Ingredients Jump to Instructions ↓

  1. --CRUST-- 1 1/2 c Finely crushed chocolate

  2. creme-fllled sandwichcookies (15 cookies) 2 tb Margarine or butter, melted

  3. --CRANBERRY SAUCE-- 1 c Sugar

  4. 2 tb Cornstarch

  5. 1 1/2 c Fresh or frozen cranberries

  6. 1 c Cranberry juice cocktail

  7. --CHEESECAKE-- 1 c Sugar

  8. 3 pk Cream cheese, (8-oz),

  9. softened 4 Eggs

  10. 1 1/2 c Dairy sour cream

  11. 2 ts Grated orange peel

  12. 350?F. Grease

  13. 10 inch springform pan. In small bowl, combine crust ingredients; mix well. Press into bottom of greased springform pan. Set aside. In medium saucepan, combine

  14. 1 cup sugar and comstarch; blend well. Add cranberries and cranberry juice. Cook over medium heat until mixture is tbickened and bubbly, stirring constantly. Cook an additional

  15. 2 minutes, stirring constantly. In food processor bowl with metal blade or blender container, process cranberry mixture until smooth. Set aside to cool. In large bowl, combine

  16. 1 cup sugar and cream cheese; beat until light and fluffy. Add eggs

  17. 1 at a time, beating well after each addition. Add sour cream and orange peel; blend well. Pour half of filling (3 cups) into crust- lined pan. Drizzle with half of cranbeny mixture (3/4 cup). Cover and refrigerate remaining cranbery mixture for topping. Carefully spoon remaimng fllling over cranberry mixture in pan. Bake at

  18. 350?F. for 60 to 70 minutes or until center is set. (To minimize cracking, place shallow pan half full of hot water on lower oven rack during baking.) Cool to room temperature. Cover; refrigerate several hours or overnight. Just before serving, run knife aroumd edge of pan; carefully remove sides of pan. Spread reserved cranberry mixture over cheesecake. Store in refrigerator.

  19. 16 servings. HIGH ALTITUDE - Above

  20. 3500 Feet: No change.


Send feedback