Indulge in a delightful blend of flavors with this Cranberry Orange Cheesecake. Perfect for the holiday season, this dessert combines the tartness of fresh cranberries with the bright, zesty notes of orange, creating a sweet and tangy experience that is both refreshing and satisfying. This cheesecake stands out not only for its vibrant flavors but also for its creamy texture, making it an ideal centerpiece for any festive gathering.
Ingredients
Scale:
1 ½ cups graham cracker crumbs, finely crushed
½ cup unsalted butter, melted
¼ cup granulated sugar
1 teaspoon ground cinnamon (optional)
24 oz cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
1 tablespoon fresh orange juice
1 tablespoon orange zest
3 large eggs, at room temperature
1 cup fresh cranberries, halved
¼ cup cranberry sauce (for swirl, optional)
1 cup whipped cream
Fresh cranberries and orange slices for garnish
Instructions
Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, melted butter, and ¼ cup granulated sugar. Mix until well combined. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes until lightly browned. Remove from oven and allow to cool completely.
In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add in 1 cup of granulated sugar, mixing until well incorporated. Add the vanilla extract, fresh orange juice, and orange zest, blending until everything is smoothly combined.
One at a time, add the eggs to the cream cheese mixture, mixing on low speed just until combined after each addition.
Gently fold in the halved fresh cranberries, ensuring they are evenly distributed throughout the filling.
Pour the cheesecake filling into the cooled crust, spreading it evenly. Drop spoonfuls of the cranberry sauce on top and swirl with a knife.
Bake the cheesecake for 50-60 minutes or until the edges are set and the center is slightly jiggly. Turn off the oven and crack the oven door open, allowing the cheesecake to cool gradually for about an hour.
Once cooled, cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
Before serving, top the cheesecake with whipped cream, fresh cranberries, and orange slices. Slice with a sharp knife and enjoy.
