Hey there, fellow food lovers! Nyla here from Grill Drip, and I’m so excited to share one of my all-time favorite comfort food creations with you: a Cranberry Pecan Cheesecake. This isn’t your average dessert; it’s a flavor explosion that’ll have you doing a happy dance with every bite!

Let me tell you how this Cranberry Pecan Cheesecake became a star in my kitchen. It all started with a craving for something sweet, something festive, and something utterly irresistible. I’d been experimenting with different holiday cheesecake recipes and one late night, I had a happy accident and the Cranberry Pecan Cheesecake was born.

The combination of tart cranberries, crunchy pecans, and creamy cheesecake is simply divine. It turns an ordinary meal into something extraordinary. It’s the perfect balance of sweet and savory, creamy and crunchy, and it’s sure to be a hit at your next gathering.

This Cranberry Pecan Cheesecake is more than just a dessert; it’s an experience. This Cranberry Pecan Cheesecake became a family favorite for all! So, are you ready to dive into a flavor adventure? Let’s get started!

INGREDIENTS You Need

This Cranberry Pecan Cheesecake ingredient list is all about bold flavors that actually work together! You can grab these during your normal shopping trip.

Crust:

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted

Cheesecake Filling:

3 (8 ounce) packages cream cheese, softened
1 1/4 cups granulated sugar
1 teaspoon vanilla extract
3 large eggs
1/2 cup sour cream

Cranberry Pecan Topping:

1 cup fresh cranberries
1/2 cup granulated sugar
1/4 cup water
1/2 cup chopped pecans
1 tablespoon butter

No worries if you don’t have graham crackers – I use shortbread cookies all the time in my Cranberry Pecan Cheesecake crust! This Cranberry Pecan Cheesecake gets its amazing taste from the high-quality cream cheese. I love adding a pinch of cinnamon to my Cranberry Pecan Cheesecake for that extra kick. Here’s my Cranberry Pecan Cheesecake secret that takes it from good to incredible: a dash of orange zest in the cranberry topping.

Store your cream cheese in the fridge until you’re ready to use it to keep it fresh. Make sure your cream cheese is softened before you make the cheesecake filling. This Cranberry Pecan Cheesecake reminds me of another bold flavor favorite, the Honeycrisp Apples with Butter Pecan Topping.

Let’s Make Some!

Time to get your apron on and let’s get to baking some Cranberry Pecan Cheesecake! This is my favorite part of making Cranberry Pecan Cheesecake – watch the magic happen!

Preheat your oven to 350°F (175°C). This is an important step to make sure your oven is ready for the Cranberry Pecan Cheesecake!
Make the crust: In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of a 9-inch springform pan.
Bake the crust for 8-10 minutes. This will help it set and prevent it from getting soggy.
Make the cheesecake filling: In a large bowl, beat the cream cheese and sugar until smooth. Beat in the vanilla extract. Add the eggs one at a time, beating well after each addition. Stir in the sour cream.
Pour the cheesecake filling over the crust. Smooth the top with a spatula.
Make the cranberry pecan topping: In a saucepan, combine the cranberries, sugar, and water. Bring to a boil over medium heat, then reduce heat and simmer for 5-7 minutes, or until the cranberries have burst.
Stir in the pecans and butter. Cook for another minute, or until the butter is melted.
Spoon the cranberry pecan topping over the cheesecake filling. Swirl it gently with a knife or spatula.
Bake for 55-65 minutes, or until the cheesecake is set around the edges but still slightly wobbly in the center. This is where the magic starts happening! In my kitchen, this Cranberry Pecan Cheesecake usually takes around an hour.
Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. This will prevent it from cracking.
Remove the cheesecake from the oven and let it cool completely at room temperature.
Cover and refrigerate for at least 4 hours, or overnight. This will allow the flavors to meld together. While your Cranberry Pecan Cheesecake is doing its thing, get ready for some amazing aromas! Your Cranberry Pecan Cheesecake should smell absolutely incredible right now.
Remove the sides of the springform pan.
Slice and serve! This is my favorite part of the whole process.

Don’t worry if your Cranberry Pecan Cheesecake looks a little cracked on top. The topping will cover it up! These step by step instructions will guide you to the perfect Cranberry Pecan Cheesecake! You can also try this amazing variation: Cranberry Streusel Cheesecake Bars – Flavor Mosaic.

How to Serve Up This!

People literally do happy dances when this Cranberry Pecan Cheesecake hits the table with a dollop of whipped cream and a sprinkle of extra pecans. I love to enjoy this Cranberry Pecan Cheesecake with a cup of hot coffee or tea.

This Cranberry Pecan Cheesecake is perfect for Thanksgiving, Christmas, or any other holiday gathering. For presentation, I like to garnish the Cranberry Pecan Cheesecake with fresh cranberries and pecan halves.

Leftover Cranberry Pecan Cheesecake can be transformed into delicious cheesecake parfaits. Simply crumble the cheesecake and layer it with whipped cream and fresh berries in a glass. For bold flavor pairings that complement perfectly, try serving this cheesecake with a scoop of vanilla ice cream or a drizzle of caramel sauce.

I have also experimented with a chocolate crust instead of graham cracker, and it was amazing! This Cranberry Pecan Cheesecake reminds me of another holiday favorite, my Spiced Cranberry Sauce. If you’re loving this comfort food twist, you’ll go crazy for this Cranberry Brie Crescent Wreath!

FAQs:

Here are some common questions about making Cranberry Pecan Cheesecake. Let’s get those baking questions answered so that you can bake with confidence!

Will kitchen newbies succeed with this Cranberry Pecan Cheesecake?

Absolutely! This recipe is designed to be easy to follow, even if you’re new to baking cheesecakes. The key is to follow the instructions carefully and don’t be afraid to ask for help if you need it. This recipe will guide you to make the best Cranberry Pecan Cheesecake.

What if I mess up my Cranberry Pecan Cheesecake? (Spoiler: it’ll still taste incredible!)

Don’t worry! Even if your Cranberry Pecan Cheesecake doesn’t look perfect, it will still taste amazing. The flavor combination is so delicious that even a slightly cracked or uneven cheesecake will be a hit.

How can I prep this Cranberry Pecan Cheesecake for busy weeknights?

You can make the crust and cranberry pecan topping ahead of time. Store them separately in airtight containers until you’re ready to assemble the cheesecake. This will save you time on the day you want to bake it.

Can I use frozen cranberries instead of fresh?

Yes, you can use frozen cranberries. Just make sure to thaw them completely and drain off any excess liquid before using them in the topping.

How long does the Cranberry Pecan Cheesecake last?

This Cranberry Pecan Cheesecake will last for up to 5 days in the refrigerator. Make sure to store it in an airtight container to prevent it from drying out.

Can I freeze the Cranberry Pecan Cheesecake?

Yes, you can freeze the Cranberry Pecan Cheesecake. Wrap it tightly in plastic wrap and then in foil. It will last for up to 2 months in the freezer. Thaw it overnight in the refrigerator before serving. I saw someone ask for some advice in this facebook group and I thought this would be helpful Cheesecake Recipes and Baking Experiences

Can I use a different type of nut in the topping?

Yes, you can use any type of nut that you like. Walnuts or almonds would be great substitutes for pecans. I think it would add another unique single serve aspect to your Thanksgiving Unique Single Serve Thanksgiving Desserts

CONCLUSION:

This Cranberry Pecan Cheesecake brings me so much joy because it’s the perfect combination of flavors and textures. It’s a dessert that everyone loves, and it’s always a hit at gatherings. For more weeknight winners that don’t sacrifice on taste, check out my other recipes!

Here are some My Cranberry Pecan Cheesecake Flavor Secrets:

A dash of orange zest in the cranberry topping adds a bright, citrusy note.
Toasting the pecans before adding them to the topping enhances their flavor and crunch.
Letting the cheesecake cool slowly in the oven prevents it from cracking.

Here are a few delicious Cranberry Pecan Cheesecake variations I’ve tested:

Chocolate Cranberry Pecan Cheesecake: Add 1/4 cup of cocoa powder to the cheesecake filling for a chocolatey twist.
Gingerbread Cranberry Pecan Cheesecake: Add 1 teaspoon of ground ginger and 1/2 teaspoon of ground cinnamon to the cheesecake filling for a festive flavor.
Maple Cranberry Pecan Cheesecake: Use maple syrup instead of sugar in the cranberry topping for a warm, autumnal flavor.

I am so excited for you to try this recipe! Trust your taste buds and get creative in the kitchen! I know you can create a Cranberry Pecan Cheesecake that’s perfect for your taste. This comfort food with a twist recipe has proven to be something that brings people together!

Cranberry Pecan Cheesecake

Print Recipe

This Cranberry Pecan Cheesecake is a delightful dessert, perfect for the holidays or any special occasion. It features a creamy cheesecake filling with a festive cranberry swirl and a crunchy pecan crust.

Author: Nyla
Prep Time: 25 minutes
Cook Time: 60 minutes
Total Time: 85 minutes
Yield: 12 servings
Category: Dessert
Method: Baked
Cuisine: American

Ingredients

Scale

For the Crust:
1 1/2 cups pecan halves
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted
1/4 teaspoon salt
For the Filling:
3 (8 ounce) packages cream cheese, softened
1 1/2 cups granulated sugar
1/4 cup sour cream
2 large eggs
1 teaspoon vanilla extract
For the Cranberry Swirl:
1 cup fresh cranberries
1/2 cup granulated sugar
1/4 cup water
1 tablespoon lemon juice

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Instructions

Make the Crust: Preheat oven to 350°F (175°C). In a food processor, pulse pecans until finely ground. Add sugar, melted butter, and salt; pulse until combined.
Press the pecan mixture firmly into the bottom of a 9-inch springform pan. Bake for 10-12 minutes, or until lightly golden. Let cool completely.
Make the Cranberry Swirl: In a saucepan, combine cranberries, sugar, water, and lemon juice. Bring to a boil, then reduce heat and simmer for 10-15 minutes, or until cranberries have burst and the mixture has thickened slightly. Let cool completely.
Make the Filling: In a large bowl, beat cream cheese and sugar until smooth and creamy. Beat in sour cream, then eggs one at a time, and vanilla extract.
Pour half of the cheesecake filling into the prepared crust. Dollop spoonfuls of cranberry sauce over the filling. Gently swirl the cranberry sauce into the filling using a knife or skewer. Pour the remaining cheesecake filling over the cranberry swirl.
Bake for 55-65 minutes, or until the edges are set but the center still jiggles slightly. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
Remove from oven and refrigerate for at least 4 hours, or preferably overnight, before serving.
Run a thin knife around the edge of the pan before releasing the springform ring. Serve chilled.

Notes

Garnish with fresh cranberries and chopped pecans for a festive presentation.