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Cranberry Orange Cheesecake Recipe

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4.2 from 1 review

This Cranberry Orange Cheesecake is a luscious, creamy dessert featuring a gingersnap crust, velvety orange-infused cream cheese filling, and a vibrant homemade orange cranberry sauce topping. Perfectly balanced with a hint of citrus zest and a smooth texture, it’s a show-stopping dessert ideal for holiday celebrations or a special treat.

Ingredients

For the Crust

  • 1¾ cups ground gingersnaps
  • ⅓ cup unsalted butter, melted
  • Pinch of salt

For the Cheesecake Batter

  • 4 (8-ounce) packages Philadelphia cream cheese (full fat, at room temperature)
  • 1⅔ cups sugar
  • ¼ cup cornstarch
  • 1 tablespoon pure vanilla extract
  • 2 extra-large eggs
  • ¾ cup heavy whipping cream
  • Zest of one large orange

For the Orange Cranberry Topping/Sauce

  • 4 cups fresh cranberries (or frozen)
  • 1½ cups orange juice
  • 1 cup sugar
  • 1–2 tablespoons grated orange zest

Garnishes (optional)

  • Orange zest
  • Candied/sugared cranberries

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F. Lightly grease a 9-inch springform pan. Optionally, line the bottom with parchment paper for easier removal.
  2. Prepare Crust: Combine ground gingersnaps, melted butter, and salt using a food processor or mix by hand until combined. Press firmly into the bottom and slightly up the sides of the springform pan. Bake for 10 minutes, then remove and let cool. Reduce oven temperature to 325°F.
  3. Make Cheesecake Batter – First Mixture: In a large bowl, beat one package of cream cheese with ⅓ cup sugar and cornstarch on low speed until creamy, about 3 minutes, scraping down the bowl as needed.
  4. Add Remaining Cream Cheese: Beat in the remaining cream cheese packages one at a time, mixing well after each and scraping the bowl to ensure even blending.
  5. Add Remaining Sugar and Flavorings: Beat in the remaining sugar, then the vanilla extract, orange juice, and orange zest until combined.
  6. Incorporate Eggs: Add eggs one at a time, beating well after each addition to create a smooth mixture.
  7. Fold in Heavy Cream: Beat in the heavy whipping cream just until incorporated to keep the batter light and airy, avoiding over-mixing. Use a spatula to scrape down sides and bottom to ensure uniform texture.
  8. Assemble and Bake: Spoon the batter gently over the cooled crust. Place a shallow dish filled with boiling water on the rack below the middle rack to create steam, promoting even baking without cracking. Transfer cheesecake to middle rack and bake for about 1 to 1½ hours, checking from 50 minutes. The edges should be light golden brown, top pale gold, and center should barely jiggle.
  9. Set in Oven: Turn off oven, open door slightly propped with wooden spoon, and let the cheesecake set in the oven for 1 hour.
  10. Cool and Chill: Remove from oven and let cool on a wire rack for 2 hours. Cover loosely and refrigerate in the pan for at least 6 hours or preferably overnight to fully set.
  11. Prepare Orange Cranberry Sauce: In a saucepan, combine cranberries, orange juice, sugar, and orange zest. Bring to a boil over medium-high heat, then simmer for 10 minutes. Blend sauce until smooth and chill until ready to serve.
  12. Serve: Remove the outer ring of the springform pan carefully using a flexible knife or spatula. Serve the cheesecake with the chilled orange cranberry sauce on the side or spread on top. Garnish with orange zest and candied cranberries if desired.
  13. Store Leftovers: Refrigerate leftover cheesecake, tightly covered, for up to 4 days.

Notes

  • For a traditional water bath, wrap the springform pan in heavy-duty aluminum foil to prevent leaks. Place it in a larger roasting pan and pour boiling water halfway up the sides of the cheesecake pan to ensure even cooking.
  • The orange cranberry sauce recipe is simplified for thickness and ease; an alternate glaze recipe involves cooking cranberries with sugar and cornstarch, then straining to create a smooth glaze.
  • Use full-fat cream cheese at room temperature for the best texture and flavor.
  • Do not over-mix the batter after adding the heavy cream to keep the cheesecake light and airy.
  • Letting the cheesecake set gradually by turning off the oven and leaving the door ajar helps prevent cracks.
  • Chilling the cheesecake overnight improves flavor and texture.

Find it online: https://marthatasty.com/cranberry-orange-cheesecake-recipe/