Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tbsp unsalted butter, melted
- 3 8-oz cream cheese blocks, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 2 tbsp all-purpose flour
- 1 large orange, zest
- 2 tbsp fresh orange juice
- 1 tsp vanilla extract
- 2 cups fresh or frozen cranberries
- ½ cup granulated sugar
- ½ cup orange juice
- 1 tsp cornstarch mixed with 1 tbsp water
Instructions
- Preheat oven to 325°F; wrap outside of 9-inch springform pan with foil.
- Mix crust ingredients and press into pan; bake 10 minutes.
- Beat cream cheese and sugar until smooth; add eggs one at a time, then sour cream, flour, orange zest, juice, and vanilla until creamy; pour over crust.
- Place springform in roasting pan; add hot water halfway up pan.
- Bake 60–70 minutes until edges set and center slightly wobbly; turn off oven, crack door, let rest 1 hour.
- Remove from water bath, discard foil, refrigerate at least 4 hours or overnight.
- Simmer cranberries, sugar, and orange juice; stir in cornstarch slurry until thickened; cool and spoon over cheesecake before serving.
Notes
- Use room-temperature ingredients for smooth batter. Bake until center is slightly jiggly, then cool slowly to avoid cracks.
- Prep Time: 40 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian