A baked cranberry cheesecake that balances creamy filling with tart cranberry swirls, perfect for holidays or any special occasion.

Scale

1 ½ cups graham cracker crumbs

¼ cup melted unsalted butter

24 oz cream cheese, softened

1 cup granulated sugar

3 large eggs

1 tsp pure vanilla (alcohol-free)

2 cups cranberries (fresh or frozen)

2 tbsp honey or maple syrup

Preheat oven to 325°F. Grease a 9-inch springform pan.

Combine graham crumbs and melted butter. Press into the pan base.

Beat softened cream cheese until smooth. Add sugar and mix.

Incorporate eggs one at a time; blend in vanilla.

Pour mixture over crust evenly.

In saucepan, simmer cranberries with honey or syrup until their skins burst. Cool slightly.

Dollop cranberry mixture over batter. Use knife to swirl.

Bake for 55–60 minutes. Let sit in off oven 1 hour.

Chill in fridge 4–6 hours or overnight before serving.

Use parchment around the base for cleaner removal.

Store in airtight container and serve chilled.

Customize with sugared cranberries or citrus zest toppings.

Keywords: cranberry cheesecake, baked cheesecake, holiday dessert, easy cheesecake recipe, cranberry dessert