Creamy Cran-Orange Cheesecake Recipe is a Dream-Come-True Dessert
Gingersnap cookies create the buttery, crunchy crust in this sweet and zesty dessert
Sweet, zesty, tangy — this cheesecake recipe hits every flavor note. Plus it has a rich, smooth texture that practically melts in your mouth, and a crunchy, buttery gingersnap crust. And it’s surprisingly easy to make!
This dessert is also a showstopper, thanks to its vibrant cranberry-orange topping. Perfect as a holiday dessert, or whenever you need a sweet ending to your meal, this cheesecake will become one of your sweet treat go-to’s. Give it a try and tell us how you liked it!
Baking tip: To keep your cheesecake from cracking when you take it out of the pan, simply run a knife around the edge of the cake as soon as it comes out of the oven. This will allow the sides to pull away freely from the pan as the cake cools and contracts, leaving the center intact.
Yields
Total Time
Prep Time
Cook Time
Ingredients
- 3 cups gingersnap cookies, finely ground
- 5 Tbs. butter
- 4 (8 oz.) pkgs. cream cheese, at room temp.
- 1⅔ cups + ½ cup sugar
- 5 eggs
- 1 cup sour cream
- 2 Tbs. all-purpose flour
- 1½ tsp. vanilla extract
- 1 (12 oz.) pkg. fresh cranberries
- ½ cup orange marmalade
Instructions
PrintHeat oven to 350°F. Grease 9"x3" springform pan. Mix crumbs and butter; press into Heat oven to 350°F. Grease 9"x3" springform pan. Mix crumbs and butter; press into pan. Bake until set, about 8 min. Let cool on rack.
On medium-high, beat cream cheese and 1⅔ cups sugar until fluffy. On low, beat in eggs one at a time. On medium, beat in sour cream, flour and vanilla. Pour into pan. Bake until set, 1 hr., 15 min. Let cool on rack. Chill 8 hrs.; remove side of pan. In pot over medium, cook berries, marmalade and remaining sugar, stirring, until berries burst, 6-8 min. Let cool; spread over cake.
Nutrition
- Calories: 650
- Fat: 37 gram
- Saturated Fat: 22 gram
- Protein: 7 gram
- Carbohydrate: 68 gram
- Cholesterol: 185 mg
- Sugar: 56 gram
- Sodium: 350 mg
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