Festive Cranberry-Topped Cheesecake |
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Prep Time: 40 Minutes Cook Time: 45 Minutes |
Ready In: 85 Minutes Servings: 12 |
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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 the mothers and ladies of the house. 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 peel |
2 teaspoons vanilla extract |
1/2 teaspoon ground cinnamon |
3 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:
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.
2. 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.
3. 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.
4. 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.
5. Remove from the heat; cool to room temperature. Stir in pecans. Spoon over cheesecake. Refrigerate until chilled. Yield: 12 servings.
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