Cranberry Orange Cheesecake Cake Recipe

Ingredients

Preheat oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
In a large bowl, beat cream cheese and sugar until smooth, about 2 minutes.
Add eggs one at a time, beating well after each addition.
Mix in sour cream, vanilla extract, orange zest, and orange juice until fully combined.
Pour the batter into the prepared springform pan. Place the pan in a larger baking dish and add hot water to the dish to create a water bath (about 1 inch up the sides of the springform pan).
Bake for 40–45 minutes, until the edges are set but the center has a slight jiggle.
Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour.
Remove from the water bath, cool completely, then refrigerate for at least 4 hours or overnight.

Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, and line the bottoms with parchment paper.
In a medium bowl, whisk together flour, baking powder, and salt.
In a large bowl, beat butter and sugar until light and fluffy, about 3–4 minutes.
Add eggs one at a time, beating well after each addition. Mix in vanilla extract and orange zest.
Combine milk and orange juice in a measuring cup.
Add dry ingredients to the butter mixture in three additions, alternating with the milk mixture, beginning and ending with the dry ingredients. Mix until just combined.
Divide batter evenly between the prepared pans and smooth the tops.
Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
Cool in pans for 10 minutes, then transfer to cooling racks to cool completely.

In a medium saucepan, combine cranberries, sugar, orange juice, and orange zest.
Cook over medium heat, stirring occasionally, until cranberries burst and the mixture thickens, about 10–12 minutes.
If a thicker compote is desired, stir in the cornstarch slurry and cook for an additional 1–2 minutes.
Remove from heat, stir in vanilla extract, and let cool completely. Store in the refrigerator until ready to use.

In a large bowl, beat butter until creamy, about 2 minutes.
Gradually add powdered sugar, 1 cup at a time, beating on low speed until combined.
Add orange juice, orange zest, vanilla extract, and a pinch of salt. Beat on high speed for 2–3 minutes until light and fluffy.
If the frosting is too thick, add more orange juice, 1 tsp at a time; if too thin, add more powdered sugar.

Level the tops of the cooled vanilla cake layers if needed.
Place one cake layer on a serving plate or cake board. Spread a thin layer of orange buttercream over the top.
Carefully remove the cheesecake from the springform pan and place it on top of the frosted cake layer. Trim the cheesecake to match the size of the cake layers if necessary.
Spread a thin layer of cranberry orange compote over the cheesecake layer.
Place the second cake layer on top, pressing gently to secure.
Frost the top and sides of the cake with a thin crumb coat of orange buttercream. Chill for 20 minutes to set.
Apply a final layer of orange buttercream, smoothing with an offset spatula or creating decorative swirls.
Pipe additional buttercream decorations if desired, and spoon or pipe cranberry orange compote on top for garnish.

Refrigerate the cake for at least 1 hour before serving to set the layers.
Slice and serve chilled or at room temperature.
Store leftovers in an airtight container in the refrigerator for up to 5 days. Freeze individual slices, wrapped tightly in plastic wrap and foil, for up to 2 months.

Enjoy your Cranberry Orange Cheesecake Cake!