Orange Cheesecake with Cranberry-Orange Toppi

This orange cheesecake pairs a citrus-spiked filling with a fresh cranberry-orange topping that’s pulsed together raw in the food processor. The contrast between creamy, boozy cheesecake and tart, chunky fruit on top is what makes this one a showstopper at holiday dinners.

Orange zest goes into both the crust and the filling, so the citrus flavor runs deep. A splash of orange liqueur (Grand Marnier, Cointreau, or triple sec) adds warmth without making it taste boozy. Sour cream in the filling keeps the texture silky and adds a subtle tang.

The slow cool-down in the turned-off oven is key. Pulling a cheesecake straight from a hot oven into cold air is how you get those big surface cracks. That one hour of gradual cooling prevents cracking and gives you a smooth, clean top for the topping.

Pro Tips

• Add eggs one at a time on low speed. Beating in too much air causes the cheesecake to puff up and then collapse, creating cracks.
• Use room-temperature cream cheese. Cold cream cheese leaves lumps that won’t blend out.
• Pulse the cranberry-orange topping to your preferred texture. A few pulses gives you a rustic, chunky relish; more gives a smoother spread.
• Serve half the topping on the cake and pass the rest on the side so guests can add more.

Variations

• Swap cranberries for fresh raspberries for a summer version.
• Use a gingersnap crust instead of graham cracker for a spicier base.
• Skip the liqueur and add an extra tablespoon of orange zest for an alcohol-free option.