Cranberry Orange Cheesecake

There is no better way to ring in the holidays than this Cranberry Orange Cheesecake. It’s infused with a cranberry sauce that takes this dessert to another level, and is sure to be the talk of your party! It’s no secret I love cheesecake. If you have hesitated making cheesecake for any reason, I’m here to change your mind! I take the mystery out of cheesecake with my step by step instructions. You will make a delicious and creamy cheesecake every time! There’s nothing like a homemade cheesecake, and you’ll love this classic New York Cheesecake, this festive Eggnog Cheesecake, and this loaded with flavor Tiramisu Cheesecake.

Orange Cranberry Cheesecake

Oh cheesecake, how I love you! And this orange cranberry cheesecake is a keeper for sure. It’s everything you want in a holiday recipe and then some. The tangy and zippy flavor of orange and cream cheese, with a swirl of cranberry sauce. What’s not to love?! They really aren’t as hard as people make them out to be either. They may be a little more work than a holiday cookie or cranberry Christmas cake, but they are totally worth it! I break down this recipe into easy steps. If you follow this recipe with all of my tips, I promise it will turn out great! I also recommend making your cranberry sauce from scratch because it adds extra orange flavor that you’ll love. The graham cracker crust is perfect for the flavors in this cheesecake, and it’s so easy to whip up. You’ll be so glad you tried this recipe!

Ingredients

The ingredients in this cranberry orange cheesecake are so simple, but packed with flavor! I recommend making a homemade cranberry sauce to really ramp up the flavor in this cheesecake. This cheesecake will knock your socks off with fresh and fun flavors.

Crust And Cranberry Filling

Graham Cracker Crumbs: You can buy them at the store or make your own crumbs using Graham Crackers and pulsing them in a food processor.Granulated Sugar: This is just your regular pantry sugar to help sweeten the crust. You could leave this out if you wanted to.Butter: Butter helps the crust stick together. You’ll want to use unsalted because there is added salt in this crust already.Salt: Just a pinch to bring out all the lovely flavors!Canned Whole Berry Cranberry Sauce or Homemade: You can easily buy a can, or make it yourself homemade! I have a great recipe for cranberry sauce that you’ll want to save for later anyways!

Cheesecake

Cream Cheese: You will need to buy 4 8oz packages of cream cheese. It’s a lot! But thats what makes this cheesecake so creamy and tangy.Granulated Sugar: Your pantry sugar will work great.Sour Cream: This makes the cheesecake extra creamy and tangy! You’re going to love the flavor this adds.Eggs: I always use large grade A eggs in my recipes.Vanilla Extract: Whatever you have on hand for baking will do.Orange Zest: You will want to buy an orange and zest fresh orange into this cheesecake. It makes such a difference!

Cranberry Orange Cheesecake Recipe

If you have never made a cheesecake before, you have nothing to worry about! I’ve included lots of insider tips from my years of experience that will help you make the perfect cheesecake every time! This orange cranberry cheesecake is perfect for the season, so get ready for your new favorite holiday dessert!

Crust

Cheesecake

Bake the Cranberry Orange Cheesecake

Cool and Serve

Room Temperature Ingredients: Using room temperature ingredients will help you achieve a silky smooth cheesecake batter. I usually get the cream cheese, sour cream and eggs out of the fridge a couple hours before I’m ready to start baking to ensure they have enough time to soften. Scrape Down Bowl: Scrape down the bowl several times between each step. Doing this will prevent thicker batter from sticking to the sides and bottom of the bowl, only to end up making your batter lumpy. Aluminum Foil: Heavy-duty 18-inch aluminum foil is one of the secrets to making cheesecake that not only bakes evenly in a water bath, but prevents ANY water from getting in and making the crust soggy. I’ve tried with 2-3 layers of foil, but have found that this can still sometimes leak. Best to go with 4 layers of the foil, making sure it is a big enough piece to go ALL the way up each side of the pan.Cooling: Letting the cheesecake cool in the oven as the oven cools will prevent it from cracking. You don’t want to poke it or stick a thermometer in it either! That will greatly increase the risk of the cheesecake cracking as it cools down. Cranberry Sauce: If you don’t like canned cranberry sauce, make your own cranberry sauce! Let it cool completely before pureeing and adding to the cheesecake. Making your own will enable you to have it spiced just the way you like it.

In the Fridge: The cheesecake by itself is best stored covered with plastic wrap or in an airtight container in the fridge for up to 5 days. In the Freezer: You can freeze this cheesecake for up to 6 months, just cover it in plastic wrap or an airtight container. Let it sit out on the counter for a few hours before eating.

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All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.