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.

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

Reviews

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Average Rating:

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!