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.
Preheat oven to 325°F (163°C).
Wrap the outside of a 9-inch springform pan tightly with two layers of heavy-duty foil.
Combine graham cracker crumbs, sugar, and melted butter.
Press firmly into the bottom of the pan.
Bake for 10 minutes, then cool slightly.
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.
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.
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).
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.
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.
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
12 servings