Tina, do not over mix this batter!

Cranberry Cheesecake badder made with cream cheese, goat cheese and Creme Fraise.
Cheesecake Badder

Pour the cheesecake badder into the prepared springform pan with yummy ginger crust on the bottom.

Wiggle the pan and drop it a couple time on the counter if it has any bubbles.

Strange Design

Now, add about 8 dollops of cranberry evenly around the Cheesecake badder.

Using a knife, swirl in the cranberry sauce to make a strange design.

Cranberry Sauce inside cheesecake before making a beautiful swirl in this Cranberry Cheesecake Recipe
Dollops of Cranberry Sauce

After your swirled the cranberry sauce in the cheesecake place in the center of the prepared water bath inside the pre-heated oven.

Bake the cake for about an hour, or until the edges are set and about 6 inches of the center jiggles slightly.

Turn off the oven and let the cheesecake rest for one more hour.

Remove cheesecake from the oven and water bath and let cool at room temperature for at least 2 hours before finishing in the fridge for a few more hours.

Cranberry cheesecake recipe fresh from the oven made with cream cheese, eggs, Creme Fraise and goat cheese with a ginger graham cracker crust.
Fresh Baked Cranberry Cheesecake


This recipe was so fun to put together. For me, it took a little extra patience than I’m used to, but the results were so worth it!

The goat cheese adds just a light earthy flavor that pairs beautifully with the tart cranberries.

I can’t wait to try this same recipe with different flavor combos, like an orange marmalade or simple strawberry jelly.

This cheesecake is just the beginning! Leave your email address and Stay Tuned for more recipes like this one!

M⭕️RE Recipes to L⭕️VE:

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Cranberry Brie Bars

Soft & Chewy Chocolate Chip Cookies 🍪

This cranberry cheesecake recipe is the perfect holiday dessert with its bright red swirls of tart cranberry sauce in a smooth and creamy cheesecake on a ginger pecan Graham Cracker crust.

Cranberry Cheesecake

This cranberry cheesecake recipe is perfect for the Holiday's with it's bright red swirl of tart cranberries in a silky smooth cheesecake made with Creme Fresch and Goat Cheese on a ginger pecan gram cracker crust.
Print Pin Rate
Course: Dessert
Cuisine: American, French, Italian
Keyword: cheesecake, Cranberry Cheesecake
Prep Time: 30 minutes
Cook Time: 1 hour
Rest Time: 5 hours
Total Time: 6 hours 30 minutes
Servings: 16
Calories: 370kcal


  • Food Processor
  • Mixer


  • ½ lb fresh cranberries
  • ½ cup lemon juice divided
  • ½ cup brown sugar divided
  • 2 tbsp fresh ginger chopped
  • 4 cups Graham Crackers (2 packs… or 4 ½ size square packs)
  • 1 cup pecans
  • ¼ tsp salt
  • ¼ cup butter melted
  • 16 oz creme fraiche room temperature
  • 16 oz cream cheese room temperature
  • 4 oz goat cheese room temperature
  • 2 tsp vanilla extract
  • 1 cup sugar
  • 4 lg eggs room temperature
  • 3 tbsp all purpose flour


  • In a medium size saucepan over medium heat cook cranberries with ¼ cup packed brown sugar and 2 Tablespoons of lemon juice for about 10 minutes or until all the cranberries are soft and jelly like. (Stir often)
  • Transfer cranberry sauce to a bowl and chill in the fridge or freezer. (Stir often to cool down faster, or make the day before)
  • Prepare a 12 inch springform pan with round parchment paper, cooking spray and heavy duty foil or a crock pot liner on the outside, set aside.
  • Mince fresh ginger and remaining ¼ cup of packed brown sugar in a food processor with S- blade attachment on high speed for 30 seconds or until ginger is finely chopped.
  • Add Graham crackers, pecans and salt, pulse several times until coursly chopped.
  • Run food processor on low and slowly add the melted butter until the ingredients are all wet and finely chopped.
  • Press crust evenly into prepared spring form pan and set aside.
  • Pre-heat oven to 300° and place a large pan of water on the middle rack. (about 1/2 inch of water)
  • Mix cream cheese, goat cheese, creme fresch, sugar, 1/4 cup of lemon juice and vanilla on low speed with paddle attachment until incorporated.
  • Add eggs one at a time and flour 1 tbsp at a time in between each egg addtion. Mix until just incorporated.
  • Pour cheesecake batter into prepared springform pan.
  • Spoon 8 dallops of cranberry sauce around cheescake batter.
  • Using a skewer or knife, swirl cranberry into cheesecake.
  • Bake cheesecake for 1 hour inside water bath at 300°
  • Turn off oven and let sit for 1 hour.
  • Remove from water bath and let sit at room temperature for atleast 2 hours before refrigerating for atleast 2 more hours.
  • Enjoy!


Calories: 370kcal | Carbohydrates: 42g | Protein: 5g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 43mg | Sodium: 330mg | Potassium: 137mg | Fiber: 2g | Sugar: 26g | Vitamin A: 555IU | Vitamin C: 5mg | Calcium: 68mg | Iron: 1mg

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