Ingredients
- Graham cracker crumbs: 1 1/2 cups
- Unsalted butter, melted: 6 tablespoons
- Cream cheese, softened: 32 ounces
- Granulated sugar: 1 cup
- Large eggs: 4
- Orange zest: 2 tablespoons
- Orange juice: 1/4 cup
- Cranberry sauce, canned or homemade: 1 cup
Instructions
- Step 1: Preheat oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs and melted butter. Press mixture into the bottom of a 9-inch springform pan. Bake for 8-10 minutes. Let cool slightly.
- Step 2: In a large bowl, beat cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing well after each addition. Stir in orange zest and orange juice.
- Step 3: Gently fold in 3/4 cup of the cranberry sauce, swirling it into the cream cheese mixture. Pour the batter over the cooled graham cracker crust.
- Step 4: Bake for 55-65 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center. Turn off the oven and let the cheesecake cool inside the oven with the door slightly ajar for 1 hour.
- Step 5: Remove from oven and let cool completely on a wire rack. Spread the remaining 1/4 cup cranberry sauce over the top of the cheesecake. Cover and refrigerate for at least 4 hours, or preferably overnight, before serving.
Notes
- For best flavor, store leftover cheesecake tightly wrapped in the refrigerator for up to 3 days.
- Gently warm individual slices in the microwave for 10-15 seconds to enhance the creamy texture before serving.
- Garnish each slice with a sprig of fresh rosemary or candied orange peel for an elegant presentation.
- To prevent cracks, avoid over-baking and rely on the gradual cooling process in the oven to finish the cheesecake.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American