Real Recipes From Real Home Cooks ®

cranberry cheesecake with cranberry orange compote

Recipe by
Carol Junkins
Hanson, MA

Cheesecake is always a hit. This would be nice around the holidays for something special to serve.

method Bake

Ingredients For cranberry cheesecake with cranberry orange compote

  • CRANBERRY FILLING
  • 2 c
    sour cream
  • 1/3 c
    sugar
  • 1 tsp
    vanilla extract
  • COMPOTE
  • 1 c
    sugar
  • 1/2 c
    water
  • 3/4 c
    cranberry filling mix
  • 2 tsp
    orange peel, minced
  • TOPPING INGREDIENTS
  • 3 Tbsp
    unsalted butter, melted
  • 1 c
    vanilla wafer crumbs
  • 1 lb
    cranberries, fresh or frozen about 4 2/3 cups
  • 1 c
    sugar
  • 1/3 c
    orange juice, fresh
  • CHEESE FILLING
  • 2 lb
    cream cheese, room temperature
  • 1 c
    sugar
  • 4 lg
    eggs
  • CRUST INGREDIENTS
  • 4 lg
    oranges

How To Make cranberry cheesecake with cranberry orange compote

  • 1
    FOR CRANBERRY FILLING: Combine cranberries, sugar and fresh orange juice in heavy medium saucepan.
  • 2
    Bring to boil over medium-high heat, stirring until sugar dissolves.
  • 3
    Reduce heat and simmer until berries pop and mixture thickens, stirring frequently to prevent sticking, about 10 minutes.
  • 4
    Cool cranberry filling completely.
  • 5
    FOR CHEESE FILLING: Using an electric mixer, beat cream cheese and sugar in a large bowl until well blended.
  • 6
    Add eggs 1 at a time, beating after each addition.
  • 7
    Set cheese filling aside.
  • 8
    FOR CRUST: Preheat oven to 350 degrees.
  • 9
    Lightly butter 9-inch diameter springform pan with 2 3/4-inch-high sides.
  • 10
    Place cookie crumbs in medium bowl.
  • 11
    Add melted butter and blend until moist crumbs form.
  • 12
    Press onto bottom (not sides) of prepared pan.
  • 13
    Pour cheese filling over crust in pan.
  • 14
    Spoon 1 cup cranberry filling over cheese filling (reserve remaining cranberry filling for compote).
  • 15
    Using a small sharp knife, swirl to form marble pattern.
  • 16
    Bake until center of cheesecake is set, about 1 hour.
  • 17
    Transfer cheesecake to rack and maintain oven temperature.
  • 18
    PREPARE TOPPING: Mix sour cream, sugar and vanilla in small bowl.
  • 19
    Gently press down any raised edges of cheesecake.
  • 20
    Spoon topping over cake.
  • 21
    Bake 5 minutes.
  • 22
    Transfer cheesecake to rack and cool.
  • 23
    Cover and refrigerate over night.
  • 24
    (Cheesecake can be prepared 2 days in advance. Keep refrigerated)
  • 25
    Release pan sides and transfer cheesecake to platter.
  • 26
    Cut cheesecake into wedges and serve, passing compote separately.
  • 27
    CRANBERRY ORANGE COMPOTE: Combine sugar and water in heavy small saucepan.
  • 28
    Bring to a boil, stirring until sugar dissolves and liquid appears clear.
  • 29
    Transfer to medium bowl and mix in 1 3/4 cups reserved cranberry filling and minced orange peel.
  • 30
    Using small sharp knife, cut peel and white pith from oranges.
  • 31
    Working over another bowl to catch juices, cut between membranes to release segments.
  • 32
    Add segments to bowl with juices.
  • 33
    (Can be prepared 8 hours ahead. Cover oranges and cranberry filling separately and refrigerate.)
  • 34
    Add orange segments and juices to compote and serve.
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