Tuesday, November 18, 2014

Cranberry Orange Cheesecake

Thanksgiving is fast approaching!

Which means it is time to start planning for your Thanksgiving dinner, and more importantly, your Thanksgiving desserts!  This cheesecake starts with a gingersnap crust and is lightly flavored with orange, and then topped with cranberries and orange zest, and looks and smells amazing!

I made this particular cheesecake to be sold at The Festival of Trees this week, and I will admit that I am jealous of whoever gets to buy it and eat this beauty!

Cranberry Orange Cheesecake



1 3/4 c. gingersnap crumbs
1/3 c. butter (melted)


24 oz. cream cheese (softened)
1 c. sugar
1 c. plain Greek yogurt (room temperature)
3 eggs (room temperature)
1 1/2 tsp vanilla
1/2 tsp orange extract
zest of 1 orange


1 bag cranberries
1 c. sugar
1 c. water

zest of 1 orange


Preheat oven to 350.


In a medium bowl, mix gingersnap crumbs with the melted butter, then press into the bottom of a 9-inch springform pan.

Bake for 10 minutes.

Remove from oven and reduce temperature to 325.


In a large bowl, beat the cream cheese with an electric hand mixer until smooth.  Mix in the sugar, yogurt and eggs with the mixer for another 2 minutes.  Stir in the extracts and orange zest.  Pour into the prepared crust.

Place the pan in the oven on a rack above a 9x13 pan containing about half an inch of water.

Bake for an hour and a half.  Once done baking, turn off the oven, leaving the pan in the oven with the door ajar for an additional hour.

Move to the refrigerator to set for at least 3 hours.


Place cranberries, water and sugar in a medium saucepan over medium heat.  Cook berries until they pop and begin to slightly reduce but retain their shape.

Using a slotted spoon, pour cranberries onto the chilled cheesecake.  Top with orange zest.


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