Cranberry Orange Cheesecake

When it comes to holiday desserts, this cranberry orange cheesecake feels like pure magic on a plate. Creamy, citrusy, and topped with a glossy layer of sweet-tart cranberries, it’s the kind of dessert that instantly steals the show at any Christmas gathering. The blend of bright orange zest and tangy cranberry gives every bite a beautiful balance—refreshing yet indulgent, festive yet comforting.

This cheesecake isn’t just pretty—it’s downright irresistible. The smooth cream cheese filling carries a hint of orange that complements the cranberry topping perfectly. Each spoonful feels like a cozy celebration, with the creamy base, buttery crust, and glistening fruit layer coming together in harmony. It’s rich without being heavy, making it a perfect finish to your Christmas dinner spread.

What I love most about this recipe is how it captures the spirit of the season. The color alone—deep ruby red against a creamy white canvas—makes it one of the most elegant Christmas cheesecake recipes to serve at your holiday table. Whether you’re hosting a cozy family dinner or a full-blown festive feast, this dessert will have everyone asking for seconds.

If you’re a fan of Cranberry Orange desserts, this cheesecake takes it to a whole new level. It brings together two classic holiday flavors in the most delightful way—sweet, citrusy, and just a little tart. It’s the kind of treat that fits perfectly among your favorite Christmas desserts, adding a touch of brightness to all those rich holiday flavors. This festive cranberry cheesecake might just become your new holiday tradition.

Why You’ll Love It

• The flavor combo is unforgettable. The mix of tangy cranberries and zesty orange gives the cheesecake a burst of brightness that cuts through the creamy richness beautifully.
• It’s a showstopper for the holidays. With its jewel-toned cranberry topping and smooth, creamy layers, this dessert looks like it came straight from a bakery window—perfect for your Christmas table.
• Make-ahead friendly. Cheesecakes actually taste better after chilling overnight, so you can prep this one ahead of time and enjoy a stress-free dessert on Christmas Day.
• A festive twist on a classic favorite. It’s everything you love about traditional cheesecake, dressed up with cheerful holiday flavors that make it extra special.
• Perfect balance of sweet and tart. The cranberry topping brings just the right touch of tang, creating a refreshing contrast that keeps you coming back for another slice.

Ingredient List

For the Crust

• 1 ½ cups graham cracker crumbs
• ¼ cup granulated sugar
• 6 tablespoons unsalted butter, melted

For the Cheesecake Filling

• 24 oz (3 blocks) cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 tablespoon orange zest
• 2 tablespoons orange juice
• ½ cup sour cream

For the Cranberry Topping

• 2 cups fresh or frozen cranberries
• ½ cup orange juice
• ½ cup granulated sugar
• 1 teaspoon cornstarch (optional, for thickening)

Ingredient Notes

• Cream Cheese: Always use full-fat cream cheese for the creamiest texture. I love using Philadelphia—it never fails to give that smooth, rich flavor.
• Orange Zest & Juice: Fresh is best! Don’t skip the zest—it’s what gives this cheesecake its bright, citrusy aroma.
• Cranberries: Fresh or frozen both work, but if you can find fresh cranberries during the holidays, grab them! They pop beautifully and add a lovely tart bite.
• Sour Cream: Adds a light tang and keeps the cheesecake extra creamy.
• Graham Cracker Crumbs: You can crush your own or use store-bought crumbs. A honey graham base complements the cranberry-orange flavor perfectly.
• Butter: Real butter, please—it binds the crust and adds that buttery flavor you can actually taste.

Kitchen Equipment Needed

• 9-inch springform pan – Essential for easy release and a perfect cheesecake shape. I always line the bottom with parchment for extra peace of mind.
• Mixing bowls – You’ll need a few for the crust, filling, and cranberry topping.
• Electric mixer or stand mixer – Makes blending the cream cheese silky-smooth without overmixing.
• Rubber spatula – Great for scraping every bit of batter (and for sneaking a little taste!).
• Saucepan – Used for simmering the cranberry topping until glossy and thick.
• Measuring cups and spoons – Accuracy matters here for perfect texture and sweetness.
• Cooling rack – Helps the cheesecake cool evenly before chilling.
• Aluminum foil and roasting pan – For the water bath (bain-marie) that keeps your cheesecake creamy and crack-free.

Instructions

Step 1 — Prep and preheat

• Preheat the oven to 325°F (163°C).
• Wrap the outside of a 9-inch springform pan with a double layer of aluminum foil (this helps keep water out during the water bath).
• Lightly grease the pan and line the bottom with a circle of parchment paper for an easy release.

Pro tip: Preheating the oven fully before the cheesecake goes in helps ensure even baking and prevents the center from sinking.

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Step 2 — Make and press the crust

• Combine 1½ cups graham cracker crumbs and ¼ cup granulated sugar in a bowl.
• Pour in 6 tablespoons melted butter and stir until the mixture holds together when squeezed.
• Transfer crumbs to the prepared pan and press evenly across the bottom (and slightly up the sides if you like a thicker edge). Use the bottom of a measuring cup for a smooth, compact crust.
• Chill the crust in the fridge for 10 minutes while you make the filling.

Pro tip: Press the crust firmly but not so hard the pan buckles — a compact crust prevents crumbling when sliced.

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Step 3 — Bring cream cheese to room temperature

• Remove cream cheese from the fridge and let sit for about 30–60 minutes until very soft.
• If short on time, cut into cubes to speed up warming on the counter.

Pro tip: Using room-temperature cream cheese prevents lumps and gives a silky filling — don’t skip this step.

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Step 4 — Make the cheesecake filling

• In a large bowl, beat 24 oz softened cream cheese on medium speed until smooth and free of lumps (about 2 minutes).
• Add 1 cup granulated sugar and continue to beat until combined and creamy.
• Add 3 large eggs one at a time, beating on low after each addition until just incorporated.
• Mix in 1 teaspoon vanilla extract, 1 tablespoon orange zest, and 2 tablespoons orange juice.
• Fold in ½ cup sour cream with a rubber spatula until the batter is completely smooth and homogenous.

Pro tip: Keep the mixer speed low when adding eggs — overbeating can incorporate too much air and cause cracks while baking.

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Step 5 — Assemble and prepare the water bath

• Pour the filling over the chilled crust and smooth the top with an offset spatula.
• Place the springform pan into a roasting pan. Carefully pour hot (not boiling) water into the roasting pan until it reaches about halfway up the side of the springform pan.
• Transfer the whole setup to the oven.

Pro tip: Wrap the pan well with foil and use hot water to stabilize temperature — the gentle, even heat from a water bath prevents cracks and yields a velvety texture.

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Step 6 — Bake the cheesecake

• Bake at 325°F (163°C) for 50–65 minutes, or until the edges are set and the center still has a slight jiggle (it will continue to set as it cools).
• Turn off the oven, crack the door open, and let the cheesecake sit inside for 30 minutes to cool gradually.
• Remove from the water bath, unwrap foil, and place on a cooling rack to cool to room temperature (about 1–2 hours).

Pro tip: Watch for that gentle jiggle in the center — it’s the difference between creamy and dry.

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Step 7 — Chill for best texture

• After cooling to room temperature, refrigerate the cheesecake (still in the pan) for at least 4 hours, ideally overnight. This helps it firm up and makes slicing clean, perfect wedges.

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Step 8 — Make the cranberry-orange topping

• In a small saucepan, combine 2 cups cranberries, ½ cup orange juice, and ½ cup granulated sugar.
• Bring to a gentle simmer over medium heat, stirring occasionally until the cranberries begin to pop (about 8–10 minutes).
• If you want a thicker glaze, mix 1 teaspoon cornstarch with 1 tablespoon cold water, then whisk into the simmering cranberries and cook 1–2 minutes until glossy and slightly thickened. Remove from heat and let cool to room temperature.

Pro tip: Whisk cornstarch slurry into the sauce off heat if you’re worried about lumps; add back to a low simmer and stir continuously to thicken evenly.

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Step 9 — Top and finish

• Release the chilled cheesecake from the springform pan and transfer to a serving plate.
• Spoon the cooled cranberry topping over the cheesecake, spreading gently so the fruit and syrup cover the surface.
• For extra flair, grate a little extra orange zest over the top or add a few whole cranberries for garnish.

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Step 10 — Slice and serve

• For clean slices, run a sharp knife under hot water, dry it, then slice; wipe the knife clean and reheat between cuts.
• Serve chilled with a dollop of whipped cream or a sprinkle of finely chopped candied orange peel if you like.

Pro tip: Warm, clean the knife between slices—the heat helps the knife glide for perfect presentation.

Tips and Tricks for Success

• Use room-temperature ingredients. This ensures the filling blends smoothly without lumps or cracks.
• Avoid overmixing. Once you add the eggs, beat only until combined—too much air can cause the cheesecake to rise and crack.
• Don’t skip the water bath. It might seem extra, but it keeps the cheesecake silky and prevents overbaking around the edges.
• Cool slowly. Letting the cheesecake rest in the oven with the door cracked helps it set evenly and avoids sudden temperature shocks.
• Chill overnight if possible. The texture and flavor deepen beautifully after a full night in the fridge.
• Slice smart. Use a hot, clean knife for those perfect, professional-looking slices.

Ingredient Substitutions and Variations

• Crust: Swap graham crackers for gingersnaps, vanilla wafers, or digestive biscuits for a different flavor twist.
• Cranberries: Can’t find fresh or frozen? Use canned whole-berry cranberry sauce—just warm it slightly and add a splash of orange juice for brightness.
• Citrus: Try lemon or tangerine instead of orange for a unique, zesty variation.
• Cheesecake base: Want a lighter texture? Replace half the cream cheese with mascarpone or ricotta for a slightly softer, more delicate filling.
• Topping ideas: Add a handful of chopped pecans, sugared cranberries, or a drizzle of white chocolate over the cranberry topping for extra holiday flair.
• Mini cheesecakes: Use a muffin tin lined with cupcake liners to make individual portions—perfect for parties or gifting!

Serving Suggestions

• A dollop of whipped cream: A light, fluffy topping complements the rich cheesecake and adds a touch of elegance.
• Fresh orange zest or sugared cranberries: I love adding a sprinkle of zest or a few sparkly cranberries on top—it gives a festive pop and makes the dessert photo-ready.
• With hot coffee or mulled wine: The tart-sweet cranberry and creamy filling pair beautifully with warm drinks after dinner.
• As part of a dessert spread: Serve it alongside other Christmas desserts like gingerbread cookies, chocolate truffles, or peppermint bark for a complete holiday dessert table.
• Personal favorite: I love serving a slice chilled with a little drizzle of cranberry syrup on the plate—it feels fancy but so effortless.

Storage and Reheating Instructions

• Refrigerate: Store leftover cheesecake covered in the fridge for up to 5 days. Keep it in an airtight container or wrap the pan tightly in plastic wrap.
• Freeze: For longer storage, freeze individual slices or the whole cheesecake (without topping) for up to 2 months. Wrap well in plastic wrap and foil to prevent freezer burn.
• Thawing: Transfer frozen cheesecake to the refrigerator and let it thaw overnight before serving.
• Topping storage: Store any leftover cranberry topping separately in an airtight container in the fridge for up to 1 week.
• Reheating: Cheesecake is best enjoyed cold or at room temperature, but if you like it slightly warm, microwave individual slices for 10–15 seconds—just enough to soften the chill without melting the texture.

Frequently Asked Questions

Can I make this cranberry orange cheesecake ahead of time?

Absolutely! Cheesecake tastes even better the next day, so feel free to make it 1–2 days in advance. Just keep it tightly covered in the fridge until you’re ready to serve.

What if I don’t have a springform pan?

You can use a deep 9-inch round cake pan lined with parchment paper, leaving some overhang for easy lifting. Just be extra gentle when removing the cheesecake after chilling.

Can I skip the water bath?

Technically yes, but I don’t recommend it. The water bath ensures the cheesecake bakes evenly and prevents cracks. If you really want to skip it, place a separate pan of hot water on the lower rack of your oven—it helps create a similar steam effect.

How do I know when my cheesecake is done baking?

The edges should look set, but the center should still have a slight jiggle when you gently move the pan. It will firm up perfectly as it cools.

Can I use bottled orange juice instead of fresh?

You can, but fresh juice (and zest!) adds a brighter, more natural flavor that really makes this cheesecake shine. If using bottled juice, choose one without added sugar.

Can I turn this into mini cheesecakes?

Yes! Divide the crust and filling into muffin tins lined with paper cups and bake for about 20 minutes. They’re adorable and perfect for holiday parties.

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Did you try this festive cranberry cheesecake? Let me know in the comments how it turned out—I’d love to hear how you served it at your holiday table!