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Homemade Cranberry Orange Cheesecake Delight

A stunning dessert that perfectly balances the tartness of cranberries with the bright, zesty flavor of oranges.
Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Course: Dessert
Cuisine: American
Keyword: Easy
Servings: 8 servings

Equipment

  • Springform Pan
  • Mixing Bowl
  • Saucepan
  • Electric Mixer

Ingredients

Crust Ingredients

  • 1.5 cups Graham Cracker Crumbs
  • 0.5 cup Unsalted Butter, melted
  • 1 pinch Salt

Filling Ingredients

  • 16 ounces Cream Cheese, softened
  • 1 cup Granulated Sugar
  • 1 cup Sour Cream
  • 3 large Eggs At room temperature
  • 1 tablespoon Vanilla Bean Paste

Topping Ingredients

  • 2 cups Cranberries Fresh or frozen
  • 2 medium Fresh Oranges, zest and juice
  • 0.5 cup Granulated Sugar For topping

Instructions

  • Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs with melted butter and a pinch of salt. Mix until the crumbs are evenly coated.
  • Press the crumb mixture into the bottom of a 9-inch springform pan, creating an even layer. Bake for 8 minutes, then remove from the oven and let it cool.
  • In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2-3 minutes.
  • Add the granulated sugar to the cream cheese and beat until well combined.
  • Incorporate the sour cream, vanilla bean paste, and orange zest into the cream cheese mixture. Beat until well blended.
  • Add the eggs one at a time, beating on low speed after each addition until just combined.
  • Pour the cheesecake filling over the cooled crust in the springform pan, spreading it evenly.
  • Bake the cheesecake for 55-60 minutes, or until the edges are set but the center has a slight jiggle.
  • Once baked, turn off the oven and crack the oven door, allowing the cheesecake to cool gradually for about an hour.
  • Refrigerate the cheesecake for at least 4 hours, preferably overnight, to set completely.
  • Prepare the cranberry-orange topping by cooking cranberries, sugar, and orange juice in a saucepan over medium heat until thickened.
  • Once the cheesecake is chilled, spread the cranberry topping evenly over the top.
  • Garnish with additional orange zest or fresh cranberries if desired. Carefully remove the sides of the springform pan.
  • Slice the cheesecake using a sharp knife and serve chilled.

Notes

This cheesecake can be made a day or two in advance. Store leftovers in an airtight container in the refrigerator for up to 5 days.