Cranberry Orange Cheesecake is a festive, creamy dessert that blends bright citrus flavor with a tangy cranberry topping. This Cranberry Orange Cheesecake recipe features a gingersnap crust, smooth orange-infused cheesecake filling, and a jewel-toned cranberry orange topping that makes it perfect for holidays and special occasions.
Why You’ll Love This Recipe
- Creamy, smooth cheesecake texture
- Bright orange flavor balanced by tart cranberries
- Gingersnap crust adds warm spice and crunch
- Perfect make-ahead dessert for entertaining
- Beautiful presentation for holidays and celebrations
Cranberry Orange Cheesecake
Creamy cranberry orange cheesecake dessert.
Ingredients
Orange Cheesecake Ingredients
- 1¾ cups ground gingersnaps
- ⅓ cup unsalted butter melted
- Pinch of salt
- 1 cup sugar
- 3 8-ounce bricks low-fat cream cheese, softened
- 1 cup Greek yogurt
- 2 teaspoons vanilla extract
- 3 large eggs
- Zest of 1 orange
Cranberry Orange Topping Ingredients
- 4 cups fresh cranberries 12-ounce bag
- 1 cup sugar
- 1 cup water
- Zest of 1 orange
Instructions
Make the Orange Cheesecake
- Preheat oven to 350°F. Combine gingersnaps, melted butter, and salt. Press firmly into the bottom of a 9-inch springform pan.
- Bake crust for 10 minutes. Remove and cool. Reduce oven temperature to 325°F.
- Wrap the outside of the cooled pan tightly with two layers of heavy-duty foil. Place inside a larger roasting pan.
- Beat cream cheese on medium speed for 3 minutes until smooth. Add sugar and beat 1 minute.
- Add Greek yogurt and vanilla; beat until blended, scraping the bowl as needed.
- Add eggs one at a time on low speed, mixing just until combined. Do not overbeat.
- Stir in orange zest and pour filling into crust.
- Carefully pour boiling water into the roasting pan to create a water bath about 1 inch deep.
- Bake for about 1 hour 30 minutes, until edges are set and center slightly jiggles.
- Turn oven off, crack door, and let cheesecake rest in oven for 1 hour.
- Remove, run a knife around edges, cool to room temperature, then refrigerate at least 4 hours or overnight.
Make the Cranberry Orange Topping
- Bring sugar and water to a boil in a saucepan.
- Add cranberries, cover, and cook for about 5 minutes until berries pop.
- Remove from heat and cool completely.
- Use a slotted spoon to top cheesecake with cranberries and finish with orange zest.
Notes
Graham cracker crust may be substituted
Ingredients
Orange Cheesecake Ingredients
- 1¾ cups ground gingersnaps
- ⅓ cup unsalted butter, melted
- Pinch of salt
- 1 cup sugar
- 3 (8-ounce) bricks low-fat cream cheese, softened
- 1 cup Greek yogurt
- 2 teaspoons vanilla extract
- 3 large eggs
- Zest of 1 orange
Cranberry Orange Topping Ingredients
- 4 cups fresh cranberries (12-ounce bag)
- 1 cup sugar
- 1 cup water
- Zest of 1 orange
Instructions
Make the Orange Cheesecake
- Preheat oven to 350°F. Combine gingersnaps, melted butter, and salt. Press firmly into the bottom of a 9-inch springform pan.
- Bake crust for 10 minutes. Remove and cool. Reduce oven temperature to 325°F.
- Wrap the outside of the cooled pan tightly with two layers of heavy-duty foil. Place inside a larger roasting pan.
- Beat cream cheese on medium speed for 3 minutes until smooth. Add sugar and beat 1 minute.
- Add Greek yogurt and vanilla; beat until blended, scraping the bowl as needed.
- Add eggs one at a time on low speed, mixing just until combined. Do not overbeat.
- Stir in orange zest and pour filling into crust.
- Carefully pour boiling water into the roasting pan to create a water bath about 1 inch deep.
- Bake for about 1 hour 30 minutes, until edges are set and center slightly jiggles.
- Turn oven off, crack door, and let cheesecake rest in oven for 1 hour.
- Remove, run a knife around edges, cool to room temperature, then refrigerate at least 4 hours or overnight.
Make the Cranberry Orange Topping
- Bring sugar and water to a boil in a saucepan.
- Add cranberries, cover, and cook for about 5 minutes until berries pop.
- Remove from heat and cool completely.
- Use a slotted spoon to top cheesecake with cranberries and finish with orange zest.
Tips & Tricks
- Room-temperature ingredients prevent lumps
- Do not overmix eggs to avoid cracking
- Water bath ensures a smooth, creamy texture
- Add topping just before serving for best appearance
Details
- Prep Time: 30 minutes
- Cook Time: 1 hour 40 minutes
- Cooling & Chill Time: 5 hours
- Total Time: ~7 hours
- Yield: 12 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Difficulty: Intermediate
- Dietary Notes: Vegetarian
Notes
- Graham cracker crust may be substituted
- Frozen cranberries work if fresh aren’t available
- Cheesecake slices best when fully chilled
Nutrition (Approximate per slice)
- Calories: 360
- Protein: 9g
- Carbohydrates: 42g
- Fat: 18g
FAQ
Can I make this ahead of time?
Yes, it’s best made a day ahead.
Can I freeze cranberry orange cheesecake?
Yes, freeze without topping for up to 2 months.
Why use a water bath?
It prevents cracking and ensures even baking.
Can I use full-fat cream cheese?
Yes, it will be even richer.
Do I need a springform pan?
Yes, it’s recommended for clean removal.
Storage
Store Cranberry Orange Cheesecake covered in the refrigerator for up to 5 days. Keep topping separate if storing longer than one day.
Similar Recipes
- Orange Cream Cheesecake
- Cranberry Cheesecake Bars
Conclusion
Cranberry Orange Cheesecake is a show-stopping dessert that combines creamy texture, bright citrus, and festive cranberry flavor. Perfect for holidays or special occasions, this cheesecake is guaranteed to impress every guest.