Cranberries and orange are a natural pairing, and I wanted to combine them in a cheesecake fit for the Thanksgiving table. The cranberry glaze is a really beautiful color, and the sugared cranberries are the perfect topping. Most of the work is done the night before, so it's not even that hard to make.

Recipe Summary

30 mins
50 mins
8 hrs 30 mins
9 hrs 50 mins
1 9-inch cheesecake


Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Sugared Cranberries:
Cranberry Glaze:


Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C). Grease the sides of a 9-inch springform pan. Line the bottom with a circle of parchment paper.

  • Crush biscuits into crumbs using a food processor. Stir crumbs, butter, confectioners' sugar, and salt together to make the crust. Press into the bottom of the pan. Rinse food processor and set aside for the cranberry glaze.

  • Bake crust in the preheated oven until firm, 8 to 10 minutes. Remove the crust from the oven and reduce the temperature to 325 degrees F (165 degrees C). Let crust cool while making the filling.

  • Beat cream cheese and sugar together until smooth. Add eggs, sour cream, vanilla, and orange zest. Mix until well combined, stopping to scrape the sides and bottom of the bowl. Spoon batter over the crust.

  • Bake until the filling is set but still soft in the center, 30 to 40 minutes. Cool cheesecake to room temperature, about 30 minutes.

  • While the cheesecake is cooling, combine 1/3 cup sugar and water in a small saucepan. Bring to a simmer over medium-low heat and stir until sugar is dissolved. Pour into a bowl and cool for 10 minutes. Add cranberries and stir to coat with syrup.

  • Refrigerate cheesecake and syrup-coated cranberries, 8 hours to overnight.

  • Line a rimmed baking sheet with parchment paper. Place 1/4 cup granulated sugar in a shallow bowl. Drain the cranberries, then roll them in the sugar. Place the sugared cranberries on the prepared baking sheet and allow to dry, 30 minutes to 1 hour.

  • In the meantime, make the glaze. Combine cranberries, water, and sugar in a small saucepan. Simmer, crushing cranberries, until jammy, about 8 minutes. Let cool slightly. Transfer to the food processor; add confectioners' sugar, orange juice, corn syrup, vanilla, and salt. Process until smooth.

  • Strain cranberry glaze through a fine-mesh sieve and discard solids. Pour over the cheesecake and smooth across the top with a small offset spatula. Garnish with sugared cranberries.

Nutrition Facts

448 calories; protein 6.3g 13% DV; carbohydrates 48.2g 16% DV; fat 26.3g 41% DV; cholesterol 122.9mg 41% DV; sodium 368.9mg 15% DV. Full Nutrition

Reviews (7)

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Most helpful positive review

Rating: 5 stars
Amazing Read More
7 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
Amazing Read More
Rating: 5 stars
I had to make it with raspberries because the store was out of cranberries but it was still fantastic. Read More
Rating: 4 stars
The candied cranberries were alright but everything else was great. Family enjoyed it too. Didn't realize with the glaze that you should make it fast while it's still hot. Had to make it twice because it clumped up too much. Read More
Rating: 5 stars
Wonderful! Recipe sounds complicated but you do most of it the day before. I couldn't find digestive biscuits to make the crust so I used prepared graham cracker crust (larger 10" size). Worked perfectly fine. The sugared cranberries were probably the most unexpectedly good part - looked perfectly festive and tasted yum too. Read More
Rating: 5 stars
Loved it. Made it as is and the whole family enjoyed it. Read More
Rating: 5 stars
This is the most delicious topping for a cheesecake I have ever tasted even cheesecake haters in my house loved it. The only thing I did different is bake the cake in a water bath and left it in the oven for a few hours. No cracks! Yes I will make this again but I don't know how frozen cranberries will work as opposed to fresh. Thank you for a great recipe! Read More
Rating: 5 stars
No changes...well store around carried Mc Vities digestive biscuits so I used BelVita breakfast biscuits. Not happy about the situation but it certainly didn t take away from accolades at Christmas dinner. Very pleased and have a friend clamoring for it when I visit Florida this winter. Read More