• Cooking Time:
  • Servings:
  • Preparation Time:


I was in Starbuck's recently and the Barista commented that she had never seen a Cranberry Cheesecake and wondered why. That got me thinking and I decided to give it a go.

This is what came of that. It came out great, with lots of cranberry flavor and a very nice walnut crust.

I hope you all enjoy it!


  • Crust:
  • 1/2 Cup Graham cracker crumbs
  • 1 Cup Walnuts, finely chopped (I use a food processor for this) these should be a little more course than the graham cracker crumbs.
  • 2 TBsp Sugar
  • 4 TBsp melted butter
  • Cheesecake:
  • 12 oz dried cranberries
  • Cranberry Liqueur
  • 2 pounds cream cheese at room temperature
  • 1 1/3 cups sugar
  • 4 eggs
  • 1/3 cup heavy cream
  • 2 TBsp Flour
  • Zest of one lemon


  • I like to line the bottom of a 10 inch springform pan with parchment paper.
  • Makes it much easier to slice and remove the cheesecake from the bottom of the pan.
  • For Crust:
  • Mix the first 3 ingredients so they are well blended.
  • Add the butter and mix with a fork until everything is consistently moist.
  • Pour into the springform pan, pressing it down with your hands to compact it with a little up the sides.
  • Less messy if you wear some type of plastic gloves.
  • Bake at 325 for 8 minutes
  • For Filling:
  • Soak the cranberries in the cranberry liqueur, covering them with the liqueur, for an hour or so before making the cheesecake.
  • Using a mixer, beat the cream cheese on low speed until smooth.
  • I tried this by hand once... bad idea... Add the sugar and beat until incorporated.
  • Add the eggs, one at a time.
  • Add another egg after the previous one is incorporated completely.
  • Add the heavy cream and mix completely.
  • Add the flour and mix completely.
  • Add the lemon zest and mix completely.
  • Scrape the bowl sides if necessary and mix until that is incorporated and smooth.
  • Remove the bowl from the mixer.
  • Drain the cranberries and pour them into the cheesecake batter.
  • Fold them in thoroughly.
  • Pour the mix into the cheesecake pan and place in the oven for 10 minutes at 400 degrees.
  • Reduce the temperature to 250 and bake for an additional 55 minutes.
  • It's important that you do not open the oven during the baking cycle until the end.
  • Turn off the oven and allow cooling in the oven for 1 hour.
  • Remove from the oven and allow cooling for an additional hour on the counter.
  • Refrigerate over night.

Categories: Cheesecake 
© 2006-2017 BakeSpace, Inc. All Rights Reserved