Cranberry Orange Cheesecake
This festive Cranberry Orange Cheesecake combines rich, creamy filling with zesty orange and a bright cranberry topping—perfect for holidays or special gatherings. It’s easy to make, stunning to serve, and unforgettable in flavor.
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.
Notes
Store cheesecake in the refrigerator for up to 5 days. Freeze individual slices (without topping) for up to 2 months, wrapped tightly. Thaw in the fridge overnight before serving.