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Cranberry Orange Cheesecake

Cranberry Orange Cheesecake
Cranberry Orange Cheesecake

A sweet temptation that tastes just as good as it looks. With a sweet graham cracker crust, a spiced New York-Style cheesecake base, and a sugared fruit topping, this cheesecake creates an irresistible centerpiece and autumn dessert that is candied perfection!

Availability: In stock

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From: $2.89

To: $41.05

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From The Spice & Tea Exchange®
¼ tsp Chinese 5-Spice Seasoning
2+½ tsp Baker’s Spice Blend
¼ cup Cinnamon Sugar
¼ cup Ginger Sugar
½ tsp Brazilian Petite Sea Salt

From the Grocer
2½ cups granulated sugar, divided
¾ cups water
½ tsp orange zest
½ TBS fresh orange juice
1 cup whole fresh cranberries (if using frozen, thaw)
1 small kumquat or clementine (we used Cuties®), sliced
10 graham crackers, crushed
¼ cup light brown sugar, packed
5 TBS unsalted butter, melted
16 oz regular cream cheese, softened
3 large eggs & 1 large egg yolk, room temperature
16 oz (full fat) sour cream, room temperature
1 TBS spiced rum (optional)


HEAT 1½ cups granulated sugar and water together. Stir until dissolved. Cool. Add to a bowl with Chinese 5-Spice Seasoning, ½ tsp Baker’s Spice Blend, orange zest and juice, cranberries, and clementine slices.
COVER and chill in the refrigerator for 8-10 hrs, stirring occasionally. Strain (save liquid for a drink mixer if desired). Roll fruit pieces in Cinnamon Sugar and Ginger Sugar. Set on parchment paper and allow to dry for 2 hrs.
PREHEAT oven to 350?F. Grease a 9-inch springform pan. Mix graham crackers, brown sugar, and butter. Press into the bottom of the pan. Bake for 10 mins or until crust is slightly golden. Set aside. Turn oven up to 400?F.
BEAT cream cheese and 1 cup sugar on low for 2 mins. Add the eggs and yolk, continue beating for 2 mins. Add sour cream, rum, remaining Baker’s Spice Blend, and Brazilian Petite Sea Salt. Continue beating for 2 mins.
WRAP springform pan in two layers of foil (waterproofs the outside) and set in a large roasting pan. Pour cheesecake filling in. Place in the oven. Carefully pour boiling water (about 3 cups) into the roasting pan until the water reaches about 1 cm up the cheesecake.
BAKE 15 mins. Turn temperature down to 250?F and bake another hr. Turn oven off and allow cheesecake to sit in the oven with the door open for another 30 mins. Remove from oven. Remove cheesecake from the water bath and allow to sit at room temperature for an hr. Wrap tightly in plastic and place in refrigerator to set (at least 2 hrs).
REMOVE springform pan. Cover with sugared fruits.

Yield: 8 servings
Total Time: 16 hrs 5 mins
Prep: 1 hr
Cook: 2 hrs 5 mins