Cranberry cheesecake is a rich and creamy cranberry swirled cheesecake with a classic orange infused graham cracker crust, topped with cranberry glaze and candied cranberries.
Make the cranberry sauce by adding cranberries, water, sugar and orange juice into a medium pot. Cook over medium heat for 10 - 15 or until the cranberries begin to pop.Strain the cranberry sauce through a fine mesh strainer. Cool the remaining sauce to room temperature.
Make the graham cracker cookie crust by processing graham crackers in a food processor to mostly fine crumbs. Pulse to combine the orange zest and melted butter until the mixture clumps together.Press the graham cookie crust along the bottom of a 9” springform pan. Bake for 10 minutes. Remove the pan from the oven to cool on a cooling rack.
In a mixing bowl fitted with the paddle attachment beat the cream cheese on low until very smooth. Scrape the bowl as needed. On low, beat in the sugar until well combined. Scrape sides and bottom of the bowl again. The cream cheese will look smooth and more glossy.
On low beat in the heavy cream, sour cream, vanilla extract, orange juice and salt until smooth and well combined. On the lowest speed, mix in the eggs, one at a time until combined. Layer the filling and cranberry sauce.
Carefully place the roasting pan with the cheesecake into the oven to bake for 65-75 minutes. Cool in the oven for 1 hour. Cool at roon temperature for one hour. Top with the glaze and chill in the fridge at least 6 hours.
When it is time to serve, pull the cranberry cheesecake out of the fridge. Top the cheesecake with the candied cranberries in any design you prefer or simply serve them in a bowl on along side the cheesecake, slice and enjoy!