Go Back
- 1 ½ cups graham cracker crumbs - ¼ cup unsalted butter, melted - 2 cups cream cheese, softened - 1 cup granulated sugar - 3 large eggs - 1 teaspoon pure vanilla extract - Zest of 1 large orange - ½ cup sour cream - 1 cup fresh cranberries (or frozen cranberries, thawed) - ½ cup fresh orange juice - ¼ cup packed brown sugar - ½ teaspoon ground cinnamon - Pinch of salt I love using fresh cranberries in this recipe for a bright flavor. Fresh cranberries give a tart burst that pairs well with the creaminess of the cheesecake. If you cannot find fresh cranberries, frozen ones work too. Just make sure to thaw them first. The texture will change a little, but they still taste great. When it comes to butter, I recommend using unsalted butter. It allows you to control the salt in your recipe. If you want a dairy-free option, you can use coconut oil or a vegan butter substitute. Both options will work well in the crust. If you need a dairy-free option for cream cheese, try using a cashew-based cream cheese. It provides a similar texture and flavor. For sour cream, a dairy-free yogurt can work as a great substitute. You can also swap granulated sugar with coconut sugar or your favorite sweetener. Just remember to adjust the amount based on the sweetness level of your substitute. {{ingredient_image_2}} - Prep Time: 30 minutes - Total Time: 5 hours - Servings: 10 1. Preheat the Oven: Start by setting your oven to 325°F (160°C). This helps the cheesecake bake evenly. 2. Prepare the Crust: In a bowl, mix 1 ½ cups of graham cracker crumbs with ¼ cup of melted butter. Stir until it looks like wet sand. Press this mixture into a 9-inch springform pan. Bake for 10 minutes or until golden. Let it cool completely. 3. Make the Cheesecake Batter: In a large bowl, beat 2 cups of softened cream cheese with an electric mixer. Mix on medium speed for 2-3 minutes until smooth. Gradually add 1 cup of granulated sugar. Keep mixing until fluffy. 4. Add Eggs and Flavorings: Add 3 large eggs one at a time. Make sure to mix well after each egg. Then, add 1 teaspoon of vanilla extract, the zest of 1 large orange, and ½ cup of sour cream. Mix until smooth. 5. Prepare the Cranberry Topping: In a medium saucepan, combine 1 cup of fresh cranberries, ½ cup of fresh orange juice, ¼ cup of brown sugar, ½ teaspoon of ground cinnamon, and a pinch of salt. Cook over medium heat for 5-7 minutes. Stir until the cranberries burst. Remove from heat and let cool slightly. 6. Combine and Pour: Pour the cheesecake batter over the cooled crust. Spoon the cranberry topping on top, spreading it evenly. 7. Bake the Cheesecake: Place the pan in the oven. Bake for 55-65 minutes. The edges should look set, and the center should jiggle slightly. 8. Cool and Chill: Turn off the oven and leave the cheesecake inside. Keep the door slightly open for about 1 hour. This helps it cool slowly. After that, refrigerate for at least 4 hours, or overnight for the best taste. 9. Serve: Release the cheesecake from the springform pan. Slice it into pieces and enjoy! To make your cheesecake shine, serve it with tasty toppings. I like to add a dollop of whipped cream on each slice. It makes the dessert look fancy and adds a soft creaminess. You can sprinkle some fresh orange zest on top for a bright touch. Whole cranberries make a great garnish too. They add color and a festive feel. For an extra kick, drizzle a bit of orange juice over the slice. This adds a burst of flavor that everyone will love! When making cheesecake, avoid overmixing the batter. This can add too much air and cause cracks. Always mix the cream cheese until smooth before adding other ingredients. Also, don’t rush the cooling process. Let the cheesecake cool in the oven first. This helps prevent cracks. Another tip: don’t skip refrigerating the cheesecake overnight if possible. This makes the flavors blend better and improves the texture. To get the best texture, use room-temperature cream cheese. Cold cream cheese stays lumpy. Be gentle when adding eggs; mix them in one at a time. This ensures a smooth batter. For flavor, fresh cranberries work best, but frozen cranberries are also fine. Just make sure to thaw them first. Adding a pinch of salt enhances the sweetness and balances the flavors. Lastly, the orange zest is key! It brightens the whole cheesecake and makes each bite sing. Pro Tips Use Room Temperature Ingredients: Ensure your cream cheese and eggs are at room temperature before mixing. This helps to achieve a smooth and creamy batter without lumps. Don’t Overmix: Once you add the eggs, mix just until incorporated. Overmixing can introduce too much air, causing the cheesecake to crack as it bakes. Water Bath for Perfect Texture: Consider using a water bath while baking the cheesecake. This method helps maintain moisture and prevents cracks, resulting in a creamier texture. Chill Overnight: For the best flavor and texture, allow the cheesecake to chill overnight in the refrigerator. This resting period helps the flavors to meld beautifully. {{image_4}} You can make a no-bake version of this cheesecake. Start with the same ingredients but skip the baking step. Use a mix of cream cheese, sugar, and sour cream. After blending, fold in the cranberries and orange juice. Pour this mixture over your crust. Let it chill in the fridge for at least four hours. This option gives you a smooth and creamy treat without the oven. If you want a gluten-free crust, try using almond flour or crushed gluten-free cookies. Mix them with melted butter just like the original crust. You can also use crushed chocolate cookies for a sweet twist. This adds a nice depth of flavor. No matter the crust choice, press it down firmly for a good base. To switch up the flavor, consider adding spices. A dash of nutmeg or ginger can enhance the taste. You can also mix in some chocolate. Melt dark chocolate and swirl it into the batter before baking. This creates a rich contrast with the orange and cranberry. Experimenting with flavors can make each cheesecake unique and fun. To keep your cheesecake fresh, place it in the fridge. Use an airtight container or cover it with plastic wrap. This helps to prevent it from drying out. Make sure to store it within two hours after serving. Cold cheesecake stays creamy and delicious. You can freeze slices of your cheesecake for later. First, let the cheesecake cool completely. Then, wrap each slice in plastic wrap. Place the wrapped slices in a freezer bag. Label the bag with the date before freezing. This way, you can enjoy your treat later! When stored in the fridge, your cheesecake lasts about five days. If you freeze it, it can last up to three months. Just remember to thaw it overnight in the fridge before eating. Enjoy it fresh for the best taste! To reduce sweetness, cut the sugar in half. You can also use a sugar substitute like stevia. This change keeps the taste balanced. Remember to taste as you go. You want to keep that creamy flavor while reducing the sweet. Yes! You can use other fruits like blueberries, raspberries, or cherries. Fresh or frozen fruit works well. Just be aware of the fruit's sweetness. Adjust the sugar in the recipe if needed. Each fruit will give a unique flavor. Experiment to find your favorite! For eggs, try using applesauce or mashed bananas. Use 1/4 cup of either for each egg. Silken tofu is another great option. Blend it until smooth, then add it to your mix. These substitutes keep the texture creamy and rich. This article covered how to make a delicious cranberry cheesecake. We explored the key ingredients and their notes, along with possible substitutions. I shared detailed steps to prepare and bake your cake perfectly. Tips and tricks helped you avoid mistakes and enhance flavor. You learned about variations like a no-bake option and storage tips. In conclusion, these insights ensure your cheesecake is a hit. Enjoy making it your way!

Cranberry Orange Dream Cheesecake

A delightful cheesecake featuring a creamy filling with a burst of cranberry and orange flavors, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Total Time 5 hours 25 minutes
Course Dessert
Cuisine American
Servings 10
Calories 350 kcal

Ingredients
  

  • 1.5 cups graham cracker crumbs
  • 0.25 cups unsalted butter, melted
  • 2 cups cream cheese, softened to room temperature
  • 1 cups granulated sugar
  • 3 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 large zest of orange
  • 0.5 cups sour cream
  • 1 cups fresh cranberries (or frozen cranberries, thawed)
  • 0.5 cups fresh orange juice
  • 0.25 cups packed brown sugar
  • 0.5 teaspoon ground cinnamon
  • 1 pinch salt

Instructions
 

  • Preheat the Oven: Begin by preheating your oven to 325°F (160°C). This ensures the oven is hot and ready for baking.
  • Prepare the Crust: In a medium bowl, combine the graham cracker crumbs and melted butter. Mix them together until they resemble wet sand. Firmly press this mixture into the bottom of a 9-inch springform pan to form an even crust. Bake in the preheated oven for about 10 minutes, or until the crust is lightly golden. Remove from the oven and allow to cool completely.
  • Make the Cheesecake Batter: In a large mixing bowl, use an electric mixer on medium speed to beat the softened cream cheese until it is smooth and creamy, about 2-3 minutes. Gradually add the granulated sugar, mixing until fully incorporated and fluffy.
  • Add Eggs and Flavorings: Add the eggs to the cream cheese mixture one at a time, ensuring each egg is completely blended before adding the next. Then, mix in the vanilla extract, orange zest, and sour cream until the mixture is smooth with no lumps.
  • Prepare the Cranberry Topping: In a medium saucepan over medium heat, combine the cranberries, fresh orange juice, brown sugar, ground cinnamon, and a pinch of salt. Stir the mixture occasionally and cook for about 5-7 minutes, or until the cranberries start to burst and soften. Remove from heat and let the topping cool slightly.
  • Combine and Pour: Carefully pour the smooth cheesecake batter over the cooled crust in the springform pan. Evenly spoon the cranberry topping over the cheesecake batter, distributing it as desired.
  • Bake the Cheesecake: Place the springform pan in the oven and bake for approximately 55-65 minutes. The edges should be nicely set while the center has a slight jiggle.
  • Cool and Chill: Once baked, turn the oven off and leave the cheesecake inside with the door slightly ajar for about 1 hour to cool gradually. After that, refrigerate the cheesecake for a minimum of 4 hours, though overnight is ideal for optimal flavor and texture.
  • Serve: Once chilled, carefully release and remove the cheesecake from the springform pan. Slice into pieces and serve.

Notes

For an elegant touch, serve each slice topped with a generous dollop of whipped cream and a sprinkle of fresh orange zest. Add a few whole cranberries on the side or atop for a festive flair.
Keyword cheesecake, cranberry, dessert, orange