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Creamy Cranberry Orange Cheesecake: A Showstopper Holiday Dessert

A close-up slice of creamy cranberry orange cheesecake on a white plate, featuring a graham cracker crust and bright red fruit topping.
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Make this rich, creamy Cranberry Orange Cheesecake for your next gathering. It features a buttery graham cracker crust, a smooth filling brightened with fresh orange zest, and a beautiful, tangy cranberry swirl topping. This elegant dessert is perfect for Christmas or Thanksgiving.

Ingredients

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  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 1/4 cup all-purpose flour
  • 1 teaspoon vanilla extract
  • 1 teaspoon orange zest
  • 1/4 cup fresh orange juice
  • 3 large eggs
  • 1 cup fresh or frozen cranberries
  • 1/2 cup granulated sugar (for topping)
  • 1/4 cup water (for topping)

Instructions

  1. Preheat your oven to 325 degrees F. Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil.
  2. Prepare the crust: Mix graham cracker crumbs, 1/4 cup sugar, and melted butter until combined. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Let cool slightly.
  3. Prepare the filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually beat in 1 1/2 cups sugar and flour until just combined. Mix in vanilla extract and orange zest.
  4. Slowly mix in the orange juice. Beat in the eggs one at a time, mixing only until each egg is incorporated. Do not overmix the batter.
  5. Pour half of the cheesecake batter over the cooled crust.
  6. Prepare the cranberry topping: In a small saucepan, combine cranberries, 1/2 cup sugar, and water. Cook over medium heat, stirring often, until the cranberries burst and the sauce thickens slightly, about 8 to 10 minutes. Remove from heat and let cool for 10 minutes.
  7. Spoon half of the cranberry topping over the batter in the pan. Gently swirl the topping into the batter using a knife.
  8. Pour the remaining cheesecake batter over the cranberry layer. Top with the remaining cranberry sauce and swirl gently again.
  9. Bake in a water bath: Place the foil-wrapped springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until the water reaches halfway up the sides of the springform pan.
  10. Bake for 60 to 75 minutes, or until the edges are set but the center still jiggles slightly.
  11. Turn off the oven, crack the oven door open, and let the cheesecake cool inside the oven for 1 hour. This prevents cracking.
  12. Remove the cheesecake from the water bath and let it cool completely on a wire rack.
  13. Chill the cheesecake in the refrigerator for at least 6 hours, or preferably overnight, before serving. Remove the foil before chilling.

Notes

  • For the creamiest texture, bring your cream cheese and eggs to room temperature before starting the recipe.
  • If you prefer a brighter color, use a homemade cranberry sauce instead of swirling it into the batter. Pour the cooled sauce over the fully chilled cheesecake before serving.
  • This is a great make ahead holiday treat; it tastes best when chilled overnight.

Nutrition

Find it online: https://mdlatdmm.com/cranberry-orange-cheesecake-recipe/