Every bite of this delicious Cranberry Orange Cheesecake reminds me of my family gatherings during the holidays. The tartness of cranberries paired with the zest of oranges creates a symphony of flavors that brings joy to any table.
Growing up, my dad, James, always requested my mom, Eva, to bake this cheesecake. After school, my sister Jennifer and I loved to sneak bites while it cooled on the counter, dreaming of dessert time ahead.
What You’ll Need
- 1 1/2 cups graham cracker crumbs
- 1/3 cup sugar
- 1/2 cup unsalted butter, melted
- 4 packages (8 ounces each) cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup sour cream
- 1/4 cup orange juice
- 1 tablespoon orange zest
- 1 cup fresh cranberries (or cranberry sauce)
My Trusted Kitchen Tools
- 9-inch springform pan
- Mixing bowls
- Electric mixer
- Rubber spatula
- Measuring cups and spoons
- Food processor (optional for graham cracker crumbs)
Bringing It All Together
- Preheat your oven to 325°F (160°C).
- In a bowl, mix graham cracker crumbs, 1/3 cup sugar, and melted butter. Press the mixture into the bottom of a 9-inch springform pan to form a crust.
- In a large mixing bowl, beat the cream cheese until smooth.
- Add 1 cup sugar and vanilla extract, mixing until well combined.
- Add the eggs one at a time, mixing on low until just combined.
- Stir in sour cream, orange juice, and orange zest until smooth.
- Fold in cranberries.
- Pour the cheesecake mixture over the crust in the springform pan.
- Bake for 55-60 minutes until the center is set but still slightly jiggly.
- Allow to cool at room temperature, then refrigerate for at least 4 hours or overnight.
- Serve chilled, optionally garnished with additional cranberries or orange slices.
Making It Your Own (Swaps & Ideas)
Feel free to swap out fresh cranberries for cranberry sauce if you want an easier option. You can also change the flavor by using lemon instead of orange or adding a bit of almond extract for a different twist. Experiment with adding chopped nuts to the crust for extra texture!
How We Love to Serve It
We love to serve this cheesecake cold, straight from the fridge. I often add a few more fresh cranberries on top or slices of orange for a beautiful presentation. It’s also great alongside a cup of coffee or tea during holiday mornings.
A Few Tips For Success
Make sure all your ingredients are at room temperature to blend easier and achieve a creamy texture. Be careful not to overmix once you add the eggs, as this can lead to cracks in the final product. Let it cool slowly to room temperature before refrigerating to avoid condensation on top.
Saving Some For Later
If you need to store leftovers, cover the cheesecake tightly with plastic wrap or foil and keep it in the fridge for up to a week. You can also freeze individual slices for a quick dessert later. Just make sure to wrap them well, and thaw in the fridge when you’re ready to enjoy!
From My Kitchen to Yours
I hope this Cranberry Orange Cheesecake brings sweetness and joy to your table, just as it does in my family. Share it with loved ones and create beautiful memories together!
Your Questions, Answered
How should I store Cranberry Orange Cheesecake?
You can store Cranberry Orange Cheesecake in the fridge for up to a week. Just cover it well to keep it fresh. If you have leftovers after that, consider freezing slices for later enjoyment.
Can I use different fruit in the cheesecake?
Yes! You can certainly swap cranberries for other fruits like blueberries or cherries. Adjust the sweetness according to the fruit you choose since some are sweeter than cranberries.
What should I do if my cheesecake cracks?
If your cheesecake cracks, don’t worry! It can still taste great. To avoid cracks next time, ensure you don’t overmix the batter, and let it cool gradually in the oven with the door slightly ajar.
Print
Cranberry Orange Cheesecake
- Total Time: 80 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A delicious cheesecake featuring tart cranberries and zesty oranges, perfect for family gatherings during the holidays.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/3 cup sugar
- 1/2 cup unsalted butter, melted
- 4 packages (8 ounces each) cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup sour cream
- 1/4 cup orange juice
- 1 tablespoon orange zest
- 1 cup fresh cranberries (or cranberry sauce)
Instructions
- Preheat your oven to 325°F (160°C).
- In a bowl, mix graham cracker crumbs, 1/3 cup sugar, and melted butter. Press the mixture into the bottom of a 9-inch springform pan to form a crust.
- In a large mixing bowl, beat the cream cheese until smooth.
- Add 1 cup sugar and vanilla extract, mixing until well combined.
- Add the eggs one at a time, mixing on low until just combined.
- Stir in sour cream, orange juice, and orange zest until smooth.
- Fold in cranberries.
- Pour the cheesecake mixture over the crust in the springform pan.
- Bake for 55-60 minutes until the center is set but still slightly jiggly.
- Allow to cool at room temperature, then refrigerate for at least 4 hours or overnight.
- Serve chilled, optionally garnished with additional cranberries or orange slices.
Notes
Make sure all your ingredients are at room temperature for a creamy texture. Don’t overmix once you add the eggs to avoid cracks.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 23g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 75mg
Keywords: cheesecake, cranberry, orange, dessert, holiday recipe