Creamy orange cheesecake with cranberry sauce, featuring a cinnamon-spiced graham cracker crust. Perfect for holiday celebrations or a fun citrus season bake!
Equipment
- 9" Springform Pan
- Mixing Bowls
- Measuring Spoons
- Measuring Cups
- Spatulas
- Parchment Paper
- Immersion Blender
- Fine Mesh Sieve
- Zester
Ingredients
FILLING
- 24 oz cream cheese softened
- ¾ cup fresh orange juice
- ½ cup sour cream
- 1 cup sugar
- 1 tbsp flour sifted
- 3 large eggs
CRUST
- 1 ½ cups graham cracker crumbs
- 6 tbsps butter melted
- 2 tbsps brown sugar
- 1 tsp ground cinnamon
- 1 orange zested
SAUCE
- 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!
