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Orange Cranberry Cheesecake

 Orange Cranberry 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 McCormick® Pure 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.

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Orange Cranberry 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.
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.