This Cranberry Orange Cheesecake combines creamy goodness with a fruity twist. The bright orange flavor pairs perfectly with tart cranberries for a treat that’s refreshing and festive!
You’ll love how the sweet and tangy layers work together. It’s like a holiday party on your plate! I like to serve it chilled with a sprinkle of orange zest on top. Yum! 🍰
Key Ingredients & Substitutions
Chocolate cookie crumbs: Oreos are a favorite for the crust. If you want a substitute, graham cracker crumbs or any chocolate cookie can work well too. Just adjust the sweetness based on the cookie type!
Cream cheese: You need softened cream cheese for the best texture. If dairy is a concern, look for vegan cream cheese alternatives. They work surprisingly well and provide a nice creamy texture.
Orange juice and zest: Freshly squeezed orange juice brings a bright flavor, but bottled juice can work if that’s what you have. For zest, any citrus zest can add a lovely flavor twist, like lemon or lime!
Cranberries: Fresh cranberries are great, but if they’re out of season, frozen cranberries can also be used without any changes needed. Just make sure to thaw them before cooking!
How Do I Get the Perfect Cheesecake Texture?
Getting a creamy, smooth cheesecake takes a few steps that matter. First, ensure your cream cheese is at room temperature to avoid lumps. Beat it well until fluffy. Gradual mixing helps keep air out, reducing cracks.
- Mix on low speed after adding eggs to avoid overmixing.
- Cool the cheesecake gradually by leaving it in the oven after baking. This helps with texture!
How to Make Cranberry Orange Cheesecake
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups chocolate cookie crumbs (such as Oreo, finely crushed)
- 1/4 cup unsalted butter, melted
For the Cheesecake Filling:
- 4 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- Zest of 1 large orange
- 2 tbsp fresh orange juice
- 1/2 cup sour cream
For the Cranberry Orange Topping:
- 2 cups fresh or frozen cranberries
- 3/4 cup granulated sugar
- 1/2 cup fresh orange juice
- 1 tbsp orange zest
- 1 tsp cornstarch mixed with 1 tbsp water (optional, for thickening)
How Much Time Will You Need?
This recipe requires about 20 minutes of preparation time and up to 1 hour for baking. Additionally, the cheesecake needs to chill in the refrigerator for at least 4 hours, though overnight is best for the flavors to set. In total, plan for around 6–8 hours, mostly waiting for it to chill.
Step-by-Step Instructions:
1. Prepare the Crust:
Start by preheating your oven to 325°F (163°C). In a medium bowl, mix the chocolate cookie crumbs with melted butter until the crumbs look evenly coated. Then, press this mixture firmly into the bottom of a 9-inch springform pan to form the crust. Bake it for 10 minutes, then take it out and let it cool.
2. Make the Cheesecake Filling:
In a large mixing bowl, use an electric mixer to beat the softened cream cheese until it’s nice and smooth—this takes about 3 minutes. Gradually add in the sugar while continuing to mix. Next, blend in the vanilla extract, orange zest, and orange juice. Add the eggs one at a time, mixing on low speed just until combined after each egg. Lastly, fold in the sour cream until everything is smooth and creamy.
3. Bake the Cheesecake:
Now, pour the cheesecake filling over your cooled crust in the springform pan. Place the pan on a baking sheet (this makes it easier to handle). Bake in the preheated oven for about 55-65 minutes. You want the edges to be set while the middle remains slightly jiggly.
4. Cool and Chill:
After baking, turn off the oven and crack the door open. Let the cheesecake cool in there for 1 hour. Then, remove it and chill in the refrigerator for at least 4 hours (or overnight is best) so it can fully set.
5. Prepare the Cranberry Orange Topping:
In a medium saucepan, combine the cranberries, sugar, orange juice, and orange zest over medium heat. Cook this mixture until the cranberries start to burst and the sauce thickens slightly—around 10-12 minutes. If you want a thicker sauce, you can add the cornstarch slurry and cook for another 1-2 minutes until glossy. Once done, remove it from heat and let it cool.
6. Serve:
When ready to serve, spoon the cranberry orange topping generously over each slice of the cheesecake. For an extra pop of flavor, feel free to garnish with some additional orange zest. Enjoy every delicious bite!
This cheesecake is not only rich and creamy but brings together delightful flavors that pair beautifully for a stunning dessert! Perfect for gatherings or special occasions!
Can I Use Gluten-Free Cookies for the Crust?
Absolutely! You can use gluten-free chocolate cookies or even gluten-free graham crackers as a substitute for the crust. Just make sure to check the package for any specific baking instructions or adjustments needed.
Can I Prepare This Cheesecake in Advance?
Yes! This cheesecake is perfect for making ahead of time. You can prepare it up to 2 days in advance and store it covered in the refrigerator. Just add the cranberry topping right before serving so it stays fresh.
How Do I Store Leftover Cheesecake?
Store any leftover cheesecake in an airtight container in the refrigerator for up to 5 days. If you want to freeze it, wrap it tightly in plastic wrap and store it in a freezer-safe container for up to 2 months. Thaw in the fridge before serving.
Can I Use Different Fruits for the Topping?
Yes, feel free to experiment! Other berries like blueberries or raspberries work great, or you can use a mix of fruits. Just adjust the sugar based on the sweetness of the fruit you choose!
