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Festive Cranberry Topped Cheesecake's picture
  Crushed shortbread cookies 2 Cup (32 tbs)
  Sugar 2 Tablespoon
  Butter 1⁄4 Cup (4 tbs), melted
  Cream cheese 24 Ounce, softened (3 Packages, 8 Ounces Each)
For filling
  Sugar 3⁄4 Cup (12 tbs)
  Eggs 3 , lightly beaten
  Orange juice 2 Tablespoon
  Grated orange peel 1 Tablespoon
  Vanilla extract 2 Teaspoon
  Ground cinnamon 1⁄2 Teaspoon
For topping
  Cranberries 3 Cup (48 tbs), coarsely chopped (Fresh / Frozen)
  Sugar 1 1⁄4 Cup (20 tbs)
  Water 1 Cup (16 tbs)
  Cornstarch 2 Tablespoon
  Orange juice 1⁄4 Cup (4 tbs)
  Coarsely chopped pecans 1⁄2 Cup (8 tbs), toasted

In a small bowl, combine the cookie crumbs and sugar; stir in butter.
Press onto the bottom of a greased 9-in.springform pan.
Place pan on a baking sheet.
Bake at 325 degrees for 6-8 minutes or until set.
Cool on a wire rack.
In a small mixing bowl, beat cream cheese and sugar until smooth.
Add the eggs; beat on low speed just until combined.
Stir in the orange juice and peel, vanilla and cinnamon.
Pour over crust.
Return pan to baking sheet.
Bake at 325 degrees for 45-50 minutes or until center is almost set.
Cool on a wire rack for 10 minutes.
Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
Refrigerate overnight.
In a large saucepan, combine cranberries, sugar and water.
Bring to a boil.
Reduce heat; simmer, uncovered, for 3 minutes.
Combine the cornstarch and orange juice until smooth; stir into cranberry mixture.
Bring to a boil; cook and stir for 2 minutes or until thickened.
Remove from the heat; cool to room temperature.
Stir in pecans.
Spoon over cheesecake.
Refrigerate until chilled.
Remove sides of pan.

Recipe Summary

Lacto Ovo Vegetarian

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Festive Cranberry Topped Cheesecake Recipe