Menu
Citrus Cheesecake Citrus Cheesecake
Cranberry Orange Cheesecake Cranberry Orange Cheesecake
Cranberry Cheesecake Cranberry Cheesecake
Citrus Cranberry Pie Citrus Cranberry Pie
Sunny Citrus Cheesecake Sunny Citrus Cheesecake
Lemon Raspberry Cheesecake Lemon Raspberry Cheesecake
Cranberry Celebration Cheesecake Cranberry Celebration Cheesecake
Citrus Berry Shortcake Citrus Berry Shortcake
Raspberry Cheesecake Raspberry Cheesecake
Lemon Dream Cheesecake Lemon Dream Cheesecake
Lemon Mascarpone Cheesecake Lemon Mascarpone Cheesecake
Blueberry Citrus Cake Blueberry Citrus Cake
Lemon Curd Cheesecake Lemon Curd Cheesecake
Key Lime Cheesecake Key Lime Cheesecake
Creamy Cranberry Cheesecake Creamy Cranberry Cheesecake
Festive Cranberry-Topped Cheesecake Festive Cranberry-Topped Cheesecake
Vanilla Cheesecake Vanilla Cheesecake
Lemony White Chocolate Cheesecake Lemony White Chocolate Cheesecake
Blueberry Cheesecake Blueberry Cheesecake
Cranberry Cake Cranberry Cake

Citrus Cranberry Cheesecake

3 reviews
Test Kitchen Approved
Total Time

Prep: 15 min. Bake: 1 hour + chilling

Makes

12 servings

Updated: Sep. 13, 2022
Refreshing cranberries, lemon juice and orange peel complement the cheesecake's sweet filling. This is my favorite Christmas dessert to make as gifts. It really appeals to people don't care for chocolate. —Joy Monn, Stockbridge, Georgia
Citrus Cranberry Cheesecake
Citrus Cranberry Cheesecake Recipe photo by Taste of Home
Next Recipe

Ingredients

  • 1-1/2 cups cinnamon graham cracker crumbs (about 8 whole crackers)
  • 1/4 cup sugar
  • 1/3 cup butter, melted
  • FILLING:
  • 4 packages (8 ounces each) cream cheese, softened
  • 1 can (14 ounces) sweetened condensed milk
  • 1/4 cup lemon juice
  • 4 large eggs, room temperature, lightly beaten
  • 1-1/2 cups chopped fresh or frozen cranberries
  • 1 teaspoon grated orange zest
  • Optional: Sugared cranberries and orange zest strips

Directions

  1. In a large bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom of a greased 9-in. springform pan; set aside.
  2. In a large bowl, beat cream cheese and milk until fluffy. Beat in lemon juice until smooth. Add eggs; beat on low speed just until blended. Fold in cranberries and orange zest. Pour filling over crust. Place on pan on a baking sheet.
  3. Bake at 325° for 60-70 minutes or until center is almost set. Cool on a wire rack for 10 minutes.
  4. Carefully run a knife around edge of pan to loosen. Cool 1 hour longer. Refrigerate for at least 6 hours or overnight. Garnish with sugared cranberries and orange zest strips if desired.