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Classic Baked Cranberry Orange Cheesecake

A perfect slice of cranberry orange cheesecake with a thick graham cracker crust and bright red cranberry topping.
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Create a show-stopping holiday dessert with this creamy, rich baked cheesecake featuring a bright balance of tangy cranberry and zesty orange flavor over a buttery graham cracker crust.

Ingredients

Scale
  • 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
  • 1/2 cup sour cream
  • 1 cup whole cranberry sauce (for swirl and topping)

Instructions

  1. Preheat your oven to 325°F (160°C). Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil to prevent water entry during the water bath.
  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. 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.
  4. Beat in the eggs one at a time, mixing just until incorporated after each addition. Gently stir in the sour cream. Do not overmix the batter once the eggs are added.
  5. Pour half of the cheesecake batter over the cooled crust. Drop small spoonfuls of about 1/2 cup of the cranberry sauce evenly over the batter. Repeat with the remaining batter and cranberry sauce. Use a knife to gently swirl the cranberry sauce into the batter for a festive look.
  6. Place the foil-wrapped springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until the water reaches about halfway up the sides of the springform pan (this is the water bath).
  7. Bake for 60 to 75 minutes, or until the edges are set but the center still has a slight jiggle.
  8. Turn off the oven, crack the door open slightly, and let the cheesecake cool inside the oven for 1 hour. This slow cooling prevents cracking.
  9. Remove the cheesecake from the water bath and foil. Cool completely on a wire rack. Once cool, cover and chill in the refrigerator for at least 6 hours, or preferably overnight.
  10. Before serving, top the chilled cheesecake with the remaining cranberry sauce, spreading it evenly or spooning it decoratively over the top. Release the springform sides carefully.

Notes

  • For the creamiest texture, bring your cream cheese, eggs, and sour cream to room temperature before starting.
  • If you want a more intense orange flavor, add an extra teaspoon of orange zest to the filling.
  • This elegant holiday treat is a wonderful make ahead dessert; it tastes best when chilled overnight.

Nutrition

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