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Cranberry-Orange Cheesecake

Cheesecake fans, check out this delicious, decadent variation requiring just 15 minutes prep time. Infused with orange and topped with cranberries, it’s a holiday dessert shoe-in.

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( 33 Ratings)

33 Ratings

5 Stars 36%

4 Stars 30%

3 Stars 21%

2 Stars

1 Stars

Member Reviews ( 2 )

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Prep Time 15 min
Total Time 7 hr 30 min
Servings 12

Ingredients

Cheesecake

1 1/2: cups chocolate cookie crumbs

1/4: cup powdered sugar

1/4: cup butter or margarine, melted

3: packages (8 oz each) cream cheese, softened

1: container (8 oz) sour cream (1 cup)

4: eggs

1: cup granulated sugar

2: tablespoons grated orange peel

2: tablespoons orange-flavored liqueur, if desired

Cranberry-Orange Sauce

2: cups fresh or frozen cranberries (8 oz)

1/2: cup sugar

2: teaspoons cornstarch

1/2: cup water

1/2: cup orange marmalade

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Directions

1 Heat oven to 300°F. Wrap outside of 9- or 10-inch springform pan with foil. In small bowl, stir together cookie crumbs, powdered sugar and butter. Press in bottom of pan.
2 Beat cream cheese, sour cream, eggs, 1 cup granulated sugar, the orange peel and liqueur with electric mixer on medium speed until smooth. Pour over crust.
3 Bake 1 hour 20 minutes to 1 hour 30 minutes or until center is set. Cool 15 minutes; carefully run knife around side of pan to loosen cheesecake. Cool 1 hour. Cover; refrigerate at least 4 hours.
4 Meanwhile, wash cranberries; remove blemished berries. In 2-quart saucepan, mix 1/2 cup granulated sugar and cornstarch. Stir in water. Heat to boiling over medium-high heat, stirring occasionally. Stir in cranberries; return to boiling. Simmer uncovered 5 to 8 minutes, stirring occasionally, until cranberries pop. Stir in marmalade. Cover; refrigerate until serving time.
5 Just before serving, remove side of pan from cheesecake. Spoon cranberry-orange sauce onto cheesecake.

EXPERT TIPS

Expert Tips

Wrapping the springform pan in foil prevents any leaks during baking—and saves on oven cleanup!

Make this cheesecake and the cranberry sauce up to 24 hours ahead. Cover each separately and refrigerate until you're ready to serve the dessert.

Garnish with sugared cranberries, kumquats and lemon leaves. To sugar the cranberries, roll frozen cranberries in granulated sugar. For the lemon leaves, use a scissors to cut the leaves to resemble holly leaves.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 600
Calories from Fat: 330),

% Daily Value

Total Fat: 36g; 36%
(Saturated Fat 19g, 19% Trans Fat 2 1/2g 2 1/2% ),
Cholesterol: 155mg; 155%;
Sodium: 350mg; 350%;
Total Carbohydrate: 58g; 58%
(Dietary Fiber 1g 1% Sugars 43g 43% ),
Protein: 9g; 9%

% Daily Value*:

Vitamin A: 25%;
Vitamin C: 6%;
Calcium: 8%;
Iron: 10%;

Exchanges:

3 Starch; 1 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 6 1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 2 of 2 Reviews View All

Posted 10/15/2011 4:10:18 PM REPORT ABUSE hwit said:

Rating:

Absolutely fabulous. I made this for my first Christmas with my in-laws and everyone loved it. It blew my MIL's deserts out of the water and it couldn't be easier to prepare. LOVE Betty Crocker recipes!

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