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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.
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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.
Prep Time40 minutes
Cook Time1 hour 10 minutes
Chill Time4 hours
Total Time5 hours 50 minutes
Course: Dessert
Cuisine: American
Servings: 12 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.

Nutrition

Serving: 1Slice | Calories: 479kcal | Carbohydrates: 46g | Protein: 6g | Fat: 31g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 125mg | Sodium: 270mg | Potassium: 176mg | Fiber: 1g | Sugar: 36g | Vitamin A: 1152IU | Vitamin C: 9mg | Calcium: 94mg | Iron: 1mg