Cranberry Orange Cheesecake combines a rich and creamy filling with the tartness of cranberries and the bright note of orange, creating a delightful dessert perfect for any occasion. The contrast between the smooth cheesecake and the refreshing fruit topping makes each bite a delicious experience. This cheesecake not only looks stunning, but it also showcases seasonal flavors that many love.
Why We Love This Cranberry Orange Cheesecake
This cheesecake stands out for its perfect balance of flavors. The creamy texture pairs beautifully with the tartness of the cranberry sauce, creating a harmony that excites your taste buds. The addition of orange zest elevates the dessert, adding a citrusy brightness that complements the cranberries perfectly. Whether you’re serving it during the holidays, at a family gathering, or simply for a weeknight treat, this cheesecake brings a festive flair to any table. The combination of tart and sweet, along with a creamy texture, creates a dessert that’s both satisfying and refreshing. Plus, it’s visually impressive, making it a centerpiece that will impress your guests.
Ingredients for Cranberry Orange Cheesecake
- 2 cups graham cracker crumbs
- 1 cup unsalted butter, melted
- 1 cup granulated sugar, divided
- 4 (8 oz) packages cream cheese, softened
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup fresh or frozen cranberries
- 1 tablespoon orange zest
- 1/4 cup freshly squeezed orange juice
- 1/2 teaspoon cinnamon
- Pinch of salt
Directions
- Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.
- In a medium bowl, mix graham cracker crumbs, melted butter, and 1/4 cup of sugar until well combined. Press this mixture firmly into the bottom of the prepared pan.
- In a large bowl, beat the softened cream cheese until smooth and creamy. Gradually add the remaining 3/4 cup of sugar, continuing to beat until combined.
- Add in vanilla extract and mix well. Then, add eggs, one at a time, mixing well after each addition.
- Stir in the orange zest, orange juice, cinnamon, and a pinch of salt until fully incorporated.
- Pour the cream cheese mixture over the crust and smooth the top.
- Bake in the preheated oven for 55-60 minutes, or until the edges are set but the center still jiggles slightly.
- While the cheesecake is baking, prepare the cranberry topping. In a saucepan, combine cranberries, 1/4 cup of sugar, and 1/4 cup of water. Bring to a boil over medium heat. Cook until the cranberries burst and the mixture thickens, about 10 minutes. Remove from heat and set aside to cool.
- Once the cheesecake is baked, remove it from the oven and let it cool on a wire rack for at least 1 hour.
- Chill the cheesecake in the refrigerator for at least 4 hours, or overnight, for the best flavor.
- Once chilled, top the cheesecake with the cranberry sauce before serving.
How to Serve Cranberry Orange Cheesecake
Serving Cranberry Orange Cheesecake is as delightful as making it. Begin by slicing the cheesecake into even pieces using a sharp knife. For an elegant touch, you can wipe the knife clean between cuts to ensure clean edges. Arrange the cheesecake slices on individual dessert plates or a large serving platter. Drizzle some additional cranberry topping over each slice for a striking presentation. You may also want to add a dollop of whipped cream on the side for an extra creamy texture. For a final touch, sprinkle some fresh orange zest on top, enhancing the visual appeal and flavor. This cheesecake pairs wonderfully with a cup of coffee or tea, making it an excellent choice for after dinner or a special gathering. You can also serve it with a side of fresh berries to add more color and freshness to your dessert table.
Expert Tips for Cranberry Orange Cheesecake
For the best results when making Cranberry Orange Cheesecake, keep these expert tips in mind. First, ensure your cream cheese is at room temperature before mixing. This step helps achieve a smooth and creamy filling without lumps. When mixing the ingredients, avoid overmixing, especially after adding the eggs, as this can incorporate too much air and lead to cracks on the surface during baking.
Next, be careful not to overbake the cheesecake. The center should remain slightly jiggly when you take it out of the oven; it will firm up as it cools. You can also add a water bath for even baking. Just place the cheesecake pan inside a larger pan filled with hot water while baking, allowing gentle heat that minimizes cracking.
After baking, allow the cheesecake to cool gradually. You can run a knife around the edges of the cake while it’s still warm to prevent sticking as it cools. Finally, if you want to make this dessert ahead of time, it can be frozen. Just make sure it’s well wrapped to avoid freezer burn.
How to Store Cranberry Orange Cheesecake
Proper storage ensures your Cranberry Orange Cheesecake maintains its deliciousness for days. Once the cheesecake has cooled completely, cover it loosely with plastic wrap or aluminum foil. Place it in the refrigerator for up to 5 days. To enjoy it longer, freeze the cheesecake instead. First, wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be frozen for up to 2 months. When you are ready to enjoy it, thaw in the refrigerator overnight for the best texture, and top with cranberry sauce just before serving.
Variations of Cranberry Orange Cheesecake
Cranberry Orange Cheesecake offers a versatile foundation that can inspire many variations. For a twist on flavor, consider adding different fruits or spices to your cheesecake filling. For example, mixing in some raspberry puree or chopped strawberries can create a beautiful marbled effect and a new flavor profile. If you enjoy spices, try incorporating allspice or ginger for a warm, comforting touch.
Switching the crust is another fun variation. Instead of a traditional graham cracker crust, try using crushed Oreo cookies or even a nut-based crust for a gluten-free option. You can swap out the cranberries for other fruits, such as blueberries or cherries, depending on your preferences or seasonal availability. You might also consider making mini cheesecakes by using a muffin tin for individual servings that are easy to share.
FAQ about Cranberry Orange Cheesecake
Cranberry Orange Cheesecake is a crowd-pleaser, but you might have a few questions. One common question is, "Can I use dried cranberries instead of fresh?" Yes, but you will need to rehydrate them in hot water before incorporating them into the sauce. Another popular inquiry relates to the texture: "Why is my cheesecake not firm?" Be careful not to overmix or overbake; both can affect the final texture.
You may also wonder, "Can I add a swirl of cranberry sauce into the filling?" Absolutely! Swirling in some cranberry sauce before baking can create a beautiful marbled effect and enhance the flavor. A common question about serving is, "How should I store leftovers?" Once cooled, store leftovers in the refrigerator for up to 5 days or freeze for longer storage. The flexibility and deliciousness of this cheesecake make it a fun and rewarding dessert to prepare and share.
Cranberry Orange Cheesecake
Ingredients
For the crust
- 2 cups graham cracker crumbs
- 1 cup unsalted butter, melted
- 1/4 cup granulated sugar for crust
For the filling
- 4 packages cream cheese, softened (8 oz each)
- 3/4 cup granulated sugar for filling
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 tablespoon orange zest freshly grated
- 1/4 cup freshly squeezed orange juice
- 1/2 teaspoon cinnamon
- 1 pinch salt
For the cranberry topping
- 1 cup fresh or frozen cranberries
- 1/4 cup granulated sugar
- 1/4 cup water
Instructions
Preparation
- Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.
- In a medium bowl, mix graham cracker crumbs, melted butter, and 1/4 cup of sugar until well combined. Press this mixture firmly into the bottom of the prepared pan.
- In a large bowl, beat the softened cream cheese until smooth and creamy. Gradually add the remaining 3/4 cup of sugar, continuing to beat until combined.
- Add in vanilla extract and mix well. Then, add eggs, one at a time, mixing well after each addition.
- Stir in the orange zest, orange juice, cinnamon, and a pinch of salt until fully incorporated.
- Pour the cream cheese mixture over the crust and smooth the top.
Baking and Topping Preparation
- Bake in the preheated oven for 55-60 minutes, or until the edges are set but the center still jiggles slightly.
- While the cheesecake is baking, prepare the cranberry topping. In a saucepan, combine cranberries, 1/4 cup of sugar, and 1/4 cup of water. Bring to a boil over medium heat. Cook until the cranberries burst and the mixture thickens, about 10 minutes. Remove from heat and set aside to cool.
Cooling and Serving
- Once the cheesecake is baked, remove it from the oven and let it cool on a wire rack for at least 1 hour.
- Chill the cheesecake in the refrigerator for at least 4 hours, or overnight, for the best flavor.
- Once chilled, top the cheesecake with the cranberry sauce before serving.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!