Introduction

Oh, the holidays! Doesn’t it just feel like yesterday we were all gathered around, sharing stories and delicious food? There’s something magical about that time of year, and for me, it always brings back memories of my grandmother’s kitchen. She had this incredible talent for making simple ingredients sing, and this Cranberry Orange Cheesecake recipe is a perfect example of that magic. It’s a dessert that feels incredibly special, yet is surprisingly easy to whip up, making it a surefire hit for any gathering or even just a cozy night in.

Why You’ll Love This Recipe

Fast: While it needs chilling time, the active prep is much quicker than you might think!
Easy: No fancy techniques required. You can do this!
Giftable: Imagine the look on someone’s face when you present them with this homemade beauty!
Crowd-pleasing: The classic combination of tart cranberries and bright orange with creamy cheesecake is universally loved.

Ingredients

Gathering your ingredients is half the fun, right? Let’s get these goodies ready!

For the Crust:

1 1/2 cups graham cracker crumbs: The perfect crumbly base! You can buy them pre-crushed or just crush your own graham crackers in a bag with a rolling pin.
1/3 cup melted butter: This is what holds our delicious crust together.
1/4 cup sugar: Just a touch of sweetness to complement the graham crackers.

For the Cheesecake:

24 oz cream cheese, softened: Make sure it’s truly softened, almost room temperature. This is key for a smooth, lump-free cheesecake.
1 cup sugar: For that classic, sweet cheesecake flavor.
3 large eggs: These bind everything together and give the cheesecake its rich texture.
1/4 cup fresh orange juice: We want that vibrant citrus zing! Fresh is best here.
1 tsp orange zest: Don’t skip this! It’s where all the intense orange perfume comes from. Just grate the orange peel, avoiding the bitter white pith.
1 tsp vanilla extract: A little splash of vanilla always makes everything better.

For the Cranberry Topping:

2 cups fresh or frozen cranberries: These little gems bring a wonderful tartness that cuts through the richness of the cheesecake.
1/2 cup sugar: To balance out the tartness of the cranberries.
1/4 cup orange juice: More lovely orange flavor to tie it all together.
1 tsp orange zest: For that extra pop of citrus brightness in the topping.

How to Make It

Alright, let’s roll up our sleeves and make some magic happen!

For the Crust:

First things first, let’s get that oven preheated to 350°F (175°C).
In a medium bowl, you’ll combine your graham cracker crumbs, melted butter, and that 1/4 cup of sugar. Give it a good mix until it all looks like damp sand.
Now, press this lovely mixture evenly into the bottom of a 9-inch springform pan. This is the base for our glorious cheesecake!
Pop it into the preheated oven for about 8-10 minutes, just until it’s lightly golden. Let it cool completely while we work on the filling.

For the Cheesecake:

Grab a large bowl. You’re going to beat your softened cream cheese and 1 cup of sugar until it’s super smooth and creamy. No lumps allowed!
Now, add your eggs one at a time, beating well after each addition. This helps ensure everything is perfectly incorporated.
Gently stir in the fresh orange juice, the fragrant orange zest, and that splash of vanilla extract. Just mix until everything is combined; we don’t want to overmix here.
Pour this beautiful, creamy cheesecake mixture right over your cooled crust in the springform pan.
Time to bake! This will take about 50-60 minutes. You’re looking for the edges to be set, but the center should still have a slight wobble, like a proud jelly.
This next step is a little secret for preventing cracks: turn off the oven, but leave the cheesecake inside with the oven door slightly ajar for a full hour. This slow cooling is a game-changer!
After an hour, carefully remove the cheesecake from the oven and let it cool completely on a wire rack.
Once it’s completely cool, it’s time for the most important step (in my opinion!): refrigerate it for at least 4 hours, but honestly, overnight is even better. This allows the flavors to meld and the texture to set perfectly.

For the Cranberry Topping:

In a medium saucepan, combine your cranberries, the 1/2 cup of sugar, and that 1/4 cup of orange juice.
Cook this over medium heat, giving it a stir every now and then. You’ll see the cranberries start to pop and the sauce will thicken up beautifully, usually in about 10-15 minutes.
Stir in the fresh orange zest for an extra burst of flavor.
Let this gorgeous topping cool completely.

To Serve:

When you’re ready to impress, carefully remove the sides of your springform pan. Your cheesecake should slide out like a dream!
Spoon that beautiful, cooled cranberry topping all over the top of your chilled cheesecake. It looks so festive and tastes even better!

Substitutions & Additions

This recipe is pretty perfect as is, but I love to play around in the kitchen! Here are a few ideas:

Crust Swap: If you’re not a graham cracker fan, try gingersnap cookies or even shortbread for a different flavor profile.
Citrus Twist: Feeling adventurous? Try adding a little lemon zest or even a tablespoon of limoncello to the cheesecake filling for a different citrus note.
Spiced Up Topping: For a warmer flavor in your cranberry topping, add a pinch of cinnamon or a tiny bit of ground cloves.
Extra Creaminess: For an even richer cheesecake, some people like to add a dollop of sour cream or Greek yogurt to the cream cheese mixture.

Tips for Success

A few little tricks up my sleeve to make your cheesecake journey even smoother!

Soften That Cream Cheese: I can’t stress this enough! Cold cream cheese equals lumpy cheesecake. Leave it out on the counter for a couple of hours.
Don’t Overmix the Eggs: Once you add the eggs, mix just until they’re combined. Overmixing can incorporate too much air, leading to cracks.
Water Bath (Optional but Recommended): For an unbelievably creamy and crack-free cheesecake, you can bake it in a water bath. Wrap the bottom of your springform pan tightly in heavy-duty aluminum foil, place it in a larger baking pan, and pour hot water into the larger pan until it comes halfway up the sides of the springform. This creates a steamy, even baking environment.
Prep Ahead: Cheesecakes are best made the day before you plan to serve them. This gives them ample time to chill and set. The cranberry topping can also be made a day or two in advance and stored in the fridge.

How to Store It

Leftovers are a good problem to have, right?

Once chilled, your Cranberry Orange Cheesecake will keep beautifully in the refrigerator, covered tightly with plastic wrap or in an airtight container, for up to 3-4 days. I like to make sure the cranberry topping is applied right before serving, but if you have leftovers, you can store them separately in the fridge and spoon them on as needed.

FAQs

Got a question? I’ve probably got an answer!

Why is my cheesecake cracked?

Cracks usually happen due to overmixing the batter, overbaking, or a sudden temperature change. The slow cooling method in the oven and a water bath can really help prevent this!

Can I make this cheesecake ahead of time?

Absolutely! Cheesecakes are actually best when made a day in advance, giving them plenty of time to chill and firm up. The cranberry topping can also be made ahead.

Can I use canned cranberries for the topping?

While fresh or frozen cranberries are ideal for their bright flavor, you can use jellied cranberry sauce in a pinch. You might need to adjust the sugar slightly and will lose some of the texture and zestiness.

What’s the best way to cut cheesecake?

For clean slices, use a long, sharp knife. Dip the knife in hot water and wipe it dry between each cut. This helps it glide through the cheesecake smoothly!

Cranberry Orange Cheesecake

A delicious and easy-to-make Cranberry Orange Cheesecake, perfect for the holidays or any special occasion.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 1 10

Servings 12 slices

Equipment

Springform pan 9-inch
Medium bowl for crust and topping
Large bowl for cheesecake filling
Saucepan medium
Wire rack for cooling
Oven
Baking pan larger than springform, for water bath if used
heavy-duty aluminum foil for water bath if used

Ingredients

For the Crust

1.5 cups graham cracker crumbs pre-crushed or crush your own
0.33 cup butter melted
0.25 cup sugar

For the Cheesecake

24 oz cream cheese softened
1 cup sugar
3 large eggs
0.25 cup orange juice fresh
1 tsp orange zest grated
1 tsp vanilla extract

For the Cranberry Topping

2 cups cranberries fresh or frozen
0.5 cup sugar
0.25 cup orange juice
1 tsp orange zest

Instructions

First things first, let's get that oven preheated to 350°F (175°C).
In a medium bowl, you'll combine your graham cracker crumbs, melted butter, and that 1/4 cup of sugar. Give it a good mix until it all looks like damp sand.
Now, press this lovely mixture evenly into the bottom of a 9-inch springform pan. This is the base for our glorious cheesecake!
Pop it into the preheated oven for about 8-10 minutes, just until it's lightly golden. Let it cool completely while we work on the filling.
Grab a large bowl. You're going to beat your softened cream cheese and 1 cup of sugar until it's super smooth and creamy. No lumps allowed!
Now, add your eggs one at a time, beating well after each addition. This helps ensure everything is perfectly incorporated.
Gently stir in the fresh orange juice, the fragrant orange zest, and that splash of vanilla extract. Just mix until everything is combined; we don't want to overmix here.
Pour this beautiful, creamy cheesecake mixture right over your cooled crust in the springform pan.
Time to bake! This will take about 50-60 minutes. You're looking for the edges to be set, but the center should still have a slight wobble, like a proud jelly.
This next step is a little secret for preventing cracks: turn off the oven, but leave the cheesecake inside with the oven door slightly ajar for a full hour. This slow cooling is a game-changer!
After an hour, carefully remove the cheesecake from the oven and let it cool completely on a wire rack.
Once it's completely cool, it's time for the most important step (in my opinion!): refrigerate it for at least 4 hours, but honestly, overnight is even better. This allows the flavors to meld and the texture to set perfectly.
In a medium saucepan, combine your cranberries, the 1/2 cup of sugar, and that 1/4 cup of orange juice.
Cook this over medium heat, giving it a stir every now and then. You'll see the cranberries start to pop and the sauce will thicken up beautifully, usually in about 10-15 minutes.
Stir in the fresh orange zest for an extra burst of flavor.
Let this gorgeous topping cool completely.
When you're ready to impress, carefully remove the sides of your springform pan. Your cheesecake should slide out like a dream!
Spoon that beautiful, cooled cranberry topping all over the top of your chilled cheesecake. It looks so festive and tastes even better!

Notes

For an unbelievably creamy and crack-free cheesecake, consider using a water bath. Wrap the bottom of your springform pan tightly in heavy-duty aluminum foil, place it in a larger baking pan, and pour hot water into the larger pan until it comes halfway up the sides of the springform. This creates a steamy, even baking environment.