Cranberry-Orange Cheesecake

If you love easy cakes that taste phenomenal and can be prepared in minutes, I present to you this cranberry-orange cheesecake! I've baked this a few times over the last little while....and it's been a huge hit! I highly recommend you try this out.

I adapted this recipe from Betty Crocker. And yes, it uses a pre-packaged cake mix for the base...but hey... it's a quick, but delicious, fix!


Cake base
1 box golden/yellow cake mix
½ cup melted butter
1 egg
Zest of one orange

1 pkg cream cheese (8 oz)
1.5 cup powder sugar
½ cup melted butter
3 eggs
2 cups frozen thawed cranberries (or fresh)
Zest of one orange


Heat oven to 350F and prepare a 9-inch springform pan.
In a separate bowl, stir together cake base ingredients until combined well. Press this mixture onto the base of the springform pan.
In another bowl, beat cream cheese and sugar using an electric mixer until well blended. Add in the melted sugar, and then add eggs one at a time, and beat on low speed until just combined. Stir in cranberries and orange zest.
Pour on top of the cake base in springform pan.
Bake 45 minutes or until golden brown, and center is set (it will still be a little jiggly, don’t worry!).

Take out of oven and cool. Once cool, refrigerate for at least a few hours before serving.

When serving, dust powder sugar on top.