Cranberry Orange Cheesecake

Yield:
16 servings
Ingredients
  • Crust:
  • 30 Market Pantry Gingersnap Cookies, finely crushed, about 2 cups
  • 6 tablespoons butter, melted
  • Filling:
  • 4 (8-ounce) packages Market Pantry Cream Cheese, well softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla
  • 4 eggs
  • Zest of 1 orange - reco to eliminate for photo as lends a creamy color
  • Topping:
  • 1/2 cup sugar
  • 1/3 cup water
  • 2 cups fresh or frozen cranberries
  • 1 tablespoon orange liqueur, if desired
Directions
  • Heat oven to 300 degrees F. Spray bottom of 9-inch springform pan. Combine crushed cookies and melted butter in small bowl. Press firmly into bottom of pan.

  • Beat cream cheese in large bowl on low about 30 seconds or just until smooth. Add sugar; beat on low about 30 seconds until blended.

  • Add vanilla and eggs, 1 at a time, beating on low just until blended and scraping bowl after each addition. Beat in orange zest.

  • Pour into crust-lined pan. Bake about 1 hour 15 minutes until edges are puffed and firm and center is almost set. Center may appear uneven and will flatten when cooling.

  • Cool completely on wire rack. Cover; refrigerate at least 4 hours. Meanwhile prepare cranberries.

  • Heat topping ingredients to boiling, stirring frequently. Reduce heat; simmer 15 to 20 minutes until mixture thickens and cranberries pop, stirring occasionally. Remove from heat. Stir in orange liqueur. Cool 15 minutes. Refrigerate until ready to use.

  • Before serving, spoon cranberry mixture onto cheesecake. Store leftovers in refrigerator.

Tip: Garnish with frosted cranberries. To make, heat 1/3 cup sugar and 1/3 cup water in medium saucepan on medium heat until sugar is dissolved, about 5 minutes. Add 2 cups cranberries and stir until coated. Using slotted spoon, transfer to wire rack and let stand 15 minutes; reserve any remaining syrup. Combine cranberries and 1/2 cup sugar in medium bowl; toss cranberries until coated. Move to paper-lined tray and let stand 1 hour. May be made 1 day in advance; store uncovered on baking pan.


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