Ingredients
- Graham crackers crumbs: 1 1/2 cups
- Unsalted butter, melted: 6 tablespoons
- Cream cheese, softened: 32 ounces
- Granulated sugar: 1 1/4 cups
- Large eggs: 4
- Orange zest: 2 tablespoons
- Orange juice: 1/4 cup
- Cranberry sauce: 1 cup
Instructions
- Step 1: Preheat oven to 350°F (175°C). Combine graham cracker crumbs and melted butter in a bowl and press into the bottom of a 9-inch springform pan. Bake for 8-10 minutes, then let cool.
- Step 2: In a large bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
- Step 3: Beat in the eggs one at a time, then stir in the orange zest and orange juice until combined.
- Step 4: Gently swirl in the cranberry sauce into the cheesecake batter, being careful not to overmix.
- Step 5: Pour the cheesecake batter over the cooled graham cracker crust and bake for 55-70 minutes, or until the center is just slightly jiggly.
- Step 6: Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. Then, remove from the oven and chill in the refrigerator for at least 4 hours, or preferably overnight, before serving.
Notes
- For best flavor, store leftover cheesecake tightly covered in the refrigerator for up to 3 days.
- If you prefer a warm slice, gently warm individual portions in the microwave for 15-20 seconds.
- Garnish each slice with a dollop of whipped cream and a sprinkle of extra orange zest for an elegant presentation.
- To prevent cracks, place a pan of water on the bottom rack of the oven while baking for added moisture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American