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Creamy Cranberry Orange Cheesecake

Creamy Cranberry Orange Cheesecake

The Crispy Chef
This festive cheesecake blends velvety cream cheese with zesty orange and a sweet-tart cranberry topping. With a buttery graham cracker crust and rich citrus flavor, it’s the ultimate make-ahead holiday dessert for Thanksgiving, Christmas, or any winter celebration.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 420 kcal

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

Use room-temperature ingredients for a lump-free batter. Don’t overmix after adding eggs to keep the texture airy. A water bath helps avoid cracks. Chill overnight for best flavor. Garnish with sugared cranberries or orange zest for a holiday-ready presentation.

Nutrition

Calories: 420kcalCarbohydrates: 38gProtein: 6gFat: 28gSaturated Fat: 16gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 110mgSodium: 220mgPotassium: 140mgFiber: 1gSugar: 30gVitamin A: 950IUVitamin C: 16mgCalcium: 90mgIron: 0.5mg
Keyword baked cheesecake, cranberry orange cheesecake, holiday dessert, thanksgiving cheesecake
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