This Cranberry Orange Cheesecake is a tasty treat that balances sweet and tart flavors. With a creamy filling and a zesty orange twist, it’s a delightful dessert for any occasion!
You’ll love the bright pop of cranberry on top that makes this cheesecake look as good as it tastes. I often serve it during the holidays, and it always gets a big smile! 🎉
Key Ingredients & Substitutions
Graham Cracker Crumbs: These give the cheesecake a crunchy base. If you can’t find graham crackers, try digestive biscuits or vanilla wafers. I love using flavored options, like ginger snaps, for a twist!
Cream Cheese: Use full-fat cream cheese for the best texture. Light cream cheese can work, but it may be less creamy. A great substitute is mascarpone cheese for an even richer flavor.
Cranberries: Fresh cranberries are key for that tart punch. If they’re out of season, frozen cranberries can be a good substitute. Just don’t thaw them before cooking!
Orange Zest and Juice: Fresh is best for bright flavor. If you don’t have oranges, bottled juice is okay, but make sure it’s not too sweet. I often add a splash of lemon juice for a bit more zing!
How Do You Avoid Cracks in Your Cheesecake?
Preventing cracks on the surface of your cheesecake is all about careful baking and cooling. Here’s how you can do it:
- Don’t overbeat the filling; mix just until combined.
- Leave the cheesecake in the oven after baking with the door slightly open for about an hour. This gradual cooling helps prevent cracking.
- When covering the cheesecake, avoid pressing plastic wrap directly onto the surface—use toothpicks to create a barrier above it.
These small changes really make a difference in achieving that smooth, beautiful surface!
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-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon orange zest (from about 1 orange)
- 1/4 cup fresh orange juice
- 2 tablespoons all-purpose flour
For the Cranberry Sauce Topping:
- 2 cups fresh cranberries
- 3/4 cup granulated sugar
- 1/2 cup water
- 1 tablespoon fresh orange juice
- 1 teaspoon orange zest
For Garnish:
- Fresh whole cranberries
- Orange slices or orange zest curls
- Powdered sugar for dusting (optional)
How Much Time Will You Need?
This delicious Cranberry Orange Cheesecake requires about 20 minutes of active prep time, along with approximately 65 minutes of baking time. After baking, allow it to cool for at least 4 hours (preferably overnight) in the refrigerator to set properly. So overall, plan for a few hours of waiting time but just a short amount of hands-on effort!
Step-by-Step Instructions:
1. Prepare the Crust:
First, preheat your oven to 325°F (163°C). In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until well combined. Press this mixture firmly and evenly into the bottom of a 9-inch (23 cm) springform pan to create a solid crust. Bake for about 10 minutes, then set the crust aside to cool while you prepare the filling.
2. Make the Cheesecake Filling:
In a large bowl, beat the softened cream cheese with an electric mixer until it’s smooth and creamy. Gradually add the granulated sugar, mixing until everything is well blended and creamy. Now, add the eggs one at a time, beating on low speed just until incorporated after each one (this helps prevent overbeating). Finally, fold in the vanilla extract, orange zest, orange juice, and flour until just combined.
3. Add Cranberries to Filling (Optional):
If you would like those extra bursts of flavor, gently fold in about 1/2 cup of fresh cranberries into the filling. This adds a lovely surprise of tartness throughout the cheesecake!
4. Bake the Cheesecake:
Pour the cream cheese mixture over the cooled crust in the springform pan, smoothing the top with a spatula. Place the pan on a baking sheet and bake in the preheated oven for approximately 55-65 minutes. You’ll know it’s done when the edges are set but the center still jiggles a little when you move it. Turn off the oven and keep the cheesecake inside with the door slightly cracked open for 1 hour to help prevent cracking. Once finished, remove from the oven and let it cool completely at room temperature.
5. Chill:
Cover the cheesecake loosely with plastic wrap and place it in the refrigerator. Let it chill for at least 4 hours, or ideally overnight, to allow it to fully set.
6. Prepare the Cranberry Orange Topping:
In a small saucepan, mix together the cranberries, sugar, water, orange juice, and orange zest. Cook over medium heat, stirring occasionally until the cranberries begin to burst and the mixture thickens into a sauce, which should take about 10-15 minutes. Remove from heat and let it cool to room temperature.
7. Assemble:
Carefully remove the sides of the springform pan from the cheesecake. Spoon the cranberry orange sauce over the top of the cheesecake, letting some sauce gently drip over the edges for a beautiful look. Pile fresh cranberries on top, and feel free to garnish with orange slices or curls. A light dusting of powdered sugar can add a little extra flair if you like!
8. Serve:
Slice up your delightful cheesecake and serve it chilled. Enjoy every creamy, tangy, and zesty bite of your homemade Cranberry Orange Cheesecake!
—
This recipe offers a classic and delectable cheesecake experience, balanced perfectly with the bright flavors of cranberry and orange, making it a standout dessert for any gathering or celebration!
Can I Use Low-Fat Cream Cheese for This Recipe?
Yes, you can use low-fat cream cheese, but keep in mind that it may alter the texture slightly, making it less creamy. For the best results, I recommend using full-fat cream cheese for a rich and smooth cheesecake.
Can I Substitute Other Fruits for the Topping?
Absolutely! You can use blueberries, raspberries, or strawberries as delicious alternatives to cranberries. Just adjust the sugar in the sauce based on the sweetness of the fruit you choose.
How Long Can Leftover Cheesecake Be Stored?
Leftover cheesecake can be stored in the refrigerator for up to 5 days. Make sure to keep it covered or in an airtight container to prevent it from drying out or absorbing odors.
What Should I Do if My Cheesecake Cracks?
If your cheesecake cracks, don’t worry! It’ll still taste delicious. You can hide the cracks with the cranberry sauce topping or garnish. Next time, try baking it in a water bath to minimize cracking!
