Description

A creamy, tangy Cranberry Orange Cheesecake layered with a buttery graham crust, zesty citrus notes, and a bright cranberry topping, perfect for festive holiday gatherings.

Ingredients

1 ½ cups graham cracker crumbs

¼ cup granulated sugar

5 tbsp melted butter

24 oz cream cheese, softened

1 cup granulated sugar

3 large eggs

1 cup sour cream

2 tbsp all-purpose flour

1 tbsp orange zest

1 tsp vanilla extract

2 cups fresh cranberries

½ cup orange juice

½ cup sugar

1 tsp cornstarch (optional)

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Instructions

1. Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the base in foil to prevent leaks.

2. Combine graham cracker crumbs, sugar, and melted butter. Press into the bottom of the pan and bake for 10 minutes. Let cool.

3. Beat cream cheese until smooth. Add sugar, flour, and orange zest. Mix in eggs one at a time, then add sour cream and vanilla extract.

4. Pour the batter over the crust. Place the pan in a water bath and bake for 55–65 minutes, or until the center is set.

5. Turn off the oven and crack the door open. Let cheesecake cool for 1 hour before transferring to the fridge for at least 4 hours.

6. In a saucepan, combine cranberries, orange juice, and sugar. Simmer until berries burst and mixture thickens. Cool before topping cheesecake.

Notes

Make the cranberry topping a day ahead, it thickens beautifully overnight. Chill cheesecake overnight for best flavor and texture.

Prep Time: 20 minutes
Cook Time: 1 hour
Category: Dessert
Method: Baked
Cuisine: American