This Cranberry Orange Cheesecake is a showstopper – an orange scented cheesecake is filled with fresh cranberries, then topped with sweet sugared cranberries. It is so creamy and delicious – no one will believe that it’s homemade!
Love cranberry and orange together? Try these Cranberry Orange Cupcakes, Cranberry Orange Bread, or Cranberry Orange Baked French Toast Casserole.
I am totally one of those people who are tempted by the single serve desserts at the grocery store. I go over to get some bread, and I’m taunted by the slice of red velvet cake or the pretty eclair or the fancy looking cupcake. And every once in awhile, I’ll fall and I’ll grab one.
And then I’m disappointed. Every. Single. Time.
But sometimes, a girl needs a slice of cheesecake. I’ll almost always order the cheesecake when I’m at a restaurant, if it’s somewhere on the menu.
But I have discovered that I can make a cheesecake at home that is miles above the grocery store slice, and even better than the restaurant dessert. And I get to control what goes into it.
Today, I’m taking a holiday twist on the cheesecake with this Cranberry Orange Cheesecake. I’m totally addicted to the cranberry orange combination, and it was just a matter of time before I took it to a cheesecake. This cheesecake is silky smooth and creamy, and the orange flavor really comes through. Then you add in the cranberries for that holiday touch and you have an irresistible cheesecake. In fact, I had to give the leftovers away shortly after I tried a slice because I knew I would eat the whole thing myself if I had it in my fridge.
I normally like to do a water bath when I make cheesecakes, but I know a lot of people have problems with them. So awhile back, I had a few readers tell me that they would just put a dish of hot water on the rack below the cheesecake. So I tried it, and have liked it enough to ditch the water bath for now. My cheesecakes will still occasionally crack, but nothing that sugared cranberries piled on top couldn’t help. And no one was the wiser. 🙂
This Cranberry Orange Cheesecake is a definite hit – no need to go out for cheesecake!
Love cheesecake? Try some of these favorites:
Sour Cream Cheesecake
Nutella Cheesecake
Reeses Peanut Butter Cheesecake
Cranberry Orange Cheesecake
Ingredients
Crust
- 1 1/2 cups butter cookie crumbs
- 1/3 cup sugar
- 6 tablespoons butter melted
Filling:
- 4 packages 8 oz each cream cheese, softened
- 1 1/2 cups sugar
- 4 eggs
- 1 1/2 tablespoons orange zest
- 1 teaspoon vanilla extract
- 1 cup fresh cranberries
Topping:
- 2/3 cup sour cream
- 1/3 cup sugar
- 1/2 teaspoon orange zest
Sugared Cranberries
- 1 cup water
- 1 cup sugar
- 1 cup fresh cranberries
- 1/2 cup superfine sugar*
Instructions
- Place one oven rack in the center of the oven, with another rack below it. Preheat the oven to 375. If desired, line the bottom of a 9-inch springform pan with parchment paper. Place the pan on a larger baking sheet.
- In a bowl, combine the cookie crumbs, sugar and butter and stir to mix. Press the mixture into the bottom and halfway up the sides of the springform pan. Use a glass or the bottom of a measuring cup to firmly press the crumbs down.
- Bake the crust for 7 minutes, then remove to cool.
- In the bowl of a mixer fitted with the paddle attachment, beat the cream cheese until smooth. Add the sugar and continue to beat on medium-high speed for 2 minutes. Add the eggs, one at a time, scraping down the bowl between additions. Stir in the orange zest and vanilla extract, then fold in the cranberries.
- Pour the filling into the springform pan. Place an oven proof dish on the bottom rack in the oven, then place the baking sheet with the cheesecake on it on the top rack. Pour hot water into the dish on the bottom rack and close the oven door. Bake until the cheesecake is lightly browned on top and just has a slight jiggle in the center of the cheesecake, about 50 minutes.
- While the cheesecake is baking, stir together the sour cream, sugar and orange zest. Once the cheesecake has baked, remove from the oven and pour the sour cream mixture on the top and spread to about 1/2” of the edges. Return to the oven and bake for an additional 5 minutes. Turn off the oven and crack the oven door open. Allow the cheesecake to cool completely in the oven before covering and transferring to the refrigerator to chill completely, 6 hours to overnight.
- Combine the 1 cup of sugar and water in a small saucepan and cook over medium heat until the sugar is dissolved. If the water gets too hot and starts to boil, remove from the heat and allow to cool slightly, then add the cranberries. (You don’t want the cranberries to burst, which is why you don’t want the water too hot.) Pour the simple syrup and cranberries into a bowl and cover. Refrigerate overnight.
- Drain the cranberries. Place the superfine sugar in a shallow bowl and add the cranberries. Shake to coat the cranberries with the sugar. Transfer to a surface lined with waxed paper and allow to dry for at least 1 hour.
- When ready to serve, run a sharp knife around the inside of the springform pan and carefully release the outside of the pan. Serve topped with the sugared cranberries.
Katie says
I have used this recipe for years, it’s a family favorite!
Kaylez says
Had to enter a bake off competition at work using Christmas flavours. I’m not a fan of the traditional spices so thought I would give this a whirl. IV never made a cheesecake before but this was a simple recipe and made me the winner. A keeper recipe! Thanks
Q says
you have such good recipes, Do you have a plain cheesecake recipe?
Deborah says
This Lion House Cheesecake is amazing! The post needs some updating, but it’s a great cheesecake. http://www.tasteandtellblog.com/lion-house-cheesecake/
Jaren (Diary of a Recipe Collector) says
I adore cranberry and orange together, and this is the most gorgeous dessert ever!
June @ How to Philosophize with Cake says
I agree, homemade cheesecake–or any kind of cake!–is always the best. This looks like no exception…love the sugared cranberries on top!
Cynthia | What A Girl Eats says
What a pretty and festive looking cheesecake! I love the frosted cranberries!
Chels R. says
I completely agree. We feel this way not just about dessert, but food we order out too. We’ve kind of become snobs I guess, because we expect food to taste a certain way and when it doesn’t because we know better, it is such a waste. That’s why we eat at home (and I bake a ton) more than going out. But this looks amazing!
Teresa says
This looks so wonderful. I bet it tasted amazing.
Roseanne says
Cranberry and orange – there is nothing more to say because they compliment each other so well. CO bread – my absolute favorite. I will absolutely make this cheesecake. Maybe it will even replace the mocha cheesecake I was going to make for the family gathering on 12/24 if I can get the coffee-lover who requested it to agree. ~smile~ Thank you for sharing this recipe – I look forward to making it very, very soon.