Cranberry Orange Cheesecake

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.

Jump to:

• Why This Recipe Works
• Ingredients
• Recipe Instructions
• Expert Tips
• Related Recipes
• Cheesecake Recipes
• 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

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

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.

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.

Cheesecake Recipes

• Baklava cheesecake is a delicious fusion dessert that combines the flavors of classic baklava with creamy cheesecake. The ultimate creamy dessert for special occasion.

First published December 20, 2016 . Last updated November 24, 2020 with important tips, clear step by step instructions and readability.