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Cranberry Orange Cheesecake Recipe

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★★★★★

4.8 from 130 reviews

This Cranberry Orange Cheesecake features a creamy, tangy filling infused with fresh orange juice and zest atop a buttery graham cracker crust. Topped with a vibrant homemade cranberry sauce, it perfectly balances sweet, tart, and citrus flavors for a festive dessert ideal for holidays or special occasions.

Ingredients

Scale

For the Crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/3 cup melted butter
  • 1/4 cup sugar

For the Cheesecake:

  • 24 oz cream cheese, softened
  • 1 cup sugar
  • 3 large eggs
  • 1/4 cup fresh orange juice
  • 1 tsp orange zest
  • 1 tsp vanilla extract

For the Cranberry Topping:

  • 2 cups fresh or frozen cranberries
  • 1/2 cup sugar
  • 1/4 cup orange juice
  • 1 tsp orange zest

Instructions

  1. Prepare the Crust: Preheat your oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar until well combined. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even crust layer. Bake the crust for 10 minutes, then remove and allow it to cool completely.
  2. Make the Cheesecake Mixture: In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the fresh orange juice, orange zest, and vanilla extract until evenly blended.
  3. Bake the Cheesecake: Pour the cheesecake batter into the cooled crust and smooth the top. Bake in the preheated oven for 55 to 60 minutes, or until the center is just about set but still slightly jiggly. After baking, turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to prevent cracking.
  4. Prepare the Cranberry Topping: While the cheesecake cools, combine the cranberries, sugar, orange juice, and orange zest in a saucepan. Cook over medium heat, stirring occasionally, until the cranberries burst and the mixture thickens to a jam-like consistency, about 10 minutes. Remove from heat and let cool.
  5. Cool and Serve: Refrigerate the cheesecake for at least 4 hours or overnight to fully set and develop flavors. Before serving, spread the cooled cranberry topping evenly over the cheesecake for a vibrant finishing touch.

Notes

  • Ensure the cream cheese is fully softened to avoid lumps in the batter.
  • You can substitute fresh cranberries with frozen ones, no need to thaw before cooking.
  • To prevent cracks, do not overbake the cheesecake and allow it to cool gradually in the oven.
  • This cheesecake can be prepared a day ahead — it tastes even better after resting.
  • Use a springform pan for easy removal of the cheesecake.

Keywords: cranberry orange cheesecake, holiday dessert, citrus cheesecake, creamy cheesecake with fruit topping

Find it online: https://nayabaker.com/cranberry-orange-cheesecake-recipe/