Cranberry Orange Cheesecake made with fresh orange zest, creamy baked cheesecake filling, and a tart cranberry topping. This festive cheesecake is perfect for holidays, Thanksgiving, Christmas, and special occasions.
Yields 12 Servings Servings Quarter (3 Servings) Half (6 Servings) Default (12 Servings) Double (24 Servings) Triple (36 Servings) Prep Time 40 minsCook Time 1 hr 15 minsTotal Time 1 hr 55 minsGraham Cracker Crust
1 ½ cups graham cracker crumbs
2 tbsp granulated sugar
6 tbsp granulated sugar
Orange Cheesecake Filling
32 oz full-fat cream cheese, room temperature
1 cup granulated sugar
2 tbsp cornstarch (or 3 tbsp all-purpose flour)
1 tbsp orange zest (from 2 oranges)
¼ cup fresh orange juice
1 tsp vanilla extract
½ cup sour cream, room temperature
½ cup heavy cream
4 large eggs, room temperature
Cranberry Topping / Swirl
2 cups fresh or frozen cranberries
¾ cup granulated sugar
1 tbsp orange juice
1 tsp orange zest
1 tbsp cornstarch
2 tbsp water
Prepare the Pan
Make the Crust
2
Combine graham cracker crumbs, sugar, and melted butter.
Press firmly into the bottom of the pan.
Bake for 10 minutes , then cool slightly.
Make the Cranberry Sauce
3
In a saucepan over medium heat, combine cranberries, sugar, orange juice, and zest.
Cook until cranberries burst and mixture becomes saucy.
Stir in cornstarch slurry and simmer until thickened.
Remove from heat and cool completely.
Make the Cheesecake Filling
4
Beat cream cheese on low speed until smooth.
Add sugar and cornstarch; mix gently.
Blend in orange zest, orange juice, vanilla, sour cream, and heavy cream.
Add eggs one at a time , mixing just until incorporated.
Assemble
5
Pour cheesecake batter over crust.
Spoon cranberry sauce in dollops over the top.
Gently swirl with a knife or skewer (or reserve sauce to spread on top after baking).
Bake (Water Bath)
6
Place pan into a roasting pan and add hot water halfway up the sides.
Bake for 75 minutes , until edges are set and center slightly jiggles.
Cool Gradually
7
Turn oven off, crack door open, and cool cheesecake inside oven for 1 hour .
Remove from water bath, cool completely, then refrigerate at least 4 hours or overnight.
Pairing Suggestions
8 Toppings
Candied orange peel
Whipped cream
White chocolate curls
Beverages
Earl Grey or orange-spiced tea
Sparkling wine or prosecco
Coffee with a touch of orange liqueur
Ingredients Graham Cracker Crust
1 ½ cups graham cracker crumbs
2 tbsp granulated sugar
6 tbsp granulated sugar
Orange Cheesecake Filling
32 oz full-fat cream cheese, room temperature
1 cup granulated sugar
2 tbsp cornstarch (or 3 tbsp all-purpose flour)
1 tbsp orange zest (from 2 oranges)
¼ cup fresh orange juice
1 tsp vanilla extract
½ cup sour cream, room temperature
½ cup heavy cream
4 large eggs, room temperature
Cranberry Topping / Swirl
2 cups fresh or frozen cranberries
¾ cup granulated sugar
1 tbsp orange juice
1 tsp orange zest
1 tbsp cornstarch
2 tbsp water
Directions Prepare the Pan
Make the Crust
2
Combine graham cracker crumbs, sugar, and melted butter.
Press firmly into the bottom of the pan.
Bake for 10 minutes , then cool slightly.
Make the Cranberry Sauce
3
In a saucepan over medium heat, combine cranberries, sugar, orange juice, and zest.
Cook until cranberries burst and mixture becomes saucy.
Stir in cornstarch slurry and simmer until thickened.
Remove from heat and cool completely.
Make the Cheesecake Filling
4
Beat cream cheese on low speed until smooth.
Add sugar and cornstarch; mix gently.
Blend in orange zest, orange juice, vanilla, sour cream, and heavy cream.
Add eggs one at a time , mixing just until incorporated.
Assemble
5
Pour cheesecake batter over crust.
Spoon cranberry sauce in dollops over the top.
Gently swirl with a knife or skewer (or reserve sauce to spread on top after baking).
Bake (Water Bath)
6
Place pan into a roasting pan and add hot water halfway up the sides.
Bake for 75 minutes , until edges are set and center slightly jiggles.
Cool Gradually
7
Turn oven off, crack door open, and cool cheesecake inside oven for 1 hour .
Remove from water bath, cool completely, then refrigerate at least 4 hours or overnight.
Pairing Suggestions
8 Toppings
Candied orange peel
Whipped cream
White chocolate curls
Beverages
Earl Grey or orange-spiced tea
Sparkling wine or prosecco
Coffee with a touch of orange liqueur
Cranberry Orange Cheesecake
