Irresistible Cranberry Orange Cheesecake Recipe

Every winter, I eagerly await the arrival of fresh citrus and bright red berries to make this vibrant dessert. The combination of zest and spice in this Cranberry Orange Cheesecake creates a cozy warmth that brightens up even the coldest evenings.

You will appreciate how the gingersnap crust adds a deeper, molasses-rich profile compared to a standard graham base. It provides a sturdy foundation that complements the creamy, fruit-infused filling beautifully.

Why You’ll Love This Cranberry Orange Cheesecake

The texture is impossibly smooth and rich without feeling heavy on the palate. I have found that adding cornstarch ensures the slice holds its shape while remaining silky.

This recipe balances sweet and tart elements so that every bite feels fresh rather than overly sugary. The homemade topping looks stunning and adds a pop of color that makes this Cranberry Orange Cheesecake look professionally made.

You can easily prepare this dessert a day or two in advance, relieving stress during busy holiday gatherings. It actually is more enjoyable after resting, allowing the citrus oils to infuse thoroughly into the cheese layer.

If you enjoyed this festive treat, you should definitely bake my Strawberry Pretzel Tart Recipe for another fruity delight, and the White Chocolate Cranberry Cookies Recipe is perfect for using up leftover dried berries.

Everything You Need for Perfect Cranberry Orange Cheesecake

Here are the pantry staples and fresh items required for this recipe:

• Gingersnaps: These spiced cookies create a distinctive crust that pairs wonderfully with orange; crush them into fine crumbs.
• Unsalted Butter: Melted butter acts as the binder for your cookie crumbs to ensure a solid base.
• Cream Cheese: Use full-fat blocks at room temperature to guarantee a lump-free, velvety batter.
• Granulated Sugar: Sweetens both the cheesecake filling and the tart cranberry topping.
• Cornstarch: A small amount stabilizes the eggs and cream cheese to prevent cracking and improve texture.
• Heavy Cream: Adds moisture and richness, creating a lighter consistency than using cheese alone.
• Vanilla Extract: Enhances the creamy notes and rounds out the sharp citrus tones.
• Orange Juice and Zest: Freshly squeezed juice and grated zest provide the essential citrus punch in both the filling and sauce.
• Eggs: Extra-large eggs at room temperature bind the filling together for that classic custard-like set.
• Fresh Cranberries: These tart berries break down into a gorgeous, jewel-toned jam to crown the finished cake.

My Method for Perfect Cranberry Orange Cheesecake

Let’s get baking with these simple steps:

1. Prepare the Crust: Preheat your oven to 350°F and lightly grease a 9-inch springform pan to prevent sticking. In a food processor or mixing bowl, combine the finely ground gingersnap crumbs with the melted butter and a pinch of salt until the mixture resembles wet sand. Press this mixture firmly into the bottom of your prepared pan, using the bottom of a measuring cup to pack it down evenly, then bake for 10 minutes before setting it aside to cool while you reduce the oven temperature to 325°F.
2. Mix the Cream Cheese Base: In a large bowl using a hand mixer or stand mixer fitted with a paddle attachment, beat one package of cream cheese with 1/3 cup of sugar and the cornstarch on low speed for about 3 minutes until creamy. Add the remaining cream cheese packages one at a time, beating well and scraping down the bowl after each addition to ensure no lumps remain. This gradual mixing method is crucial for achieving that velvety Cranberry Orange Cheesecake texture.
3. Add Liquids and Eggs: Blend in the remaining sugar, vanilla extract, orange juice, and fresh orange zest until the mixture is fragrant and unified. Add the eggs one at a time, beating just until incorporated after each one, and then mix in the heavy cream until the batter looks light and billowy like clouds. Be very careful not to over-mix at this stage, as incorporating too much air can cause cracks later; pour the batter gently over your cooled crust.
4. Bake with Steam: Place a roasting pan filled with an inch of boiling water on the bottom rack of your oven to create a humid environment, then place the cheesecake on the middle rack above it. Bake for 50 to 90 minutes until the edges are light golden and set, but the center still has a slight jiggle when the pan is gently nudged. Turn off the oven, prop the door open slightly with a wooden spoon, and let the cake cool inside for one hour to prevent sudden temperature changes.
5. Make the Topping: While the cake cools, combine the fresh cranberries, sugar, orange juice, and zest in a saucepan over medium-high heat. Bring the mixture to a boil, then reduce the heat and simmer for about 10 minutes until the berries pop and the sauce thickens; carefully blend this mixture if you prefer a smooth sauce or leave it chunky. Once the cheesecake has chilled in the refrigerator for at least 6 hours or overnight, spoon this vibrant sauce over the top before slicing.

Tips to Perfect Your Cranberry Orange Cheesecake

Ensure all your dairy ingredients are completely at room temperature before you start mixing to avoid a lumpy batter. I suggest setting the cream cheese, eggs, and heavy cream on the counter for at least an hour.

To prevent cracks in your Cranberry Orange Cheesecake, avoid opening the oven door during the baking process. The steam bath method described in the instructions is my favorite way to keep the oven moist and the heat gentle.

If your cranberry topping becomes too thick after cooling, gently warm it on the stove with a splash of water. This makes it easier to spread evenly over the chilled cake for a beautiful presentation.

Serving Your Cranberry Orange Cheesecake

I recommend using a sharp knife dipped in hot water to get clean, professional-looking slices. Wipe the blade clean between every cut to keep the layers distinct and the presentation neat.

For an extra festive touch, garnish the top with sugared cranberries and a twist of fresh orange peel. This Cranberry Orange Cheesecake pairs wonderfully with hot coffee or a glass of sparkling cider.

Join me on Pinterest for more cozy baking inspiration and seasonal dessert ideas.

Cranberry Orange Cheesecake Recipe

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• Author: Amelia Bryan
• Total Time: 1 hr 40 min
• Yield: 12 servings
• Diet: Vegetarian

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Description

A creamy, festive cheesecake with a gingersnap crust, orange-infused filling, and a zesty cranberry topping perfect for the holidays.

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Ingredients

• 1 3/4 cups ground gingersnaps
• 1/3 cup unsalted butter, melted
• Pinch of salt
• 1 2/3 cups granulated sugar, divided
• 4 (8-ounce) packages cream cheese, room temperature
• 1/4 cup cornstarch
• 1 tablespoon pure vanilla extract
• 1 1/2 cups orange juice, divided
• 2 tablespoons orange zest, divided
• 2 extra-large eggs, room temperature
• 3/4 cup heavy whipping cream
• 4 cups fresh or frozen cranberries

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Instructions

1. Preheat your oven to 350°F and grease a 9-inch springform pan; combine gingersnap crumbs, melted butter, and salt, press into the pan bottom, bake for 10 minutes, then cool and reduce oven to 325°F.
2. Beat one package of cream cheese with 1/3 cup sugar and cornstarch until creamy, then gradually beat in the remaining cream cheese one block at a time until smooth.
3. Mix in the remaining sugar, vanilla, 1/2 cup orange juice, and 1 tablespoon orange zest, then beat in eggs one at a time followed by the heavy cream until just blended.
4. Pour batter over the crust and bake with a pan of boiling water on the rack below for 50-90 minutes until edges are set but center jiggles; turn off oven and let cool inside with door cracked for 1 hour.
5. Simmer cranberries, remaining 1 cup sugar, 1 cup orange juice, and remaining zest in a saucepan for 10 minutes until thickened, then cool and spoon over the thoroughly chilled cheesecake.

Notes

Using a steam bath helps prevent cracks. Ensure all dairy is at room temperature for a smooth filling.

• Prep Time: 35 min
• Chilling Time: 8 hr
• Cook Time: 1 hr 5 min
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 520
• Sugar: 42g
• Sodium: 280mg
• Fat: 34g
• Saturated Fat: 19g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 2g
• Protein: 7g
• Cholesterol: 115mg

Keywords: cranberry orange cheesecake, holiday dessert, christmas cheesecake, gingersnap crust, easy cheesecake recipe