Festive Cranberry-Topped Cheesecake

Name: Festive Cranberry-Topped Cheesecake
Prep time: 40 min
Cook time: 45 min
Total time: 1 h 25 min
Yield: 12 servings.
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 zest; 2 teaspoons vanilla extract; 1/2 teaspoon ground cinnamon; 3 large 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

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 all. —Stacy Dutka, Bienfait, Saskatchewan

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 zest
2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
3 large 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 zest, 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.

Nutrition Facts

1 slice: 537 calories, 33g fat (17g saturated fat), 129mg cholesterol, 299mg sodium, 55g carbohydrate (37g sugars, 2g fiber), 8g protein.

Originally published as Festive Cheesecake with Cranberry Topping in Taste of Home October/November 2008

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Michelle

Dec 16, 2017

it has a sweet and tart flavor and was eaten up really quickly. In fact, I only used this because I was out of cherry filling. I'm so glad I did!