This sweet and tangy cranberry orange cheesecake is a festive treat! The creamy filling gets a delicious twist from fresh cranberries and a hint of orange zest.
Every bite feels like a cozy celebration. I can’t help but smile when I see it on the table. Pair it with a cup of tea, and you’re in for a delightful time! ☕️
Key Ingredients & Substitutions
Graham Crackers: They form the base of the crust. If you’re gluten-free, try crushed nuts like walnuts or almond flour mixed with butter for a similar texture. I’ve done that before and loved the nutty flavor!
Cream Cheese: Regular cream cheese is ideal for its texture. If you’re looking for a lighter version, consider using Neufchâtel cheese. It works well without sacrificing too much creaminess.
Fresh Cranberries: They’re the star of the topping! If fresh cranberries aren’t available, you can substitute frozen ones. Just remember to thaw and drain excess water to prevent a watery topping.
Orange Zest and Juice: Fresh is best for vibrant flavor. In a pinch, bottled orange juice can work, but the zest adds so much character. Use the zest from a lemon if you don’t have orange zest; it will provide a nice twist!
How Do I Prevent My Cheesecake from Cracking?
Cracking can be the bane of a cheesecake maker, but using a water bath helps! It keeps the temperature even and moist. Here’s how to do it:
- Wrap your springform pan tightly with aluminum foil to prevent water from seeping in.
- Place the pan in a larger roasting pan and fill it with hot water halfway up the sides of the cheesecake pan.
- Allow the cheesecake to cool slowly in the oven for an hour before refrigerating. This gradual cooling helps prevent cracks.
Also, remember not to overbeat the filling once you add the eggs, as too much air can cause cracks when baking!
Cranberry Orange Cheesecake
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 6 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 4 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon orange zest (from about 1 orange)
- 1/4 cup fresh orange juice
For the Cranberry Topping:
- 2 cups fresh cranberries
- 3/4 cup granulated sugar
- 1/2 cup water
- 1 tablespoon fresh orange juice
- 1 teaspoon orange zest
For Garnish:
- Fresh cranberries
- Powdered sugar
- Fresh rosemary sprigs (optional)
Time Needed:
This delightful cheesecake will take about 25 minutes to prepare and bake, followed by a cooling time in the oven for 1 hour, and at least 4 hours chilling in the refrigerator (overnight is best). Total time is approximately 6 hours and 25 minutes including chilling time, but most of that is hands-off!
Step-by-Step Instructions:
1. Prepare the Crust:
Start by preheating your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, granulated sugar, ground cinnamon, and melted butter. Mix everything together until all the crumbs are moistened. Press this mixture firmly into the bottom of a 9-inch springform pan to form a nice crust. Bake in the preheated oven for 8-10 minutes until it’s lightly golden, then remove from the oven and set aside to cool.
2. Make the Cheesecake Filling:
In a large mixing bowl, use an electric mixer to beat the softened cream cheese until it’s smooth and creamy. Gradually add in the granulated sugar, continuing to beat until everything is well combined and fluffy. Add the eggs one at a time, mixing well after each addition. Finally, stir in the vanilla extract, orange zest, and fresh orange juice until it’s all nicely blended together.
3. Assemble and Bake:
Pour the cheesecake filling over the cooled crust. Use a spatula to smooth the top. For the water bath, place the springform pan into a larger roasting pan. Fill this roasting pan with hot water halfway up the sides of the springform pan—this will help keep your cheesecake moist while it bakes. Bake it in the oven for about 55-65 minutes, or until the center is just set but still slightly jiggly.
4. Cool the Cheesecake:
Once the baking time is up, turn off the oven and crack open the door, letting the cheesecake cool inside for 1 hour. After that, carefully remove the springform pan from the water bath and allow it to cool completely at room temperature. Finally, refrigerate the cheesecake for at least 4 hours, or preferably overnight to let all the flavors meld.
5. Prepare the Cranberry Topping:
In a medium saucepan, combine the fresh cranberries, granulated sugar, water, freshly squeezed orange juice, and orange zest. Cook over medium heat, stirring occasionally, until the cranberries burst and the mixture thickens slightly—this should take about 10-12 minutes. Once thickened, remove from heat and let it cool completely.
6. Serve:
To serve, remove the cheesecake from the springform pan and place it on a serving dish. Generously spoon the cranberry topping over the cheesecake. For a beautiful presentation, garnish with some fresh cranberries, a dusting of powdered sugar, and a few rosemary sprigs if you like. Slice and enjoy chilled!
Enjoy this festive, creamy cheesecake layered with the bright flavors of orange and tart cranberries! It’s perfect for any holiday gathering or special occasion.
Can I Use a Different Type of Crust?
Absolutely! If you’re not a fan of graham crackers, you can use crushed Oreo cookies for a chocolate twist or even a nut-based crust made from almonds or pecans blended with butter for a gluten-free option.
How Do I Store Leftover Cheesecake?
Store any leftover cheesecake in an airtight container in the refrigerator. It will keep well for up to 3-4 days. If you want to freeze it, wrap individual slices tightly in plastic wrap and then in foil—frozen cheesecake can last for up to 2 months!
Can I Prepare This Cheesecake in Advance?
Yes! This cheesecake can be made up to a day ahead of time. Prepare the entire cheesecake, refrigerate, and then add the cranberry topping just before serving for the freshest flavor and presentation.
What If I Don’t Have Fresh Cranberries?
If fresh cranberries aren’t available, you can use frozen cranberries instead. Just ensure they are thawed and any excess liquid is drained off before cooking. Alternatively, you could use a cranberry sauce from a can—just heat it up with a bit of orange juice and zest for added flavor!
