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Festive Cranberry Orange Cake

Featured in: Desserts

This delightful holiday cake fuses creamy orange flavors with tangy cranberry swirls. Baked gently for the dreamiest slices—great for celebrations.
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Twistytaste.com
Updated on Sun, 04 May 2025 15:51:09 GMT
A smooth orange cake topped with cranberries, with one slice missing showing creamy layers. Pin it
A smooth orange cake topped with cranberries, with one slice missing showing creamy layers. | twistytaste.com

I wanna tell you about my go-to dessert for the holidays! This Orange Cranberry Cheesecake mixes the best flavors - zingy cranberries with bright citrus. 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 cranberry swirls in the creamy filling, it just makes everyone happy.

An Irresistible Holiday Delight

My kitchen smells unbelievable whenever this cheesecake's in the oven. There's something almost magical about mixing sweet orange with tart cranberries. I really love how the buttery graham cracker base gives you that perfect crunch against the smooth filling. My family starts asking for this the minute cranberries show up at the store.

What You'll Need

  • Graham Cracker Crumbs: I always buy extra during holiday season since they make such a good base.
  • Butter: This helps your crust stick together just right.
  • Cranberry Sauce: You can use homemade or store-bought, they're both great.
  • Cream Cheese: Let it get really soft for the smoothest results.
  • Sour Cream: This is what gives it that extra creaminess.
  • Granulated Sugar: Just enough to balance out those tart berries.
  • Orange Zest: Got to use the fresh stuff for best flavor.
  • Eggs: These give your cheesecake its perfect consistency.

Let's Make It Together

Create Your Foundation
Combine your crumbs with melted butter and sugar until it looks like damp sand. Push it into your pan and bake it quickly. You'll love how it smells!
Whip Up That Creamy Filling
Beat your cream cheese until it's completely lump-free. Mix in your sugar, sour cream, that tasty orange zest and some vanilla. Then add eggs one at a time for that amazing texture.
Make Those Pretty Patterns
Put half your mixture in the pan, then swirl some cranberry sauce through it. Add the rest of your batter, more cranberry swirls, and you'll get that beautiful marbled look.
Give It A Soak
Cover your pan with foil, place in a water bath and bake till it's just a little wobbly. I always cool mine in the turned-off oven then let it chill overnight in the fridge.

My Secret Tricks

I've made this cheesecake so many times and learned some helpful tricks. You absolutely need room temp ingredients for the smoothest texture. Use two layers of good foil around your pan to keep water out. Cooling slowly in the oven stops those annoying cracks. I sometimes make my own cranberry sauce but honestly, the stuff from the store works great too.

Fancy Finishing Touches

When I serve this beauty, I love adding a ring of fresh whipped cream and some sparkly sugared cranberries on top. A little extra cranberry sauce drizzled on each plate makes it look super special. At holiday parties, I pair it with hot coffee or maybe a glass of sweet dessert wine.

Keep It Fresh

This cheesecake stays good in the fridge for a few days if you wrap it properly. Sometimes I make it ahead and freeze single slices that thaw perfectly overnight. This saves me so much time during those crazy holiday weeks!

Make It Your Own

You can really play around with the cranberry sauce! I love throwing in some orange juice and cozy spices. When I'm short on time, I just grab a can from the grocery store and nobody can spot the difference. Just blend it up smooth to get 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. | twistytaste.com

Frequently Asked Questions

→ Why bake it in water?
It helps give a creamy texture and stops cracks on top by keeping the heat soft and even.
→ Is this something I can prep early?
Totally! Make it 2–3 days ahead. Chill, covered, in the fridge for even better flavor.
→ What’s up with needing room-temp ingredients?
They mix smoothly this way! Cold ones might clump and mess with the bake.
→ Can I swap store cranberry sauce for fresh?
Sure! Cook fresh cranberries with some sugar and water until thick first.
→ What stops cracks from forming?
Cool it slowly inside the oven without peeking. Gradual cooling prevents any splits.

Cranberry Orange Cake

This velvety orange zest cake gets topped with cranberry goodness. A must-have on your festive table.

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 ⅓ cup of white sugar.
03 ¼ cup melted unsalted butter.
04 1 ½ cups crushed graham crackers.
05 8 ounces of sour cream at room temperature.
06 1 ½ cups sugar.
07 5 large eggs, brought to room temperature.
08 1 tablespoon vanilla essence.
09 2 tablespoons orange zest.
10 2 pounds (four 8-ounce packs) softened cream cheese.
11 1 ½ cups homemade or 1 (12-ounce) can of whole berry cranberry sauce.

Instructions

Step 01

Set your oven to 325°F. Coat a 10-inch springform pan with cooking spray.

Step 02

Combine the butter, crumbs, sugar, and salt. Firmly press the mixture into your pan and bake for 10 minutes. Let it cool completely.

Step 03

Whip cream cheese until silky smooth. Stir in the sugar and sour cream till blended, then add eggs, orange zest, and vanilla. Blend just until it comes together.

Step 04

Puree the cranberry sauce till it's smooth.

Step 05

Pour in half the cheesecake mixture, followed by half the cranberry puree. Repeat layers with the remaining batter and puree. Use a knife to create decorative swirls on top.

Step 06

Wrap the pan in heavy foil, place it in a bigger roasting pan, and pour 1½ inches of hot water around it.

Step 07

Bake your cheesecake for 1 to 1½ hours, or until it slightly wobbles. Once done, turn off the heat and let it sit in the oven for an hour without opening the door.

Step 08

Take it out, remove the foil, cover it, and chill it in the fridge for at least 6 hours.

Notes

  1. Using a water bath keeps the cheesecake from cracking and helps it bake evenly.
  2. Let all ingredients warm to room temperature for the best texture.
  3. Make it up to 2-3 days in advance if needed.

Tools You'll Need

  • 10-inch springform pan.
  • Mixer (stand or hand).
  • Large pan for water bath.
  • Blender or food processor.
  • Sturdy aluminum foil.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy (cream cheese, sour cream).
  • Includes eggs.
  • Uses wheat (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