Cranberry Orange Cheesecake -

Cheesecake is a dessert that holds a special place in the hearts of many dessert lovers, renowned for its rich and creamy texture that delivers a luxurious experience with every bite. This beloved delicacy has evolved through countless variations, each bringing its own unique spin to the classic recipe. Today, we are excited to introduce the Zesty Cranberry Orange Cheesecake Delight, a delightful twist that harmoniously combines the tartness of cranberries with the bright, refreshing flavor of oranges.

Cranberry Orange Cheesecake

Indulge in the Zesty Cranberry Orange Cheesecake Delight, a stunning dessert that perfectly balances sweet and tangy flavors. This cheesecake features a buttery graham cracker crust, a creamy filling with rich cream cheese, and a vibrant cranberry topping that adds a festive touch. Ideal for holidays, celebrations, or family gatherings, this recipe guides you through every step to achieve a show-stopping dessert that will leave everyone asking for more. Create a slice of joy today!

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Ingredients

For the crust:

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

¼ cup granulated sugar

1 teaspoon ground cinnamon

For the cheesecake filling:

16 oz (two 8 oz packages) cream cheese, softened

¾ cup granulated sugar

½ cup sour cream

3 large eggs

Zest of 1 orange

¼ cup fresh orange juice

½ teaspoon vanilla extract

For the cranberry topping:

2 cups fresh or frozen cranberries

½ cup granulated sugar

1 cup water

1 tablespoon cornstarch (optional, for thickening)

1 teaspoon vanilla extract

Instructions

Prepare the crust:

- Preheat your oven to 350°F (175°C).

- In a medium mixing bowl, combine graham cracker crumbs, melted butter, granulated sugar, and ground cinnamon. Mix well until the crumbs are evenly coated.

- Press the mixture firmly into the bottom of a 9-inch springform pan to create an even layer. Bake for 10-12 minutes until light golden brown. Remove from the oven and let it cool.

Make the cheesecake filling:

- In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes.

- Add the granulated sugar, sour cream, orange zest, orange juice, and vanilla extract. Mix until fully incorporated.

- Add the eggs one at a time, mixing on low speed until just combined. Do not overmix.

Bake the cheesecake:

- Pour the cheesecake filling over the cooled crust in the springform pan. Smooth the top with a spatula.

- Bake the cheesecake in the preheated oven for about 50-60 minutes, or until the center is set but still slightly jiggly (it will firm up as it cools).

- Turn off the oven and leave the cheesecake inside for an additional hour to avoid cracking.

Prepare the cranberry topping:

- In a saucepan, combine the cranberries, sugar, water, and vanilla extract. Bring to a boil over medium heat and simmer for about 10 minutes or until the cranberries burst and the mixture thickens slightly.

- If you prefer a thicker sauce, mix the cornstarch with a little cold water to create a slurry, then stir it into the cranberry mixture and cook for another 2-3 minutes until thickened.

Cool and serve:

- Once the cheesecake has cooled at room temperature for an hour, refrigerate it for at least 4 hours, preferably overnight.

- Before serving, spread the cranberry topping evenly over the cheesecake. Carefully remove the sides of the springform pan.

- Slice and serve chilled, garnished with a few whole cranberries and a sprinkle of orange zest if desired.

Prep Time, Total Time, Servings:

20 minutes | 7 hours (includes chilling time) | 10 servings