Cranberry Cheesecake with Cranberry Orange Compote

Carol Junkins


Cheesecake is always a hit. This would be nice around the holidays for something special to serve.


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1 lb
cranberries, fresh or frozen about 4 2/3 cups
1 c
1/3 c
orange juice, fresh


2 lb
cream cheese, room temperature
1 c
4 large


1 c
vanilla wafer crumbs
3 Tbsp
unsalted butter, melted


2 c
sour cream
1/3 c
1 tsp
vanilla extract


1 c
1/2 c
3/4 c
cranberry filling mix
2 tsp
orange peel, minced
4 large

How to Make Cranberry Cheesecake with Cranberry Orange Compote


  • 1FOR CRANBERRY FILLING: Combine cranberries, sugar and fresh orange juice in heavy medium saucepan.
  • 2Bring to boil over medium-high heat, stirring until sugar dissolves.
  • 3Reduce heat and simmer until berries pop and mixture thickens, stirring frequently to prevent sticking, about 10 minutes.
  • 4Cool cranberry filling completely.
  • 5FOR CHEESE FILLING: Using an electric mixer, beat cream cheese and sugar in a large bowl until well blended.
  • 6Add eggs 1 at a time, beating after each addition.
  • 7Set cheese filling aside.
  • 8FOR CRUST: Preheat oven to 350 degrees.
  • 9Lightly butter 9-inch diameter springform pan with 2 3/4-inch-high sides.
  • 10Place cookie crumbs in medium bowl.
  • 11Add melted butter and blend until moist crumbs form.
  • 12Press onto bottom (not sides) of prepared pan.
  • 13Pour cheese filling over crust in pan.
  • 14Spoon 1 cup cranberry filling over cheese filling (reserve remaining cranberry filling for compote).
  • 15Using a small sharp knife, swirl to form marble pattern.
  • 16Bake until center of cheesecake is set, about 1 hour.
  • 17Transfer cheesecake to rack and maintain oven temperature.
  • 18PREPARE TOPPING: Mix sour cream, sugar and vanilla in small bowl.
  • 19Gently press down any raised edges of cheesecake.
  • 20Spoon topping over cake.
  • 21Bake 5 minutes.
  • 22Transfer cheesecake to rack and cool.
  • 23Cover and refrigerate over night.
  • 24(Cheesecake can be prepared 2 days in advance. Keep refrigerated)
  • 25Release pan sides and transfer cheesecake to platter.
  • 26Cut cheesecake into wedges and serve, passing compote separately.
  • 27CRANBERRY ORANGE COMPOTE: Combine sugar and water in heavy small saucepan.
  • 28Bring to a boil, stirring until sugar dissolves and liquid appears clear.
  • 29Transfer to medium bowl and mix in 1 3/4 cups reserved cranberry filling and minced orange peel.
  • 30Using small sharp knife, cut peel and white pith from oranges.
  • 31Working over another bowl to catch juices, cut between membranes to release segments.
  • 32Add segments to bowl with juices.
  • 33(Can be prepared 8 hours ahead. Cover oranges and cranberry filling separately and refrigerate.)
  • 34Add orange segments and juices to compote and serve.

Printable Recipe Card

About Cranberry Cheesecake with Cranberry Orange Compote

Course/Dish: Cakes, Fruit Desserts
Main Ingredient: Fruit
Regional Style: American
Other Tag: Quick & Easy

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