Go Back Email Link
–+ servings
No ratings yet
Cranberry Orange Cheesecake

Cranberry Orange Cheesecake

A creamy, tangy, and refreshing Cranberry Orange Cheesecake layered with a buttery graham cracker crust and topped with a vibrant cranberry-orange compote. Perfect for the holidays or any special occasion.
Prep : 10 Total : 25 minutes
Rate Pin Pin Recipe Print Recipe

Ingredients
  

Graham Cracker Crust

  • 1.5 cups graham cracker crumbs about 10 full sheets
  • 0.33 cup butter melted
  • 0.25 cup sugar

Cheesecake Filling

  • 4 oz orange zest about 2 oranges
  • 0.75 cup fresh orange juice strained
  • 2 cups cranberry sauce homemade or canned, chilled
  • 32 oz cream cheese softened, at room temperature
  • 1 cup sugar
  • 4 large eggs at room temperature
  • 1 cup sour cream at room temperature
  • 0.5 teaspoon vanilla extract

Cranberry-Orange Compote (Topping)

  • 1.5 cups fresh or frozen cranberries
  • 0.5 cup orange juice
  • 0.33 cup sugar
  • 0.25 teaspoon orange zest fresher zest for bright flavor

Instructions
 

Crust

  • Preheat oven to 325°F (165°C). In a medium bowl, mix graham cracker crumbs, melted butter, and sugar until well combined.
  • Press mixture firmly into the bottom and 1 inch up the sides of a 9-inch springform pan. Bake for 10 minutes, then cool slightly.

Cheesecake Filling

  • In a large bowl, beat cream cheese and sugar with an electric mixer until smooth and creamy, scraping down the sides as needed.
  • Add sour cream, vanilla, and orange zest. Mix until combined. Gradually add eggs one at a time, mixing just until incorporated.
  • Pour 2/3 of the batter over the pre-baked crust. Spoon dollops of cranberry sauce (about 1 cup) over the top, then swirl gently with a knife.
  • Add remaining batter and smooth top. Bake for 50–60 minutes, until the edges are set and the center is slightly jiggly.
  • Turn off oven, crack the door, and let cheesecake cool in oven for 1 hour. Refrigerate uncovered for 4 hours or overnight.

Cranberry-Orange Compote

  • In a small saucepan, combine cranberries, orange juice, sugar, and zest. Bring to a simmer over medium heat.
  • Cook for 10–12 minutes, stirring occasionally, until cranberries burst and sauce thickens slightly. Cool completely before using.
  • Spread compote over the chilled cheesecake just before serving for best texture.

Notes

For a smoother texture, ensure all dairy ingredients are at room temperature before mixing. Store leftovers refrigerated for up to 5 days.