Cranberry Orange Cheesecake Recipe

Name: Cranberry Orange Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crust; 1 1/3 cups HoneyMaid Graham Wafers; 1/4 cup granulated sugar; 1/3 cup butter or margarine, melted; 1 Tbsp. pistachios or any chopped nuts (optional); Filling; 2 pkg. (250g each) Philadelphia Brick Cream Cheese; 1/2 cup granulated sugar; 3 eggs; 1/2 cup plain yogurt; 2 tsp. vanilla; Topping; 2 cup fresh or frozen cranberries; 1/2 - 1 seedless whole orange, washed; 1/2 cup granulated sugar, (or measure to taste); 1/4 cup orange juice or water; 2 tsp. unflavoured gelatine

Servings: persons

Crust
1 1/3 cups HoneyMaid Graham Wafers
1/4 cup granulated sugar
1/3 cup butter or margarine, melted
1 Tbsp. pistachios or any chopped nuts (optional)
Filling
2 pkg. (250g each) Philadelphia Brick Cream Cheese
1/2 cup granulated sugar
3 eggs
1/2 cup plain yogurt
2 tsp. vanilla
Topping
2 cup fresh or frozen cranberries
1/2 - 1 seedless whole orange, washed
1/2 cup granulated sugar, (or measure to taste)
1/4 cup orange juice or water
2 tsp. unflavoured gelatine

1
Crust: COMBINE graham crumbs, sugar, butter and nuts.
2
Press evenly over bottom of a 9 inch springform pan.
3
Filling: BEAT cream cheese and sugar together until smooth and creamy.
4
Add eggs, one at a time, beating well after each addition.
5
Stir in yogurt and vanilla.
6
POUR into pan and bake at 325F for 30-40 minutes or until mixture is set.
7
Let cool to room temperature.
8
Topping: CHOP cranberries, orange (with peel) and sugar in a food processor or blender.
9
In a saucepan, sprinkle gelatin over orange juice.
10
Let stand 2 minutes.
11
Heat and stir over low heat until gelatin is dissolved.
12
Stir into cranberry mixture.
13
Spread over top of the cheesecake and refrigerate until set.
14
GARNISH with graham wafers and orange slices.

1108

kcal

Calories

Fat

138

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

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
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.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
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 17 ingredients. The key ingredients include: Crust, 1 1/3 cups HoneyMaid Graham Wafers, 1/4 cup granulated sugar, 1/3 cup butter or margarine, melted, and more.

Yes, Cranberry Orange Cheesecake 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!

Cranberry Orange Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions