Description
A rich and creamy cheesecake featuring a tart cranberry swirl, bright orange zest, and a hint of warm cinnamon on a buttery graham cracker crust.
Ingredients
Scale
- 1.5 cups graham cracker crumbs
- 1/3 cup melted unsalted butter
- 2 tablespoons sugar
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon orange zest
- 3 large eggs
- 1/2 cup sour cream
- 1.5 cups fresh cranberries
- 1/2 cup sugar (for cranberry sauce)
- 2 tablespoons water
Instructions
- Simmer cranberries, 1/2 cup sugar, and water in a saucepan over medium heat until berries burst and sauce thickens. Cool completely.
- Combine graham cracker crumbs, melted butter, and 2 tablespoons sugar. Press into the bottom of a 9-inch springform pan and bake at 350F for 10 minutes. Cool.
- Beat softened cream cheese and 1 cup sugar until smooth on low speed.
- Stir in orange zest and ground cinnamon until evenly distributed.
- Add eggs one at a time, beating on low, then mix in the sour cream until just combined.
- Pour the batter into the cooled crust. Drop spoonfuls of cooled cranberry sauce on top and swirl with a toothpick.
- Wrap the pan in foil and place in a water bath inside a roasting pan. Bake at 325F for 50-60 minutes until the edges are set but the center wobbles.
- Turn off the oven and leave the cake inside with the door ajar for 1 hour.
- Refrigerate for at least 6 hours or overnight before removing from the pan.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American