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Cranberry Orange Cheesecake Recipe

Cranberry Orange Cheesecake Recipe

Cheesecake with cranberry jewel topping recipe


  • 1 1/2 c Vanilla wafers, crushed
  • 1/4 c Sugar
  • 6 t b Butter; melted


  • 1/2 c Whipping cream 1 pk Vanilla powder 1 1/2 lb Cream cheese; room temp. 1 c Sugar 1 pn Salt
  • 4 lg Eggs


  • 12 oz Fresh or frozen cranberries 3/4 c Sugar 1/2 c Cranberry juice concentrate 1/4 c Water
  • Preheat oven to 350 F.


  • Wrap the bottom and outsides of 9-inch spring form pan with aluminum foil. Lightly butter inside of pan and set aside.
  • Combine cookie crumbs, sugar and butter. Press mixture onto bottom and halfway up sides of
  • prepared spring form pan. Bake for 10 minutes on center rack of preheated oven. Set aside, but do not turn off oven.


  • Using electric mixer, blend together all ingredients. Add eggs and mix just until well-combined. Pour filling into prepared crust.
  • Bake until center is just set, about 50 minutes. Refrigerate cake immediately, and leave until thoroughly chilled (at least 6 hours or overnight).



1. Combine all ingredients in heavy medium saucepan. Stir over medium heat until sugar is dissolved. Bring to a boil and continue cooking for 3 minutes.

2. Strain mixture through a sieve set over a large bowl, pressing firmly with the back of a spoon to force as much of the liquid through sieve as possible. Spoon warm topping evenly over cold cake.

3. Refrigerate until topping is set, at least 2 hours. (Can be prepared 1 day before serving. Store covered in refrigerator.)

4. To serve, pipe rosettes of whipped cream around edges of cake.

5. Garnish with whole cranberries.

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