Holiday Cranberry Cherry Cheesecake
Celebrate the season with this show-stopping Holiday Cranberry Cherry Cheesecake, the perfect dessert centerpiece for festive gatherings. Featuring a buttery graham cracker crust, a luxuriously creamy cheesecake filling, and a vibrant, two-tiered topping of homemade cranberry sauce and luscious cherry pie filling, this recipe captures the essence of holiday flavors in every bite. The tartness of fresh cranberries beautifully complements the rich, sweet cherries, while the hint of vanilla and sour cream adds depth and balance to the velvety cheesecake layer. It's easy to prepare ahead, making it an ideal stress-free addition to your holiday menu. Finished with a dollop of whipped cream, this decadent dessert is as visually stunning as it is delicious. Serve up this holiday-inspired cheesecake and delight your guests with its irresistible flavor and festive flair! Perfect for Christmas, Thanksgiving, or any winter celebration.
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Recipe Information
Ingredients
- 2 cups graham cracker crumbs
- 1 tablespoon granulated sugar (for crust)
- 6 tablespoons unsalted butter, melted
- 24 ounces cream cheese, softened
- 1 cup granulated sugar (for filling)
- 1 cup sour cream
- 2 teaspoons vanilla extract
- 3 pieces large eggs
- 1 cup fresh cranberries
- 0.5 cup granulated sugar (for cranberry sauce)
- 0.25 cup water
- 21 ounces cherry pie filling
- 1 cup whipped cream (optional, for garnish)
Instructions
Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan and set aside.
In a medium bowl, combine the graham cracker crumbs, 1 tablespoon of granulated sugar, and melted butter. Mix until the crumbs are well coated.
Press the mixture firmly into the bottom of the prepared springform pan to form an even crust. Bake the crust for 10 minutes, then set aside to cool.
In a large mixing bowl, beat the softened cream cheese until smooth and creamy, about 2-3 minutes.
Gradually add 1 cup of granulated sugar, continuing to beat until well combined.
Mix in the sour cream and vanilla extract until fully incorporated.
Add the eggs, one at a time, blending on low speed after each addition to avoid overmixing.
Pour the cheesecake batter over the prepared crust, spreading it evenly.
Place the cheesecake on the middle rack of the oven. Bake for 50-60 minutes, or until the center is slightly jiggly but the edges are set.
Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour to cool gradually. This helps prevent cracks in the surface.
While the cheesecake is cooling, make the cranberry sauce by combining the fresh cranberries, 0.5 cup of granulated sugar, and 0.25 cup of water in a small saucepan. Cook over medium heat for 8-10 minutes, stirring occasionally, until the cranberries burst and the mixture thickens. Remove from heat and let it cool.
Once the cheesecake has cooled, spread the cranberry sauce evenly over the top.
Spread the cherry pie filling on top of the cranberry sauce to create a layered, festive topping.
Refrigerate the cheesecake for at least 4 hours, or preferably overnight, to fully set.
Before serving, garnish with whipped cream if desired. Slice and enjoy your Holiday Cranberry Cherry Cheesecake!
Nutrition Facts
Calories |
7592 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 476.8 g | 611% | |
| Saturated Fat | 284.4 g | 1422% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 1849 mg | 616% | |
| Sodium | 4416 mg | 192% | |
| Total Carbohydrate | 767.4 g | 279% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 585.4 g | ||
| Protein | 94.8 g | 190% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 1444 mg | 111% | |
| Iron | 21.0 mg | 117% | |
| Potassium | 2060 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
