Ingredients

For the crust:

1 1/2 cups graham cracker crumbs

1/4 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

1/2 cup granulated sugar

1/2 cup orange juice

1 teaspoon cornstarch mixed with 1 tablespoon water

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Instructions

Preheat oven to 325°F. Wrap the outside of a 9-inch springform pan with heavy-duty aluminum foil to prevent leaks.
Mix crust ingredients together and press firmly into the bottom of the pan. Bake for 10 minutes, then set aside.
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.
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.
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.
Remove cheesecake from water bath, discard foil, and refrigerate at least 4 hours or overnight.
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.

Notes

Storage Instructions: Cover and refrigerate your cranberry orange cheesecake for up to 5 days. For the best texture, let it sit at room temperature for about 15–20 minutes before serving. If you’d like to make it ahead, bake the cheesecake a day in advance and add the cranberry topping just before serving.

Prep Time: 40 minutes
Cook Time: 1 hour
Category: Dessert
Method: Oven Baked
Cuisine: American