Cranberry Orange Cheesecake Recipe

Name: Cranberry Orange Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups (375 mL) butter cookie crumbs; 1/2 cup (125 mL) pecans, toasted (see tips) and ground; 1/3 cup (75 mL) unsalted butter, melted; 6 packages (each 8 oz/250 g) cream cheese, softened; 2 1/4 cups (550 mL) granulated sugar; 6 eggs; 2 tbsp (25 mL) grated orange zest; 2 tsp (10 mL) freshly grated nutmeg; 2 tsp (10 mL) vanilla extract; 1 1/2 cups (375 mL) fresh cranberries, slightly crushed, or frozen cranberries; 1 cup (250 mL) sour cream; 1/2 cup (125 mL) granulated sugar; 1 tsp (5 mL) vanilla extract; 1/4 tsp (1 mL) grated orange zest; 10-inch (25 cm) cheesecake pan, ungreased, or springform pan with 3-inch (7.5 cm) sides, greased

Servings: persons

1 1/2 cups (375 mL) butter cookie crumbs
1/2 cup (125 mL) pecans, toasted (see tips) and ground
1/3 cup (75 mL) unsalted butter, melted
6 packages (each 8 oz/250 g) cream cheese, softened
2 1/4 cups (550 mL) granulated sugar
6 eggs
2 tbsp (25 mL) grated orange zest
2 tsp (10 mL) freshly grated nutmeg
2 tsp (10 mL) vanilla extract
1 1/2 cups (375 mL) fresh cranberries, slightly crushed, or frozen cranberries
1 cup (250 mL) sour cream
1/2 cup (125 mL) granulated sugar
1 tsp (5 mL) vanilla extract
1/4 tsp (1 mL) grated orange zest
10-inch (25 cm) cheesecake pan, ungreased, or springform pan with 3-inch (7.5 cm) sides, greased

1
Preheat oven to 350F (180C)
2
Crust: In a bowl, combine cookie crumbs, pecans and butter.
3
Press into bottom of cheesecake pan and freeze.
4
Filling: In a mixer bowl fitted with paddle attachment, beat cream cheese and sugar on medium-high speed until very smooth, for 3 minutes.
5
Add eggs, one at a time, beating after each addition.
6
Stir in orange zest, nutmeg and vanilla.
7
Fold in cranberries by hand.
8
Pour over frozen crust, smoothing out to sides of pan.
9
Bake in preheated oven until top is light brown and center has a slight jiggle to it, 60 to 75 minutes.
10
Let cool on the counter for 10 minutes (do not turn the oven off).
11
The cake will sink slightly.
12
Topping: In a small bowl, combine sour cream, sugar, vanilla and orange zest.
13
Pour into center of cooled cake and spread out to edges.
14
Bake for 5 minutes more.
15
Let cool in pan on a wire rack for 2 hours.
16
Cover with plastic wrap and refrigerate for at least 6 hours before serving.

3748

kcal

Calories

305

Fat

161

Carbs

104

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 15 ingredients. The key ingredients include: 1 1/2 cups (375 mL) butter cookie crumbs, 1/2 cup (125 mL) pecans, toasted (see tips) and ground, 1/3 cup (75 mL) unsalted butter, melted, 6 packages (each 8 oz/250 g) cream cheese, softened, 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.

Cranberry Orange Cheesecake

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