Festive Cranberry-Topped Cheesecake Recipe

Festive Cranberry-Topped Cheesecake Recipe photo by Taste of Home

Be the first to write a review

Rate recipe

When my daughter was 4 months old, my husband and I hosted both our families for Christmas dinner. I served this cheesecake for dessert. It's quite festive and was thoroughly enjoyed by the mothers and ladies of the house. —Stacy Dutka, Bienfait, Saskatchewan

[X]

Rate Festive Cranberry-Topped Cheesecake Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Festive Cranberry-Topped Cheesecake Recipe

Prep: 40 min. Bake: 45 min. + chilling

Yield: 12 Servings

40 45 85

Ingredients

2 cups crushed shortbread cookies
2 tablespoons sugar
1/4 cup butter, melted
FILLING:
3 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
2 tablespoons orange juice
1 tablespoon grated orange peel
2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
3 eggs, lightly beaten
TOPPING:
3 cups fresh or frozen cranberries, coarsely chopped
1-1/4 cups sugar
1 cup water
2 tablespoons cornstarch
1/4 cup orange juice
1/2 cup coarsely chopped pecans, toasted

Directions

In a small bowl, combine 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° for 6-8 minutes or until set. Cool on a wire rack.
In a large bowl, beat cream cheese and sugar until smooth. Beat in the orange juice and peel, vanilla and cinnamon. Add eggs; beat on low speed just until combined. Pour filling over crust.
Return pan to baking sheet. Bake at 325° 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 the cranberries, sugar and water. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes. Combine 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. Yield: 12 servings.

Nutritional Facts 1 slice equals 537 calories, 33 g fat (17 g saturated fat), 129 mg cholesterol, 299 mg sodium, 55 g carbohydrate, 2 g fiber, 8 g protein.

Originally published as Festive Cranberry-Topped Cheesecake in Taste of Home October/November 2008, p32