Orange Cheesecake with Cranberry Sauce Recipe
For me, the best cheesecake has a bit (or more) tang and some type of sharp fruity element to punch it up even further. Which is why I love the creamy-sharp combo of this orange cheesecake with cranberry sauce.
Some of my favorite cheesecakes include a white chocolate raspberry cheesecake, a key lime cheesecake (this one is truly the best), and just your traditional plain NY cheesecake with cherries poured over top.
Of course, all of these have to have a crust – graham cracker, Oreo, I don’t care, but a crust is a non-negotiable cheesecake element for me.
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ORANGE CHEESECAKE with CRANBERRY SAUCE
This cheesecake hits all the right notes. A cinnamon-orange spiced graham cracker crust, topped by a creamy, lightly orange-d cheesecake layer. Plus a cranberry sauce, poured over the top with just the right tang to bring it all together.
To state very clearly, this isn’t an excessively orange cheesecake. It’s one that, as you bite into it, you think “Ah, there’s some orange in there,” but not “Wow, this is orange!”
Can I omit the cinnamon from the crust? The cinnamon adds a delicious spice that balances really well with the citrus, but if you prefer to leave it out, you absolutely can.
INGREDIENTS
- Cream cheese: forms the rich, creamy base of the cheesecake
- Fresh orange juice: adds bright citrus flavor to both the cheesecake and sauce
- Sour cream: creates a smooth, tangy, and creamy texture
- Granulated sugar: sweetens the filling and balances the tart cranberry sauce
- All-purpose flour: stabilizes the cheesecake and helps prevent cracking
- Eggs: provide structure and help the cheesecake set properly
- Graham cracker crumbs: form the buttery, slightly crunchy crust
- Butter: binds the crust while adding flavor
- Brown sugar: adds depth and subtle flavor to the crust
- Ground cinnamon: brings warmth and works well with the citrus flavors
- Orange zest: the oils intensify the orange flavor
- Frozen cranberries: create a tart, vibrant topping that contrasts with the creamy cheesecake
Why should the crust be fully cool before adding the cheesecake filling? Letting the graham cracker crust cool completely after baking allows it to set properly. This creates a firm and stable base that helps your cheesecake hold its shape and slice cleanly once chilled.
HOW TO MAKE ORANGE CHEESECAKE with CRANBERRY SAUCE
Make your cinnamon-spiced graham cracker crust…
Preheat your oven to 325°F, then grease a 9-inch springform pan before lining the bottom of it with parchment paper. This ensures your orange cheesecake releases cleanly after baking.
To make the graham cracker crust, pulse graham crackers in a food processor until finely ground, then mix with melted butter, orange zest, cinnamon, and brown sugar until fully combined. Press the mixture firmly into the bottom of your prepared pan using a flat-bottomed glass or measuring cup, then freeze for 15 minutes to set.
Bake the crust for 15 minutes, or until deeply golden brown, then remove from the oven and allow it to cool completely in the pan.
Prepare your orange cheesecake filling…
Beat the cream cheese in a stand mixer on medium-high speed until completely smooth. Add the sour cream and fresh orange juice, mixing until the batter is creamy and well combined.
In a separate bowl, whisk together the sugar and flour to remove any clumps, then add it to the cheesecake batter and mix until incorporated. This step helps ensure a smooth cheesecake that doesn’t crack.
Add the eggs one at a time, mixing well after each addition until just combined. This gradual mixing process helps prevent overbeating and keeps the cheesecake light and creamy.
Pour the cheesecake batter over the cooled graham cracker crust and spread it evenly with a spatula.
Baking your crack-free cheesecake…
To create steam in the oven, bring 4–6 cups of water to a boil, place the cheesecake on the center oven rack, and position a large dish on the rack below. Carefully pour the boiling water into the lower dish and quickly close the oven door to trap steam, which helps prevent cracks in your cheesecake.
Bake the cheesecake at 325°F for 70-75 minutes, until the edges are set and the center has a slight wobble. Turn off the oven, crack the door slightly, and let the cheesecake rest inside for 1 hour to cool gradually.
Remove the cheesecake from the oven and allow it to cool completely at room temperature before covering and refrigerating for at least 8 hours or overnight. Chilling fully is essential for the best texture and flavor.
How to make the cranberry sauce and serve your cheesecake…
Heat frozen cranberries in a pot over medium-low heat until they begin to soften and release their juices. Add sugar and orange juice, stirring until well combined.
Bring the mixture to a boil and cook until the sugar dissolves and the sauce thickens slightly. Remove from heat and blend with an immersion blender.
Strain your fruit sauce through a fine mesh sieve, then let it cool to room temperature before refrigerating until ready to use.
Once the cheesecake has fully chilled, carefully remove it from the pan and slice. Serve your orange cheesecake with cranberry sauce for a delicious citrus season treat!
3 reasons you’ll love this orange cheesecake with cranberry sauce
TIPS & VARIATIONS
- Lightly pack your graham crackers into the base of your springform pan to help them stick and set together best once baked and cooled. I just use the bottom of a cup!
- If you don’t like cinnamon, you can omit it from the crust. It’s not an overwhelming cinnamon flavor, but adds a delicious warmth that balances the creamy citrus.
- Be careful not to overmix your cheesecake filling. You don’t want to incorapote more air than necessary, as that can cause your cheesecake to puff too much and crack in the oven.
- If you prefer a chunkier cranberry sauce, simply skip the blending and straining!
MAKING AHEAD & STORING
Your orange cheesecake should be stored covered in the fridge, where it will keep for up to four days. The homemade cranberry sauce will last for up to a week in a container in the fridge, or it can be stored in the freezer for up to 3 months!
MORE ORANGE DESSERT RECIPES
- Orange Olive Oil Cake with Salted Caramel and Cream Cheese Frosting
- Easy Blood Orange Galette
- Simple Orange & Lime Individual Fruit Tarts
Equipment
- 9" Springform Pan
- Mixing Bowls
- Measuring Spoons
- Measuring Cups
- Spatulas
- Parchment Paper
- Immersion Blender
- Fine Mesh Sieve
- Zester
Ingredients
- 24 oz cream cheese softened
- ¾ cup fresh orange juice
- ½ cup sour cream
- 1 cup sugar
- 1 tbsp flour sifted
- 3 large eggs
- 1 ½ cups graham cracker crumbs
- 6 tbsps butter melted
- 2 tbsps brown sugar
- 1 tsp ground cinnamon
- 1 orange zested
- 2 cups frozen cranberries
- ¼ cup granulated sugar
- 1 orange juiced
Instructions
- Preheat oven to 325°F and line a 9”-inch springform pan with parchment paper and grease
- For the crust, blitz your graham crackers in a food processor until finely ground. Then pour into a bowl with melted butter, orange zest, cinnamon, and brown sugar, stir to combine.
- Press the mixture evenly into your greased and lined baking dish, using the flat bottom of a glass or measuring cup to press down firmly into the bottom of the pan. Freeze the crust for 15 minutes
- Bake for 15 minutes, until the crust is deeply golden brown. Remove from the oven and cool completely in the pan
- For the cheesecake, add your cream cheese to the bowl of a standing mixer and beat on medium-high until smooth. Add in your sour cream and orange juice and mix to combine
- In a small bowl, combine your sugar and flour with a whisk. This will help ensure there are no clumps of flour in your mixture. Pour over cheesecake batter and mix until incorporated
- Crack your eggs into your batter, one at a time, mixing between each egg until combined.
- Pour your cheesecake batter over your cooled graham cracker crust; spread evenly in the pan with a spatula.
- Bring 4-6 cups of water to a boil. Place your cheesecake on the center rack in the oven. Place a large casserole dish on the rack below where your cheesecake will be and immediately (but carefully!) pour your boiling water into it until it reaches about halfway up your dish. Shut the oven as soon as possible, once you pour in your water. You want to trap all of that steam inside the oven!
- Bake your cheesecake at 325°F for 70-75 minutes. When it’s done, there will be a slight wobble in the center of the cheesecake, but the edges will look set. Turn the oven off but crack the door slightly, leaving the cheesecake in the oven for another hour.
- After an hour, remove the cheesecake from the oven and allow to cool completely at room temperature before covering it with foil and refrigerating it for 8 hours or overnight.
- For the cranberry sauce, place frozen cranberries in a pot over medium-low heat. Stir until slightly softened and juices begin to release. Pour in your sugar and orange juice, and stir to combine.
- Bring to a boil and continue stirring until the sugar has dissolved and the mixture has slightly thickened.
- Remove from heat and blend with an immersion blender. Strain through a fine mesh sieve into a pitcher, then cool to room temperature before covering and storing in the fridge until ready to use.
- Once your cheesecake has cooled, carefully remove from pan and top with cranberry sauce. Slice and enjoy!
