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4.67 from 3 votes
Orange and Cranberry Swirl Cheesecake
Prep Time
20 mins
Cook Time
32 mins
Chilling Time
8 hrs
Total Time
8 hrs 52 mins
I think one of the great dessert misconceptions of home cooks is the idea that cheesecake is hard to make when in fact it's actually so very easy. There are a lot of kitchen tools that you can use to help you and with a few tips, this orange cranberry cheesecake will be on your table in no time and its beauty is hard to surpass. 
Course: Desserts/Sweets
Cuisine: American
Keyword: Vegetarian, Holiday Favorites
Servings: 8
Calories: 389 kcal
Author: Meredith Laurence
  • 15 ginger snap cookies
  • tablespoons unsalted butter melted
  • cups fresh or frozen cranberries
  • 3 tablespoons sugar
  • 1 teaspoon cornstarch
  • juice of 1 orange
  • ¼ cup water
  • 16 ounces 1 pound cream cheese, room temperature
  • cup sugar
  • 2 tablespoons freshly squeezed orange juice
  • zest of one large orange
  • 2 eggs
  1. Line the inside of a 7-inch cake pan with a large piece of greased aluminum foil (greased side facing up), pushing it into all the edges of the pan.
  2. Crush the ginger snaps in a food processor and process into fine crumbs. Mix the crumbs with the butter and press the crumb mixture into the base of the cake pan. Refrigerate while you prepare the cheesecake batter.
  3. Place the cranberries, sugar, cornstarch, orange juice and water in a small saucepan and bring to a boil. Simmer for 10 minutes, until the cranberries start to break down and the sauce has thickened slightly. Stir a few times during the cooking process breaking the cranberries with the back of a spatula. Let the cranberry sauce cool and then transfer them to a zipper sealable bag.
  4. Using the paddle on your stand mixer with low speed, or the regular beaters on a hand mixer on low speed, or a food processor (scraping the sides of the processor bowl several times) blend the cream cheese until it is completely smooth with no lumps. When all the lumps in the cream cheese have disappeared, add the sugar, orange zest and orange juice. Blend to incorporate the ingredients and then add the eggs one at a time, mixing only to distribute the eggs evenly in the batter. Do not over-mix at this point.
  5. Pour half the batter into the cake pan with the ginger snap cookie crust. Cut a corner off the zipper sealable bag with the cranberry mixture and drizzle half the mixture over the cheesecake in a zigzag pattern. Run a knife through the sauce, perpendicular to the zigzags to create a swirl look. Repeat with the remaining cheesecake batter and cranberries, making a pretty swirl pattern on top. Cover the pan tightly with more greased aluminum foil.
  6. Place a rack in the bottom of the pressure cooker and add 2 cups of water. Lower the cake pan into the cooker using a sling made of aluminum foil (fold a piece of aluminum foil into a strip about 2-inches wide by 24-inches long). Fold the ends of the aluminum foil into the cooker and lock the lid in place.
  7. Pressure cook on HIGH for 22 minutes.
  8. Let the pressure drop NATURALLY and let the cheesecake sit in the turned off pressure cooker for one hour. Carefully remove the lid and transfer the cheesecake from the cooker to the counter using the aluminum sling or rack. Let the cheesecake come to room temperature and then remove the foil from the top of the cake pan. Blot any liquid that might have condensed on the surface of the cake, wrap it in plastic wrap and refrigerate for at least 8 hours.
  9. Bring the cake to room temperature before serving, and garnish with orange slices and orange zest if desired.

Recipe Video

Recipe Notes

Use a warm butter knife to smooth out any wrinkles from the aluminum foil around the edges of the cheesecake. Just run the knife under hot water and then run it around the sides of the cake.

Nutrition Facts
Orange and Cranberry Swirl Cheesecake
Amount Per Serving
Calories 389 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 14g70%
Cholesterol 113mg38%
Sodium 265mg11%
Potassium 163mg5%
Carbohydrates 37g12%
Fiber 1g4%
Sugar 27g30%
Protein 6g12%
Vitamin A 950IU19%
Vitamin C 4.6mg6%
Calcium 73mg7%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.