Elevate your holiday dessert table with a Cranberry Orange Cheesecake, a stunning blend of creamy, tangy cheesecake, zesty orange, and tart cranberries atop a spicy gingersnap crust. Perfect for festive gatherings or year-round indulgence, this cranberry orange cheesecake recipe is surprisingly simple yet delivers bakery-worthy results. With a lighter touch from Neufchatel and Greek yogurt, it’s as delicious as it is beautiful!
Why You’ll Love Cranberry Orange Cheesecake
- Festive Flavors: Bright orange zest and tart cranberries create a holiday classic.
- Creamy and Light: Neufchatel and Greek yogurt offer a silky, less heavy texture.
- Show-Stopping: Vibrant topping and crunchy crust make it a visual delight.
- Make-Ahead Magic: Tastes even better after chilling overnight.
- Simple Steps: Easy to follow for bakers of all levels.
Ingredients for Cranberry Orange Cheesecake
Here’s what you need for this cranberry orange cheesecake recipe (serves 10–12):
Gingersnap Crust:
- 1¾ cups (175g) ground gingersnaps
- ⅓ cup (75g) unsalted butter, melted
- Pinch of salt
Cheesecake Filling:
- 3 (8 oz/225g each) packages Neufchatel cream cheese, softened
- 1 cup (200g) granulated sugar
- 1 cup (240g) Greek yogurt
- 2 tsp (10ml) vanilla extract
- 3 large eggs
- Zest of 1 orange
Cranberry Orange Topping:
- 4 cups (400g or 12 oz bag) fresh cranberries
- 1 cup (200g) granulated sugar
- 1 cup (240ml) water
- Zest of 1 orange
Equipment
- 9-inch springform pan
- Heavy-duty aluminum foil
- Mixing bowls
- Electric mixer (stand or handheld)
- Roasting pan (for water bath)
- Medium saucepan
- Citrus zester
- Measuring cups and spoons
Ingredient Tips
- Use fresh cranberries for vibrant flavor; frozen work if thawed and drained.
- Neufchatel can be swapped with regular cream cheese for richer texture.
- Grind gingersnaps in a food processor or crush in a zip-top bag with a rolling pin.
- Fresh orange zest is key for bright citrus notes; avoid dried zest.
- Greek yogurt adds tang; plain full-fat yogurt works as a substitute.
Directions for Cranberry Orange Cheesecake
Let’s make this cranberry orange cheesecake recipe—creamy, festive, and elegant!
Prepare the Gingersnap Crust
- I preheat the oven to 350°F (175°C). In a bowl, I mix 1¾ cups ground gingersnaps, ⅓ cup melted butter, and a pinch of salt until it resembles wet sand.
- I press the mixture firmly into the bottom of a 9-inch springform pan, slightly up the sides for extra crunch.
- I bake for 10 minutes, then cool and lower the oven to 325°F (165°C).
Make the Cheesecake Filling
- Using an electric mixer, I beat 3 packages of softened Neufchatel cream cheese for 3 minutes until smooth.
- I add 1 cup sugar and mix for 1 minute, then blend in 1 cup Greek yogurt and 2 tsp vanilla for another minute, scraping the bowl as needed.
- I add 3 eggs one at a time, mixing just until incorporated to avoid cracks, then stir in the zest of 1 orange.
- I pour the filling into the cooled crust, wrap the pan in two layers of heavy-duty foil, and place it in a roasting pan.
Bake with a Water Bath
- I fill the roasting pan with boiling water to 1 inch up the springform pan’s side for even baking.
- I bake for 90 minutes until the center slightly jiggles.
- I turn off the oven, crack the door, and let the cheesecake rest for 1 hour to prevent cracks.
- I remove it, run a knife around the edges, cool to room temperature, then refrigerate for at least 4 hours, ideally overnight.
Prepare the Cranberry Orange Topping
- In a saucepan, I boil 1 cup water and 1 cup sugar, then add 4 cups cranberries and simmer for 5 minutes until they pop and form a jam-like texture.
- I cool the mixture, then spoon the cranberries (avoiding excess liquid) over the chilled cheesecake, finishing with a sprinkle of orange zest.
Serve
- I slice the cheesecake into wedges and serve chilled, showcasing its vibrant layers on a festive platter.
Nutrition
- Prep Time: 20 minutes
- Cook Time: 1 hour 40 minutes
- Chill Time: 4 hours
- Total Time: ~6 hours
- Servings: 10–12
- Calories: ~450 kcal per serving (based on 12 servings)
- Macros per Serving: 40g carbs, 10g protein, 25g fat, 2g fiber
Variations
Try these twists on this recipe:
- Graham Cracker Crust: Swap gingersnaps for a milder graham cracker base, inspired by LaylaCooks’ Christmas Sheet Cake.
- Citrus Boost: Add ½ tsp orange extract to the filling for extra zing.
- Low-Fat Option: Use low-fat cream cheese and yogurt for a lighter dessert.
- White Chocolate Swirl: Fold ½ cup melted white chocolate into the filling.
- Spiced Topping: Add ¼ tsp cinnamon to the cranberry topping for warmth.
Serving Ideas:
- Pair with LaylaCooks’ Hibiscus Iced Tea for a festive drink.
- Serve with LaylaCooks’ Feta Watermelon Cucumber Salad for a light contrast.
- Enjoy with LaylaCooks’ Pumpkin Scones for a holiday dessert spread.
Storage
I store the cheesecake covered in the fridge for up to 5 days. To freeze, I wrap the cheesecake (without topping) tightly in plastic wrap and foil, storing for up to 2 months. I thaw overnight in the fridge and add the cranberry topping before serving.
Serving Tips
- Presentation: Serve on a white platter to highlight the ruby-red topping.
- Garnish: Add orange slices or extra zest for a vibrant touch.
- Pairing: Pair with LaylaCooks’ Sweet Potato Toast for a unique twist.
- Portion Size: Cut into 10–12 wedges for elegant servings.
- Occasions: Perfect for Christmas, Thanksgiving, or special dinners.
FAQs
Can I use frozen cranberries?
Yes, thaw and drain them to avoid excess liquid in the topping.
Can I use regular cream cheese?
Yes, it works but makes a richer, denser cheesecake than Neufchatel.
Is the water bath necessary?
It ensures even baking and prevents cracks, but you can skip it with a risk of cracking.
Can I make this ahead?
Yes, it’s better after chilling overnight; prepare up to 2 days in advance.
Can I use a different crust?
Graham crackers or vanilla wafers are great alternatives to gingersnaps.
More Cheesecake Recipe You’ll Love
- Creamy Ube Cheesecake
- No-Bake Pineapple Heaven Cheesecake Dessert
- Decadent Strawberry Cheesecake Quesadillas
- Dark Chocolate Blackberry Cheesecake
- No-Bake Cherry Chocolate Cheesecake
Conclusion
Cranberry Orange Cheesecake is a festive, elegant dessert that’s perfect for holiday celebrations. This cranberry orange cheesecake recipe delivers creamy, tangy decadence with minimal effort. Try this recipe and wow your guests with every delicious slice!
Cranberry Orange Cheesecake
Cranberry Orange Cheesecake is a festive, elegant dessert that’s perfect for holiday celebrations. This cranberry orange cheesecake recipe delivers creamy, tangy decadence with minimal effort.
Ingredients
For the Gingersnap Crust:
- 1¾ cups 175g ground gingersnaps
- ⅓ cup 75g unsalted butter, melted
- Pinch of salt
For the Cheesecake Filling:
- 3 8 oz/225g each packages Neufchatel cream cheese, softened
- 1 cup 200g granulated sugar
- 1 cup 240g Greek yogurt
- 2 tsp 10ml vanilla extract
- 3 large eggs
- Zest of 1 orange
For the Cranberry Orange Topping:
- 4 cups 400g or 12 oz bag fresh cranberries
- 1 cup 200g granulated sugar
- 1 cup 240ml water
- Zest of 1 orange
Instructions
Prepare the Gingersnap Crust
- I preheat the oven to 350°F (175°C). In a bowl, I mix 1¾ cups ground gingersnaps, ⅓ cup melted butter, and a pinch of salt until it resembles wet sand. I press the mixture firmly into the bottom of a 9-inch springform pan, slightly up the sides for extra crunch. I bake for 10 minutes, then cool and lower the oven to 325°F (165°C).
Make the Cheesecake Filling
- Using an electric mixer, I beat 3 packages of softened Neufchatel cream cheese for 3 minutes until smooth. I add 1 cup sugar and mix for 1 minute, then blend in 1 cup Greek yogurt and 2 tsp vanilla for another minute, scraping the bowl as needed. I add 3 eggs one at a time, mixing just until incorporated to avoid cracks, then stir in the zest of 1 orange. I pour the filling into the cooled crust, wrap the pan in two layers of heavy-duty foil, and place it in a roasting pan.
Bake with a Water Bath
- I fill the roasting pan with boiling water to 1 inch up the springform pan’s side for even baking. I bake for 90 minutes until the center slightly jiggles. I turn off the oven, crack the door, and let the cheesecake rest for 1 hour to prevent cracks. I remove it, run a knife around the edges, cool to room temperature, then refrigerate for at least 4 hours, ideally overnight.
Prepare the Cranberry Orange Topping
- In a saucepan, I boil 1 cup water and 1 cup sugar, then add 4 cups cranberries and simmer for 5 minutes until they pop and form a jam-like texture. I cool the mixture, then spoon the cranberries (avoiding excess liquid) over the chilled cheesecake, finishing with a sprinkle of orange zest.
Serve
- I slice the cheesecake into wedges and serve chilled, showcasing its vibrant layers on a festive platter.
Notes
- Use heavy-duty foil to avoid water leaks in water bath.
- Do not overbeat eggs to prevent cracks.
- Fresh orange zest gives best flavor.
- Cheesecake texture improves after chilling overnight.
- Gingersnap crust can be swapped for graham cracker crust.
Did you Like This Recipe? Please Rate and Comment Below!