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Cranberry-Orange Cheesecake

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

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. MORE + LESS -

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

Steps

Hide Images
  • 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

  • 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.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
600
Calories from Fat
330
% Daily Value
Total Fat
36g
56%
Saturated Fat
19g
96%
Trans Fat
2 1/2g
Cholesterol
155mg
52%
Sodium
350mg
15%
Potassium
160mg
5%
Total Carbohydrate
58g
19%
Dietary Fiber
1g
6%
Sugars
43g
Protein
9g
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
6%
6%
Calcium
8%
8%
Iron
10%
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 Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.

© 2017 ®/TM General Mills All Rights Reserved

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