This cranberry orange cheesecake is a unique treat! The sweet and tart cranberries pair perfectly with the zesty orange for a refreshing twist.
Trust me, the bright colors and flavors make this dessert a showstopper. I always make it during the holidays—it’s like a little festive cheer on a plate! 🎉
Key Ingredients & Substitutions
Graham cracker crumbs: This gives a nice crunch to the crust. If you can’t find them, you can use crushed vanilla wafers or digestive biscuits as a tasty substitute.
Cream cheese: Choose full-fat cream cheese for creaminess. Low-fat varieties can change the texture. Neufchâtel is a lighter option if you’re looking for less fat.
Fresh cranberries: These add a tart flavor and beautiful color. If they’re out of season, frozen cranberries work perfectly. Just thaw them before cooking!
Heavy cream: This adds richness to the cheesecake filling. If you want a lighter option, you can substitute half-and-half, but it may alter the creaminess slightly.
Sour cream: It adds tanginess. You can swap it out for Greek yogurt if you prefer a healthier version and still get that tangy flavor.
How Can You Prevent Cracks in Your Cheesecake?
Cracking can be a common issue with cheesecakes. The key is low and slow baking combined with a water bath. This technique creates a moist cooking environment that helps maintain a smooth texture.
- Start by making sure your cream cheese is at room temperature to mix it smoothly.
- Don’t overmix the batter to avoid incorporating too much air, which can lead to cracks.
- After baking, turn off the oven, crack the door, and let the cheesecake cool gradually inside for about an hour.
How to Make Cranberry Orange Cheesecake
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups graham cracker crumbs (about 10 full crackers)
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
- 4 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup sour cream
- 1/4 cup heavy cream
- Zest of 1 large orange
- 2 tbsp fresh orange juice
- 1 tsp vanilla extract
For the Cranberry Orange Topping:
- 12 oz fresh or frozen cranberries
- 3/4 cup granulated sugar
- 1/2 cup fresh orange juice
- 1 tbsp cornstarch mixed with 2 tbsp cold water (slurry)
- Powdered sugar, for dusting (optional)
How Much Time Will You Need?
This delicious cheesecake will take about 20 minutes to prepare, 55-65 minutes to bake, and at least 4 hours to chill (preferably overnight). Get ready to enjoy a lovely dessert that everyone will rave about!
Step-by-Step Instructions:
1. Preparing the Crust:
Start by preheating your oven to 325°F (163°C). In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix it well with a fork until everything is combined. Now, press this mixture firmly into the bottom of a 9-inch springform pan. This will create a nice, sturdy crust. Bake it in the oven for about 10 minutes, then remove it and let it cool.
2. Making the Cheesecake Filling:
While the crust is cooling, take a large bowl and beat the softened cream cheese until it’s smooth and creamy. You can use an electric mixer for this to make it easier! Gradually add in the granulated sugar, mixing until it’s all well combined and creamy. Next, add the eggs one at a time, making sure to beat well after each one. Now, it’s time to mix in the sour cream, heavy cream, orange zest, orange juice, and vanilla extract. Mix until everything is nice and smooth, but be careful not to overmix!
3. Baking the Cheesecake:
Pour the cheesecake filling onto the cooled crust in your springform pan. To ensure it bakes evenly and gently, place this pan inside a larger roasting pan. Then, carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan. Bake the cheesecake for 55-65 minutes. It should look set around the edges but slightly jiggly in the center. When it’s done, turn off the oven, leave the door cracked open, and let the cheesecake cool in there for about an hour. This will help prevent any cracks.
4. Chilling the Cheesecake:
After letting it cool in the oven, carefully remove it from the water bath and refrigerate the cheesecake for at least 4 hours—or overnight if you have the time. This helps the flavors to meld and the texture to set nicely!
5. Preparing the Cranberry Orange Topping:
When you’re ready to serve your cheesecake, start making the topping. In a medium saucepan, combine the cranberries, sugar, and orange juice. Bring it to a boil over medium heat while stirring occasionally. Lower the heat and let it simmer until the cranberries burst and the mixture thickens a bit, about 10 minutes.
6. Finishing the Topping:
Now, stir in the cornstarch slurry and cook for an additional 1-2 minutes until the sauce gets nice and thick. Once that’s done, take it off the heat and let it cool to room temperature.
7. Assembling the Cheesecake:
Once your cheesecake is chilled and the topping has cooled, gently remove the cheesecake from the springform pan and transfer it to a serving plate. Generously spoon the cranberry orange topping over the cheesecake. For an extra festive touch, you can dust the top with powdered sugar if you’d like!
8. Time to Enjoy!
Slice into that delicious cheesecake, and serve it chilled. Enjoy the bright, creamy, and tangy flavors of your cranberry orange cheesecake! It’s sure to delight everyone at your gathering!
Can I Use Different Types of Crust for the Cheesecake?
Absolutely! While graham cracker crust is traditional, you can use crushed digestive biscuits, Oreo cookies, or even a cookie crust made from vanilla wafers. Just make sure to blend the cookie crumbs with melted butter and sugar in similar proportions.
How Do I Prevent the Cheesecake from Cracking?
To minimize cracking, avoid overmixing the batter and bake it slowly in a water bath. This keeps the temperature even. Also, cooling the cheesecake gradually in the oven after baking can help prevent sudden temperature changes that lead to cracks.
Can I Make This Cheesecake in Advance?
Yes! This cheesecake is perfect for making ahead of time. You can prepare it up to a day in advance and keep it covered in the refrigerator. Just add the cranberry topping right before serving for the best presentation.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To keep it fresh, cover the cheesecake with plastic wrap or a lid. You can serve it cold or let it sit at room temperature for a few minutes before enjoying again!
