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Cranberry Orange Cheesecake Recipe

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I can't go to any Christmas gathering without this show-stopping dessert in tow. The combination of cranberries, chocolate and orange is a winner.—Laura Lufkin, Essex, Massachusetts

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Cranberry Orange Cheesecake Recipe

Prep: 45 min. Bake: 1 hour + chilling

Yield: 12 Servings

45 60 105

Ingredients

1 cup finely chopped pecans
2/3 cup chocolate wafer crumbs
1/4 cup butter, melted
3 tablespoons brown sugar
2 packages (8 ounces each) cream cheese, softened
2 cartons (8 ounces each) Mascarpone cheese
1-1/4 cups sugar
2 tablespoons cornstarch
2 teaspoons orange juice
1 teaspoon orange extract
4 eggs, lightly beaten
3/4 cup whole-berry cranberry sauce
1/4 cup dried cranberries
1 tablespoon water
1/4 cup chocolate ice cream topping, warmed

Directions

Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square); securely wrap around pan.
Combine the pecans, wafer crumbs, butter and brown sugar. Press onto the bottom and 1 in. up the sides of prepared pan. Place on a baking sheet. Bake at 325° for 8-10 minutes or until lightly browned. Cool on a wire rack.
In a large bowl, beat the cheeses, sugar, cornstarch, orange juice and extract until smooth. Add eggs; beat on low speed just until combined. Pour half of the batter over crust.
Place the cranberry sauce, cranberries and water in a food processor; cover and process until blended. Spoon over batter; cut through with a knife to swirl. Carefully spread remaining batter over top.
Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. Bake at 325° for 60-70 minutes or until center is just set and top appears dull.
Remove pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Just before serving, drizzle with chocolate topping. Yield: 12 servings.

Nutritional Facts 1 slice equals 599 calories, 44 g fat (22 g saturated fat), 169 mg cholesterol, 229 mg sodium, 45 g carbohydrate, 2 g fiber, 9 g protein.

Originally published as Cranberry Orange Cheesecake in Taste of Home Christmas Annual Annual 2009, p164

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Reviews for Cranberry Orange Cheesecake (2)

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Cranberry Orange Cheesecake

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Reviewed on Jan. 30, 2011 by mkplatypus

This was my first attempt at baking a cheesecake that didn't start out it's life in a box and it came out fantastic! I am now the hero of my Bible Study!! The only thing I changed was that I also baked it an extra 10min or so. Also, on the advice of a friend, I let it cool in the oven (off) with the door open a bit for about an hour, then moved it to my cooling rack for a few hours. Once it was fully cooled, I moved it to the fridge. No cracks. Oh, and by the way...it tasted like heaven on a plate!

Reviewed on Dec. 12, 2010 by skthurow

One of the very best cheesecakes I have ever tasted. The only thing I did different was that I baked it about 15 minutes longer and next time i would add another 5 min. so the center will set more. I took it to a luncheon and offered to have each person take a piece home if they wanted. Not one slice was left. I will make at two more before the Holidays are over.