Cranberry Orange Cheesecake Delightful and Easy Recipe

ByMaya
- 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 2 tablespoons granulated sugar - 16 oz cream cheese, softened at room temperature - 1 cup granulated sugar (for filling) - 1 teaspoon pure vanilla extract - 3 large eggs - Zest of 1 large orange - ½ cup freshly squeezed orange juice - 1 cup fresh cranberries, roughly chopped - ¼ cup granulated sugar (for cranberry topping) - 1 cup water To make the best cranberry orange cheesecake, you need good ingredients. Start with graham cracker crumbs. They create a great crust. Mix the crumbs with melted unsalted butter and sugar. This gives your crust a sweet and rich taste. Use fresh cream cheese for the filling. Softened cream cheese mixes well and gives a nice, smooth texture. Add granulated sugar to sweeten it up. The pure vanilla extract adds a warm aroma and flavor. Next, you will need eggs. They help bind the filling together. Don't forget the orange zest and juice! They bring bright flavors and a lovely scent. Fresh cranberries add a tart kick to your cheesecake. To top it all off, prepare a simple cranberry topping. You will need more fresh cranberries, sugar, and water for this. The topping will balance the cheesecake's sweetness and add a pop of color. Now you have everything you need to make a delightful cranberry orange cheesecake. Each ingredient plays a vital role in creating layers of flavor and texture. {{ingredient_image_2}} - Preheat oven to 325°F (165°C). - Grease the springform pan well with non-stick spray. First, I set my oven to the right temperature. This step is key for even baking. While the oven warms up, I prepare the springform pan. Greasing it well helps the cheesecake come out easily later. - Combine graham cracker crumbs, melted butter, and sugar. - Press the mixture into the pan. In a bowl, I mix the graham cracker crumbs with melted butter and sugar. The crumbs should be coated well. Next, I press the mixture firmly into the bottom of the springform pan. This creates a sturdy base for my cheesecake. I bake it for 10 minutes and let it cool. - Beat cream cheese and incorporate sugar. - Add eggs, orange zest, and juice. Now, I take a large mixing bowl. I beat the softened cream cheese until smooth. I then add in the granulated sugar and mix until fluffy. Next, I add eggs one by one, mixing well each time. Finally, I gently fold in the orange zest and juice, which gives a fresh flavor. - Pour filling into crust and bake. - Cool in the oven. I pour the cheesecake filling over the cooled crust. I smooth the top for an even look. Then, I bake it for 55-60 minutes. The center should be set but still jiggles a bit. After baking, I turn off the oven and leave the door slightly open. This helps the cheesecake cool slowly for one hour. - Simmer cranberries, sugar, and water. - Cool the cranberry topping before use. While the cheesecake cools, I make the cranberry topping. I combine fresh cranberries, sugar, and water in a small saucepan. I bring it to a simmer and stir occasionally. After 10-15 minutes, the cranberries break down, forming a syrupy mix. I remove it from heat and let it cool. - Refrigerate the cheesecake. - Serve with toppings. Once the cheesecake is cool, I carefully remove it from the pan. I spoon the cranberry topping on top. Next, I cover it with plastic wrap and refrigerate for at least four hours. This allows all the flavors to blend. When I’m ready to serve, I take it out and let it sit for 10 minutes. Then, I slice it and enjoy! Use room temperature ingredients. This is key for a smooth filling. Cold cream cheese can lead to lumps. Let it sit out for about an hour before mixing. Avoid cracks during baking. Bake your cheesecake gently. A sudden change in temperature can cause cracks. After baking, leave the oven door slightly open for an hour. This helps the cheesecake cool slowly. Garnish your cheesecake. Use fresh cranberries and orange slices for a bright look. These add a pop of color and a touch of flavor. Serve with accompaniments. A dollop of whipped cream pairs well. You can also add a drizzle of chocolate sauce for an extra treat. Pro Tips Room Temperature Ingredients: Make sure your cream cheese and eggs are at room temperature before mixing. This helps achieve a smooth and creamy filling without lumps. Prevent Cracking: To avoid cracks on the surface of your cheesecake, bake it in a water bath. Wrap the springform pan in aluminum foil and place it in a larger pan filled with hot water during baking. Flavor Enhancements: For an extra flavor boost, consider adding a pinch of cinnamon or nutmeg to the filling. This will complement the orange and cranberry beautifully. Chill Overnight: For the best texture and flavor, allow the cheesecake to chill in the refrigerator overnight. This will help the flavors meld together and result in a firmer slice. {{image_4}} If you or your guests have dietary needs, you can easily adjust the recipe. Here are two common substitutions: - Gluten-free crust options: Try using almond flour or gluten-free cookie crumbs instead of graham cracker crumbs. Mix them with melted butter and sugar for a tasty base. - Dairy-free cream cheese alternatives: Look for plant-based cream cheese. Brands like Tofutti or Kite Hill work well. They give you a creamy texture without dairy. You can add extra flavor to the cheesecake with a few simple tweaks: - Adding chocolate or vanilla elements: Swirl in some melted chocolate or add a dash of cocoa powder to the filling. This will create a rich, layered flavor. You can also add a teaspoon of vanilla extract for a sweet touch. - Alternative fruit toppings: While cranberries shine in this recipe, you can mix it up. Try using strawberries, raspberries, or blueberries on top. Each fruit brings a new taste and color to your dessert. To keep your cranberry orange cheesecake fresh, cover it well. Use plastic wrap or foil to seal it tightly. Store it in the fridge for up to five days. If you want to keep it longer, freezing is a great option. Slice the cheesecake first and wrap each piece in plastic wrap. Then, place the slices in an airtight container or freezer bag. It can stay in the freezer for up to three months. When you're ready to serve your cheesecake, let it thaw in the fridge overnight. This keeps it cool and tasty. If you need it fast, take it out and let it sit at room temperature for about 30 minutes. This helps the flavors shine. For the best taste, serve your cheesecake slightly chilled. Enjoy every bite of that creamy, tangy delight! Cranberry orange cheesecake lasts about 5 to 7 days in the fridge. Make sure to cover it well. This keeps it fresh and tasty. You can also freeze it for up to 2 months. Just wrap it tightly before freezing. Yes, you can use other fruits. Blueberries, raspberries, or cherries work well. They add a nice twist to the flavor. Just make sure to chop them if needed. Adjust the sugar based on the fruit's sweetness. Refrigerating the cheesecake overnight is best. It helps the cheesecake set and flavors blend. If you're short on time, refrigerate it for at least 4 hours. This still works, but the texture may not be as firm. Check the center of the cheesecake. It should be set but still jiggle slightly. A toothpick inserted should come out clean or with a few moist crumbs. Avoid overbaking to keep it creamy. Yes! This cheesecake is perfect for making ahead. You can make it up to a day or two in advance. Just keep it in the fridge until you are ready to serve. It tastes even better after a day. This blog post covered how to make a delicious cranberry orange cheesecake. You learned about the key ingredients like cream cheese, fresh cranberries, and orange zest. I provided step-by-step instructions for baking, along with tips for a perfect outcome. You can try variations to meet dietary needs or enhance flavors. Remember to store your cheesecake properly for the best taste. Enjoy making this treat for your next gathering or special occasion!

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Looking for a dessert that wows? This Cranberry Orange Cheesecake is both delightful and easy to make! With a smooth filling and a tangy cranberry topping, it’s the perfect treat for any occasion. Follow my simple steps, and you’ll have a show-stopping dessert in no time. Get ready to impress your family and friends with this sweet yet tangy cheesecake that balances flavors perfectly. Let’s dive into the recipe!

Why I Love This Recipe

  1. Fruity Flavor Explosion: The combination of cranberries and orange zest creates a refreshing and vibrant flavor profile that dances on your palate, making each bite a delightful experience.
  2. Decadent Creaminess: This cheesecake is rich and creamy, with a smooth texture that melts in your mouth, providing the perfect indulgence for any dessert lover.
  3. Beautiful Presentation: The bright red cranberry topping over the creamy cheesecake not only tastes amazing but also looks stunning, making it a showstopper for gatherings and celebrations.
  4. Easy to Make: With straightforward steps and simple ingredients, this cheesecake is accessible for bakers of all levels, ensuring that you can impress your guests without stress.

Ingredients

Detailed Ingredient List

– 1 ½ cups graham cracker crumbs

– ½ cup unsalted butter, melted

– 2 tablespoons granulated sugar

– 16 oz cream cheese, softened at room temperature

– 1 cup granulated sugar (for filling)

– 1 teaspoon pure vanilla extract

– 3 large eggs

– Zest of 1 large orange

– ½ cup freshly squeezed orange juice

– 1 cup fresh cranberries, roughly chopped

– ¼ cup granulated sugar (for cranberry topping)

– 1 cup water

To make the best cranberry orange cheesecake, you need good ingredients. Start with graham cracker crumbs. They create a great crust. Mix the crumbs with melted unsalted butter and sugar. This gives your crust a sweet and rich taste.

Use fresh cream cheese for the filling. Softened cream cheese mixes well and gives a nice, smooth texture. Add granulated sugar to sweeten it up. The pure vanilla extract adds a warm aroma and flavor.

Next, you will need eggs. They help bind the filling together. Don’t forget the orange zest and juice! They bring bright flavors and a lovely scent. Fresh cranberries add a tart kick to your cheesecake.

To top it all off, prepare a simple cranberry topping. You will need more fresh cranberries, sugar, and water for this. The topping will balance the cheesecake’s sweetness and add a pop of color.

Now you have everything you need to make a delightful cranberry orange cheesecake. Each ingredient plays a vital role in creating layers of flavor and texture.

Step-by-Step Instructions

Preheating and Preparing the Pan

– Preheat oven to 325°F (165°C).

– Grease the springform pan well with non-stick spray.

First, I set my oven to the right temperature. This step is key for even baking. While the oven warms up, I prepare the springform pan. Greasing it well helps the cheesecake come out easily later.

Making the Cheesecake Crust

– Combine graham cracker crumbs, melted butter, and sugar.

– Press the mixture into the pan.

In a bowl, I mix the graham cracker crumbs with melted butter and sugar. The crumbs should be coated well. Next, I press the mixture firmly into the bottom of the springform pan. This creates a sturdy base for my cheesecake. I bake it for 10 minutes and let it cool.

Preparing the Cheesecake Filling

– Beat cream cheese and incorporate sugar.

– Add eggs, orange zest, and juice.

Now, I take a large mixing bowl. I beat the softened cream cheese until smooth. I then add in the granulated sugar and mix until fluffy. Next, I add eggs one by one, mixing well each time. Finally, I gently fold in the orange zest and juice, which gives a fresh flavor.

Baking the Cheesecake

– Pour filling into crust and bake.

– Cool in the oven.

I pour the cheesecake filling over the cooled crust. I smooth the top for an even look. Then, I bake it for 55-60 minutes. The center should be set but still jiggles a bit. After baking, I turn off the oven and leave the door slightly open. This helps the cheesecake cool slowly for one hour.

Making the Cranberry Topping

– Simmer cranberries, sugar, and water.

– Cool the cranberry topping before use.

While the cheesecake cools, I make the cranberry topping. I combine fresh cranberries, sugar, and water in a small saucepan. I bring it to a simmer and stir occasionally. After 10-15 minutes, the cranberries break down, forming a syrupy mix. I remove it from heat and let it cool.

Final Steps

– Refrigerate the cheesecake.

– Serve with toppings.

Once the cheesecake is cool, I carefully remove it from the pan. I spoon the cranberry topping on top. Next, I cover it with plastic wrap and refrigerate for at least four hours. This allows all the flavors to blend. When I’m ready to serve, I take it out and let it sit for 10 minutes. Then, I slice it and enjoy!

Tips & Tricks

Tips for Perfecting the Cheesecake

Use room temperature ingredients. This is key for a smooth filling. Cold cream cheese can lead to lumps. Let it sit out for about an hour before mixing.

Avoid cracks during baking. Bake your cheesecake gently. A sudden change in temperature can cause cracks. After baking, leave the oven door slightly open for an hour. This helps the cheesecake cool slowly.

Decorating and Presentation Ideas

Garnish your cheesecake. Use fresh cranberries and orange slices for a bright look. These add a pop of color and a touch of flavor.

Serve with accompaniments. A dollop of whipped cream pairs well. You can also add a drizzle of chocolate sauce for an extra treat.

Pro Tips

  1. Room Temperature Ingredients: Make sure your cream cheese and eggs are at room temperature before mixing. This helps achieve a smooth and creamy filling without lumps.
  2. Prevent Cracking: To avoid cracks on the surface of your cheesecake, bake it in a water bath. Wrap the springform pan in aluminum foil and place it in a larger pan filled with hot water during baking.
  3. Flavor Enhancements: For an extra flavor boost, consider adding a pinch of cinnamon or nutmeg to the filling. This will complement the orange and cranberry beautifully.
  4. Chill Overnight: For the best texture and flavor, allow the cheesecake to chill in the refrigerator overnight. This will help the flavors meld together and result in a firmer slice.

Variations

Substitutions for Dietary Needs

If you or your guests have dietary needs, you can easily adjust the recipe. Here are two common substitutions:

– Gluten-free crust options: Try using almond flour or gluten-free cookie crumbs instead of graham cracker crumbs. Mix them with melted butter and sugar for a tasty base.

– Dairy-free cream cheese alternatives: Look for plant-based cream cheese. Brands like Tofutti or Kite Hill work well. They give you a creamy texture without dairy.

Flavor Enhancements

You can add extra flavor to the cheesecake with a few simple tweaks:

– Adding chocolate or vanilla elements: Swirl in some melted chocolate or add a dash of cocoa powder to the filling. This will create a rich, layered flavor. You can also add a teaspoon of vanilla extract for a sweet touch.

– Alternative fruit toppings: While cranberries shine in this recipe, you can mix it up. Try using strawberries, raspberries, or blueberries on top. Each fruit brings a new taste and color to your dessert.

Storage Info

Proper Storage Techniques

To keep your cranberry orange cheesecake fresh, cover it well. Use plastic wrap or foil to seal it tightly. Store it in the fridge for up to five days. If you want to keep it longer, freezing is a great option. Slice the cheesecake first and wrap each piece in plastic wrap. Then, place the slices in an airtight container or freezer bag. It can stay in the freezer for up to three months.

Best Practices for Serving After Storage

When you’re ready to serve your cheesecake, let it thaw in the fridge overnight. This keeps it cool and tasty. If you need it fast, take it out and let it sit at room temperature for about 30 minutes. This helps the flavors shine. For the best taste, serve your cheesecake slightly chilled. Enjoy every bite of that creamy, tangy delight!

FAQs

How long does cranberry orange cheesecake last?

Cranberry orange cheesecake lasts about 5 to 7 days in the fridge. Make sure to cover it well. This keeps it fresh and tasty. You can also freeze it for up to 2 months. Just wrap it tightly before freezing.

Can I substitute other fruits for cranberries?

Yes, you can use other fruits. Blueberries, raspberries, or cherries work well. They add a nice twist to the flavor. Just make sure to chop them if needed. Adjust the sugar based on the fruit’s sweetness.

Is it necessary to refrigerate the cheesecake overnight?

Refrigerating the cheesecake overnight is best. It helps the cheesecake set and flavors blend. If you’re short on time, refrigerate it for at least 4 hours. This still works, but the texture may not be as firm.

How do I know when the cheesecake is done baking?

Check the center of the cheesecake. It should be set but still jiggle slightly. A toothpick inserted should come out clean or with a few moist crumbs. Avoid overbaking to keep it creamy.

Can I make this cheesecake in advance for a special occasion?

Yes! This cheesecake is perfect for making ahead. You can make it up to a day or two in advance. Just keep it in the fridge until you are ready to serve. It tastes even better after a day.

This blog post covered how to make a delicious cranberry orange cheesecake. You learned about the key ingredients like cream cheese, fresh cranberries, and orange zest. I provided step-by-step instructions for baking, along with tips for a perfect outcome. You can try variations to meet dietary needs or enhance flavors. Remember to store your cheesecake properly for the best taste. Enjoy making this treat for your next gathering or special occasio

- 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 2 tablespoons granulated sugar - 16 oz cream cheese, softened at room temperature - 1 cup granulated sugar (for filling) - 1 teaspoon pure vanilla extract - 3 large eggs - Zest of 1 large orange - ½ cup freshly squeezed orange juice - 1 cup fresh cranberries, roughly chopped - ¼ cup granulated sugar (for cranberry topping) - 1 cup water To make the best cranberry orange cheesecake, you need good ingredients. Start with graham cracker crumbs. They create a great crust. Mix the crumbs with melted unsalted butter and sugar. This gives your crust a sweet and rich taste. Use fresh cream cheese for the filling. Softened cream cheese mixes well and gives a nice, smooth texture. Add granulated sugar to sweeten it up. The pure vanilla extract adds a warm aroma and flavor. Next, you will need eggs. They help bind the filling together. Don't forget the orange zest and juice! They bring bright flavors and a lovely scent. Fresh cranberries add a tart kick to your cheesecake. To top it all off, prepare a simple cranberry topping. You will need more fresh cranberries, sugar, and water for this. The topping will balance the cheesecake's sweetness and add a pop of color. Now you have everything you need to make a delightful cranberry orange cheesecake. Each ingredient plays a vital role in creating layers of flavor and texture. {{ingredient_image_2}} - Preheat oven to 325°F (165°C). - Grease the springform pan well with non-stick spray. First, I set my oven to the right temperature. This step is key for even baking. While the oven warms up, I prepare the springform pan. Greasing it well helps the cheesecake come out easily later. - Combine graham cracker crumbs, melted butter, and sugar. - Press the mixture into the pan. In a bowl, I mix the graham cracker crumbs with melted butter and sugar. The crumbs should be coated well. Next, I press the mixture firmly into the bottom of the springform pan. This creates a sturdy base for my cheesecake. I bake it for 10 minutes and let it cool. - Beat cream cheese and incorporate sugar. - Add eggs, orange zest, and juice. Now, I take a large mixing bowl. I beat the softened cream cheese until smooth. I then add in the granulated sugar and mix until fluffy. Next, I add eggs one by one, mixing well each time. Finally, I gently fold in the orange zest and juice, which gives a fresh flavor. - Pour filling into crust and bake. - Cool in the oven. I pour the cheesecake filling over the cooled crust. I smooth the top for an even look. Then, I bake it for 55-60 minutes. The center should be set but still jiggles a bit. After baking, I turn off the oven and leave the door slightly open. This helps the cheesecake cool slowly for one hour. - Simmer cranberries, sugar, and water. - Cool the cranberry topping before use. While the cheesecake cools, I make the cranberry topping. I combine fresh cranberries, sugar, and water in a small saucepan. I bring it to a simmer and stir occasionally. After 10-15 minutes, the cranberries break down, forming a syrupy mix. I remove it from heat and let it cool. - Refrigerate the cheesecake. - Serve with toppings. Once the cheesecake is cool, I carefully remove it from the pan. I spoon the cranberry topping on top. Next, I cover it with plastic wrap and refrigerate for at least four hours. This allows all the flavors to blend. When I’m ready to serve, I take it out and let it sit for 10 minutes. Then, I slice it and enjoy! Use room temperature ingredients. This is key for a smooth filling. Cold cream cheese can lead to lumps. Let it sit out for about an hour before mixing. Avoid cracks during baking. Bake your cheesecake gently. A sudden change in temperature can cause cracks. After baking, leave the oven door slightly open for an hour. This helps the cheesecake cool slowly. Garnish your cheesecake. Use fresh cranberries and orange slices for a bright look. These add a pop of color and a touch of flavor. Serve with accompaniments. A dollop of whipped cream pairs well. You can also add a drizzle of chocolate sauce for an extra treat. Pro Tips Room Temperature Ingredients: Make sure your cream cheese and eggs are at room temperature before mixing. This helps achieve a smooth and creamy filling without lumps. Prevent Cracking: To avoid cracks on the surface of your cheesecake, bake it in a water bath. Wrap the springform pan in aluminum foil and place it in a larger pan filled with hot water during baking. Flavor Enhancements: For an extra flavor boost, consider adding a pinch of cinnamon or nutmeg to the filling. This will complement the orange and cranberry beautifully. Chill Overnight: For the best texture and flavor, allow the cheesecake to chill in the refrigerator overnight. This will help the flavors meld together and result in a firmer slice. {{image_4}} If you or your guests have dietary needs, you can easily adjust the recipe. Here are two common substitutions: - Gluten-free crust options: Try using almond flour or gluten-free cookie crumbs instead of graham cracker crumbs. Mix them with melted butter and sugar for a tasty base. - Dairy-free cream cheese alternatives: Look for plant-based cream cheese. Brands like Tofutti or Kite Hill work well. They give you a creamy texture without dairy. You can add extra flavor to the cheesecake with a few simple tweaks: - Adding chocolate or vanilla elements: Swirl in some melted chocolate or add a dash of cocoa powder to the filling. This will create a rich, layered flavor. You can also add a teaspoon of vanilla extract for a sweet touch. - Alternative fruit toppings: While cranberries shine in this recipe, you can mix it up. Try using strawberries, raspberries, or blueberries on top. Each fruit brings a new taste and color to your dessert. To keep your cranberry orange cheesecake fresh, cover it well. Use plastic wrap or foil to seal it tightly. Store it in the fridge for up to five days. If you want to keep it longer, freezing is a great option. Slice the cheesecake first and wrap each piece in plastic wrap. Then, place the slices in an airtight container or freezer bag. It can stay in the freezer for up to three months. When you're ready to serve your cheesecake, let it thaw in the fridge overnight. This keeps it cool and tasty. If you need it fast, take it out and let it sit at room temperature for about 30 minutes. This helps the flavors shine. For the best taste, serve your cheesecake slightly chilled. Enjoy every bite of that creamy, tangy delight! Cranberry orange cheesecake lasts about 5 to 7 days in the fridge. Make sure to cover it well. This keeps it fresh and tasty. You can also freeze it for up to 2 months. Just wrap it tightly before freezing. Yes, you can use other fruits. Blueberries, raspberries, or cherries work well. They add a nice twist to the flavor. Just make sure to chop them if needed. Adjust the sugar based on the fruit's sweetness. Refrigerating the cheesecake overnight is best. It helps the cheesecake set and flavors blend. If you're short on time, refrigerate it for at least 4 hours. This still works, but the texture may not be as firm. Check the center of the cheesecake. It should be set but still jiggle slightly. A toothpick inserted should come out clean or with a few moist crumbs. Avoid overbaking to keep it creamy. Yes! This cheesecake is perfect for making ahead. You can make it up to a day or two in advance. Just keep it in the fridge until you are ready to serve. It tastes even better after a day. This blog post covered how to make a delicious cranberry orange cheesecake. You learned about the key ingredients like cream cheese, fresh cranberries, and orange zest. I provided step-by-step instructions for baking, along with tips for a perfect outcome. You can try variations to meet dietary needs or enhance flavors. Remember to store your cheesecake properly for the best taste. Enjoy making this treat for your next gathering or special occasion!

Cranberry Orange Bliss Cheesecake

A delicious cheesecake featuring a creamy filling with orange zest and fresh cranberries, topped with a sweet cranberry sauce.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour
Total Time 5 hours
Course Dessert
Cuisine American
Servings 10
Calories 350 kcal

Ingredients
  

  • 1.5 cups graham cracker crumbs
  • 0.5 cup unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 16 oz cream cheese, softened at room temperature
  • 1 cup granulated sugar (for filling)
  • 1 teaspoon pure vanilla extract
  • 3 large eggs
  • 1 large orange, zest
  • 0.5 cup freshly squeezed orange juice
  • 1 cup fresh cranberries, roughly chopped
  • 0.25 cup granulated sugar (for cranberry topping)
  • 1 cup water

Instructions
 

  • Preheat your oven to 325°F (165°C). Prepare a 9-inch springform pan by greasing it thoroughly with non-stick spray.
  • In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of granulated sugar. Mix until evenly coated and press into the bottom of the springform pan. Bake for 10 minutes and allow to cool.
  • In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add in 1 cup of granulated sugar and vanilla extract, mixing until fluffy. Add eggs one by one, mixing well after each addition. Gently mix in the orange zest and orange juice.
  • Fold the roughly chopped cranberries into the cheesecake mixture until evenly distributed.
  • Pour the cheesecake filling over the cooled crust and smooth the top. Bake for 55-60 minutes, until the center is set but slightly jiggly. Turn off the oven and crack the door open to cool for 1 hour.
  • Combine the remaining cranberries, ¼ cup of granulated sugar, and 1 cup of water in a saucepan. Simmer over medium heat for 10-15 minutes until thickened. Remove from heat and cool.
  • Once the cheesecake has cooled to room temperature, remove it from the springform pan and spoon the cranberry topping over it. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight.
  • Before serving, let the cheesecake sit at room temperature for about 10 minutes, then slice and enjoy!

Notes

For an inviting presentation, garnish each slice with fresh cranberries and slices of orange. Serve with optional dollops of whipped cream on the side for an added touch of indulgence!
Keyword cheesecake, cranberry, dessert, orange

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