Step 1

In a small saucepan, heat the cranberries and granulated sugar until the cranberries soften. Mash the cranberries until a jam forms. Allow the jam to cool completely before moving on to the next step.

Step 2

Whip together the cream and sugar until stiff peaks form. Set aside.

Step 3

In a separate bowl, mix together the cream cheese and slowly add in the pudding mix (just the powder!) until completely incorporated and smooth.

Step 4

Add the whipped cream to the cream cheese mixture and beat until smooth.

Step 5

Fill the crust, alternating between the cheesecake filling and cranberry jam until both elements are gone.

Step 6

Use a silicone spatula to smooth the top and refrigerate until serving!

Step 7

For best results, let it chill in the fridge overnight before slicing! Alternatively, you can freeze for 2-3 hours to quickly set the cheesecake.