Cranberry Cheesecake Delight for the Holidays
Creamy vanilla-orange cheesecake swirled with a bright cranberry sauce for a festive, crowd-pleasing dessert. Perfect make-ahead centerpiece for holiday gatherings.
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Servings:
Ingredients
Main Ingredients
- 1.5 cup graham cracker crumbs for crust
- 2.5 tbsp granulated sugar for crust
- 0.13 tsp fine sea salt for crust
- 7 tbsp unsalted butter, melted for crust
- 2.75 cup cranberries, fresh or frozen for cranberry swirl
- 0.67 cup granulated sugar for cranberry swirl
- 0.5 cup orange juice for cranberry swirl
- 0.25 cup water for cranberry swirl
- 1.25 tbsp cornstarch for cranberry swirl
- 1 tbsp cold water to mix with cornstarch
- 24 oz cream cheese, softened for filling
- 0.8 cup granulated sugar for filling
- 1.5 tbsp all-purpose flour for filling, helps set
- 0.75 cup sour cream for filling
- 2 tsp vanilla extract for filling
- 1.25 tsp finely grated orange zest for filling
- 3 large eggs room temperature
Instructions
Preparation Steps
- Heat oven to 325°F. Line the bottom of a 9-inch springform pan with parchment.
- Simmer cranberries, sugar, orange juice, and 1/4 cup water in a saucepan over medium heat until berries burst, 6–8 minutes.
- Stir cornstarch with 1 tbsp cold water. Drizzle into the cranberries and cook, stirring, until glossy and thick, 1–2 minutes. Cool completely.
- Combine crumbs, crust sugar, and salt. Stir in melted butter until evenly moistened.
- Press crust firmly into the pan bottom. Bake 8–10 minutes. Cool while you make the filling.
- Beat cream cheese on medium speed until smooth. Add filling sugar and flour; mix just to combine.
- Blend in sour cream, vanilla, and orange zest. Add eggs one at a time on low, mixing just until incorporated.
- Pour filling over the crust. Spoon cooled cranberry sauce in dollops and gently swirl with a knife.
- Bake 50–60 minutes until edges are set and the center wobbles slightly. Turn off oven and crack the door for 30 minutes.
- Cool on a rack 1 hour, then chill uncovered until cold and set, at least 4 hours or overnight. Unmold and slice.
Notes
Try a gingersnap crust for extra spice, or add a splash of almond extract to the cranberry swirl for a bakery-style twist. Store covered in the fridge for up to 4 days; for longer storage, freeze sliced pieces tightly wrapped for up to 2 months.
This recipe is an original creation inspired by classic Cranberry Cheesecake Delight for the Holidays flavors. All ingredient ratios and instructions are independently developed.