Citrus Cranberry Cheesecake Recipe

5 3 5
Citrus Cranberry Cheesecake Recipe
Citrus Cranberry Cheesecake Recipe photo by Taste of Home
Publisher Photo

Citrus Cranberry Cheesecake Recipe

Read Reviews
5 3 5
Publisher Photo
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
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 1 hour + chilling
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 1 hour + chilling

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 eggs
  • 1-1/2 cups chopped fresh or frozen cranberries
  • 1 teaspoon grated orange peel
  • Sugared cranberries and orange peel strips, optional

Directions

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.
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 combined. Fold in cranberries and orange peel. Pour filling over crust. Place on pan on a baking sheet.
Bake at 325° for 60-70 minutes or until center is almost set. Cool on a wire rack for 10 minutes.
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 peel if desired. Yield: 12 servings.
Originally published as Cranberry Cheesecake in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p86

  • 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 eggs
  • 1-1/2 cups chopped fresh or frozen cranberries
  • 1 teaspoon grated orange peel
  • Sugared cranberries and orange peel strips, optional
  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 combined. Fold in cranberries and orange peel. 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 peel if desired. Yield: 12 servings.
Originally published as Cranberry Cheesecake in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p86

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Reviews forCitrus Cranberry Cheesecake

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KLMcD User ID: 4811933 33239
Reviewed Aug. 4, 2011

"I made this cheesecake for our Christmas Board of Directors meeting. Not only was it beautiful, but it was delicious as well. Will definately make this again and again."

MY REVIEW
Ilovetruffles2 User ID: 306532 33537
Reviewed Dec. 29, 2009

"sooooo good..... never any left ... not too sweet ... 5 ***** ++++"

MY REVIEW
Cappyoswear User ID: 2061655 51765
Reviewed Dec. 20, 2008

"I have made many Cheesecakes, and this is my favorite, by far!! I served it at two different parties and got rave reviews from both. I rate it 5 stars and will definately make it again.

CappyOswear
Hot Springs Village, AR"

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