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Festive Cranberry Orange Cake

Featured in Sweet Treats Everyone Will Love.

Creamy cake with a touch of orange zest and a vibrant, tangy cranberry swirl. Baked slow for a flawless texture, it’s ideal for holidays and celebrations.
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Emily Watson
Updated on Mon, 24 Mar 2025 23:19:57 GMT
A luscious, creamy cake topped with tangy cranberry and a slice removed to reveal layers. Pin it
A luscious, creamy cake topped with tangy cranberry and a slice removed to reveal layers. | thefamilycooks.com

I gotta tell you about my top holiday sweet treat! This Orange Cranberry Cheesecake combines tart berries with zesty citrus in the most amazing way. I came up with this after trying different holiday bakes for years, and now it's always the centerpiece of my dessert spread. When you see those beautiful red swirls in the creamy filling, you'll understand why my guests can't stop smiling.

An Irresistible Festive Delight

The smells that fill my home when this cheesecake is baking are out of this world. There's something almost magical about mixing tangy berries with sweet orange flavors. I really love how the buttery graham cracker base gives just enough crunch against that smooth, rich filling. My family starts asking when I'll make it the minute cranberries show up at the store.

Your Ingredients List

  • Graham Cracker Crumbs: I always stock up during holiday season for this perfect base.
  • Butter: This makes your crust stick together just right.
  • Cranberry Sauce: You can use store-bought or homemade with great results.
  • Cream Cheese: Let it get really soft for the creamiest outcome.
  • Sour Cream: This adds that special rich touch.
  • Granulated Sugar: Balances out those sour cranberries perfectly.
  • Orange Zest: Don't skip using it fresh off the fruit.
  • Eggs: They give your cheesecake that wonderful consistency.

Let's Start Baking

Get Your Crust Ready
Combine those crumbs with melted butter and sugar until everything looks like damp sand. Push it into your pan and bake it briefly. You'll smell how good it is right away!
Whip Up That Creamy Center
Beat your cream cheese until there's not a lump in sight. Add sugar, sour cream, that fragrant orange zest and vanilla. Mix in eggs one at a time for that perfect smooth texture.
Make Those Pretty Patterns
Put in half your mixture then drizzle cranberry sauce over it. Add the rest of your batter, more sauce, and swirl it around for a beautiful marbled look.
Give It A Soak
Cover your pan completely with foil, set in a water bath and cook until it wobbles just a bit. Let it cool down slowly in the oven before putting it in the fridge overnight.

Smart Tricks I've Learned

I've made this cheesecake so many times and picked up some handy tricks. You can't skip bringing ingredients to room temp if you want that smooth finish. Use two layers of good foil around your pan, it's totally worth it. Cooling in the oven stops those annoying cracks from forming. I sometimes make my own cranberry sauce but the stuff from the store works great too.

Fancy Finishing Touches

When I'm ready to show off this beauty, I top it with fluffy whipped cream and some sugar-coated cranberries. A little extra cranberry sauce drizzled on each serving plate makes it look so special. At holiday gatherings, I love serving slices with hot coffee or a little glass of sweet wine.

Storage Solutions

This cheesecake stays good in your fridge for a few days if you wrap it properly. Sometimes I'll make it early and freeze single slices that thaw perfectly overnight. It's such a time-saver during the busy holiday rush!

Change It Up

You can really play around with the cranberry sauce! I often mix in some orange juice and holiday spices to mine. When I'm short on time, I just grab a can from the grocery store and nobody ever knows. Just make sure you blend it until it's smooth for those pretty swirls.

A sliced cheesecake topped with a layer of cranberry sauce and whole cranberries sits on a silver platter. Pin it
A sliced cheesecake topped with a layer of cranberry sauce and whole cranberries sits on a silver platter. | thefamilycooks.com

Frequently Asked Questions

→ Why use a water bath when baking?
A water bath keeps the cake moist and smooth while it bakes evenly. It’s the secret to that silky finish without cracks.
→ Can I prepare this cake ahead?
Definitely! You can make it 2-3 days before serving. Just refrigerate it covered, and the flavors get even better.
→ Why should ingredients be at room temp?
Room-temp ingredients mix better, preventing lumps. Using cold ones can lead to strange textures and uneven baking.
→ Can fresh cranberries replace the sauce?
Absolutely. You can cook fresh cranberries with sugar and water until thick to create a homemade topping.
→ How can I stop cracks from forming?
Let it cool slowly inside the oven without opening the door. A gradual drop in temperature keeps the surface smooth.

Cranberry Orange Cake

This smooth, flavorful cake is packed with orange zest and swirls of tangy cranberry sauce. It’s a holiday table showpiece.

Prep Time
40 Minutes
Cook Time
100 Minutes
Total Time
140 Minutes

Category: Desserts

Difficulty: Difficult

Cuisine: American

Yield: 12 Servings (One 10-inch cheesecake)

Dietary: Vegetarian

Ingredients

01 1 pinch of salt.
02 1/3 cup of white sugar.
03 1 1/2 cups of crushed graham crackers.
04 2 pounds of cream cheese, softened.
05 8 ounces of sour cream, softened.
06 1 tablespoon of vanilla extract.
07 5 large eggs, softened to room temperature.
08 1/4 cup butter, melted.
09 1 1/2 cups of sugar.
10 2 tablespoons of grated orange peel.
11 1 1/2 cups of homemade or 1 (12-ounce) can of full cranberry sauce.

Instructions

Step 01

Turn on oven to 325°F, then grease a springform pan (10 inches) with spray.

Step 02

Combine crushed graham crackers, melted butter, sugar, and salt. Press into pan base, bake 10 mins, and cool completely.

Step 03

Whisk softened cream cheese until no lumps remain. Slowly mix in sugar and sour cream. Add vanilla, eggs, orange zest, and stir gently.

Step 04

Puree cranberry sauce until it’s smooth.

Step 05

Pour half the cheesecake mix into the pan, add half the cranberry puree. Top with remaining cheesecake mix and cranberry puree. Use a knife to swirl the surface.

Step 06

Wrap the bottom of pan with foil. Place in a large roasting pan, fill with 1 1/2 inches of hot water.

Step 07

Bake for 60-90 mins, just until center barely jiggles. Shut oven off and let sit inside for another hour while keeping the door closed.

Step 08

Take out of oven, unwrap foil, then chill in fridge for 6+ hours.

Notes

  1. Using a water bath helps avoid cracks and cooks the cake evenly.
  2. Make sure all your ingredients are at room temperature before beginning.
  3. It can be prepared 2-3 days early for more convenience.

Tools You'll Need

  • Springform pan (10 inches).
  • Mixer (hand or stand).
  • Big roasting pan.
  • Blender or food processor.
  • Durable aluminum foil.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Milk products (cream cheese, sour cream).
  • Eggs are used.
  • Contains wheat from graham crackers.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 577
  • Total Fat: 36 g
  • Total Carbohydrate: 56 g
  • Protein: 8 g