Cranberry Orange Cheesecake
A delightful cheesecake featuring a creamy filling with fresh cranberries and orange zest, perfect for holidays or special occasions.
Ingredients
Crust ingredients
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
Cheesecake filling ingredients
- 3 packages cream cheese, softened (8-ounce each)
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1 large orange (zest)
- 1 cup fresh cranberries, halved
- 1/4 cup cranberry sauce (optional for topping)
Instructions
Preparation of crust
- Preheat your oven to 325°F (160°C).
- In a medium bowl, combine the graham cracker crumbs, melted butter, and 1/4 cup of sugar. Mix until the crumbs are well coated.
- Press the mixture into the bottom of a 9-inch springform pan to create an even crust. Bake for about 10 minutes, then remove and allow to cool.
Preparation of filling
- While the crust cools, beat the softened cream cheese in a large mixing bowl until smooth.
- Gradually add 1 cup of sugar, continuing to beat until creamy and well combined.
- Add the eggs one at a time, mixing well after each addition. Be sure not to overmix.
- Add the sour cream, vanilla extract, and orange zest, mixing until everything is incorporated.
- Gently fold in the halved cranberries.
- Pour the cheesecake filling over the cooled crust.
Baking and cooling
- Bake for about 50-60 minutes, or until the center is slightly set but still has a little jiggle.
- Turn off the oven and let the cheesecake cool inside for about 1 hour to help prevent cracking.
- Remove from the oven and refrigerate for at least 4 hours, ideally overnight, before serving.
- If desired, top with cranberry sauce before slicing and serving.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
Ensure that all ingredients are at room temperature before starting. Use a water bath during baking to maintain moisture and prevent cracks. Store covered in the refrigerator for 5 to 7 days.