Cranberry Orange Cheesecake

This Cranberry Orange Cheesecake is a stunning holiday dessert that combines creamy cheesecake with the bright, festive flavors of cranberry and orange. The tart cranberry topping pairs perfectly with the smooth, citrusy filling, all on a buttery graham cracker crust. It’s a show-stopping dessert for Thanksgiving or Christmas!

Try my cinnamon roll cheesecake and pumpkin swirl cheesecake next.

this recipe!

Whether you’re hosting a holiday dinner or looking for a festive dessert to bring to a party, this Cranberry Orange Cheesecake is guaranteed to impress. The combination of sweet, tangy, and creamy makes every bite irresistible — and it looks just as beautiful as it tastes.

Ingredients You’ll Need

For the crust:

1 ½ cups graham cracker crumbs

¼ cup granulated sugar

6 tbsp unsalted butter, melted

For the filling:

24 oz cream cheese, softened

1 cup granulated sugar

3 large eggs

1 cup sour cream

2 Tablespoons all-purpose flour

Zest of 1 large orange

2 Tablespoons fresh orange juice

1 teaspoon vanilla extract

For the cranberry topping:

2 cups fresh or frozen cranberries

½ cup granulated sugar

½ cup orange juice

1 teaspoon cornstarch mixed with 1 tablespoon water

Step by Step Instructions

STEP ONE – Preheat oven to 325°F. Wrap the outside of a 9-inch springform pan with heavy-duty aluminum foil to prevent leaks.

STEP TWO – Mix crust ingredients together and press firmly into the bottom of the pan. Bake for 10 minutes, then set aside.

STEP THREE – Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in sour cream, flour, orange zest, juice, and vanilla until creamy. Pour filling over crust.

STEP FOUR – Place springform pan inside a larger roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.

STEP FIVE – Bake 60–70 minutes, until the edges are set and the center is slightly wobbly. Turn off oven, crack door open, and let cheesecake rest in the water bath for 1 hour.

STEP SIX – Remove cheesecake from water bath, discard foil, and refrigerate at least 4 hours or overnight.

STEP SEVEN – For topping, simmer cranberries, sugar, and orange juice until berries burst. Stir in cornstarch slurry and cook until thickened. Cool, then spoon over chilled cheesecake before serving.