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Show-Stopping Cranberry Orange Cheesecake

A close-up of a slice of cranberry orange cheesecake showing the graham cracker crust, creamy filling, and bright cranberry topping.
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Make this rich, creamy baked cheesecake featuring a bright orange-infused filling and a tangy cranberry topping. It is a perfect centerpiece dessert for holiday gatherings.

Ingredients

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  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar (for crust)
  • 6 tablespoons unsalted butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar (for filling)
  • 1/4 cup all-purpose flour
  • 1 teaspoon vanilla extract
  • 1 teaspoon orange zest
  • 1/4 cup fresh orange juice
  • 3 large eggs
  • 1 cup fresh or frozen cranberries
  • 1/2 cup granulated sugar (for topping)
  • 1/4 cup water

Instructions

  1. Preheat your oven to 325 degrees Fahrenheit. Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil.
  2. Prepare the crust: Combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Let cool slightly.
  3. Prepare the filling: In a large bowl, beat the softened cream cheese until smooth. Gradually beat in 1 1/2 cups sugar and flour until combined. Mix in vanilla extract, orange zest, and orange juice. Beat in eggs one at a time, mixing just until incorporated after each addition. Do not overmix.
  4. Pour the cream cheese filling over the cooled crust.
  5. Prepare the water bath: Place the foil-wrapped springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
  6. Bake for 60 to 75 minutes, or until the edges are set and the center has a slight jiggle.
  7. Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour. Remove from the oven and water bath, remove the foil, and cool completely on a wire rack. Chill in the refrigerator for at least 6 hours, preferably overnight.
  8. Prepare the cranberry topping: In a small saucepan, combine cranberries, 1/2 cup sugar, and water. Bring to a simmer over medium heat, stirring occasionally, until the cranberries burst and the sauce thickens slightly, about 10 minutes. Let the topping cool completely.
  9. When ready to serve, carefully run a thin knife around the edge of the cheesecake before releasing the springform side. Spread the cooled cranberry topping over the chilled cheesecake.

Notes

  • For a silky texture, ensure your cream cheese and eggs are at room temperature before mixing.
  • To prevent cracking, use the water bath method and allow the cheesecake to cool slowly in the turned-off oven.
  • You can make this dessert ahead of time; store it covered in the refrigerator for up to three days.

Nutrition

Find it online: https://kingscook.com/cranberry-orange-cheesecake-recipe/