festive cranberry-topped cheesecake

Name: Festive Cranberry-Topped Cheesecake
Prep time: 40 min
Cook time: 45 min
Yield: 12
Cuisine: American
Ingredients: 2 cup(s) crushed shortbread cookies; 2 tablespoon(s) sugar; 1/4 cup(s) butter, melted; FOR THE FILLING; 3 package(s) (8 ounces each) cream cheese, softened; 3/4 cup(s) sugar; 2 tablespoon(s) orange juice; 1 tablespoon(s) grated orange peel; 2 teaspoon(s) vanilla extract; 1/2 teaspoon(s) ground cinnamon; 3 - eggs, lightly beaten; FOR THE TOPPING; 3 cup(s) fresh or frozen cranberries, coarsely chopped; 1 1/4 cup(s) sugar; 1 cup(s) water; 2 tablespoon(s) cornstarch; 1/4 cup(s) orange juice; 1/2 cup(s) coarsely chopped pecans, toasted

review

Private Recipe by

Chrystal Cackler

@journeyrock92

Huntsville, AL

From my Mamaw's recipe collection.

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yield 12 serving(s)

prep time 40 Min

cook time 45 Min

method Bake

Ingredients For festive cranberry-topped cheesecake

2 c

crushed shortbread cookies
2 Tbsp

sugar
1/4 c

butter, melted
FOR THE FILLING
3 pkg

(8 ounces each) cream cheese, softened
3/4 c

sugar
2 Tbsp

orange juice
1 Tbsp

grated orange peel
2 tsp

vanilla extract
1/2 tsp

ground cinnamon
3

eggs, lightly beaten
FOR THE TOPPING
3 c

fresh or frozen cranberries, coarsely chopped
1 1/4 c

sugar
1 c

water
2 Tbsp

cornstarch
1/4 c

orange juice
1/2 c

coarsely chopped pecans, toasted

How To Make festive cranberry-topped cheesecake

1
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 peel, vanilla and cinnamon. Add eggs; beat on low speed just until combined. Pour filling over crust.

2
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.
3
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.
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