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Show-Stopping Baked Cranberry Orange Cheesecake

A perfect slice of cranberry orange cheesecake showing creamy filling and rich red cranberry topping on a white plate.
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Create a creamy, rich Cranberry Orange Cheesecake, perfect for holiday gatherings. This recipe balances the tang of cranberries with bright orange zest for an elegant, show-stopping dessert with a silky smooth texture.

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 heavy cream
  • 3 large eggs
  • 1 cup whole cranberry sauce (for swirl and topping)
  • 1 tablespoon orange juice (for cranberry sauce)

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.
  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.
  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 just combined.
  4. Mix in vanilla extract, orange zest, and heavy cream. Beat in eggs one at a time, mixing only until each egg is incorporated. Do not overmix.
  5. Pour half of the cheesecake batter over the cooled crust. Dollop half of the cranberry sauce randomly over the batter. Gently swirl with a knife.
  6. Pour the remaining batter over the top. Dollop the remaining cranberry sauce and swirl gently to create a pattern.
  7. Place the foil-wrapped springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until the water reaches halfway up the sides of the springform pan (this is a water bath).
  8. Bake for 60 to 75 minutes, or until the edges are set but the center still jiggles slightly.
  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 let it cool completely on a wire rack.
  11. Chill the cheesecake in the refrigerator for at least 6 hours, or preferably overnight, before serving.
  12. Before serving, warm the extra tablespoon of orange juice and stir it into the reserved cranberry sauce for a glossier topping, if desired. Spread over the chilled cheesecake.

Notes

  • To achieve a silky smooth texture, bring all dairy ingredients (cream cheese, eggs, cream) to room temperature before starting.
  • For a beautiful presentation, reserve a small amount of plain cranberry sauce to swirl on top just before baking.
  • If you prefer cranberry orange dessert bars, press the crust into a 9×13 inch pan and adjust baking time accordingly.

Nutrition

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