Cheesecake with Cranberry Glaze and Sugared Cranberries


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.

overhead view of Cheesecake with Cranberry Glaze and Sugared Cranberries on a platter
Prep Time:
30 mins
Cook Time:
50 mins
Additional Time:
8 hrs 30 mins
Total Time:
9 hrs 50 mins
1 9-inch cheesecake



  • 10 digestive biscuits (such as McVitie's®)

  • 5 tablespoons butter, melted

  • 2 tablespoons confectioners' sugar

  • teaspoon salt

  • 2 (8 ounce) packages cream cheese, softened

  • ¾ cup white sugar

  • 3 large eggs

  • ¼ cup sour cream

  • 2 teaspoons vanilla extract

  • 1 orange, zested

Sugared Cranberries:

  • cup white sugar

  • ½ cup water

  • 1 cup fresh cranberries

  • ¼ cup white sugar

Cranberry Glaze:

  • 1 cup fresh cranberries

  • ¼ cup water

  • 2 tablespoons white sugar

  • ½ cup confectioners' sugar

  • 1 tablespoon orange juice

  • 1 ½ teaspoons light corn syrup

  • ½ teaspoon vanilla extract

  • ¼ teaspoon salt


  1. 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.

  2. 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.

  3. 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.

  4. 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.

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

  6. 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.

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

  8. Line a rimmed baking sheet with parchment paper. Place 1/4 cup granulated sugar in a shallow bowl. Drain the syrup-coated 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.

  9. 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.

  10. 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.

Editor's Note:

Please note the differences in ingredient amounts (for glaze), bake time, and method of applying glaze to the finished cheesecake when using the magazine version of this recipe.

Nutrition Facts (per serving)

448 Calories
26g Fat
48g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 448
% Daily Value *
Total Fat 26g 34%
Saturated Fat 16g 79%
Cholesterol 123mg 41%
Sodium 369mg 16%
Total Carbohydrate 48g 18%
Dietary Fiber 1g 5%
Total Sugars 40g
Protein 6g
Vitamin C 4mg 21%
Calcium 56mg 4%
Iron 1mg 5%
Potassium 107mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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