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Cranberry Orange Cheesecake

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  • Author: Amy
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 30 minutes
  • Total Time: 5–6 hours (including cooling and chilling)
  • Yield: 12–16 slices
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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