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Cranberry Orange Cheesecake Recipe

One year I wanted to serve something new for Christmas and I came up with this recipe. It has not only turned into a holiday tradition, but my family loves it so much I make it year round using frozen cranberries.—Tammy Campbell, Chesapeake, Virginia

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Cranberry Orange Cheesecake Recipe

Prep: 40 min. Bake: 55 min. + chilling

Yield: 12 Servings

40 55 95

Ingredients

1-3/4 cups crushed gingersnap cookies (about 35 cookies)
1/4 cup butter, melted
FILLING:
3 packages (8 ounces each) cream cheese, softened
1 cup sugar
1/2 cup sour cream
2 tablespoons orange juice
2 to 4 teaspoons grated orange peel
1 teaspoon vanilla extract
3 eggs, lightly beaten
TOPPING:
1 package (12 ounces) fresh or frozen cranberries
1 cup sugar
1/2 cup water
2 tablespoons cornstarch
2 tablespoons cold water
2 teaspoons grated orange peel

Directions

Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
In a small bowl, combine cookie crumbs and butter. Press onto the bottom and up the sides of prepared pan. Place pan on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack.
In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, orange juice, orange peel and vanilla. Add eggs; beat on low speed just until combined. Pour into crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.
Bake at 325° for 55-60 minutes or until center is just set and top appears dull. Remove springform 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.
Meanwhile, in a large saucepan, combine the cranberries, sugar and water. Cook over medium heat until berries pop, about 15 minutes. Combine cornstarch and cold water until smooth; gradually stir into cranberry mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.
Remove from the heat. Stir in orange peel; cool to room temperature. Cover and refrigerate overnight.
Just before serving, remove sides of springform pan. Spoon cranberry topping over whole cheesecake or individual slices. Yield: 12 servings.

Nutritional Facts 1 slice equals 504 calories, 29 g fat (17 g saturated fat), 132 mg cholesterol, 350 mg sodium, 56 g carbohydrate, 2 g fiber, 8 g protein.

Originally published as Cranberry Orange Cheesecake in The Taste of Home Cookbook , p77