Cranberry Cheesecake with Orange Sour Cream Topping

Name: Cranberry Cheesecake with Orange Sour Cream Topping
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound cranberries; 113 cups sugar; ⅓ cup orange juice; 2 pounds cream cheese; 113 cups sugar; 4 large eggs; 113 cups vanilla wafer crumbs; 3 tablespoons butter; 2 cups sour cream; ⅓ cup sugar; 1 teaspoon vanilla extract; 1 cup sugar; 1/2 cup water; 2 teaspoons orange zest minced; 4 large oranges

Servings: persons

1 pound cranberries
113 cups sugar
⅓ cup orange juice
2 pounds cream cheese
113 cups sugar
4 large eggs
113 cups vanilla wafer crumbs
3 tablespoons butter
2 cups sour cream
⅓ cup sugar
1 teaspoon vanilla extract
1 cup sugar
1/2 cup water
2 teaspoons orange zest minced
4 large oranges

1
FOR CRANBERRY FILLING: Combine cranberries, sugar, and fresh orange juice in heavy medium saucepan.
2
Bring to boil over medium-high heat, stirring until sugar dissolves.
3
Reduce heat and simmer until berries pop and mixture thickens, stirring frequently to prevent sticking, about 10 minutes.
4
Cool cranberry filling completely.
5
FOR CHEESE FILLING: Using an electric mixer, beat cream cheese and sugar in a large bowl until well blended.
6
Add eggs 1 at a time, beating after each addition.
7
Set cheese filling aside.
8
FOR CRUST: Preheat oven to 350F (180C) degrees.
9
Lightly butter 9-inch diameter spring form pan with 2 3/4 inch-high sides.
10
Place cookie crumbs in medium bowl.
11
Add melted butter and blend until moist crumbs form.
12
Press onto bottom (not sides) of prepared pan.
13
Pour cheese filling over crust in pan.
14
Spoon 1 cup cranberry filling over cheese filling (reserve remaining cranberry filling for compote).
15
Using a small sharp knife, swirl to form marble pattern.
16
Bake until center of cheesecake is set, about 1 hour.
17
Transfer cheesecake to rack and maintain oven temperature.
18
MEANWHILE, PREPARE TOPPING: Mix sour cream, sugar, and vanilla in small bowl.
19
Gently press down any raised edges of cheesecake.
20
Spoon topping over cake.
21
Bake 5 minutes.
22
Transfer cheesecake to rack and cool.
23
Cover and refrigerate over night.
24
Release pan sides.
25
Transfer cheesecake to platter.
26
Cut cheesecake into wedges and serve.

64802

kcal

Calories

118

Fat

12279

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 pound cranberries, 113 cups sugar, ⅓ cup orange juice, 2 pounds cream cheese, and more.

Yes, Cranberry Cheesecake with Orange Sour Cream Topping falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!