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