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Cranberry Orange Cheesecake

 Cranberry Orange Cheesecake
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
12 ServingsPrep: 45 min. Bake: 1 hour + chilling

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 foil 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.

2 of 2

Cranberry Orange Cheesecake (continued)

Directions (continued)

  • 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. Gently spread over batter in pan;
  • top with remaining batter.
  • 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.