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Cranberry Orange Cheesecake

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

12 ServingsPrep: 40 min. Bake: 55 min. + chilling

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.

2 of 2

Cranberry Orange Cheesecake (continued)

Directions (continued)

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.

Nutrition 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.