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Classic Baked Cranberry Orange Cheesecake with Graham Cracker Crust

A close-up of a slice of cranberry orange cheesecake with a graham cracker crust and bright red fruit swirl.
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Make this show-stopping Cranberry Orange Cheesecake for your next holiday gathering. It features a creamy, velvety filling infused with zesty orange and topped with a tart cranberry swirl for a perfect festive dessert.

Ingredients

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  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar (for crust)
  • 6 tablespoons unsalted butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar (for filling)
  • 1 teaspoon vanilla extract
  • 1/4 cup fresh orange juice
  • 1 tablespoon orange zest
  • 3 large eggs
  • 1 cup fresh or frozen cranberries
  • 1/4 cup water
  • 1/4 cup granulated sugar (for topping)

Instructions

  1. Preheat your oven to 325 degrees F. Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil.
  2. Prepare the crust: Mix graham cracker crumbs, 1/4 cup sugar, and melted butter until combined. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Let cool while you prepare the filling.
  3. Make the cranberry topping: In a small saucepan, combine cranberries, water, and 1/4 cup sugar. Cook over medium heat, stirring occasionally, until the cranberries burst and the sauce thickens slightly, about 10 minutes. Remove from heat and let cool completely.
  4. Prepare the filling: Beat the softened cream cheese with 1 1/2 cups sugar until smooth. Mix in the vanilla extract, orange juice, and orange zest. Beat in the eggs one at a time, mixing just until combined after each addition. Do not overmix.
  5. Pour half of the cheesecake filling over the cooled crust. Dollop half of the cooled cranberry sauce over the filling. Gently swirl the cranberry sauce into the batter using a knife or skewer to create a marbled effect.
  6. Pour the remaining filling over the top, and repeat the swirling process with the remaining cranberry sauce.
  7. Place the foil-wrapped springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until the water reaches halfway up the sides of the springform pan (this is a water bath).
  8. Bake for 60 to 75 minutes, or until the edges are set but the center still jiggles slightly.
  9. Turn off the oven, crack the oven door open slightly, and let the cheesecake cool inside the oven for 1 hour. This prevents cracking.
  10. Remove the cheesecake from the water bath and let it cool completely on a wire rack. Once cool, cover and chill in the refrigerator for at least 6 hours, or preferably overnight, before serving.

Notes

  • For the best, velvety cheesecake texture, ensure your cream cheese is fully softened to room temperature before mixing.
  • If you want a brighter orange flavor, use only fresh orange juice and zest.
  • This is a make-ahead holiday dessert; chilling overnight improves the texture and flavor balance.

Nutrition

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