Cranberry Orange Cheesecake (Print Version)
Tangy cranberries and citrusy orange combine in this smooth, creamy dessert perfect for holidays.
# What You'll Need:
→ Crust
01 -
1 1/2 cups graham cracker crumbs
02 -
1/3 cup melted butter
03 -
1/4 cup granulated sugar
→ Cheesecake Filling
04 -
24 oz cream cheese, softened
05 -
1 cup granulated sugar
06 -
3 large eggs
07 -
1/4 cup fresh orange juice
08 -
1 teaspoon orange zest
09 -
1 teaspoon vanilla extract
→ Cranberry Topping
10 -
2 cups fresh or frozen cranberries
11 -
1/2 cup granulated sugar
12 -
1/4 cup orange juice
13 -
1 teaspoon orange zest
# Steps to Follow:
01 -
Preheat oven to 350°F. Combine graham cracker crumbs, melted butter, and sugar in a mixing bowl. Press mixture evenly into the bottom of a 9-inch springform pan. Bake for 10 minutes then remove and let cool.
02 -
Beat cream cheese and sugar until smooth in a large bowl. Add eggs one at a time, mixing well after each addition. Incorporate orange juice, orange zest, and vanilla extract until evenly blended.
03 -
Pour filling into cooled crust. Bake for 55-60 minutes until center is nearly set. Turn oven off and leave cheesecake inside with door ajar for 1 hour to prevent cracking.
04 -
In a saucepan, combine cranberries, sugar, orange juice, and orange zest. Cook over medium heat until cranberries burst and mixture thickens, approximately 10 minutes. Remove from heat and allow to cool.
05 -
Refrigerate cheesecake for a minimum of 4 hours or overnight. Before serving, spread cooled cranberry topping evenly over the cheesecake surface.
# Additional Notes:
01 -
Using a water bath during baking can help prevent cracks.