Bright, tart cranberries meet creamy orange-scented cheesecake on a buttery graham crust — a festive finale that’s make-ahead friendly for Christmas dinner.
| Prep Time | 25 minutes | Cook Time | 1 hour 10 minutes |
| Total Time | 1 hour 35 minutes (+ cooling) | Servings | 12 |
| Difficulty | Medium | Calories | 420 per slice |
Ingredients
- Crust: 2 cups graham crumbs, 6 tbsp melted butter, 2 tbsp sugar
- Filling: 24 oz cream cheese (room temp), 3/4 cup sugar, 3 eggs, 1 cup sour cream, 1 tbsp orange zest, 2 tbsp orange juice, 1 tsp vanilla
- Cranberry Swirl: 1 1/2 cups fresh/frozen cranberries, 1/2 cup sugar, 1/4 cup water
Step-by-Step Instructions
Step 1: Crust
Mix crumbs, butter, and sugar. Press into a 9-inch springform pan. Bake at 325°F for 10 minutes; cool slightly.
Step 2: Cranberry Swirl
Simmer cranberries, sugar, and water 6–8 minutes until thick and jammy. Cool, then blend or mash smooth.
Step 3: Filling
Beat cream cheese and sugar until smooth. Add eggs one at a time, then sour cream, orange zest/juice, and vanilla.
Step 4: Bake
Pour filling over crust. Dollop cranberry sauce and swirl with a knife. Bake at 300°F for 55–65 minutes until set at edges and slightly wobbly in center. Cool 1 hour, then chill at least 4 hours.
Recipe Notes
Recipe Notes
🍰 Water Bath: Bake the pan in a water bath to reduce cracking.
🍊 Citrus: Blood orange zest makes a gorgeous twist.
⏱️ Make-Ahead: Improves after chilling overnight.
🎯 Pro Tip: Run a thin knife around the edge right after baking to prevent sticking and cracks.
🎯 Pro Tip: Run a thin knife around the edge right after baking to prevent sticking and cracks.
