Cranberry Orange Cheesecake is a delightful blend of creamy richness, zesty citrus, and the tart sweetness of cranberries—perfect for Thanksgiving, Christmas, or any special dessert moment. Hi, I’m Amanda, the heart behind BeamRecipes. Cooking has always been my way of spreading comfort and connection, and this cheesecake captures that spirit beautifully. With its bright cranberry topping and smooth orange-infused filling, it’s a dessert that feels both festive and homemade. At BeamRecipes, I share approachable, heartwarming dishes like this—meant to inspire confidence, joy, and togetherness in every kitchen. Let’s make something truly special today with this Cranberry Orange Cheesecake.
Serving Versatility
This Cranberry Orange Cheesecake shines on its own as a stunning centerpiece dessert, but it’s also lovely served with a dollop of whipped cream, a drizzle of white chocolate sauce, or a sprinkle of orange zest. You can even transform slices into parfaits or mini cheesecake cups for parties and gatherings.
Ingredients:
For the crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tbsp melted butter
For the filling:
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 2 tbsp all-purpose flour
- Zest of 1 large orange
- 2 tbsp orange juice
- 1 tsp vanilla extract
For the cranberry topping:
- 2 cups fresh or frozen cranberries
- ½ cup orange juice
- ½ cup granulated sugar
- 1 tsp cornstarch mixed with 1 tsp water
Prep time: 25 minutes
Cook time: 1 hour 10 minutes
Total time: 1 hour 35 minutes
Servings: 10–12 slices
Calories: Approximately 380 per serving
Directions:
- Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom of the pan. Bake for 10 minutes, then set aside to cool.
- In a large mixing bowl, beat the cream cheese until smooth. Add sugar and flour, mixing until creamy.
- Beat in eggs one at a time, followed by sour cream, orange zest, orange juice, and vanilla. Mix just until smooth.
- Pour the batter over the cooled crust and smooth the top. Bake for 55–60 minutes, or until the center is just set.
- Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour to prevent cracking. Chill completely for at least 4 hours or overnight.
- For the cranberry topping, combine cranberries, orange juice, and sugar in a saucepan. Simmer until the berries burst and the sauce thickens, about 10 minutes. Stir in the cornstarch slurry and cook for another minute until glossy. Cool completely.
- Spoon the cranberry topping over the chilled cheesecake just before serving.
Why You’ll Love This Recipe
- Quick preparation for an impressive dessert
- Budget-friendly ingredients found in any grocery store
- Big, cozy flavor with a festive twist
- Packed with vitamin C and antioxidants from cranberries and oranges
- Easy to customize—swap in white chocolate drizzle or almond crust
Cultural or Cooking Technique Note (Optional)
Cheesecake has roots in ancient Greece but evolved beautifully through centuries, with creamy American-style cheesecake becoming a holiday tradition. This version, infused with citrus and cranberry, gives it a bright seasonal flair while keeping the classic creamy texture intact.
Serving Suggestions
- Serve chilled with a light dusting of powdered sugar and fresh orange zest.
- Add a drizzle of melted white chocolate for a bakery-style touch.
- Pair with a hot cup of coffee or spiced tea for an elegant dessert course.
- Create mini cheesecake bars for bite-sized treats at parties.
Pro Tips for Success
- Ensure all ingredients are at room temperature for a smooth batter.
- Don’t overmix after adding the eggs to avoid cracks.
- Use a water bath for extra creamy texture and even baking.
- Let the cheesecake cool gradually in the oven to prevent sinking.
Storage & Reheating
Store leftovers covered in the refrigerator for up to 5 days. For longer storage, freeze slices individually and wrap tightly in plastic and foil for up to 2 months. Thaw overnight in the refrigerator before serving. Do not reheat—cheesecake is best enjoyed chilled.
5 Common Mistakes to Avoid
- Overmixing the batter – Mixing too long after adding the eggs can incorporate too much air, causing cracks in your cheesecake. Gently blend until just combined.
- Skipping the water bath – A water bath (or a pan of hot water in the oven) helps your cheesecake bake evenly and stay creamy without cracks.
- Not letting ingredients come to room temperature – Cold cream cheese or eggs can create lumps and uneven texture. Let everything sit out for at least 30 minutes before mixing.
- Opening the oven too early – Sudden temperature changes can cause your cheesecake to sink or crack. Avoid opening the door until the last 10 minutes of baking.
- Rushing the cooling process – Cheesecake needs time to set properly. Let it cool gradually in the oven, then chill for several hours or overnight for the best texture.
4 Frequently Asked Questions
1. Can I make this Cranberry Orange Cheesecake ahead of time?
Absolutely! It’s even better the next day. Prepare it 1–2 days in advance and refrigerate, then add the cranberry topping before serving.
2. Can I use frozen cranberries instead of fresh?
Yes! Frozen cranberries work perfectly—no need to thaw them first. Just simmer a little longer when making the topping.
3. What can I use instead of graham crackers for the crust?
You can substitute crushed vanilla wafers, digestive biscuits, or even gingersnaps for a spiced holiday twist.
4. How do I prevent the cheesecake from cracking?
Use room-temperature ingredients, bake in a water bath, and let the cheesecake cool slowly in the oven before chilling. These steps help it stay smooth and beautiful.
Closing Paragraph
This Cranberry Orange Cheesecake is a burst of holiday flavor that brings both elegance and ease to your dessert table. Try it once, and it just might become your new seasonal favorite. Don’t forget to share your twist in the comments and let everyone know how it turned out!
🎀 Final Thoughts
There’s something so magical about the tart-sweet combo of cranberries and oranges, especially when nestled in creamy cheesecake. It feels like a hug in dessert form—bright, cozy, and full of joy. I can’t wait for you to make this one and fill your kitchen with that delicious citrus-cranberry aroma.
Cranberry Orange Cheesecake
Equipment
- 9-inch Springform Pan
- Mixing Bowls
- Hand Mixer or Stand Mixer
- Saucepan
Ingredients
Crust
- 1.5 cups graham cracker crumbs
- 0.25 cup granulated sugar
- 6 tbsp melted butter
Filling
- 24 oz cream cheese softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 2 tbsp all-purpose flour
- 1 orange zest only
- 2 tbsp orange juice
- 1 tsp vanilla extract
Cranberry Topping
- 2 cups fresh or frozen cranberries
- 0.5 cup orange juice
- 0.5 cup granulated sugar
- 1 tsp cornstarch mixed with 1 tsp water
Instructions
- Preheat oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- Mix graham cracker crumbs, sugar, and melted butter. Press into the bottom of the pan and bake for 10 minutes. Set aside to cool.
- Beat cream cheese until smooth. Add sugar and flour; mix until creamy. Beat in eggs one at a time. Stir in sour cream, orange zest, orange juice, and vanilla. Mix until just smooth.
- Pour batter over cooled crust. Smooth the top. Bake for 55–60 minutes, until the center is just set.
- Turn off oven, crack the door, and let cheesecake cool inside for 1 hour. Chill completely for at least 4 hours or overnight.
- For the topping: In a saucepan, combine cranberries, orange juice, and sugar. Simmer until cranberries burst, about 10 minutes. Stir in cornstarch slurry and cook 1 more minute. Cool completely.
- Spoon cranberry topping over chilled cheesecake before serving. Garnish with orange zest if desired.