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What’s the Dish? Violet Witchel’s Cheesecake


Did you watch our “What’s the Dish” episode? Try Violet Witchel’s cheesecake!


For the Crust

  • 1 package of graham crackers (I use pamelas gluten-free)
  • 6 tbs melted butter
  • 1/4 cup white sugar

For the Filling

  • 2 packets of cream cheese 16 oz total
  • 1 cup sour cream
  • 1 cup sugar
  • zest of one orange
  • juice of 1 orange (should be about 1/4 cup)
  • 2 eggs
  • 1 tsp vanilla
  • 1/4 tsp salt


  • 1 cup cranberry sauce
  • 1/2 whipped cream (optional)


  • For the crust add the graham crackers to a Ziploc bag. Pound the bag until the graham crackers turn crumbly. Add the melted butter and sugar to the bag and shake until fully incorporated. Grease and line a 9×9 baking pan, pour the crumb mixture onto the baking sheet and press firmly to the edges. Bake at 350 degrees for 15 minutes. Remove and set aside to cool.
  • For the filling zest one orange and set aside the zest. Add the two packets of softened cream cheese to a large mixing bowl and using either a whisk or stand mixer mix until creamy and smooth. Add the sour cream, eggs, vanilla, sugar, the juice of the orange, and

zest to the cream cheese.

  • Continue to mix until smooth and creamy. Pour the cheesecake batter over the cooled graham cracker crust. Bake at 325 for 1 hour and 15 minutes. There should be no jiggle in the middle and the top should be a light golden brown.
  • Remove the cheesecake from the oven and let cool completely. Add your cranberry sauce and pour/spread over the top. Let cool in the fridge for another hour. Cut into pieces and top with a little extra whipped cream and enjoy!

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