Cranberry Orange Cheesecake

There is just something about the combo of tart cranberries and zesty citrus that makes this cranberry orange cheesecake an absolute showstopper. The creamy filling, buttery graham crust, and that glossy cranberry topping? Total holiday vibes. This one’s got layers of flavor and texture that hit all the right notes.

A slice of cheesecake topped with bright red berry sauce, sugared berries, and an orange slice, served on a white plate.

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I first made this cheesecake for a cozy Friendsgiving, and let me tell you, it vanished. People were scraping their plates. It’s one of those desserts that looks fancy but is secretly pretty low-key to make. I’ve since made it for Christmas dinner and a few random Tuesdays, because why not? Life’s short, eat the cheesecake.

If you’re into festive cheesecakes, you might also love my Christmas sugar cookie cheesecake, Christmas tree cake cheesecake, or this ultra-moist red velvet cheesecake. All bursting with flavor and perfect for sharing.

A cheesecake topped with a glossy mixed berry sauce sits on a white plate, with whole oranges in the background.

Why You’ll Love This Recipe

Bold citrus flavor: Orange zest and juice give the cheesecake a fresh, lively twist.
Creamy texture: The filling is smooth and rich, with cream cheese, sour cream, and eggs.
Festive flair: Cranberry topping adds color, tartness, and a homemade touch.
Crowd‑friendly & make‑ahead: Chill ahead of time, serve easily, ideal for gatherings.
Budget-conscious: Uses simple pantry staples, no fancy exotic ingredients.

Ingredients

A slice of cheesecake with a graham cracker crust, topped with red berry sauce, sugared berries, and an orange slice, served on a white plate.

Cranberry Orange Cheesecake

A luscious Cranberry Orange Cheesecake with a buttery graham cracker crust, zesty orange-infused filling, and a glossy cranberry topping. This festive dessert is the perfect balance of sweet, tart, and creamy.

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Course: Dessert

Cuisine: American

Prep Time: 40

Cook Time: 1 10

Chill Time: 4

Total Time: 5 50

Servings: Servings

Calories: 479kcal

Author: Wendy

Equipment

9 inch springform pan
Large Mixing Bowl
Electric Mixer
large roasting pan
aluminum foil or silicone pan cover
small saucepan

Ingredients

For the crust:

1 ½ cups graham cracker crumbs
¼ cup granulated sugar
6 tablespoons unsalted butter melted

For the filling:

24 ounces cream cheese softened
1 cup granulated sugar
3 large eggs
1 cup sour cream
2 tablespoons all-purpose flour
Zest of 1 large orange
2 tablespoons fresh orange juice
1 teaspoon vanilla extract

For the cranberry topping:

2 cups fresh or frozen cranberries
½ cup granulated sugar
½ cup orange juice
1 teaspoon cornstarch mixed with 1 tablespoon water

Instructions

Preheat oven to 325°F. Wrap the outside of a 9-inch springform pan with heavy-duty aluminum foil to prevent leaks.
Mix crust ingredients together and press firmly into the bottom of the pan.
Bake for 10 minutes, then set aside.
Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in sour cream, flour, orange zest, juice, and vanilla until creamy.
Pour filling over crust.
Place springform pan inside a larger roasting pan.
Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
Bake 60–70 minutes, until the edges are set and the center is slightly wobbly.
Turn off oven, crack door open, and let cheesecake rest in the water bath for 1 hour.
Remove cheesecake from water bath, discard foil, and refrigerate at least 4 hours or overnight.
For topping, simmer cranberries, sugar, and orange juice until berries burst.
Stir in cornstarch slurry and cook until thickened.
Cool, then spoon over chilled cheesecake before serving.

Notes

Use room-temperature cream cheese for a smoother filling.
Don’t skip the water bath – it keeps the cheesecake from cracking.
Chill overnight for the best texture and flavor.

Disclaimer:

Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.

Nutrition

Wendy’s Tips

Make sure all filling ingredients are at room temperature. This ensures a smooth, lump‑free filling.
Don’t over‑mix once eggs are added. Over‑mixing introduces air and raises risk of cracks.
Use a water bath during baking. It helps the cheesecake bake gently and prevents cracking.
Let cheesecake cool in the oven (door cracked) after baking before moving to the fridge; this gradual temperature drop reduces cracks.

A slice of cheesecake with a graham cracker crust and a topping of glazed cherries is being served from a plate.

FAQ

Do you have questions about this recipe? Here are the answers to the most commonly asked questions.

Can I use frozen cranberries for the topping?

Yes, just thaw them first (or cook a bit longer so they burst). The tartness will be slightly different, but it will still be delicious.

Why did my cheesecake crack on top?

Likely due to over‑mixing (too much air) or too rapid a temperature change. Use a water bath, mix gently once eggs are in, and allow the cake to slowly cool in the oven.

Can I skip the water bath?

Technically yes, but you risk uneven baking, cracks, or a different texture. The water bath really helps for smooth, creamy results.

Can I make this ahead of time for a party?

Absolutely, ideal. Bake one day ahead, chill overnight, and add the topping just before serving for the best appearance and flavor.

How should I slice it for clean pieces?

Use a sharp, straight‑edged knife (not serrated). For cleaner slices, dip the knife in hot water, wipe dry, then slice in one steady motion.