Ingredients
Cheesecake crust:
- 2 cups graham cracker crumbs
- 2 tablespoons white granulated sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 cup unsalted butter, melted
Cheesecake filling:
- 32 ounces full-fat cream cheese, room temperature
- 1 1/2 cups white granulated sugar
- 3 large eggs, room temperature
- 8 ounces full fat sour cream, room temperature
- 1/4 cup all-purpose flour
- 1 teaspoon vanilla extract
- 1 tablespoon orange zest
- 2 cups cranberry sauce
Sugared Cranberries:
- 1/3 cup water
- 2 tablespoons orange juice
- 1 1/2 cups sugar, divided
- 1 cup fresh cranberries
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C) and position the top rack to the middle to ensure even baking.
- Prepare Crust: In a large bowl, combine graham cracker crumbs, sugar, cinnamon, nutmeg, and melted butter. Stir until evenly mixed. Press this mixture firmly into a buttered 9- or 10 1/2-inch springform pan, pressing some mixture halfway up the sides. Refrigerate for 20-30 minutes to set. Wrap the pan’s bottom and sides tightly with foil to prevent water from leaking in during baking.
- Make Cheesecake Filling: Beat cream cheese in a large bowl on medium-low speed until light and fluffy. Add sugar and flour, mix until creamy. Add eggs one at a time, beating well after each. Blend in sour cream, vanilla extract, and orange zest, mixing until just combined. Scrape the bowl sides and bottom as needed to incorporate all ingredients fully.
- Assemble Cheesecake: Pour the filling into the prepared crust pan. Spoon cranberry sauce over the batter, then swirl gently with a knife to create decorative patterns.
- Bake Cheesecake: Place the springform pan inside a larger roasting pan. Fill the roasting pan with hot water until it reaches halfway up the springform pan to create a bain-marie (water bath). Bake in the preheated oven for 40-50 minutes. The center should wobble slightly while the edges puff up. Avoid opening the oven during baking.
- Cool in Oven: Once baked, turn off the oven and prop the door open. Let the cheesecake cool inside for 1 hour to prevent cracks and ensure gentle cooling.
- Chill: Remove the cheesecake from the oven and transfer to a cooling rack for 2 hours. Run a butter knife around the edges to loosen it, then refrigerate for 6-8 hours or overnight for best results.
- Prepare Sugared Cranberries: In a medium saucepan over medium heat, combine water, orange juice, and 1/2 cup sugar. Stir until dissolved, about 3-4 minutes. Add fresh cranberries and toss to coat. Spread cranberries on parchment paper and cool for 15 minutes. Toss cooled cranberries in remaining sugar to coat thoroughly.
- Serve: Top the chilled cheesecake with sugared cranberries before slicing and serving for a festive finish.
Notes
- Room temperature ingredients help to create a smooth, creamy filling and prevent lumps.
- Wrapping the springform pan with foil is crucial to avoid water seeping into the crust during baking in the water bath.
- Swirling the cranberry sauce into the filling provides a visually appealing marbled effect and adds bursts of tartness.
- Using a water bath helps prevent cracks by providing gentle, even heat and moisture during baking.
- Letting the cheesecake cool gradually in the oven avoids sudden temperature changes that can cause cracking.
- Chilling the cheesecake overnight improves texture and flavor development.
- Sugared cranberries add a beautiful, crunchy, and sweet-tart garnish that complements the creamy cheesecake.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
