Creamy Cranberry Orange Cheesecake is the perfect holiday dessert that combines the sweetness of creamy cheesecake with the bright, tangy flavor of fresh cranberries and orange zest. Every bite is smooth, rich, and bursting with festive flavor. The buttery graham cracker crust, velvety filling, and ruby-red topping make it a showstopper for any celebration.
I first made this cheesecake for Thanksgiving when I wanted something a little different from pumpkin pie. The combination of tart cranberries and citrusy orange with creamy cheesecake was so refreshing and elegant that it quickly became a family favorite. It’s the kind of dessert that makes everyone ask for seconds and the recipe.
Why You’ll Love This Recipe
- Creamy, rich texture with a bright citrus twist
- Perfect balance of sweet and tangy flavors
- Gorgeous presentation for holidays or special occasions
- Make-ahead dessert that tastes even better the next day
- Foolproof baked cheesecake with simple steps
Ingredients You’ll Need
For the Crust
- 1 1/2 cups (150 g) graham cracker crumbs
- 1/4 cup (50 g) granulated sugar
- 1/2 cup (115 g) unsalted butter, melted
For the Cheesecake Filling
- 24 oz (680 g) cream cheese, softened
- 1 cup (200 g) granulated sugar
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 2 teaspoons orange zest
- 1/4 cup (60 ml) fresh orange juice
- 1/2 cup (120 ml) sour cream
For the Cranberry Topping
- 2 cups (200 g) fresh or frozen cranberries
- 1/2 cup (100 g) sugar
- 1/4 cup (60 ml) orange juice
- 1 teaspoon cornstarch mixed with 1 teaspoon water (optional, for thickening)
Step-by-Step Instructions
Step 1: Prepare the Crust
Preheat oven to 325°F (160°C). In a bowl, mix graham cracker crumbs, sugar, and melted butter until well combined. Press firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let it cool while you make the filling.
Step 2: Make the Cheesecake Filling
In a large bowl, beat cream cheese and sugar together until smooth and creamy. Add eggs one at a time, mixing well after each. Stir in vanilla extract, orange zest, and orange juice. Fold in sour cream until the mixture is silky and lump-free.
Step 3: Bake the Cheesecake
Pour the filling over the cooled crust. Place the pan on a baking sheet and bake for 50 to 60 minutes, or until the center is just set but still slightly jiggly. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour to prevent cracks.
Step 4: Chill
Remove from the oven, run a knife gently around the edge to loosen, and let it cool to room temperature. Refrigerate for at least 6 hours or overnight before adding the topping.
Step 5: Make the Cranberry Topping
In a saucepan, combine cranberries, sugar, and orange juice. Cook over medium heat for 10 to 12 minutes until the cranberries burst and the sauce thickens. Stir in the cornstarch slurry if you prefer a thicker texture. Let the mixture cool completely before spooning it over the chilled cheesecake.
Step 6: Serve
Top the cheesecake with the cooled cranberry sauce, garnish with orange zest or sugared cranberries, and slice into creamy, festive perfection.
Chef’s Tips for the Best Cheesecake
- Use room-temperature ingredients to avoid lumps.
- Do not overmix once you add the eggs to keep the cheesecake fluffy.
- Bake in a water bath for the creamiest texture and crack-free surface.
- Let it chill overnight for the best flavor and firmness.
- Wipe your knife clean between slices for perfect presentation.
Variations and Substitutions
- Swap the graham crust for ginger snaps or shortbread for extra flavor.
- Use lemon juice instead of orange for a sharper citrus note.
- Add white chocolate chips to the filling for richness.
- Try raspberry or pomegranate topping for a different twist.
- Make mini cheesecakes in muffin tins for individual servings.
Serving Suggestions
This creamy cranberry orange cheesecake shines on any dessert table.
- Serve it as the centerpiece for Thanksgiving or Christmas dinner.
- Pair with coffee, espresso, or mulled wine.
- Add whipped cream or a drizzle of white chocolate on top.
- Decorate with sugared cranberries or fresh mint for a festive look.
Common Mistakes to Avoid
- Overbaking the cheesecake, which causes cracks.
- Skipping the cooling step, leading to a dry texture.
- Using cold cream cheese, which makes the batter lumpy.
- Rushing the chill time, resulting in a soft or unset center.
- Pouring warm topping on the cheesecake, which can melt the surface.
Storage and Make-Ahead Tips
- Store covered in the refrigerator for up to 5 days.
- Freeze without the topping for up to 2 months; thaw overnight in the fridge.
- Make the cranberry topping up to 3 days ahead and refrigerate until ready to use.
- Add the topping just before serving for the freshest presentation.
Nutrition Facts (per slice, approx.)
- Calories: 420
- Protein: 6 g
- Fat: 28 g
- Carbohydrates: 38 g
- Sugar: 30 g
- Fiber: 1 g
- Vitamin C: 20% DV
Creamy Cranberry Orange Cheesecake
Equipment
- 9-inch springform pan
- Mixing bowls
- Electric mixer or stand mixer
- Rubber spatula
- Saucepan
- Baking sheet
- Knife
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar (for crust)
- 1/2 cup unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cup granulated sugar (for filling)
- 3 large eggs, room temperature
- 1 tsp vanilla extract
- 2 tsp orange zest
- 1/4 cup fresh orange juice
- 1/2 cup sour cream
- 2 cups fresh or frozen cranberries
- 1/2 cup granulated sugar (for topping)
- 1/4 cup orange juice (for topping)
- 1 tsp cornstarch mixed with 1 tsp water (optional)
Instructions
- Preheat oven to 325°F (160°C). In a bowl, mix graham cracker crumbs, sugar, and melted butter until well combined. Press firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let it cool while you make the filling.
- In a large bowl, beat cream cheese and sugar together until smooth and creamy. Add eggs one at a time, mixing well after each. Stir in vanilla extract, orange zest, and orange juice. Fold in sour cream until the mixture is silky and lump-free.
- Pour the filling over the cooled crust. Place the pan on a baking sheet and bake for 50 to 60 minutes, or until the center is just set but still slightly jiggly. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour to prevent cracks.
- Remove from the oven, run a knife gently around the edge to loosen, and let it cool to room temperature. Refrigerate for at least 6 hours or overnight before adding the topping.
- In a saucepan, combine cranberries, sugar, and orange juice. Cook over medium heat for 10 to 12 minutes until the cranberries burst and the sauce thickens. Stir in the cornstarch slurry if you prefer a thicker texture. Let the mixture cool completely before spooning it over the chilled cheesecake.
- Top the cheesecake with the cooled cranberry sauce, garnish with orange zest or sugared cranberries, and slice into creamy, festive perfection.
Notes
Nutrition
Elegant, Festive and Irresistibly Creamy
Creamy Cranberry Orange Cheesecake is a dessert that tastes as good as it looks. The smooth, velvety filling paired with the bright cranberry-orange topping makes it both comforting and refreshing. It’s the perfect blend of holiday warmth and citrus brightness.
Whether you bake it for Thanksgiving, Christmas, or a cozy winter gathering, this cheesecake will impress every guest and become a new seasonal tradition.
