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Show-Stopping Cranberry Orange Cheesecake

A perfect slice of cranberry orange cheesecake with a graham cracker crust, topped with swirls of cranberry and orange pieces.
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Create a velvety, rich cheesecake with a bright, zesty orange flavor and a tart cranberry swirl, perfect as an elegant centerpiece for holiday gatherings.

Ingredients

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  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 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 whole milk
  • 1 cup fresh or frozen cranberries
  • 1/2 cup granulated sugar
  • 1/4 cup water
  • 1 tablespoon cornstarch

Instructions

  1. Preheat your oven to 350°F (175°C). Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil.
  2. Prepare the crust: Mix graham cracker crumbs, 1/4 cup sugar, and melted butter until combined. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Remove and let cool slightly.
  3. Prepare the filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually beat in 1 1/2 cups sugar and flour until just combined. Mix in vanilla extract, orange zest, and orange juice. Beat in eggs one at a time, mixing just until incorporated after each addition. Stir in the milk gently.
  4. Pour the cream cheese filling over the cooled crust.
  5. Prepare the cranberry swirl: In a small saucepan, combine cranberries, 1/2 cup sugar, water, and cornstarch. Cook over medium heat, stirring constantly, until the mixture thickens and the cranberries begin to burst, about 8 to 10 minutes. Remove from heat and let cool for 10 minutes.
  6. Dollop spoonfuls of the cranberry mixture over the cheesecake filling. Use a knife or skewer to gently swirl the cranberry mixture into the orange filling for a festive pattern.
  7. Bake the cheesecake in a water bath: Place the foil-wrapped springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
  8. Bake for 60 to 75 minutes, or until the edges are set but the center still has a slight jiggle.
  9. Turn off the oven, crack the oven door open slightly, and let the cheesecake cool inside the oven for 1 hour. This prevents cracking.
  10. Remove the cheesecake from the water bath and foil. Cool completely on a wire rack. Refrigerate for at least 6 hours, or preferably overnight, before serving.

Notes

  • For the creamiest texture, ensure your cream cheese and eggs are at room temperature before mixing.
  • If you prefer a thicker topping, increase the cornstarch in the cranberry sauce to 1 1/2 tablespoons.
  • This is a make-ahead holiday dessert; it tastes best when chilled overnight.

Nutrition

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