Cranberry Orange Cheesecake
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.
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!
Notes
For the best results, ensure your cream cheese is at room temperature before mixing. Do not overmix after adding the eggs to avoid cracks. The cheesecake can be frozen after cooling; wrap it tightly to avoid freezer burn.