Cranberry Crumble Cheesecake
There’s something special about the tartness of cranberries paired with the rich, creamy texture of cheesecake. This Cranberry Crumble Cheesecake is a holiday showstopper that your family will love!
The buttery crust, smooth cheesecake filling, and fresh cranberries with a crunchy crumble topping come together perfectly for a dessert that’s both stunning and delicious.
Whether you’re hosting a festive gathering or just want a treat to enjoy with your loved ones, this cheesecake will have everyone asking for seconds!
Questions I Often Get Asked About This Recipe
Q: Can I use frozen cranberries instead of fresh ones?
A: Yes, frozen cranberries work well in this recipe. Just be sure to thaw and drain them thoroughly before using to avoid excess moisture.
Q: Can I make this cheesecake ahead of time?
A: Absolutely! In fact, making it a day in advance allows the flavors to really come together. Just keep it refrigerated until you’re ready to serve.
Q: What can I use if I don’t have a food processor for the crust?
A: If you don’t have a food processor, you can crush the graham crackers or cookies in a plastic bag with a rolling pin. It works just as well!
Q: Can I use a different fruit?
A: Definitely! While cranberries are perfect for the holidays, you can substitute with other fruits like blueberries or raspberries for a different flavor.
Q: How do I know when the cheesecake is done?
A: The cheesecake is done when the center is slightly jiggly but the edges are set. It will continue to set as it cools in the refrigerator.
What You Need to Make Cranberry Crumble Cheesecake
- Ingredients:
- Crust:
- 1 ½ cups graham cracker crumbs (or digestive biscuits)
- ½ cup unsalted butter, melted
- Cheesecake Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- Cranberry Topping:
- 2 cups fresh cranberries
- ½ cup granulated sugar
- 1 tablespoon cornstarch
- ½ cup water
- Crumble Topping:
- ½ cup all-purpose flour
- ¼ cup brown sugar
- ¼ cup unsalted butter, melted
- ½ teaspoon cinnamon
- Crust:
- Tools/Equipment:
- Springform pan
- Mixing bowls
- Electric mixer
- Saucepan
- Whisk
- Food processor (optional for crust)
How to Make Cranberry Crumble Cheesecake
- Prepare the crust:
- Preheat your oven to 325°F (160°C).
- In a mixing bowl, combine the graham cracker crumbs and melted butter. Mix until evenly combined.
- Press the mixture into the bottom of a greased springform pan to form the crust. Bake for 10 minutes, then set aside to cool.
- Make the cheesecake filling:
- In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.
- Add the vanilla extract and eggs, one at a time, beating well after each addition.
- Pour the cheesecake filling over the prepared crust and smooth the top. Bake for 50-60 minutes, or until the edges are set and the center is slightly jiggly.
- Let the cheesecake cool at room temperature for 1 hour, then refrigerate for at least 4 hours (or overnight).
- Prepare the cranberry topping:
- In a saucepan, combine the cranberries, sugar, cornstarch, and water. Bring to a boil, then reduce heat and simmer until the cranberries burst and the mixture thickens, about 5-7 minutes. Set aside to cool.
- Make the crumble topping:
- In a small bowl, combine the flour, brown sugar, melted butter, and cinnamon. Mix until it forms a crumbly texture.
- Assemble the cheesecake:
- Once the cheesecake is fully chilled, spread the cranberry topping evenly over the top.
- Sprinkle the crumble topping over the cranberries.
- Return the cheesecake to the fridge for at least 30 minutes to let everything set.
- Serve and enjoy:
- When ready to serve, carefully remove the cheesecake from the springform pan.
- Slice and enjoy the perfect combination of creamy cheesecake, tart cranberries, and crunchy crumble!
Tips for Making the Best Cranberry Crumble Cheesecake
- Chill thoroughly: Letting the cheesecake chill for several hours (or overnight) ensures it sets properly and makes slicing easier.
- Add extra flavor: You can add a splash of orange juice or zest to the cranberry topping for an extra burst of citrus flavor that complements the cranberries.
- Prevent cracks: To prevent cracks in the cheesecake, avoid overmixing the batter once the eggs are added, and let the cheesecake cool slowly.
Reader Reviews
⭐⭐⭐⭐⭐ Emily P.: “This cheesecake was a hit at our Thanksgiving dinner! The cranberry topping and crumble added such a nice texture and flavor. Will definitely make again!”
⭐⭐⭐⭐ Samantha T.: “So delicious and festive! I added some orange zest to the cranberry topping, and it gave it an amazing citrus kick.”
⭐⭐⭐⭐⭐ John K.: “Perfect balance of sweet and tart. The cheesecake was creamy, and the cranberries were the perfect topping. Highly recommend!”
⭐⭐⭐⭐ Lisa G.: “Easy to make and so beautiful! This cheesecake looked stunning on the dessert table.”
⭐⭐⭐⭐⭐ Amanda S.: “I made this for Christmas, and everyone loved it. The crumble on top was a nice touch and added great texture!”
Printable Recipe Card
Cranberry Crumble Cheesecake
This Cranberry Crumble Cheesecake combines a buttery graham cracker crust, creamy cheesecake filling, tart cranberries, and a crunchy crumble topping for the perfect holiday dessert.
Ingredients
Crust
- 1 ½ cups graham cracker crumbs (or digestive biscuits)
- ½ cup unsalted butter, melted
Cheesecake Filling
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
Cranberry Topping
- 2 cups fresh cranberries
- ½ cup granulated sugar
- 1 tablespoon cornstarch
- ½ cup water
Crumble Topping
- ½ cup all-purpose flour
- ¼ cup brown sugar
- ¼ cup unsalted butter, melted
- ½ teaspoon cinnamon
Instructions
- Prepare the crust:
Preheat your oven to 325°F (160°C).
In a mixing bowl, combine the graham cracker crumbs and melted butter. Mix until evenly combined.
Press the mixture into the bottom of a greased springform pan to form the crust. Bake for 10 minutes, then set aside to cool.
Make the cheesecake filling:
In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.
Add the vanilla extract and eggs, one at a time, beating well after each addition.
Pour the cheesecake filling over the prepared crust and smooth the top. Bake for 50-60 minutes, or until the edges are set and the center is slightly jiggly.
Let the cheesecake cool at room temperature for 1 hour, then refrigerate for at least 4 hours (or overnight). - Prepare the cranberry topping:
In a saucepan, combine the cranberries, sugar, cornstarch, and water. Bring to a boil, then reduce heat and simmer until the cranberries burst and the mixture thickens, about 5-7 minutes. Set aside to cool.
Make the crumble topping:
In a small bowl, combine the flour, brown sugar, melted butter, and cinnamon. Mix until it forms a crumbly texture. - Assemble the cheesecake:
Once the cheesecake is fully chilled, spread the cranberry topping evenly over the top.
Sprinkle the crumble topping over the cranberries.
Return the cheesecake to the fridge for at least 30 minutes to let everything set. - Serve and enjoy:
When ready to serve, carefully remove the cheesecake from the springform pan.
Slice and enjoy the perfect combination of creamy cheesecake, tart cranberries, and crunchy crumble!
Check Out Some Of Our Other Recipes / Crafts
Blissful Blueberry Shortcake Cake
Make Delicious Ice Cream in a Bag in Just 15 Minutes
If You Enjoyed This Recipe, Please Share!
If this Cranberry Crumble Cheesecake was a hit in your home, be sure to share it with your friends and family! Whether you’re looking for the perfect holiday dessert or a new favorite cheesecake recipe, this one is bound to impress.
Share your creation on social media, and don’t forget to tag us! Plus, pin this recipe on Pinterest for easy access next time you’re planning a dessert.
