Refreshing cranberries, lemon juice and orange peel complement the cheesecake's sweet filling. This is my favorite Christmas dessert to make as gifts. It really appeals to people don't care for chocolate. —Joy Monn, Stockbridge, Georgia
Citrus Cranberry Cheesecake
Citrus Cranberry Cheesecake
Prep Time
15 min
Cook Time
1 hour
Yield
12 servings
Ingredients
- 1-1/2 cups cinnamon graham cracker crumbs (about 8 whole crackers)
- 1/4 cup sugar
- 1/3 cup butter, melted
- FILLING:
- 4 packages (8 ounces each) cream cheese, softened
- 1 can (14 ounces) sweetened condensed milk
- 1/4 cup lemon juice
- 4 large eggs, room temperature, lightly beaten
- 1-1/2 cups chopped fresh or frozen cranberries
- 1 teaspoon grated orange zest
- Optional: Sugared cranberries and orange zest strips
Directions
- In a large bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom of a greased 9-in. springform pan; set aside.
- In a large bowl, beat cream cheese and milk until fluffy. Beat in lemon juice until smooth. Add eggs; beat on low speed just until blended. Fold in cranberries and orange zest. Pour filling over crust. Place on pan on a baking sheet.
- Bake at 325° for 60-70 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 for at least 6 hours or overnight. Garnish with sugared cranberries and orange zest strips if desired.
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