Ingredients
Scale
- For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 1/2 teaspoon ground cinnamon
- For the Cheesecake Filling:
- 32 oz cream cheese, softened to room temperature
- 1 1/4 cups granulated sugar
- 1 cup full-fat sour cream, room temperature
- 4 large eggs, room temperature
- 1 tablespoon orange zest
- 2 tablespoons fresh orange juice
- 1 teaspoon vanilla extract
- For the Cranberry Topping:
- 12 oz fresh or frozen cranberries
- 1/2 cup granulated sugar
- 1/2 cup orange juice
- 1 teaspoon orange zest
Instructions
- Step 1: Prepare the Graham Crust – Preheat your oven to 325°F (160°C). In a medium bowl, combine the graham cracker crumbs, sugar, melted butter, and cinnamon. Stir until the mixture resembles wet sand. Press the mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan. Bake for 10 minutes, then remove from the oven and let it cool completely while you prepare the filling.
- Step 2: Mix the Cheesecake Filling – In a large mixing bowl, beat the softened cream cheese and sugar together on medium speed until smooth and creamy. Scrape down the sides of the bowl frequently. Add the sour cream, orange zest, orange juice, and vanilla extract, mixing until combined. Reduce the mixer speed to low and add the eggs one at a time, mixing just until the yellow disappears. Do not overbeat the batter, as this introduces air bubbles that can cause cracking.
- Step 3: Bake the Cheesecake – Wrap the outside of the cooled springform pan in two layers of heavy-duty aluminum foil to prevent water from seeping in. Place the pan in a large roasting dish and pour the cheesecake batter over the crust. Fill the roasting dish with hot water until it reaches halfway up the sides of the springform pan. Bake for 65–75 minutes, or until the edges are set but the center still has a slight jiggle. Turn off the oven, crack the door open, and let the cheesecake cool inside for one hour.
- Step 4: Simmer the Cranberry Topping – While the cheesecake cools, prepare the topping. In a medium saucepan, combine the cranberries, sugar, and orange juice. Bring to a simmer over medium heat. Cook for 10–12 minutes, stirring occasionally, until the cranberries burst and the liquid thickens into a jam-like consistency. Stir in the orange zest. Remove from heat and let the topping cool to room temperature.
- Step 5: Assemble and Chill – Once the cheesecake and cranberry topping are both at room temperature, spread the cranberry mixture evenly over the top of the cheesecake. Remove the foil from the pan, cover the top loosely with plastic wrap, and refrigerate for at least 6 hours, preferably overnight. When ready to serve, run a thin knife around the edge of the pan before releasing the springform ring. Slice with a warm knife for clean edges.
- Cook Time: 1 hour 45 minutes (plus chilling time)