Directions:
- Preheat oven to 350F. For crust: In a small bowl, beat butter with an electric mixer on medium speed for 30 seconds. Add brown sugar and the 1/2 teaspoon vanilla; beat until fluffy. Add the 1-1/4 cups flour and the pecans. Beat just until combined (don't over beat). With floured hands, press dough onto the bottom and 1-1/2 inches up the side of a 9-inch springform pan. Bake for 10 to 12 minutes or until lightly browned. Cool on a wire rack while preparing filling.
- For sauce: In a medium saucepan, stir together 1 cup granulated sugar and the cornstarch. Stir in the cranberries and the 1 cup orange juice. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Remove half of the sauce (about 1 cup) and let stand at room temperature to cool slightly. Cover and chill remaining sauce until serving time.
- Place the 1 cup cooled sauce in a food processor or blender. Cover and process or blend until smooth ( you will have 3/4 cup sauce). Set aside.
- For filling: In a large bowl, combine cream cheese, 1 cup granulated sugar, the carton of sour cream, and the 2 tablespoons flour. Beat with an electric mixer on low to medium speed until combined. Add eggs. Beat just until combined (don't over beat). Using a wooden spoon, stir in whipping cream, orange peel, the 1 tablespoon orange juice, and the 1 teaspoon vanilla (filling will be slightly thin).
- Pour about half of the filling into the crust-lined pan. Drizzle pureed sauce over the filling in the pan. Carefully pour the remaining filling into the pan, covering the sauce as much as possible. Place springform pan in a shallow baking pan. Bake about 1 hour or until the center appears nearly set when gently shaken.
- Cool in springform pan on a wire rack for 15 minutes. Using a small sharp knife, loosen from side of pan. Cool for 30 minutes more. Remove side of springform pan. Cool for 1 hour. Cover and chill for at least 6 hours or up to 24 hours.
- Just before serving, top wedges of the chilled cheesecake with some of the chilled sauce and dollops of the 1/2 cup sour cream. Pass remaining sauce. Makes 16 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 407 Kcal (1704 kJ) | ||
| Calories from fat | 194.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.65g | 33% | |
|---|---|---|---|
| Cholesterol | 105.4mg | 35% | |
| Sodium | 131.36mg | 5% | |
| Potassium | 138.1mg | 3% | |
| Total Carbs | 42.4g | 14% | |
| Sugars | 33.06g | 132% | |
| Dietary Fiber | 1.19g | 5% | |
| Protein | 6.91g | 14% | |
| Vitamin C | 9.9mg | 16% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.5mg | 3% | |
| Calcium | 109.4mg | 11% | |
| Amount Per 100 g | |||
| Calories | 263.8 Kcal (1104 kJ) | ||
| Calories from fat | 126.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.03g | 33% | |
|---|---|---|---|
| Cholesterol | 68.32mg | 35% | |
| Sodium | 85.14mg | 5% | |
| Potassium | 89.51mg | 3% | |
| Total Carbs | 27.48g | 14% | |
| Sugars | 21.43g | 132% | |
| Dietary Fiber | 0.77g | 5% | |
| Protein | 4.48g | 14% | |
| Vitamin C | 6.4mg | 16% | |
| Iron | 0.3mg | 3% | |
| Calcium | 70.9mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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