Festive Cranberry Topped Cheesecake
|Crushed shortbread cookies||2 Cup (32 tbs)|
|Butter||1⁄4 Cup (4 tbs), melted|
|Cream cheese||24 Ounce, softened (3 Packages, 8 Ounces Each)|
|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|
|Cranberries||3 Cup (48 tbs), coarsely chopped (Fresh / Frozen)|
|Sugar||1 1⁄4 Cup (20 tbs)|
|Water||1 Cup (16 tbs)|
|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.
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.