Cranberry Orange Cheesecake Recipe

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Mia Published: December 15, 2020 Modified: July 2, 2021
Cranberry Orange Cheesecake Recipe

How To Make Cranberry Orange Cheesecake

This cheesecake recipe is sweet and fruity with a subtle hint of sourness. Whip up this cranberry orange cheesecake for an invigorating and creamy treat!

Preparation: 20 minutes
Cooking: 1 hour 30 minutes
Chill Time: 4 hours
Total: 5 hours 50 minutes



For Orange Cheesecake:

  • cupsgingersnaps,ground
  • cupunsalted butter,melted
  • pinchsalt
  • 1cupsugar
  • 24ozPhiladelphia Neufchatel Cream Cheese,(3 bricks), low fat, softened
  • 1cupGreek yogurt
  • 2tspvanilla extract
  • 3eggs
  • 1orange,zested

For Cranberry Orange Topping:

  • 4cupsfresh cranberries,(12 oz bag)
  • 1cupsugar
  • 1cupwater
  • 1orange,zested, topping


  1. Preheat the oven to 350 degrees F.

  2. Use a food processor to combine ground gingersnaps, butter, and salt. Press mixture firmly into the bottom of a 9-inch springform pan.

  3. Bake for 10 minutes, then remove and let cool. Reduce oven heat to 325 degrees F.

  4. Once the pan reaches room temperature, carefully wrap the outside of the pan in 2 layers of heavy-duty aluminum foil, being sure that there are no gaps where water could seep through.

  5. Place the pan in a large roasting dish, and bring a tea kettle or pot of water to boil in preparation for the water bath. Set aside.

  6. Using an electric mixer, beat the cream cheese on medium speed for 3 minutes until smooth. Add the sugar and beat for an additional minute until well blended.

  7. Add the Greek yogurt and vanilla, and beat for an additional minute, stopping partway to scrape the bottom of the bowl with a spatula. Add the eggs, one at a time, beating on low speed after each addition just until blended. Pour into crust.

  8. Place the double pans in the oven on a shelf on the bottom third of the oven. Very carefully use a tea kettle to pour the boiling water in the larger pan to form a water bath around the springform pan, so that it comes up about 1-inch around the springform.

  9. Close the oven door, and bake for about 1 hour 30 min, or until the center is almost set.

  10. Turn the oven off, and open the oven door slightly. Let cheesecake set in oven for 1 hour.

  11. Remove the cheesecake from the oven, carefully run a knife around the edges of the cake, and then let cool to room temperature.

  12. Refrigerate at least 4 hours or overnight.

Cranberry Orange Topping:

  1. Bring water and sugar to boil in a medium saucepan over medium-high heat. Add the cranberries, cover, and cook for about 5 minutes, or until the cranberries have all just popped. Remove from heat and let cool to room temperature.

  2. Use a slotted spoon to transfer cranberries to the top of the cheesecake, and sprinkle with the zest of one orange.

  3. Serve and enjoy!

Recipe Notes

Store leftover cheesecake in refrigerator in a covered container.


  • Calories: 468.76kcal
  • Fat: 27.82g
  • Saturated Fat: 15.53g
  • Trans Fat: 0.49g
  • Monounsaturated Fat: 6.92g
  • Polyunsaturated Fat: 1.37g
  • Carbohydrates: 49.97g
  • Fiber: 2.30g
  • Sugar: 42.55g
  • Protein: 7.25g
  • Cholesterol: 119.19mg
  • Sodium: 507.77mg
  • Calcium: 97.07mg
  • Potassium: 192.72mg
  • Iron: 1.58mg
  • Vitamin A: 271.35µg
  • Vitamin C: 16.49mg
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