This is a delicious show-stopper dessert! It is worth the time, I promise!!
Cranberry Orange Cheesecake
Crust
- 1 cup graham cracker crumbs + 1 cup vanilla wafer crumbs
- 6 tablespoons brown sugar
- 1 1/2 tsp cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
- 1/8 tsp nutmeg
- 1/2 cup melted butter
Cheesecake
- 4 8 ounces packages of cream cheese, softened
- 1 1/2 cups sugar
- 3 eggs, at room temperature
- 1 1/2 tsp orange zest
- 1/2 cup sour cream
Cranberry layer
- 6 ounces fresh cranberries
- 3/4 cup sugar
- 1/2 cup orange juice
- 1/2 cup water
- pinch of cinnamon and cloves
Cranberry layer instructions – place all ingredients in a small baking pan. Stir together and bake at 350 for 40 minutes. Let cool and then place in food processor and process until semi-smooth. Refrigerate for at least 2 hours.
Crust instructions – combine all ingredients in a bowl and mix until smooth. Press into the bottom and up the sides of a 9-inch springform pan. Set aside.
Cheesecake layer instructions –
Beat cream chees and sugar until creamy.
Add eggs one at a time, beating after each addition.
Add vanilla and orange zest and beat until smooth. Stir in sour cream.
Pour batter into the prepared crust.
Dollop the cranberry sauce over the cheesecake. Using a knife, gently swirl the cranberries through the cheesecake.
Wrap foil around the springform pan. Place the foil-wrapped pan into a larger pan.
Pour hot water into the roasting pan so it surrounds to cheesecake and is at least 2 inches deep.
Bake for 80 minutes or until the cheesecake has puffed in the center and is 150 degrees at the center.
Remove from the oven and cool to room temperature.
Cover and refrigerate.
Serve with whipped cream and sugared cranberries if desired.
Note – this freezes great!! I wrap individual pieces in plastic wrap and then place them into a large ziplock bag. When ready to serve, thaw in the fridge for several hours.
Adapted from a recipe from Our Best Bites.
