Why You’ll Love This Recipe

I adore this cheesecake because it captures everything I love about winter baking. The gingersnap crust adds warmth and spice, the orange zest brightens the creamy filling, and the cranberry topping gives that perfect tangy contrast. It’s rich yet refreshing, indulgent but balanced. And although it looks impressive, it’s quite straightforward to make with a few simple steps.

Ingredients

(Note: All ingredient amounts are listed below for one 9-inch cheesecake.)

Orange Cheesecake

• 1 ¾ cups ground gingersnaps

• ⅓ cup unsalted butter, melted

• Pinch of salt

• 1 cup sugar

• 3 (8-ounce) bricks PHILADELPHIA Neufchâtel (low-fat) cream cheese, softened

• 1 cup Greek yogurt

• 2 teaspoons vanilla extract

• 3 eggs

• Zest of one orange

Cranberry Orange Topping

• 4 cups (1 12-ounce bag) fresh cranberries

• 1 cup sugar

• 1 cup water

• Zest of one orange (for topping)

Directions

Make the Crust

I preheat the oven to 350°F (177°C). In a food processor, I combine ground gingersnaps, melted butter, and a pinch of salt until the texture resembles wet sand. Then I press the mixture firmly into the bottom of a 9-inch springform pan (and slightly up the sides if I want extra crunch). I bake the crust for about 10 minutes, then set it aside to cool. Afterward, I reduce the oven temperature to 325°F (163°C).

Once the pan cools, I wrap it tightly in two layers of heavy-duty foil to prevent leaks when it goes into the water bath. (If I’m nervous about this step, I use the alternative method of placing a separate pan of hot water on the rack below.)

Make the Cheesecake Filling

In a large bowl, I beat the softened cream cheese for about 3 minutes until completely smooth. I add the sugar and beat for another minute until fluffy. Next, I mix in the Greek yogurt and vanilla, scraping the sides of the bowl halfway through to ensure everything is blended evenly.

I add the eggs one at a time, beating on low just until combined—being careful not to overmix, which can cause cracks later. Finally, I fold in the orange zest.

I pour the batter into the prepared crust and smooth the top.

Bake in a Water Bath

I place the springform pan into a large roasting pan and carefully pour in boiling water until it reaches about 1 inch up the sides of the springform. Then I bake for about 1 hour 30 minutes, until the edges are set but the center still jiggles slightly when gently shaken.

When it’s done, I turn off the oven and prop the door open slightly, letting the cheesecake rest in the oven for 1 hour. Then I remove it, run a knife around the edges to loosen it, and let it cool to room temperature before refrigerating for at least 4 hours—or ideally overnight.

Make the Cranberry Orange Topping

While the cheesecake chills, I prepare the topping. In a medium saucepan, I bring the water and sugar to a boil, then add the cranberries. I cover and cook for about 5 minutes, until most of the cranberries have popped and the sauce thickens slightly. I remove it from the heat and let it cool completely. (If I’m short on time, I pop the pan in the freezer for a few minutes.)

Once cool, I use a slotted spoon to spoon the cranberries over the chilled cheesecake, leaving behind any extra liquid so it doesn’t get too runny. I finish with a sprinkle of fresh orange zest over the top.

Servings and Timing

This recipe makes about 12–16 slices. It takes around 20 minutes to prepare, 90 minutes to bake, and a few hours to cool and chill—so plan for about 5–6 hours total. Each slice is roughly 350–400 calories.

Variations

Sometimes I like to use crushed vanilla wafers instead of gingersnaps for a milder crust. I’ve also added a teaspoon of orange extract for an even stronger citrus note. For a festive twist, I top it with sugared cranberries or drizzle a white chocolate glaze before serving.

Storage

I store the cheesecake in the refrigerator, covered, for up to 5 days. For longer storage, I freeze individual slices—wrapped tightly in plastic wrap and foil—for up to 2 months. To serve, I thaw overnight in the fridge.

FAQs

Can I use regular cream cheese instead of Neufchâtel?

Yes! Full-fat cream cheese will make the cheesecake even creamier and richer.

Can I skip the water bath?

You can, but the texture won’t be as smooth, and it may crack. For best results, use a water bath or place a pan of hot water on the rack below.

Can I use dried cranberries instead of fresh?

Fresh or frozen cranberries work best. Dried cranberries won’t give you the same tart sauce texture.

How do I prevent cracks?

Avoid overmixing once the eggs are added, bake in a water bath, and cool the cheesecake slowly in the oven before moving it to room temperature.

Can I make it ahead?

Yes! This cheesecake actually tastes better the next day after the flavors have settled.

What can I use instead of Greek yogurt?

Sour cream works just as well and gives a similar creamy tang.

How do I know it’s done baking?

The edges should be firm and slightly puffed, while the center should still wobble a bit when gently shaken.

Can I make mini cheesecakes?

Absolutely! You can divide the mixture into muffin tins with paper liners and bake for 20–25 minutes.

Can I add spices to the filling?

Yes—try a pinch of cinnamon or nutmeg for extra warmth to complement the orange and cranberry.

Can I use frozen cranberries?

Yes, frozen cranberries work perfectly—no need to thaw before cooking.

Conclusion

I love making this Cranberry Orange Cheesecake during the holidays because it’s bright, flavorful, and always impresses. The creamy orange cheesecake base pairs beautifully with the tangy cranberry topping and spicy gingersnap crust. It’s a dessert that looks festive, tastes luxurious, and fills the kitchen with the scent of citrus and spice. Whether I serve it at Thanksgiving, Christmas, or any winter gathering, it’s always the first dessert to disappear!