Cranberry Orange Cake (Print Version)
# 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:
01 -
Turn on oven to 325°F, then grease a springform pan (10 inches) with spray.
02 -
Combine crushed graham crackers, melted butter, sugar, and salt. Press into pan base, bake 10 mins, and cool completely.
03 -
Whisk softened cream cheese until no lumps remain. Slowly mix in sugar and sour cream. Add vanilla, eggs, orange zest, and stir gently.
04 -
Puree cranberry sauce until it’s smooth.
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.
06 -
Wrap the bottom of pan with foil. Place in a large roasting pan, fill with 1 1/2 inches of hot water.
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.
08 -
Take out of oven, unwrap foil, then chill in fridge for 6+ hours.
# Notes:
01 -
Using a water bath helps avoid cracks and cooks the cake evenly.
02 -
Make sure all your ingredients are at room temperature before beginning.
03 -
It can be prepared 2-3 days early for more convenience.