This yummy cranberry orange cheesecake combines tart cranberries with zingy orange for a perfect flavor mix. The creamy filling sits on a crunchy graham cracker crust—delicious!
Key Ingredients & Substitutions
Graham Crackers: These are the base for your crust. You can swap them for digestive biscuits if you can’t find graham crackers. For a gluten-free option, try using gluten-free graham crackers or almond flour mixed with melted butter.
Cream Cheese: It’s essential for that creamy texture. If you’re looking for a lighter version, use reduced-fat cream cheese. Vegan cream cheese can work well for a dairy-free option—though it may slightly change the flavor.
Fresh ORange Juice & Zest: This brings freshness and brightness to your cheesecake. If fresh oranges are not available, bottled juice will work in a pinch, but fresh is best for maximum flavor. Lemon zest can also substitute in for a different citrus twist.
Cranberries: Fresh cranberries give a tartness that complements the sweet cheesecake. If fresh cranberries are hard to find, frozen ones work just as well. Dried cranberries won’t have the same texture, but you could use them if you want a sweeter topping.
How Do I Avoid Cracking in My Cheesecake?
Cracking can be a big concern when baking cheesecakes, but there are some simple tricks to help you achieve a smooth surface.
- Bake the cheesecake in a water bath. This helps regulate the temperature as it bakes, preventing uneven cooking.
- Don’t overmix the batter. Overmixing can introduce too much air, leading to cracks as it cools.
- Turn off the oven once baking is done, leaving the cheesecake inside with the door slightly ajar for about an hour. This gradual cooling helps reduce cracks.
- Cool it completely at room temp before refrigerating. Sudden temperature changes can also cause cracks.
By following these techniques and taking care with substitutions, you’ll have a delightful and stunning cranberry orange cheesecake that’s sure to impress!
Cranberry Orange Cheesecake
Ingredients You’ll Need:
For the Crust:
- 1 ½ cups graham cracker crumbs (about 10 sheets)
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 24 oz (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- Zest of 1 large orange
- 2 tablespoons fresh orange juice
- ½ cup sour cream
For the Cranberry Topping:
- 2 cups fresh or frozen cranberries
- ½ cup granulated sugar
- ¼ cup fresh orange juice
- 1 tablespoon orange zest
- 1 tablespoon cornstarch mixed with 1 tablespoon water (slurry)
For Garnish:
- Fresh cranberries
- Powdered sugar
- Fresh mint leaves
How Much Time Will You Need?
This cranberry orange cheesecake recipe will take about 30 minutes of active prep time, with an additional hour of baking time and at least 4 hours to chill. For best results, consider making it the day before you want to serve it.
Step-by-Step Instructions:
1. Prepare the Crust:
Start by preheating your oven to 325°F (160°C). In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix everything well until all the crumbs are moistened. Next, press the mixture firmly and evenly into the bottom of a 9-inch springform pan. Bake in the oven for 10 minutes, then remove and set aside to cool.
2. Make the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese with a hand mixer or stand mixer until it’s completely smooth and creamy. Gradually add the sugar while continuing to beat until everything is well mixed. Then, add the eggs one at a time, mixing on low speed after each addition just until incorporated. Avoid overmixing!
3. Add Flavorings:
Mix in the vanilla extract, orange zest, orange juice, and sour cream. Blend until the batter is smooth and creamy, then pour the cheesecake batter over the cooled crust. Use a spatula to smooth the top.
4. Bake the Cheesecake:
Place the springform pan on a baking sheet to catch any drips. Bake for 50 to 60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and leave the cheesecake inside with the door slightly ajar for an extra hour to help prevent cracking. After it cools, remove it from the oven and let it sit at room temperature.
5. Chill:
Once cooled, refrigerate the cheesecake for at least 4 hours, or preferably overnight, to allow it to set up completely.
6. Make the Cranberry Topping:
In a small saucepan, combine the cranberries, sugar, orange juice, and orange zest. Cook over medium heat, stirring occasionally, until the cranberries start to burst and soften, about 8 to 10 minutes. Stir in the cornstarch slurry and cook for an additional 1-2 minutes until the sauce thickens. Set aside to cool at room temperature.
7. Assemble and Serve:
When you are ready to serve, remove the cheesecake from the springform pan and place it on a serving plate. Spoon the cranberry topping generously over the cheesecake.
8. Garnish:
Finish by garnishing with fresh cranberries, a dusting of powdered sugar, and fresh mint leaves.
9. Enjoy:
Slice it up and enjoy your creamy, zesty cranberry orange cheesecake! Don’t forget to store any leftovers in the refrigerator. This delightful dessert is perfect for festive occasions or any time you want to impress your guests!
Can I Use a Different Type of Crust?
Absolutely! If you don’t have graham crackers, you can use digestive biscuits or even crushed cookies like Oreo for a chocolate twist. For a gluten-free option, consider using gluten-free graham crackers or blending almond flour with melted butter.
What Should I Do If My Cheesecake Cracks?
To prevent cracks, avoid overmixing the batter and bake it in a water bath for gentler heat. If it still cracks, don’t worry! You can always top it with the cranberry sauce, which will cover any imperfections.
How Do I Store Leftover Cheesecake?
Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days. If you plan to save it for longer, consider wrapping individual slices in plastic wrap and freezing them for up to 2 months.
Can I Make This Cheesecake Ahead of Time?
Yes! This cheesecake is perfect for making in advance. Prepare it a day or two ahead of your event, letting it chill in the fridge overnight to enhance the flavors. Just add the cranberry topping right before serving!
