Introduction

This Cranberry Orange Cheesecake combines a creamy, tangy filling with a bright, fruity topping that celebrates the flavors of the season. It’s a perfect dessert for holidays or any special occasion when you want something both elegant and comforting.

A round cheesecake with a thick brown crumb crust forms the bottom layer, topped by a smooth light cream cheese layer. Above this is a glossy dark red berry topping packed with whole shiny cranberries spread evenly over the surface. A wedge slice is cut out, revealing the layers clearly. It sits on a white plate with small black speckles, placed on a white marbled surface, next to warm yellow fairy lights and a dark cloth. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups graham cracker crumbs
1/3 cup melted butter
1/4 cup sugar (for crust)
24 oz cream cheese, softened
1 cup sugar (for cheesecake)
3 large eggs
1/4 cup fresh orange juice
1 tsp orange zest
1 tsp vanilla extract
2 cups fresh or frozen cranberries
1/2 cup sugar (for topping)
1/4 cup orange juice (for topping)
1 tsp orange zest (for topping)

Instructions

Step 1: Preheat the oven to 350°F (175°C). In a bowl, mix the graham cracker crumbs, melted butter, and 1/4 cup sugar until combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove and let cool.
Step 2: In a large bowl, beat the softened cream cheese and 1 cup sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the fresh orange juice, orange zest, and vanilla extract until evenly combined.
Step 3: Pour the cheesecake batter over the cooled crust in the springform pan. Bake for 55 to 60 minutes, or until the center is almost set but still slightly jiggly. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to gently finish baking.
Step 4: While the cheesecake bakes, prepare the cranberry topping. In a saucepan over medium heat, combine the cranberries, 1/2 cup sugar, 1/4 cup orange juice, and 1 tsp orange zest. Cook, stirring occasionally, until the cranberries burst and the mixture thickens, about 10 minutes. Remove from heat and let cool.
Step 5: After the cheesecake has cooled in the oven, transfer it to the refrigerator. Chill for at least 4 hours or overnight. Before serving, spread the cranberry topping evenly over the cheesecake.

Tips & Variations

For a nutty twist, add 1/4 cup finely chopped walnuts or pecans to the crust mixture before baking.
Use fresh cranberries for a vibrant tartness, or frozen if fresh aren’t available; no need to thaw before cooking the topping.
If you prefer a sweeter topping, increase sugar in the cranberry sauce to 3/4 cup.
To avoid cracks on the cheesecake surface, make sure all ingredients are at room temperature before mixing.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. Keep the cranberry topping separate and add it just before serving if possible. To reheat slightly, bring slices to room temperature or warm gently in the microwave for 10 to 15 seconds.

How to Serve

A round tart with three visible layers is shown on a white plate with black speckles. The bottom layer is a crumbly brown crust that forms a thick base and edges. Above it is a smooth, pale yellow creamy layer covering the whole tart. The top layer consists of a glossy, deep red berry topping with whole bright red berries spread evenly across the surface. A triangular slice is cut out, revealing the layers clearly and some crumbs scattered on the plate. The tart sits on a white marbled surface with warm fairy lights glowing softly around it. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake actually tastes better after sitting overnight as it allows the flavors to meld. Just be sure to chill it well and add the cranberry topping before serving.

What can I substitute for the graham cracker crust?

You can use crushed digestive biscuits, vanilla wafer cookies, or shortbread cookies as a crust alternative. Adjust sugar as needed depending on the sweetness of the cookies.