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Home » Desserts

Cranberry Orange Cheesecake

Published: Nov 24, 2020 · Modified: Jan 17, 2023 by Amira · This post may contain affiliate links which won’t change your price but will share some commission.

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A lighter yet rich and creamy cheesecake recipe loaded with holiday flavors.
Total time 1 hour 25 minutes
Jump to Recipe

An incredibly smooth and luxurious baked cheesecake with bright notes for the holidays. This showstopping orange cheesecake is bursting with holiday flavors for an undeniably creamy finish to your holiday dinner.

Check out these mini cheesecakes for individual servings.

cranberry orange cheese cake on a white plate and placed on a wooden table.
Jump to:
  • Why This Recipe Works
  • Ingredients
  • Recipe Instructions
  • Expert Tips
  • Related Recipes
  • Other Festive Desserts
  • Cranberry Orange Cheesecake

Why This Recipe Works

Pairing orange flavor with cranberries is perfect for the holidays but adding gingersnap cookies really makes a whole lot of difference. Being careful not to make the cheesecake too orangey, I just added orange zest and did not use any orange juice.

With a special trick we will skip the unwelcomed step of double wrapping your springform pan with foil for an easier cheesecake recipe.

Ingredients

orange cranberry cheese cake ingredients on a marble table.

Ingredient Notes

  • Gingersnap cookies gives this cake a special holiday touch. You can use regular cookies if you do not like the gingersnap ones.
  • I've used Neutchatel cream cheese for a lighter cake and I feel it goes really well with citrus flavor. You can use normal cream cheese if you would like to.
  • Orange zest and vanilla to flavor the cream cheese layer.
  • For the cranberry sauce I went with the classic version but if you would like a more naturally sweetened one check out the recipe here.

Recipe Instructions

A collage of 6 photos showing how to make orange cranberry cheese cake.
  1. Preheat oven to 350F. In a food processor, pulse the cookies until finely ground.
  2. Add melted butter and salt, pulse two to three more times until everything is very well combined. Press firmly into the bottom and sides of a 9inch springform pan. Bake for 10 minutes. let it cool down. Reduce the heat to 330F
  3. Cream together cream cheese and sugar. Add eggs one at a time, blending well. Add vanilla and sour cream then mix in the orange zest.
  4. Pour the mixture over the cookies layer in the pan.
  5. Cover the pan from the bottom and up to the sides with an oven bag, making sure the bag does not touch the top of your cake though. Place the pan in a larger baking sheet with sides. Pour water in the baking sheet until it is up by about 1 inch. Bake according to directions below.
  6. Prepare the cranberry sauce by placing water and sugar in a saucepan over medium heat and bring it to a boil. Add cranberries and continue cooking until all cranberries are popped, takes about 10 minutes. Let it cool completely. Right before serving, use a slotted spoon to scoop the cranberries on top of the cake.

Expert Tips

  • I've used gingersnap cookies, which I think is a very good idea if you want more spiciness in your crust, and let me tell you it was very appreciated and welcomed by all.
  • Make sure your ingredients are all room temperature. This helps you make a smooth batter with no lumps.
  • If you forgot to take them out before you start, immerse the cold eggs, sealed package of cream cheese in a bowl of warm water. Cut the butter into small cubes to warm it up quicker.
  • I just put my pan in an empty oven bag, you know those ones that I've used for my duck roast recipe. It made my life easier, no wrapping in double heavy-duty foil, no freaking out that the water might leak in.
  • Making cheesecakes is really rewarding but it takes time and patience. Do not open the oven door at least for the first 50 minutes.
  • Do not over-bake, if the cheesecake is over-baked it will change texture and curdle. Start checking you cheesecake after 50 minutes. Here are some ways to help you check your cheesecake.
  • Although we will cover the top of our cheesecake with sauce, many people still prefer if there is no cracks at the top. Abrupt temperature change can cause your cheesecake to crack and that's why we cool it down gradually on two stages, in a turned off oven then out on your countertop.
  • Make Ahead Tips: Make the cheese cake, let it cool completely on the countertop then Loosen it by running a knife around the sides and the bottom. Place your cheesecake on a parchment paper lined piece of cardboard or a plate. Wrap with plastic wrap then with foil. Freeze for up to 3 months, and thaw in the fridge when ready to use. Do not freeze cheesecake with any topping.
A wedge of the orange cranberry cheese cake served on a white dessert plate.

Tall, decadent and tastes like no other store-bought cheesecake, really the homemade one is totally better in every bite. Make your holidays bright and festive with this cheesecake recipe.

Related Recipes

  • This is the orange bundt cake recipe you want to try. Moist, fluffy delicious with a unique flavor and the perfect balance.
  • Orange cake recipe is a moist, lightly sweet cake made with fresh oranges and topped with orange slices.

Other Festive Desserts

  • A wedges of chocolate biscuit cake on a white dessert plate.
    Chocolate Biscuit Cake (Lazy Cake)
  • A close up photo of cream jello Cake on a plate
    Jello Mold with Cream Cheese
  • A close up of a plate with a piece of Tiramisu
    Classic Tiramisu Recipe (Without Alcohol)
  • A piece of trilec on a white plate with a fork on the plate
    Caramel tres leches (Trileçe); Turkish style
cranberry orange cheese cake on a white plate and placed on a wooden table.

Cranberry Orange Cheesecake

A lighter yet rich and creamy cheesecake recipe loaded with holiday flavors.
5 from 2 votes
Print Pin Rate
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Course: Dessert
Cuisine: American
Diet: Halal
Prep Time: 30 minutes
Cook Time: 55 minutes
Cooling Time:: 2 hours
Total Time: 1 hour 25 minutes
Servings: 12
Calories: 379kcal
Author: Amira

Ingredients

For the crust

  • 3 ½ cups gingersnaps cookies enough to make 2 cups ground cookies- less if you are not going to cover the sides
  • ⅓ cup unsalted butter melted
  • pinch of salt

For the cheese part

  • 3 (8-ounce) Neufchatel cream cheese Low-Fat, softened
  • 1 cup sugar.
  • 1 cup sour cream.
  • 3 eggs. room temperature
  • 1 teaspoon vanilla extract
  • Zest of one orange

For the cranberry sauce

  • 1 cup water
  • 1 cup sugar
  • 12 oz fresh cranberries.

Instructions

  • Preheat oven to 350F.
  • In a food processor, pulse the cookies until finely ground, add melted butter and salt, pulse two to three more times until everything is very well combined.
  • Press firmly into the bottom and sides of a 9inch springform pan.
  • Bake for 10 minutes. let it cool down while you prepare the filling.
  • Reduce the heat to 330F.
  • Beat together cream cheese and sugar.
  • Add eggs one at time beat in between until just combined. Then add vanilla and sour cream.
  • Mix in the orange zest.
  • Cover the pan from the bottom and up to the sides with an oven bag. Place the pan in a larger baking sheet. Pour the cream cheese mixture into the base you’ve already made. Pour water in the larger pan until it is up by about 1 inch.
  • Bake for 50-55 minutes. It should jiggle slightly when you shake the pan slightly check out how to know when your cheesecake is done below in the notes section.
  • Turn off the heat and open the door ajar for 10 minutes.
  • Close the oven door and let it set there for another hour.
  • Take it out on the counter to cool for almost another hour.
  • Refrigerate overnight.

Prepare the topping

  • Place water and sugar in a saucepan over medium heat and bring to a boil.
  • Add cranberries and continue cooking until all cranberries are popped, takes about 10 minutes. Let it cool completely.

Serve

  • Right before serving, use a slotted spoon to scoop the cranberries on top of the cake.
  • Slice with a hot knife to get cleaner cuts, wiping in between cuts.

Notes

  • I've used gingersnap cookies, which I think is a very good idea if you want more spiciness in your crust, and let me tell you it was very appreciated and welcomed by all.
  • Make sure your ingredients are all room temperature. This helps you make a smooth batter with no lumps.
  • If you forgot to take them out before you start, immerse the cold eggs, sealed package of cream cheese in a bowl of warm water. Cut the butter into small cubes to warm it up quicker.
  • I just put my pan in an empty oven bag, you know those ones that I've used for my duck roast recipe. It made my life easier, no wrapping in double heavy-duty foil, no freaking out that the water might leak in.
  • Making cheesecakes is really rewarding but it takes time and patience. Do not open the oven door at least for the first 50 minutes.
  • Do not over-bake, if the cheesecake is over-baked it will change texture and curdle. Start checking you cheesecake after 50 minutes. Here are some ways to help you check your cheesecake.
  • Although we will cover the top of our cheesecake with sauce, many people still prefer if there is no cracks at the top. Abrupt temperature change can cause your cheesecake to crack and that's why we cool it down gradually on two stages, in a turned off oven then out on your countertop.
  • Make Ahead Tips: Make the cheese cake, let it cool completely on the countertop then Loosen it by running a knife around the sides and the bottom. Place your cheesecake on a parchment paper lined piece of cardboard or a plate. Wrap with plastic wrap then with foil. Freeze for up to 3 months, and thaw in the fridge when ready to use. Do not freeze cheesecake with any topping.

Nutrition

Calories: 379kcal | Carbohydrates: 63g | Protein: 4g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 65mg | Sodium: 200mg | Potassium: 180mg | Fiber: 2g | Sugar: 42g | Vitamin A: 353IU | Vitamin C: 4mg | Calcium: 56mg | Iron: 2mg
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First published December 20, 2016 . Last updated November 24, 2020 with important tips, clear step by step instructions and readability.

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About Amira

I’m overjoyed that you have stopped by! My hope is to introduce you to new flavors, creative ways and fresh takes on favorites. To help you create food with style that will bring everyone around your kitchen table. From weeknight dinners for crazy busy days to desserts with the “wow” factor, and classic comforts from the Mediterranean. One thing in common, they are all recipes that have been tried and tested by family and friends.

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Comments

  1. John / Kitchen Riffs

    November 25, 2020 at 8:11 am

    Love cheesecake! This one looks beyond good. The cranberry and orange combo is terrific, isn't it? Nice recipe -- thanks.

    Reply
  2. Marie Kléber

    December 15, 2016 at 2:40 am

    I'll need to try it Amira - cheesecakes are my favorites!
    But I am not sure to manage the recipe from start to end (the cream cheese part does not seem that easy to me!)
    It must have been so hard to see your lovely cake on the kitchen floor.
    Take care dear!

    Reply

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I send warm greetings from sunny Colorado. This blog combines weeknight dinners for crazy busy days to desserts with the “wow” factor, and classic comforts from the Mediterranean.
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