• 12servings
  • 85minutes
  • 537calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B9, B12, H, C, D
MineralsFluorine, Chromium, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 cups crushed shortbread cookies

  2. 2 tablespoons sugar

  3. 1/4 cup butter, melted


  5. 3 packages (8 ounces each ) cream cheese, softened

  6. 3/4 cup sugar

  7. 3 eggs, lightly beaten

  8. 2 tablespoons orange juice

  9. 1 tablespoon grated orange peel

  10. 2 teaspoons vanilla extract

  11. 1/2 teaspoon ground cinnamon

  12. TOPPING:

  13. 3 cups fresh or frozen cranberries, coarsely chopped

  14. 1-1/4 cups sugar

  15. 1 cup water

  16. 2 tablespoons cornstarch

  17. 1/4 cup orange juice

  18. 1/2 cup coarsely chopped pecans, toasted

Instructions Jump to Ingredients ↑

  1. Festive Cranberry-Topped Cheesecake Recipe photo by Taste of Home 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. Add eggs; beat on low speed just until combined. Stir in the orange juice and peel, vanilla and cinnamon. 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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