I had only heard of bread pudding as a kid, but never actually tasted it. When I eventually made it for myself as an adult, I fell in love with it! So, I decided to make it into a cheesecake, and WOW... This Cranberry Bread Pudding Cheesecake is a union of tasty cranberry, bread pudding, cream cheese, ricotta cheese, and citrus caramel sauce, with an unexpected and welcome toffee crunch, and the definition of delicious, modern comfort food.
And Bread Pudding Cheesecake is the perfect holiday cheesecake recipe! It's also ideal for special occasions. It was the inspiration for my Cranberry Christmas Bread Pudding and pairs well with a holiday meal such as Picnic Ham (with Orange Glaze, Old Fashioned Scalloped Potatoes without cheese, and Sautéed Green Beans and Mushrooms.
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I always wondered why we never had bread pudding growing up, since we weren't much of a dessert family-kudos to my mom for avoiding those habits-but even at holiday dinners, it never appeared. When I finally asked her, she was surprised I'd even want it because, in her childhood, bread pudding wasn't considered a desirable dessert; it was simply a way to use up stale bread when money was tight. Yet to me, bread pudding always felt special and even a little exotic-funny how perceptions shift from one generation to the next.
What is bread pudding?
But Mom was right about bread pudding (among lots of other things) - it was known as "poor man's pudding," going all the way back to the 11th century. Although it started out as a frugal dessert, bread pudding recipes are now considered trendy; even showing up on the menu of upscale restaurants!
🥘 Ingredient Notes
I add cranberries to my Christmas bread pudding because their bright, tart flavor balances sweet dishes and instantly feels festive, which is why I used them in my Christmas Cheesecake too. Their shiny red color perfectly reflects the season, and they've been associated with Christmas for a long time-people were even stringing them with popcorn to make garlands as early as the 1840s.
Thanks to their winter availability and slow spoilage, cranberries were once one of the few fruits that could be served fresh during the holidays, and even though berries are now available year-round, cranberries still symbolize the season in whatever form you serve them.
For this bread pudding cheesecake recipe, you'll need:
- Butter. I prefer to use unsalted butter in my baking. It's hard to control the salt in salted butter because the salt content varies by brand.
- Dried bread/Day-old bread. I use Dempster's white bread or a mixture of whole wheat and white. Avoid very soft bread (like Wonder Bread) because it turns mushy. Drying the bread ahead ensures the pudding absorbs the custard properly.
- Dried Cranberries. I use "Craisins.
- Cream Cheese. I recommend using a high-quality cream cheese, such as the Philadelphia brand. I have had bad experiences with No Name cream cheese in the last couple of years (it's too soft and doesn't set well). Light cream cheese works well in this recipe. Avoid fat-free cream cheese, as it won't set properly.
- Toffee bits. I use Skor brand toffee bits. These are also known as "Health Bits".
- Digestive cookies/digestive biscuits. I use Arrowroot brand and put them in a Ziploc bag and roll a rolling pin over them.
- Ricotta cheese.The addition of Ricotta cheese gives this cheesecake a lighter and airier texture, compared to a cheesecake using only cream cheese.
- Orange juice. I use freshly squeezed if I have oranges on hand, but you can use any kind of orange juice. However, I avoid pulpy orange juice. If you use it, be sure to strain it well!
- Whipping cream (heavy cream). It's important to use 33%-36% fat.
*Please see recipe card for full list of ingredients and quantities
📖 Substitutions & Variations
- For mini cheesecakes: Use meat pie foil plates (5" X 1 ⅜") and cook the crust and filling for about half the time of the regular cheesecake (checking regularly for doneness)
- Digestive Cookies: Graham crackers, Biscoff cookies, or vanilla wafers all work. Just be sure to crush them into small bits so they fold easily into the filling.
- Dried Cranberries. You could use dried cherries instead.
🔪How to Make Bread Pudding Cheesecake
Heads up: There is an 8 hr setting (refrigeration) time!
PREP: Preheat your oven to 375 degrees F/ 190 degrees C. Spray a 9" springform pan with non-stick cooking spray.
MAKE THE CHEESECAKE BASE (STEP 1): In a medium bowl, stir together the graham cracker, bread crumbs, granulated sugar, and ½ tsp. cinnamon and icing sugar. Mix in the melted butter until the crumbs are evenly moist and clump together slightly (Image 1). Transfer the mixture to a 9-inch springform pan and press evenly onto the bottom of the pan (Image 2). Bake until the crust is fragrant - approx. 10 minutes (Image 3). Let the pan cool on a rack. Lower the oven temperature to 300 degrees F/190 degrees C.
MAKE THE CHEESECAKE FILLING (STEP 2): In a separate large bowl, mix together the milk, condensed milk, and ½ tsp. cinnamon, and ½ teaspoon vanilla (Image 4). Pour the mixture over the bread and stir until the bread is coated. Let soak 5 minutes. Stir in toffee bits and dried cranberries. Set aside (Image 5).
MAKE THE CHEESECAKE FILLING (STEP 2 -CONT'D): In a stand mixer fitted with the paddle attachment, beat the cream cheese, ricotta, flour, and a pinch of table salt on medium speed, scraping down the sides of the bowl and the paddle frequently. Beat until very smooth and fluffy- about 5 minutes. Make sure the cheese has no lumps. Add the granulated sugar and continue beating until well blended and smooth. (Image 6). Add the eggs one at a time, 1 teaspoon vanilla, and 1 teaspoon cinnamon, beating just until blended (Image 7). Fold in the bread mixture and crushed cookies into the cream cheese mixture (Image 8).. Pour cheesecake filling into a prepared springform pan (Image 9).
BAKE THE CHEESECAKE (STEP 3): Make a water bath by placing the cheesecake in a large pan and putting that inside a roasting pan, filling the roasting pan with water to about ⅓-1/2 way up the side of the outer pan (Image 10). Or simply put a pan ⅔ full of hot water UNDER the cheesecake to create moisture in the oven. Bake at 300 degrees F/190 degrees C until the center jiggles like Jell-O when nudged- approximately 1 hour to 75 minutes (Image 11).
MAKE THE CARAMEL ORANGE SAUCE (STEP 4): In a small saucepan, combine the sugar and orange juice, and orange zest (Image 12). Cook over medium-high heat for about 8 minutes until the sugar turns amber in color, then strain it to remove the orange bits (Image 13). Remove from heat and quickly stir in the warm cream (Image 14). Return sauce to the stove, whisk in cornstarch, and cook for approximately 5-7 additional minutes on medium-low, whisking constantly. When it starts to thicken, turn the heat down to low and continue whisking until it thickens to the consistency of gravy (Image 15).
TOP AND GARNISH THE CAKE (STEP 5): When the cake has completely cooled (20-30 minutes) pour topping over the top of the bread pudding cheesecake and refrigerate for 8 hrs. or overnight.(*Note: Do not skip this step! It must be refrigerated for 8 hours or the cake will have a runny center) And DO NOT unhinge the cake before refrigerating - it won't be set, so it will crack cave in- I know this from experience! Top with toffee bits, orange zest, and cranberries (as shown in photos) and serve (Image 15).
*** If you want the Orange caramel sauce to drip down the sides of the cheesecake (as in the final images), wait until the cheesecake has been refrigerated for 8 hours, then pour on the Orange Caramel sauce and garnish (I just did it this way to demonstrate for you).
Expert Recipe Tips
- Dry the bread properly for the best texture. Bread that's too soft won't absorb the milk mixture well. For quick-drying, bake cubed bread at 300°F for 3 minutes per side until slightly crisp but not browned.
- Don't skip room-temperature dairy. Cream cheese, ricotta, and eggs must be at room temperature to blend smoothly and prevent lumps.
- Mix the filling gently after adding eggs. Overmixing incorporates too much air and can make the cheesecake rise and crack, so beat only until the eggs are incorporated.
- Use the "jiggle test." The cheesecake should jiggle like soft Jell-O in the center, and for accuracy, remove it from the oven at 150°F (66°C) in the middle.
- Create moisture in the oven to prevent cracking. If you don't want to use a water bath, placing a pan of hot water underneath the cheesecake adds humidity without the fuss of a full water bath.
- Soak the bread long enough to fully hydrate. Letting it sit in the milk mixture for at least 5 minutes softens it so it blends seamlessly into the filling.
- Crush the cookies into small, uneven bits. A mix of fine crumbs and slightly larger pieces adds texture and prevents the filling from becoming too uniform.
- Warm the cream before adding it to the caramel. Warm cream prevents the sauce from seizing and ensures a smooth caramel-orange topping.
- If the caramel thickens too quickly, adjust. Add a splash of orange juice if it's too thick or continue cooking on low heat if it's too thin.
- Cool the cheesecake before adding the topping. Letting it cool for 20-30 minutes keeps the topping from sinking or cracking the surface.
- Refrigerate for the full 8 hours. The bread pudding layer needs this time to fully set, ensuring clean slices and a firm center.
- Use a springform pan with tight seals. This prevents leakage since the filling is heavier and looser than traditional cheesecake batter.
- Water bath for Cheesecake: If you want to learn how to make a water bath, then watch this video on how to make a water bath for cheesecake! I like her trick of using a bigger pan to protect the cheesecake, but you can also use tinfoil.
- How to tell if your cheesecake is done: It will still be barely jiggly when you shake/move it from side to side, and the sides will have separated from the edges of the pan. But you will see it is puffed up a little around the center
🍽 Equipment
You will need a 9 inch springform pan to make this cranberry bread pudding cheesecake recipe. A stand mixer (affiliate links) is ideal, but you could use a hand mixer if you needed to. Use an instant-read thermometer (affiliate link) to tell if your cake is done. Pull the cheesecake from the oven when the internal temperature of the center reaches 150 degrees F (66°C). Start checking the internal temperature about 10 minutes before the suggested baking time is up to be sure you don't overbake.
👪 Serving Size
This Bread Pudding Cheesecake recipe makes 1- 9 inch cake and serves 12.
🌡️Storing
You can make this bread pudding cheesecake in advance and store it in an airtight container in the fridge for up to 3 days.
It can be frozen for up to 3 months (it's best to freeze it without the sauce).
❔ Recipe FAQs
Yes, but dried cranberries work best because they're sweeter and don't release liquid into the cheesecake. If using fresh or frozen, chop them and toss with 1-2 teaspoons of sugar, then pat dry before adding.
Yes. This step is essential. The cheesecake needs the full chilling time to set. Skipping it will result in a soft or runny center, especially because of the added bread pudding mixture.
Yes. Freeze it without the caramel-orange topping for best results. Wrap tightly in plastic wrap and foil and freeze up to 3 months. Thaw overnight in the fridge, then add topping before serving.
It thickens quickly because of the cornstarch.
If it becomes too thick, whisk in a little more orange juice.
If it's too thin, keep whisking over low heat until it reaches gravy-like consistency.
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This Cranberry Cheesecake is the perfect holiday cheesecake recipe, as well as the ultimate bread pudding lover's cheesecake. It makes a great holiday dessert, especially if you're looking for something a little different. My family had it for Thanksgiving this year, and it was a great way to change things up a little!
Bread pudding is such a comforting dessert, and in a cheesecake, it's well... just spectacular! So, if you are looking for a cranberry cheesecake recipe and you love bread pudding, this is like a cranberry bread pudding and holiday cheesecake all rolled into one!
This Bread Pudding Cheesecake is a spectacular dessert that will definitely become your new holiday cheesecake tradition! And be sure to check out my other holiday cheesecake recipes below the recipe card.
Happy Holidays!
🎄More Holiday Cheesecake Recipe
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📋Cranberry Bread Pudding Cheesecake Recipe
Ingredients
Base:
- 1 cup graham cracker crumbs
- ¾ cup fine bread crumbs
- ¼ cup flour
- 2 tablespoon granulated sugar
- 2 tablespoon powdered sugar aka icing sugar or confectioners' sugar
- ⅓ cup butter melted
- ½ teaspoon cinnamon
Filling:
- 6 dried bread slices, cut into bread cubes I uses ½ white bread and ½ whole wheat cut into cubes (leave on counter overnight or dry in oven - see RECIPE NOTES for details)
- ½ cup condensed milk
- ¾ cup 1% milk
- ⅓ cup mini toffee bits * I use Skor
- ¾ cup sweetened dried cranberries
- 2 tsp. vanilla
- 1 tsp. ground cinnamon
- 1 cup digestive cookies/digestive biscuits crushed into bits - about ½ a 350 g box
- 1 cup ricotta cheese
- 3- 8- oz. -packages light cream cheese at room temperature
- 2 tbp all-purpose flour
- ¾ cup granulated sugar
- pinch of salt
- 4 large eggs at room temperature
Orange Caramel Topping:
- ½ cup sugar
- ¾ cup orange juice
- 1 cup whipping cream warmed
- ¾ tsp. orange zest
- 3 ½ tsp. cornstarch
Garnish:
- ¼ cup toffee bits
- orange zest
- cranberries
Instructions
- Heads up: There is an 8 hr setting (refrigeration) time!
- Preheat your oven to 375 degrees F/ 190 degrees C. Spray 9" springform pan with non-stick cooking spray.
Base:
- In a medium bowl, stir together the graham cracker, bread crumbs, granulated sugar, cinnamon, flour and icing sugar. Mix in the melted butter until the crumbs are evenly moist and clump together slightly.1 cup graham cracker crumbs, ¾ cup fine bread crumbs, ¼ cup flour, 2 tablespoon granulated sugar, 2 tablespoon powdered sugar, ⅓ cup butter, ½ teaspoon cinnamon
- Transfer the mixture to a 9-inch springform pan and press evenly onto the bottom of the pan. Bake until the crust is fragrant - approx. 10 minutes. Let the pan cool on a rack. Lower the oven temperature to 300 degrees F/190 degrees C
- In a separate large bowl, mix together the milk, condensed milk, ½ tsp. cinnamon, and ½ teaspoon vanilla. Pour the mixture over the bread and stir until the bread is coated. Let soak 5 minutes. Stir in toffee bits and dried cranberries. Set aside.6 dried bread slices, cut into bread cubes, ½ cup condensed milk, ¾ cup 1% milk, ⅓ cup mini toffee bits, ¾ cup sweetened dried cranberries
Filling:
- In a stand mixer fitted with the paddle attachment, beat the cream cheese, ricotta, flour, and a pinch of table salt on medium speed, scraping down the sides of the bowl and the paddle frequently. Beat until very smooth and fluffy- about 5 minutes.1 cup ricotta cheese, 3- 8- oz. -packages light cream cheese, 2 tbp all-purpose flour, pinch of salt
- Make sure the cheese has no lumps. Add the granulated sugar and continue beating until well blended and smooth.¾ cup granulated sugar
- Add the eggs one at a time, 1 teaspoon vanilla and 1 teaspoon cinnamon , beating just until blended.1 tsp. ground cinnamon, 4 large eggs, 2 tsp. vanilla
- Fold in the bread mixture and crushed cookies into the cream cheese mixture. Pour cheesecake filling into a prepared springform plan.1 cup digestive cookies/digestive biscuits
- Bake at 300 degrees F/148 degrees C for about 1 hr to 75 minutes or until the cheesecake's internal temperature reads 150 degrees F/.66 degrees C. or until the center jiggles like Jell-O when nudged.*Bake in water bath or put pan of water underneath the baking cake (this creates moisture in the oven) and will help prevent your cheesecake from cracking.
Topping:
- To make the Caramel-Orange Sauce: in a small saucepan, combine the sugar and orange juice, and orange zest. Cook over medium-high heat about 8 minutes until the sugar turns amber in color.½ cup sugar, ¾ cup orange juice, ¾ tsp. orange zest
- Remove from heat and quickly stir in the warm cream. Return sauce to stove, whisk in cornstarch and cook for approximately 5-7 additional minutes on medium low, until it thickens to the consistency of gravy. Whisk constantly turn to low at end up to 10 minutes.*If it thickens too much, simply whisk in more orange juice. If it's not thick enough, keep whisking it1 cup whipping cream, 3 ½ tsp. cornstarch
Assembly:
- When cake has completely cooled (20-30 minutes) pour topping over the top of the bread pudding cheesecake and refrigerate for 8 hrs. or overnight.(*Note: Do not skip this step! It must be refrigerated for 8 hours or cake will have a runny center).
Garnish:
- Top with toffee bits, orange zest and cranberries (as shown in photos) and serve.¼ cup toffee bits, orange zest, cranberries
Notes
- Don't skip room-temperature dairy. Cream cheese, ricotta, and eggs must be at room temperature to blend smoothly and prevent lumps.
- Dry the bread properly for the best texture. Bread that's too soft won't absorb the milk mixture well. For quick-drying, bake cubed bread at 300°F for 3 minutes per side until slightly crisp but not browned.
- Mix the filling gently after adding eggs. Overmixing incorporates too much air and can make the cheesecake rise and crack, so beat only until the eggs are incorporated.
- Use the "jiggle test." The cheesecake should jiggle like soft Jell-O in the center, and for accuracy, remove it from the oven at 150°F (66°C) in the middle.
- Create moisture in the oven to prevent cracking. If you don't want to use a water bath, placing a pan of hot water underneath the cheesecake adds humidity without the fuss of a full water bath.
- Soak the bread long enough to fully hydrate. Letting it sit in the milk mixture for at least 5 minutes softens it so it blends seamlessly into the filling.
- Crush the cookies into small, uneven bits. A mix of fine crumbs and slightly larger pieces adds texture and prevents the filling from becoming too uniform.
- Warm the cream before adding it to the caramel. Warm cream prevents the sauce from seizing and ensures a smooth caramel-orange topping.
- If the caramel thickens too quickly, adjust. Add a splash of orange juice if it's too thick or continue cooking on low heat if it's too thin.
- Cool the cheesecake before adding the topping. Letting it cool for 20-30 minutes keeps the topping from sinking or cracking the surface.
- Refrigerate for the full 8 hours. The bread pudding layer needs this time to fully set, ensuring clean slices and a firm center.
- Use a springform pan with tight seals. This prevents leakage since the filling is heavier and looser than traditional cheesecake batter.
- Water bath for Cheesecake: If you want to learn how to make a water bath, then watch this video on how to make a water bath for cheesecake! I like her trick of using a bigger pan to protect the cheesecake, but you can also use tinfoil.
- How to tell if your cheesecake is done: It will still be barely jiggly when you shake/move it from side to side, and the sides will have separated from the edges of the pan. But you will see it is puffed up a little around the center
Leanne | Crumb Top Baking
I love all the elements you brought together in this festive cheesecake! And you can't go wrong with a cranberry dessert for the holidays!
Terri Gilson
Thank you, Leanne! I agree - can't go wrong with cranberries during the holidays 🙂
Denise from Urb’n’Spice
What a unique and intriguing cheesecake, Terri! Bread pudding was certainly something that Mom made us. Lots of mouths to feed! I must try it in cheesecake form - thanks for sharing.
Terri Gilson
Yes, bread pudding can definitely feed a lot of people for a reasonable cost! But it's even better in a cheesecake - enjoy! 🙂