Name: Cranberry Orange Cheesecake
Prep time: 20 min
Cook time: 1 h
Total time: 6 h 20 min
Cuisine: American
Ingredients: 350 g biscoff cookies (about 45 cookies); 150 g unsalted butter, melted; 750 g cream cheese (about 3 bricks, room temperature); 150 g granulated sugar; 200 g greek yogurt (room temperature); 1 tablespoon orange zest (from 1 orange); 3 tablespoons orange juice (from 1 orange); 1 tablespoon vanilla extract; 4 large eggs (room temperature); 300 g cranberries (fresh or frozen); 150 g granulated sugar; 150 g water; Sugared cranberries and rosemary, optional for garnish

Why You’ll Love Cranberry Orange Cheesecake Recipe

This cheesecake is elegant enough for holidays but simple enough to make ahead for any special dessert. The creamy orange cheesecake filling is smooth and tangy, while the cranberry sauce adds color, freshness, and a festive finish.

It is also a great make-ahead dessert because it needs time to chill, which means less stress when serving.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the crust:

350 g Biscoff cookies, about 45 cookies
150 g unsalted butter, melted

For the cheesecake filling:

750 g cream cheese, room temperature
150 g granulated sugar
200 g Greek yogurt, room temperature
1 tablespoon orange zest
3 tablespoons orange juice
1 tablespoon vanilla extract
4 large eggs, room temperature

For the cranberry sauce:

300 g cranberries, fresh or frozen
150 g granulated sugar
150 g water

Optional garnish:

Sugared cranberries
Fresh rosemary

Directions

Preheat the oven to 325°F. Line the bottom of a 9-inch springform pan with parchment paper by clamping the parchment between the base and the ring.

Crush the Biscoff cookies into very fine crumbs using a rolling pin or food processor. Transfer the crumbs to a large bowl, pour in the melted butter, and mix until the texture resembles wet sand.

Press the crust mixture firmly into the bottom and up the sides of the prepared pan. Use the bottom of a cup or measuring cup to make it even. Chill the crust in the fridge while preparing the filling.

In a large mixing bowl, beat the cream cheese until smooth and creamy. Add the sugar, Greek yogurt, orange zest, orange juice, and vanilla extract. Mix until fully combined.

Beat in the eggs one at a time, mixing well after each addition until the batter is smooth.

Pour the cheesecake batter into the chilled crust. Place the cheesecake on the middle rack of the oven. Place a second baking tray on the bottom rack and fill it with hot water to create a water bath.

Bake for 60 to 65 minutes, or until the edges are set and the center still has a slight jiggle.

Let the cheesecake cool completely on a wire rack, then chill in the refrigerator for at least 4 hours or overnight.

For the cranberry sauce, add the cranberries, sugar, and water to a small saucepan. Cover and bring to a boil over medium-high heat. Uncover and continue cooking, stirring occasionally, until thickened to a jam-like consistency.

Push the cranberry sauce through a fine mesh sieve into a bowl to remove the skins. Let it cool completely before using.

Once the cheesecake is fully chilled, run an offset spatula around the edges, release it from the pan, and transfer it to a serving dish. Spoon the cranberry sauce over the top and garnish with sugared cranberries and rosemary if desired.

Servings and timing

Servings: 8 slices
Prep time: 20 minutes
Bake time: 1 hour to 1 hour 5 minutes
Chill time: At least 4 hours
Total time: About 6 hours 20 minutes

Variations

Use graham crackers or digestive biscuits instead of Biscoff cookies for a milder crust.

Add a little extra orange zest to the filling for a stronger citrus flavor.

Swap the cranberry topping for raspberry, cherry, or mixed berry sauce.

Use sour cream instead of Greek yogurt for a slightly richer filling.

Add a pinch of cinnamon to the crust for extra warmth.

Storage/Reheating

Store the cheesecake covered in the refrigerator for up to 5 days.

For longer storage, freeze individual slices or the whole cheesecake without the garnish for up to 2 months. Wrap tightly in plastic wrap and place in an airtight container.

Thaw frozen cheesecake overnight in the refrigerator before serving.

This cheesecake is best served chilled and does not need reheating.

FAQs

Can I use frozen cranberries?

Yes, frozen cranberries work well. You do not need to thaw them before cooking the sauce.

Can I make this cheesecake ahead of time?

Yes, this cheesecake is perfect for making ahead. Chill it overnight for the best texture.

Can I use sour cream instead of Greek yogurt?

Yes, sour cream can be used in the same amount for a richer flavor.

Why does the cheesecake need to chill?

Chilling helps the cheesecake firm up and gives it a smooth, sliceable texture.

How do I know when the cheesecake is done?

The edges should look set, while the center should still jiggle slightly when gently moved.

Can I skip the water bath tray?

The tray of hot water helps create moisture in the oven and reduces the chance of cracks.

Can I make this without Biscoff cookies?

Yes, graham crackers, digestive biscuits, or vanilla wafer cookies can be used instead.

Do I have to strain the cranberry sauce?

Straining gives the sauce a smoother finish, but you can leave it unstrained for a more rustic topping.

Can I add the cranberry sauce before chilling?

It is better to add the cranberry sauce after the cheesecake has fully chilled and the sauce has cooled.

How should I slice cheesecake cleanly?

Use a sharp knife dipped in warm water, then wipe the knife clean between slices.

Conclusion

Cranberry Orange Cheesecake is a creamy, festive dessert with a buttery Biscoff crust, bright orange flavor, and a glossy cranberry topping. It is beautiful, flavorful, and easy to prepare ahead, making it a perfect choice for holidays, celebrations, or any time you want an impressive homemade cheesecake.