Cranberry Orange Cheesecake

Cheesecake has become a beloved dessert across the globe, known for its creamy texture and versatility in flavor combinations. The luscious nature of cheesecake can transform any gathering into a celebration, making it a staple for both casual dinners and extravagant holiday feasts. Among the many tantalizing varieties, the Cranberry Orange Cheesecake Delight stands out, offering a unique twist that perfectly balances sweetness and tartness.

Indulge in the festive flavors of Cranberry Orange Cheesecake Delight, a delicious dessert that's perfect for any occasion. This creamy cheesecake features a buttery graham cracker crust, a velvety cream cheese filling infused with zesty oranges, and a vibrant cranberry topping that adds a beautiful touch. Whether for holiday gatherings or family dinners, this dessert is sure to impress. Try it and make sweet memories! #CranberryOrangeCheesecake #HolidayBaking #DessertRecipe #CheesecakeLovers #FestiveFood

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Ingredients

For the crust:

1 ½ cups of graham cracker crumbs

½ cup unsalted butter, melted

¼ cup granulated sugar

1 tsp ground cinnamon

For the cheesecake filling:

16 oz cream cheese, softened

1 cup granulated sugar

3 large eggs

1 tsp vanilla extract

Zest of 1 large orange

¼ cup fresh orange juice

1 cup sour cream

For the cranberry topping:

2 cups fresh cranberries

1 cup granulated sugar

1 cup water

Zest of 1 orange

1 tbsp cornstarch (optional, for thickening)

1 tbsp fresh orange juice

Instructions

Prepare the crust: Preheat your oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs, melted butter, granulated sugar, and ground cinnamon. Stir until well mixed and crumbly. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove and let it cool.

Make the cheesecake filling: In a large bowl, beat the softened cream cheese until creamy and smooth. Gradually mix in the sugar until fully incorporated. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract, orange zest, orange juice, and sour cream until fully combined.

Bake the cheesecake: Pour the cheesecake filling over the cooled crust in the springform pan. Bake in the preheated oven for 55-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and leave the cheesecake inside for an additional hour. Remove from the oven and let cool. Refrigerate for at least 4 hours, preferably overnight.

Create the cranberry topping: In a medium saucepan, combine fresh cranberries, sugar, and water. Bring to a boil over medium heat. Once boiling, reduce the heat and simmer for about 10 minutes, until the cranberries start to pop and the mixture thickens slightly. Stir in the orange zest, fresh orange juice, and cornstarch (if using) to thicken further. Remove from heat and let it cool.

Assemble the cheesecake: Once the cheesecake is fully chilled, run a knife around the edges before carefully removing it from the springform pan. Spoon the cranberry topping over the cheesecake evenly.

Serve: Slice the cheesecake and serve it chilled, garnished with extra orange zest or fresh cranberries, if desired.

Prep Time: 30 minutes | Total Time: 8 hours (including chilling) | Servings: 10-12