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orange-cranberry-cheesecake-recipe
Orange Cranberry Cheesecake
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This holiday season enjoy this Cranberry Orange Cheesecake Recipe with your family and friends with great conversation and a cup of coffee.
Prep Time 20 minutes
Total Time 12 hours
Print recipe Pin Recipe Save
Course Cake, Dessert
Cuisine American
Servings 16 slices
Calories 440 kcal

Ingredients 
US Custom - Metric

For the Crust

  • 1 cup chopped pecans
  • ⅔ cup chocolate graham cracker crumbs 6 whole
  • ¼ cup melted butter
  • 3 Tbsp brown sugar

For the Orange Cheesecake

  • 2 8 oz packages cream cheese
  • 2 8oz cartons Mascarpone cheese
  • 1¼ cup sugar
  • 2 Tbsp cornstarch
  • 2 Tbsp orange juice
  • 1 tsp orange extract
  • 4 eggs lightly beaten

For the Cranberry Filling

  • ¾ cup cranberry sauce whole-berry
  • ½ cup whole cranberries fresh
  • 1 Tbsp water
  • Chocolate fudge sauce for topping

Instructions 

For the Crust

  • Wrap a 9-inch Wilton Bake it Better Springform pan with a double layer of foil.
  • Preheat the oven to 325° F (160° C).
  • In a food processor, place the pecans and graham crackers. Pulse until they are fine crumbs. Add in the melted butter and brown sugar and pulse 5 times. 
  • Press the mixture into the prepared springform pan pressing the crumbs up the side and on the bottom. Bake for 10 minutes and then cool for 30 minutes.

For the Cheesecake

  • In a large bowl, beat the cream cheese and Mascarpone cheese. Gradually add in the sugar. Stir the cornstarch, orange juice, and orange extract together then add to the mixture. Gradually add in the eggs and beat until just combined.
  • Pour half the mixture into the cooled crust and reserve the rest.

For the Cranberry Filling

  • Place the cranberry sauce, whole cranberries, and water into a food processor and pulse until blended.
  • Spread the cranberry filling over the cheesecake batter and top with reserved batter.
  • Place the pan into a larger pan and add an inch of hot water to make a water bath.
    Bake for 60-70 minutes at 325 F. The edges should be done but the center will still be giggly. 
  • Remove from the oven and water bath and let cool for an hour. Run a knife along the inside edge to prevent the sides from sticking. 
  • Refrigerate overnight. Before serving you can make some sugared cranberries and orange peels. Add a handful of cranberries to a baggie and coat them with honey. Remove from the baggie to a parchment paper and dust with sugar granules. Allow 2 hours to dry completely before handling.  
  • Top the cheesecake with chocolate fudge, sugared cranberries and some orange peel to a stunning presentation. 

Notes


Nutrition

Serving: 1slice | Calories: 440kcal | Carbohydrates: 33g | Protein: 6g | Fat: 32g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 106mg | Sodium: 158mg | Potassium: 95mg | Fiber: 1g | Sugar: 27g | Vitamin A: 943IU | Vitamin C: 1mg | Calcium: 82mg | Iron: 1mg

Nutrition information isn’t always accurate.

Equipment

9 inch Springform

Recipe Video

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