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Festive Cranberry Orange Cake

Featured in Sweet treats that make you happy.

Bright and creamy, this holiday cake pairs tangy orange zest with a homemade cranberry swirl. The slow-baking method keeps it rich and smooth, perfect for celebrations.
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Maria from tastyhush
Updated on Sat, 17 May 2025 11:51:57 GMT
A velvety cake topped with cranberries with a slice taken out, showing its layers. Pin it
A velvety cake topped with cranberries with a slice taken out, showing its layers. | tastyhush.com

Here’s the treat that takes center stage at my holiday table every year! This Cranberry Orange Cheesecake bursts with zingy cranberries and sunny citrus flavors. I came up with this after lots of festive baking and now it’s everyone’s favorite. Creamy filling swirled with bright cranberry not only tastes awesome but always gets a wow from friends.

Irresistible Holiday Delight

Whenever I bake this, the whole house smells totally amazing. Tangy cranberry and a burst of sweet citrus mix together for pure magic. The base of buttery graham crackers gives a perfect crunchy contrast to the smooth and creamy filling. My family starts asking for this treat the moment cranberries start popping up in stores.

Everything to Gather

  • Eggs: These are what makes the cake hold together with that classic cheesecake texture.
  • Orange Zest: Fresh orange zest really kicks up the flavor.
  • Granulated Sugar: Just the right amount keeps the tartness in check.
  • Sour Cream: Adds extra creaminess and makes the filling richer.
  • Cream Cheese: Needs to be nice and soft for the smoothest mix ever.
  • Cranberry Sauce: Homemade or canned both rock in this.
  • Butter: Melt some for your crust to keep it together.
  • Graham Cracker Crumbs: Pick up extra during the holiday season for that golden crust.

Let's Whip This Up

Get That Crust Ready
Blend your graham cracker crumbs with sugar and warm butter until it looks like damp sand. Press it down into your pan then bake for a few minutes. Your kitchen’s gonna smell so good.
Make the Creamy Center
Whip your cream cheese really well so it’s soft and light. Mix in sour cream, vanilla, fresh orange zest, and sugar. Beat in the eggs, one after the other, to make everything super smooth.
Swirl in Those Berries
Pour in half your filling, spoon cranberry sauce over the top, then cover with the rest of the cream cheese layer. Swirl in more cranberry sauce and get that awesome marbled look.
Bake With Care
Seal up your pan with a couple layers of foil, bake it in a water bath, and pull it when it’s still a bit wobbly in the middle. Let it cool off in the oven and stash it overnight in the fridge when it’s done.

Top Tricks

After making this a hundred times, a few hacks make it foolproof. Always use ingredients that aren’t cold for a smooth batter. Wrap the pan really well with thick foil—totally keeps water out. I let mine chill in the oven to cool slowly so cracks don’t show up. My cranberry sauce is homemade when I have time, but a good store version works great too.

Make It Pretty

I love to pile fluffy whipped cream and sugared cranberries on top to make it look fancy. A bit of extra cranberry sauce drizzled on every serving adds a nice touch. At my holiday get-togethers, I pour coffee or even a little sweet wine with this for a treat.

Stays Delicious

Pop this cheesecake in the fridge well-wrapped and it keeps for days. I usually freeze sliced pieces when I’m prepping ahead—they defrost overnight and still taste freshly made. Perfect for keeping your holiday plans stress-free.

Switch Things Up

Go wild with the cranberry sauce! Try tossing in a splash of orange juice or warm spices for something new. I’ll sometimes just open a can if I’m busy, and honestly, no one notices. Blend the sauce if you like those fancy swirls every time.

A creamy cheesecake decorated with glossy cranberry topping and whole cranberries sitting on a silver plate. Pin it
A creamy cheesecake decorated with glossy cranberry topping and whole cranberries sitting on a silver plate. | tastyhush.com

Frequently Asked Questions

→ Why should I use a water bath?
It keeps the cake cooking gently and evenly without the top cracking. The moisture helps give it a soft and creamy feel.
→ Is it okay to prepare this ahead of time?
Absolutely! Make it 2-3 days early and keep it chilled. The taste actually gets better when it rests a day.
→ Why does everything need to be at room temperature?
Warm ingredients mix together easily without lumps. Cold items can make the batter bumpy and cook unevenly.
→ Can I swap cranberry sauce with fresh cranberries?
Sure, just cook fresh cranberries with sugar and water until they thicken into a sauce before using them.
→ What stops the cake from cracking?
Cool it slowly in the oven and avoid opening the door. Big temperature changes cause cracks on top.

Orange Cranberry Cake

This silky cake has vibrant orange flavors mixed with a fruity cranberry swirl. A lovely addition to your holiday spread.

Prep Time
40 Minutes
Cook Time
100 Minutes
Total Time
140 Minutes
By: Maria

Category: Desserts

Difficulty: Difficult

Cuisine: American

Yield: 12 Servings (One cheesecake, 10 inches across)

Dietary: Vegetarian

Ingredients

01 1/3 cup white sugar.
02 1 1/2 cups crushed graham crackers.
03 A pinch of salt.
04 1/4 cup melted unsalted butter.
05 4 (8-ounce) blocks of cream cheese, softened.
06 1 1/2 cups sugar.
07 5 large eggs, brought to room temperature.
08 8 ounces of sour cream, softened.
09 1 tablespoon of pure vanilla extract.
10 2 tablespoons grated orange peel.
11 12 ounces of whole berry cranberry sauce (or 1 1/2 cups homemade).

Instructions

Step 01

Set oven to 325°F. Lightly coat a 10-inch springform pan with nonstick spray.

Step 02

Combine crushed graham crackers, sugar, salt, and melted butter. Press mix into the pan's base, then bake for 10 mins. Cool fully.

Step 03

Whip the cream cheese until creamy. Add sugar and sour cream, blending until smooth. Mix in the eggs, orange peel, and vanilla, but don’t overbeat.

Step 04

Puree the cranberry sauce in a blender until smooth.

Step 05

Pour half the cheesecake mix into the crust. Add half the cranberry puree, pour on the rest of the batter, then top with the remaining puree. Drag a knife through to swirl.

Step 06

Wrap the springform pan in foil. Place it inside a roasting pan, then pour in warm water until it reaches 1 1/2 inches up the sides.

Step 07

Bake for about 1 to 1 1/2 hours, leaving the middle a bit wobbly. Turn off the oven and let it sit inside for another hour with the door shut.

Step 08

Take the cheesecake out, remove foil, cover, and refrigerate for at least 6 hours.

Notes

  1. Using a water bath stops cracks and helps bake evenly.
  2. Room-temperature ingredients give the best texture.
  3. It keeps fine if made 2 or 3 days before serving.

Tools You'll Need

  • 10-inch springform pan.
  • Stand or hand-held mixer.
  • Deep roasting pan.
  • Blender or food processor.
  • Heavy-duty foil.

Allergy Information

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