Go Back

Festive Cranberry Swirl Cheesecake with Gold Accents

A luxurious, dense New York-style cheesecake resting on a thick graham cracker crust, topped with a tart and glossy cranberry orange compote, whipped cream, and edible gold leaf. The perfect holiday dessert centerpiece.
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American, Holiday
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 2 cups graham cracker crumbs
  • 0.5 cup unsalted butter melted
  • 0.25 cup granulated sugar
  • 1 pinch salt
Cheesecake Filling
  • 32 oz full-fat cream cheese softened to room temperature
  • 1.25 cups granulated sugar
  • 0.5 cup full-fat sour cream at room temperature
  • 2 tsp vanilla extract
  • 4 large eggs at room temperature
Cranberry Topping
  • 12 oz fresh or frozen cranberries
  • 0.75 cup granulated sugar
  • 0.5 cup orange juice
  • 1 tsp orange zest
Garnish
  • 1 cup whipped cream
  • edible gold leaf optional
  • powdered sugar for dusting

Equipment

  • 9-inch springform pan
  • Stand Mixer or Hand Mixer
  • Large roasting pan (for water bath)
  • Saucepan
  • Heavy-duty aluminum foil

Method
 

  1. Preheat oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the bottom tightly with 3 layers of heavy-duty foil.
  2. Mix graham cracker crumbs, melted butter, sugar, and salt. Press firmly into the bottom of the pan. Bake for 10 minutes, then cool.
  3. Beat softened cream cheese until smooth. Add sugar and mix on low until combined. Beat in sour cream and vanilla.
  4. Add eggs one at a time, mixing on lowest speed just until incorporated. Do not overmix. Pour batter over crust.
  5. Place springform pan in a roasting pan. Add boiling water to the roasting pan halfway up the sides of the springform pan.
  6. Bake for 65-75 minutes until edges are set but center jiggles slightly. Turn off oven, crack door open, and let cool inside for 1 hour.
  7. Remove from water bath, remove foil, run knife around edge, and cool completely to room temperature. Refrigerate at least 6 hours or overnight.
  8. Simmer cranberries, sugar, orange juice, and zest in a saucepan for 10-15 minutes until thickened. Cool completely.
  9. Top chilled cheesecake with cranberry compote, whipped cream swirls, powdered sugar, and gold leaf before serving.

Notes

Total time does not include the required 6+ hours of chilling time. Ensure all dairy ingredients are at room temperature to prevent lumps and cracking.