Cranberry Orange Cheesecake

This gorgeous Cranberry Orange Cheesecake combines the classic flavors of juicy cranberries and tangy oranges in one beautiful and delicious dessert. This rich and creamy cheesecake is an elegant option that looks great at any holiday table.

With its elegant look and perfect balance of sweet and tangy flavor, this cranberry topped Orange Cranberry Cheesecake is sure to be a hit at any gathering this holiday season or any time of year.

This cranberry orange cheesecake recipe comes together quickly with common ingredients, and can even be made in advance and frozen for when you need it! It’s great for Thanksgiving or Christmas and makes a stunning centerpiece for your holiday dessert table.

Why Try This Cranberry Cheesecake Recipe

• Delicious –  This rich cranberry orange dessert delivers a perfect balance of flavor.
• Easy – this recipe comes together quickly with simple ingredients for an easy dessert treat. 
• Festive – This elegant dessert looks beautiful on a holiday dessert table.  
• Make Ahead – This cheesecake can be made in advance and is freezer-friendly too.

Orange Cranberry Cheesecake Ingredients

For the Crust

• Graham cracker crumbs
• Granulated sugar
• Unsalted butter – melted

For the Cheesecake Filling

• Cream cheese – softened at room temp
• Granulated sugar
• Fresh eggs – room temperature
• Sour cream – also at room temp
• All-purpose flour
• Fresh orange zest
• Fresh orange juice – a minimal or no pulp variety
• Vanilla extract

For the Cranberry Topping

• Fresh or frozen cranberries
• Granulated sugar
• Orange juice
• Cornstarch and water – for thickening

Equipment & Kitchen Tools

• Mixing bowl
• Electric Mixer or Stand mixer
• 9″ Springform Pan
• Large Roasting pan

Substitutions & Variations

• Use crushed Gingersnap cookies, shortbread cookies or Vanilla wafers instead of Graham crackers for extra holiday flavor to your crust.
• You can swap raspberries, blueberries or boysenberries for the cranberries for a summer version.
• Make mini cheesecakes in muffin tins or trifle cups for individual servings.
• If you don’t have a roasting pan, any oven-safe dish that’s wider and at least 2–3 inches deep can stand in for a roasting pan, such as a casserole or baking dish.

How to Make Cranberry Topped Cheesecake

This is a very brief Step by Step overview. Full recipe instructions are in the recipe card at the bottom of the post. 

Step 1 – Mix crust ingredients together and press firmly into the bottom of the pan. Bake as directed.

Step 2 – Beat together butter and sugar in a mixing bowl or bowl of a stand mixer.

Step 3 – Add eggs one at a time and blend.

Step 4 – Add sour cream, orange zest, flour, juice and vanilla and blend.

Step 5- Pour cheesecake mixture over crust. Place cheesecake pan in a roasting pan with water and bake. Once baked, refrigerate at least 4 hours or overnight.

Step 6 – Prepare cranberry-orange topping.

Step 7 – Top cheesecake with cranberry and orange topping before serving.

Time Saving Tips to make the Best Cheesecake

• Use room-temperature ingredients for a smooth batter.
• Bake until the center is slightly jiggly, then let cool in the oven slowly to avoid cracks.
• Make the topping ahead and refrigerate separately if you prefer a glossy finish before serving.
• Use store-bought cranberry sauce instead of homemade topping for a faster preperation.
• Make in a premade Graham cracker crust to skip making and baking the base.
• Use orange extract instead of zest if fresh oranges aren’t available.
• Refrigerate leftovers in an airtight container for 2-3 days. 

How to Serve Cranberry Orange Cheesecake

• Top with whipped cream and sugared cranberries before serving.
• You can also top with candied orange peels and chopped nuts like pistachios, pecans, or walnuts.
• Serve with a Vanilla Latte or a Holiday Margarita.

How to Store Leftover Cheesecake

Store cheesecake covered for up to 4 days in the fridge.

You can also freeze slices (without the topping on them) for up to 2 months. I like to place the slices on a baking sheet and pop it in the freezer for a couple hours before transferring them to a freezer safe bag.

More Cheesecake Recipes

• Bailey’s Cheesecake
• Pumpkin Swirl Cheesecake
• Festive Christmas Cheesecake
• Strawberry Crunch Cheesecake 

Baileys Cheesecake

Strawberry Crunch Cheesecake

Banana Pudding Cheesecake

Cranberry Orange Cheesecake

Raquel Pineira

This festive Cranberry Orange Cheesecake is the perfect easy holiday dessert for your next gathering. The creamy citrus filling pairs beautifully with a bright, homemade cranberry topping. It’s a make ahead favorite that saves you time during busy holiday hosting.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Cook Time 1 hour hr

4 hours hrs

Course Dessert

Cuisine American

Servings 12

Calories 262 kcal

Equipment

• ▢
  Mixing Bowl
• ▢
  electric mixer or stand mixer
• ▢
  springform pan
• ▢
  roasting pan

Ingredients

  

1x2x3x

For the crust:

• 1 ½ cups graham cracker crumbs
• ¼ cup granulated sugar
• 6 tablespoons unsalted butter melted

For the filling:

• 3 8 oz cream cheese blocks softened
• 1 cup granulated sugar
• 3 large eggs
• 1 cup sour cream
• 2 tablespoons all purpose flour
• 1 large orange (for zest)
• 2 tablespoons fresh orange juice
• 1 teaspoon vanilla extract

For the cranberry topping:

• 2 cups fresh or frozen cranberries
• ½ cup granulated sugar
• ½ cup orange juice
• 1 teaspoon cornstarch mixed with 1 tbsp water

Instructions

 

• Preheat oven to 325°F. Wrap the outside of a 9-inch springform pan with heavy-duty aluminum foil to prevent leaks.
• Mix crust ingredients together and press firmly into the bottom of the pan. Bake for 10 minutes, then set aside.
• Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in sour cream, flour, orange zest, juice, and vanilla until creamy. Pour filling over crust.
• Place springform pan inside a larger roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
• Bake 60–70 minutes, until the edges are set and the center is slightly wobbly. Turn off oven, crack the door open, and let cheesecake rest in the water bath for 1 hour.
• Remove cheesecake from water bath, discard foil, and refrigerate at least 4 hours or overnight.
• For topping, simmer cranberries, sugar, and orange juice until berries burst. Stir in cornstarch slurry and cook until thickened. Cool, then spoon over chilled cheesecake before serving.

Notes

• Use room-temperature ingredients for a smooth batter.
• Bake until the center is slightly jiggly, then let cool in the oven slowly to avoid cracks.

Nutrition

Calories: 262kcalCarbohydrates: 42gProtein: 2gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 26mgSodium: 76mgPotassium: 95mgFiber: 1gSugar: 35gVitamin A: 350IUVitamin C: 13mgCalcium: 37mgIron: 1mg

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