Cranberry Orange Cheesecake Recipe
Cranberry Orange Cheesecake Recipe photo by Taste of Home
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Cranberry Orange Cheesecake Recipe

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I can't go to any Christmas gathering without this show-stopping dessert in tow. The combination of cranberries, chocolate and orange is a winner.—Laura Lufkin, Essex, Massachusetts
TOTAL TIME: Prep: 45 min. Bake: 1 hour + chilling
MAKES:12 servings
TOTAL TIME: Prep: 45 min. Bake: 1 hour + chilling
MAKES: 12 servings


  • 1 cup finely chopped pecans
  • 2/3 cup chocolate wafer crumbs
  • 1/4 cup butter, melted
  • 3 tablespoons brown sugar
  • 2 packages (8 ounces each) cream cheese, softened
  • 2 cartons (8 ounces each) mascarpone cheese
  • 1-1/4 cups sugar
  • 2 tablespoons cornstarch
  • 2 teaspoons orange juice
  • 1 teaspoon orange extract
  • 4 large eggs, lightly beaten
  • 3/4 cup whole-berry cranberry sauce
  • 1/4 cup dried cranberries
  • 1 tablespoon water
  • 1/4 cup chocolate ice cream topping, warmed

Nutritional Facts

1 slice: 599 calories, 44g fat (22g saturated fat), 169mg cholesterol, 229mg sodium, 45g carbohydrate (36g sugars, 2g fiber), 9g protein .


  1. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
  2. Combine the pecans, wafer crumbs, butter and brown sugar. Press onto the bottom and 1 in. up the sides of prepared pan. Place on a baking sheet. Bake at 325° for 8-10 minutes or until lightly browned. Cool on a wire rack.
  3. In a large bowl, beat the cheeses, sugar, cornstarch, orange juice and extract until smooth. Add eggs; beat on low speed just until combined. Pour half of the batter over crust.
  4. Place the cranberry sauce, cranberries and water in a food processor; cover and process until blended. Gently spread over batter in pan; top with remaining batter.
  5. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. Bake at 325° for 60-70 minutes or until center is just set and top appears dull.
  6. Remove pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Just before serving, drizzle with chocolate topping. Yield: 12 servings.
Originally published as Cranberry Orange Cheesecake in Taste of Home Christmas Annual Annual 2009, p164

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jlk300 176907
Reviewed Dec. 23, 2012

"Disaster. I cooked this an extra half hour and it still wouldn't set. The edges were dark an the inside was liquid. Ended up tossing the whole thing."

tastycook1 165158
Reviewed Dec. 17, 2012

"This was a huge hit when I took it to a friend's last night. I'll be making this againn, for sure. I found it needed about an extra 15 - 20 minutes cooking time, but well worth it. Not a crack in sight as it cooled."

mkplatypus 163258
Reviewed Jan. 30, 2011

"This was my first attempt at baking a cheesecake that didn't start out it's life in a box and it came out fantastic! I am now the hero of my Bible Study!! The only thing I changed was that I also baked it an extra 10min or so. Also, on the advice of a friend, I let it cool in the oven (off) with the door open a bit for about an hour, then moved it to my cooling rack for a few hours. Once it was fully cooled, I moved it to the fridge. No cracks. Oh, and by the tasted like heaven on a plate!"

skthurow 176816
Reviewed Dec. 12, 2010

"One of the very best cheesecakes I have ever tasted. The only thing I did different was that I baked it about 15 minutes longer and next time i would add another 5 min. so the center will set more. I took it to a luncheon and offered to have each person take a piece home if they wanted. Not one slice was left. I will make at two more before the Holidays are over."

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