Description
This Cranberry Orange Cheesecake is a festive, elegant dessert featuring a creamy orange-infused filling, a spiced gingersnap crust, and a tangy cranberry topping. It’s the perfect balance of sweet, tart, and creamy—a showstopper for holiday gatherings or special occasions.
Ingredients
Orange Cheesecake:
1 3/4 cups Ground Gingersnaps
1/3 cup Unsalted Butter, melted
Pinch of Salt
1 cup Sugar
3 (8-ounce) bricks Neufchâtel or 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)
Instructions
- Prepare the Crust: Preheat oven to 350°F (177°C). Mix ground gingersnaps, melted butter, and salt until combined. Press mixture into a 9-inch springform pan. Bake for 10 minutes, then set aside to cool. Reduce oven temperature to 325°F (163°C). Wrap pan in foil to prevent leaks if using a water bath.
- Make the Cheesecake Filling: Beat cream cheese for 3 minutes until smooth. Add sugar and beat until fluffy. Mix in Greek yogurt and vanilla, scraping the sides of the bowl. Add eggs one at a time, mixing on low until just combined. Fold in orange zest. Pour batter into the prepared crust and smooth the top.
- Bake in a Water Bath: Place the pan in a roasting pan and pour in boiling water until it reaches 1 inch up the sides. Bake for 1 hour 30 minutes, until edges are set but center still jiggles slightly. Turn off oven, crack the door, and let the cheesecake cool in the oven for 1 hour. Then cool to room temperature and refrigerate for at least 4 hours or overnight.
- Make the Cranberry Topping: In a saucepan, bring water and sugar to a boil. Add cranberries and cook for about 5 minutes until most have popped and sauce thickens. Cool completely. Spoon cooled cranberries over the chilled cheesecake and sprinkle with orange zest.
- Serve: Slice and serve chilled for a bright, tangy, and creamy dessert.
Notes
For a milder crust, substitute crushed vanilla wafers for gingersnaps.
Add 1 teaspoon orange extract for extra citrus flavor.
Top with sugared cranberries or a drizzle of white chocolate for a festive finish.
To prevent cracks, don’t overmix after adding eggs and always bake in a water bath.
Freeze individual slices for up to 2 months, thawing overnight before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 375
- Sugar: 32g
- Sodium: 210mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 90mg