Cranberry Orange Cheesecake – Recipe from Yummiest Food Cookbook

Cranberry Orange Cheesecake is incredibly moist, flavorful, and full of orange and cranberry in every bite! It’s the perfect dessert for any holiday dinner table!

This festive Cranberry Orange Cheesecake is so smooth and creamy, decadent filling is so delicious with no baking required.

Cranberry and orange is a flavor match made in heaven and this cheesecake is the perfect balance of both. The moist cheesecake layers get their flavor from the orange extract and top with cranberry sauce, it is my favorite part.

How to Make Cranberry Orange Cheesecake?

First, we make cranberry sauce:
In a small saucepan over medium heat combine cranberries, sugar, and orange extract
Bring to a boil then reduce heat and let simmer until slightly reduced, stirring occasionally 10 minutes, let cool to room temperature
To make crusts:
Finely crush the graham crackers in a food processor, add melted butter, sugar and blend until its all moistened
Press crumb mixture onto the bottom of prepared 9-inch springform pan by lightly greasing the edges of the pan with cooking spray
Spread half of the cranberry jam over the crust
Place in the freezer while you make the filling
To make the cheesecake filling:
In a medium bowl, mix cream cheese and powdered sugar until smooth and creamy
In a separate bowl, whip heavy cream until soft peaks form add vanilla, orange extract, and few drops of Orange food coloring mix until stiff peaks form
Add cream cheese mixture into the beaten heavy cream mix on low speed just to combine
Spoon all of the cheesecake filling over the cranberry jam
Set in the fridge to firm
Refrigerate for at least 6 hours or overnight until set
To make topping:
Mix whipped cream with 1-2 drops Orange food coloring
When the cheesecake is set and cooled run a thin knife around the sides and remove the springform pan sides
Spread remaining cranberry jam in the center of the cheesecake and pipe the whipped cream on around the edges of the cheesecake

You can prepare the sauce up to 2 days in advance, store it in the fridge until you use them. You can use store-bought preserves or cranberry marmalade here instead, but since nothing compares to the flavor of fresh cranberries.

Something about the sweet-tart flavors is irresistible. Maybe the fact they are not as cloyingly sweet as a lot of desserts or that they just feel more refreshing. They are delicious!

This Cranberry Orange Cheesecake makes a striking Christmas presentation and it is worthy to take a central place on the holiday table! Enjoy!

Save Print

Cranberry Orange Cheesecake Recipe

Recipe type: Dessert

Cuisine: American

Prep time: 400 mins

Total time: 6 hours 40 mins

Serves: 12

Cranberry Orange Cheesecake is incredibly moist, flavorful, and full of orange and cranberry in every bite! It's the perfect dessert for any holiday dinner table!

Ingredients

For the Cranberry Sauce:

16 oz cranberries
1 cup granulated sugar
1 teaspoon orange extract

For the crust:

2 ½ cups graham crackers crumbs
6 tablespoons unsalted butter, melted
4 tablespoons sugar

For the cheesecake filling:

16 oz cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
2 cups heavy whipping cream
½ teaspoon Orange extract
Orange food coloring, optional

For the topping:

Whipped cream, optional
2-3 drops Orange food coloring

Follow Yummiest Food on Pinterest

Instructions

To make Cranberry sauce:

In a small saucepan over medium heat combine cranberries, sugar, and orange extract
Bring to a boil then reduce heat and let simmer until slightly reduced, stirring occasionally 10 minutes, let cool to room temperature

To make crusts:

Finely crush the graham crackers in a food processor, add melted butter, sugar and blend until it's all moistened
Press crumb mixture onto the bottom of prepared 9-inch springform pan by lightly greasing the edges of the pan with cooking spray
Spread half of the cranberry jam over the crust
Place in the freezer while you make the filling

To make the cheesecake filling:

In a medium bowl, mix cream cheese and powdered sugar until smooth and creamy
In a separate bowl, whip heavy cream until soft peaks form add vanilla, orange extract, and few drops of Orange food coloring mix until stiff peaks form
Add cream cheese mixture into the beaten heavy cream mix on low speed just to combine
Spoon all of the cheesecake filling over the cranberry jam
Set in the fridge to firm
Refrigerate for at least 6 hours or overnight until set

To make topping:

Mix whipped cream with 1-2 drops Orange food coloring
When the cheesecake is set and cooled run a thin knife around the sides and remove the springform pan sides
Spread remaining cranberry jam in the center of the cheesecake and pipe the whipped cream on around the edges of the cheesecake
Serve