A thick and glossy cranberry sauce blankets this tangy, orange-infused mascarpone cheesecake. Make sure to start early, as the flavors and textures need 24 hours to marry!


Recipe Summary

15 mins
1 hr 25 mins
1 day
1 day
1 9-inch cheesecake


Original recipe yields 12 servings
The ingredient list now reflects the servings specified


Instructions Checklist
  • Preheat oven to 350 degrees F. Spray a 9-inch springform pan with cooking spray. Place pan on a triple layer of foil large enough to wrap around the pan so the layers come all the way up the outside of the pan.

  • In a medium bowl, stir to combine cookie crumbs, sugar, stevia, and butter. Press mixture into bottom and 1 inch up the sides of the pan. Bake until set, about 15 minutes. Let cool completely.

  • Lower oven temperature to 325 degrees F.

  • In a large bowl or a stand mixer with the paddle, beat cream cheese, mascarpone, sugar, stevia, eggs, vanilla, and orange zest until combined and smooth. Scrape into the pan.

  • Place pan in a large roasting pan with high sides. Pour in enough scalding hot water to come halfway up the pan sides. Bake until cheesecake is set around the edge but still jiggly in center, about 1 hour 10 minutes.

  • Remove cheesecake from water bath, remove foil, and let cool completely at room temperature. Refrigerate for at least 24, and up to 48, hours.

  • In a medium saucepan, combine orange juice, sugar, and stevia. Bring to a boil; stir in cranberries and simmer, stirring occasionally, until thick and glossy, 10 to 15 minutes. Transfer to a wide, shallow pan and refrigerate until completely cool.

  • Before serving, spread cranberry sauce on top of cheesecake.


Use frozen cranberries instead of fresh, if preferred.

Nutrition Facts

537 calories; protein 8.9g; carbohydrates 45.5g; fat 38.3g; cholesterol 161.4mg; sodium 264.9mg. Full Nutrition

Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 4 stars
Slightly sweet for my palate but otherwise great texture and flavors. Read More
5 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
I would like to edit my review. I still give it the same rating it was a very delicious recipe. I did not follow the recipe exactly I did not use the substitute sugar. For the crust are used Oreos and crumbled them up and I did not add the extra sugar in the crust part. The result was perfect there was enough sugar in the cookies. The rest of the recipe I followed exactly just using plain sugar. The orange zest was a nice touch and delivered the tang that this recipe called for. I found tips on how to remove from the pan. It is important to refrigerate after to set it up. To remove from the bottom of the pan just warm it slightly over a warm stove burner and it will slide onto your plate. Read More
Rating: 4 stars
Slightly sweet for my palate but otherwise great texture and flavors. Read More