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Cranberry Orange Cheesecake

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.
Prep Time 20 minutes
Cook Time 1 hour 40 minutes
Total Time 6 hours
Course Dessert
Cuisine American
Servings 12 servings
Calories 450 kcal

Ingredients
  

For the Gingersnap Crust:

  • cups 175g ground gingersnaps
  • 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.

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Keyword Cranberry Orange Cheesecake