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Cranberry Orange Cheesecake on a cake stand.
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5 from 3 votes

Cranberry Orange Cheesecake

Cranberry Orange Cheesecake - sweet and creamy orange cheesecake baked to perfection, topped with gorgeous cranberry sauce. This cheesecake is perfect finish to your Christmas dinner!
Prep Time20 mins
Cook Time1 hr 30 mins
Total Time1 hr 50 mins
Course: Dessert
Cuisine: American
Keyword: cheesecake
Servings: 8 people
Calories: 496kcal
Author: Anna


!for the crust:

  • 1 1/2 c finely crushed graham crackers
  • 1 Tbsp granulated sugar
  • 1/2 c unsalted butter melted

!for the filling:

  • 3 8 oz . packages of cream cheese softened
  • 1 c granulated sugar
  • 2 Tbsp all-purpose flour
  • 1/2 c Greek yogurt or sour cream
  • 1 tsp vanilla extract
  • zest of 1 medium orange
  • juice of 1/2 medium orange
  • 3 well-beaten eggs

!for the cranberry orange sauce:

  • 1 pkg fresh or frozen cranberries
  • 1/2 cup granulated sugar
  • 3/4 cup water
  • juice of 1/2 orange


!to make the crust:

  • Wrap a 8" or 9" springform pan in aluminum foil and set in a roasting pan.
  • Boil 2 cups of water. Set aside.
  • Preheat oven to 325 degrees F.
  • Place graham crackers in food processor and process until finely crushed.
  • Add sugar and melted butter and process on low until all comes together.
  • Press the crust into a 9" springform pan.
  • Bake for 7 minutes in preheated oven.
  • Set aside.

!to make the filling:

  • Place cream cheese in a large mixing bowl and mix with an electric mixer until creamy.
  • Add sugar and process on low until combined.
  • Add flour, yogurt, vanilla, orange zest and orange juice and process on low until smooth.
  • Add eggs and mix on low until completely incorporated.
  • Pour the batter over baked crust. Tap the roasting pan on the counter few times (gentlto release any air bubbles from the batter.
  • Place the pan with the springform pan in the oven. Pour enough water into the roasting pan to come at least 1 inch up the sides of the springform pan but not over the foil.
  • Bake 1 hour and 20 minutes. Replace water after first 50 minutes of baking.
  • When the times is up, turn of the oven leaving the cheesecake inside for one hour. Leave the oven door slightly ajar (I stick a wooden spoon in the oven door).
  • Cool the cheesecake completely on the counter.
  • Refrigerate for at least 4 hours, preferably overnight.
  • When chilled completely, spoon cranberry sauce over the cheesecake and spread evenly.
  • Slice and serve.
  • Refrigerate any leftovers in a closed container, for up to 3 days.

!to make the cranberry sauce:

  • Place all ingredients in a medium saucepan. Stir together. Cook on medium low until the cranberries start to pop.
  • Turn the heat to low and let the sauce simmer until thick and has the consistency of a jam (about 10 to 15 minutes).
  • Remove from the heat and cool completely.
  • Top chilled cheesecake with completely cooled sauce.


Calories: 496kcal | Carbohydrates: 55g | Protein: 7g | Fat: 28g | Saturated Fat: 15g | Cholesterol: 135mg | Sodium: 267mg | Potassium: 124mg | Sugar: 44g | Vitamin A: 965IU | Calcium: 78mg | Iron: 1.2mg