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This cranberry orange cheesecake is the perfect addition to any holiday table. The creamy cheesecake filling pairs wonderfully with the tartness of cranberries, and the graham cracker crust adds a nice crunch. The combination of flavors and textures makes this cheesecake a showstopper dessert for any gathering. The recipe is designed to use a water bath to achieve a silky, crack-free surface, and the homemade cranberry compote provides a fresh and vibrant topping.

up close on the cranberry orange cheesecake

The Chemistry of Cranberry Orange Cheesecake

The secret to creamy cheesecake with no cracks lies in three key steps:

  • Room-Temperature Ingredients: Starting with room-temperature cream cheese, eggs, and heavy cream helps create a smooth lump-free filling.
  • Water Bath: Baking the cheesecake in a water bath keeps the heat gentle and even, preventing cracking on the surface.
  • Slow Cooling Process: Once baked, cooling the cheesecake gradually (first in the oven and then on the counter) allows it to set without cracks or sunk-in spots.
a full cranberry orange cheesecake with a bowl of sugared cranberries

What is in a cranberry orange cheesecake?

Graham Cracker Crumbs

Creates a buttery base with a slight crunch.

Granulated Sugar

Adds sweetness to the crust.

Melted Butter

Binds the crumbs together, creating a firm crust.

Cream Cheese

Forms the base of the cheesecake, giving it a creamy texture.

Granulated Sugar

Sweetens the filling.

Sour Cream

Adds a slight tang and richness.

Heavy Cream

Enhances the creaminess of the cheesecake.

Eggs

Provide structure to the filling, making it set firmly.

Vanilla Extract

Adds warmth to the flavor profile.

Fresh Cranberries

Provide a tart contrast to the sweet cheesecake.

Granulated Sugar

Balances the tartness of the cranberries.

Orange Juice

Adds brightness and enhances the cranberry flavor.

up close on a piece of cranberry orange cheesecake

How do you make cranberry orange cheesecake?

Prepare the Crust

  1. Preheat your oven to 350 degrees
  2. Line the bottom of a 9-inch springform pan with parchment paper and lightly spray with non-stick spray. Wrap the outside of the pan with aluminum foil to prevent water from seeping in.
  3. In a food processor, pulse graham crackers until finely ground.
  4. Add granulated sugar and melted butter. Pulse until the mixture resembles wet sand.
  5. Press the graham cracker mixture into the bottom of the springform pan to form an even crust.
  6. Bake the crust for 10 minutes, then remove from the oven to cool.

Make the Cheesecake Filling

  1. In a stand mixer, beat the softened cream cheese and granulated sugar until smooth and creamy.
  2. Add sour cream and heavy cream, mixing until fully incorporated.
  3. Add the eggs one at a time, mixing just until combined after each addition.
  4. Add vanilla extract and give the filling one last mix, ensuring it’s smooth and lump-free.
  5. Pour half the cheesecake batter over the prepared crust in the springform pan.

Prepare the Cranberry Compote

  1. In a medium saucepan, combine fresh cranberries, granulated sugar, and orange juice.
  2. Cook over medium-high heat, stirring frequently, until the cranberries burst and the mixture thickens (about 5-10 minutes)
  3. Remove the heat and let the compote cool slightly before adding to the cheesecake.

Swirl the Compote

  1. Spoon the cranberry compote over the first layer of cheesecake batter. Use a knife or skewer to swirl the compote through the batter gently.
  2. Pour the remaining cheesecake batter over the cranberry layer, smoothing the top.

Bake in a Water Bath

  1. Place the springform pan in a large roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan.
  2. Carefully transfer to the oven and bake for 60 minutes.
  3. After 60 minutes, turn off the oven and leave the cheesecake inside with the door cracked for an additional hour.

Chill and Set

  1. Remover the cheesecake from the oven and let it cool to room temperature.
  2. Cover with plastic wrap and refrigerate for at least 7-8 hours or overnight for the best texture and flavor.

Serve the Cranberry Orange Cheesecake

  1. Before serving, top with sugared cranberries and whipped cream if desired.
a cranberry orange cheesecake with a slice taken out on a plate next to it

How to Store Cranberry Orange Cheesecake

Store leftovers in an airtight container in the fridge for up to five days.

Making Ahead Options: Both the cheesecake and cranberry compote can be made a day in advance, allowing flavors to deepen before baking.

Freezing Options: Wrap unfrosted cheesecake slices in plastic wrap and store them in an airtight container in the freezer for up to 2 months. Thaw overnight in the fridge before serving.

How to Serve Cranberry Orange Cheesecake

This cranberry cheesecake is ideal for holiday dinners, Thanksgiving, Christmas parties, or any winter celebration. Its festive look and flavors make it perfect for the holiday season, and it’s also a beautiful option for a dinner party dessert.

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Why make cranberry orange cheesecake?

This cranberry cheesecake shines at holiday events such as Thanksgiving, Christmas, and New Year’s Eve. It’s tangy cranberry and creamy cheesecake base makes it a delightful, comforting choice for colder months and festive gatherings.

The homemade cranberry compote adds a tartness that cuts through the rich cheesecake, creating a beautifully balanced dessert.

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up close on a bite of a cranberry orange cheesecake

FAQs

Yes, but fresh cranberry compote provides a more vibrant flavor and texture. If using canned, opt for whole-berry cranberry sauce and add fresh orange zest for added flavor.

A water bath helps the cheesecake bake evenly and keeps the texture smooth and creamy, reducing the likelihood of cracks on top.

For best results, cheesecake needs to chill for at least 7-8 hours, preferably overnight, to ensure it’s fully set and easy to slice.

If the cranberry compote is too tart, add an extra tablespoon of sugar or a bit more orange juice to sweeten it. Adjust to taste as it simmers.

a titled picture with a slice of cranberry orange cheesecake

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cranberry orange cheesecake

Cranberry Cheesecake Recipe

5 from 2 votes
Author: Madison Reid
Total Time: 10 hours 30 minutes
Prep Time: 30 minutes
Cook Time: 1 hour
Rest & Chill Time: 9 hours
Servings: 12
Print Recipe Pin Recipe
This indulgent cranberry cheesecake combines creamy, rich cheesecake with a festive cranberry topping. The tangy cranberry compote is swirled into the cheesecake filling for a stunning visual and flavor contrast. And with a buttery graham cracker crust, this dessert is the ultimate holiday treat.

Ingredients 

Crust

  • 1 1/2 cups graham cracker crumbs 13 crackers
  • 1/4 cup granulated sugar
  • 6 tbsp melted butter

Cheesecake

  • 32 ounces cream cheese
  • 1 1/2 cups granulated sugar
  • 1/4 cup sour cream
  • 1 cup heavy cream
  • 4 eggs
  • 1 tsp vanilla extract

Cranberry Compote

  • 2 cups cranberries
  • 1 cup granulated sugar
  • 1 orange juiced

Instructions

  • Preheat your oven to 350 degrees
  • Prepare a 9 inch springform pan with non stick spray and parchment paper lining the bottom
  • Wrap the outside bottom of the springform pan in tinfoil so that no water seeps through from the water bath.
  • In a hand food processor or chopper, chop up the graham crackers
  • Add the sugar and melted butter and pulse until it is the consistency of wet sand.
  • Press the crust into the bottom of the prepared springform pan
  • Mix the cheesecake batter, make sure that your cream cheese is softened.
  • In a standing mixer, add cream cheese and sugar. Whip until combined and smooth.
  • Add the heavy cream and mix until fully combined.
  • Add the sour cream and whip it all again. You should want your cream cheese batter very smooth.
  • Add the eggs and vanilla. Mix until everything is combined and smooth.
  • Pour half the batter onto the prepared crust.
  • Spoon cranberry compote on top of batter and cut in with a knife.
  • Pour the rest of the cheesecake batter on top.
  • Take a large cake pan, I use an 11" round cake bath for my water bath.
  • Fill the cake pan about 1/2 full of hot water, and place the water bath in the hot oven.
  • Carefully place the unbaked cheesecake in the center of the water bath.
  • Close the oven and bake for 60 minutes.
  • Once the timer goes off, turn the oven off and leave the cheesecake in. Prop the oven door open very slightly and let the cheesecake sit in the hot oven as it cools down for 1 hour.
  • After 1 hour, remove the cheesecake and let it sit at room temperature for 30 minutes to 1 hour.
  • Cover the cheesecake and place it in the fridge for at least 7 hours to set and chill.
  • Serve with whipped cream and sugared cranberries.

Cranberry Compote

  • Add all three ingredients to a medium-sized saucepan.
  • Bring up to a boil over medium-high heat.
  • Boil for 5-10 minutes, stirring and pressing the berries to break them up.
  • Once the sauce is thickened, remove from heat. Cool a bit before adding to the cheesecake.

Nutrition

Calories: 646kcal Carbohydrates: 62g Protein: 8g Fat: 42g Saturated Fat: 25g Polyunsaturated Fat: 2g Monounsaturated Fat: 11g Trans Fat: 0.2g Cholesterol: 171mg Sodium: 380mg Potassium: 191mg Fiber: 1g Sugar: 53g Vitamin A: 1606IU Vitamin C: 6mg Calcium: 115mg Iron: 1mg
Course: Dessert

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