Orange Cranberry Cheesecake


Orange Cranberry Cheesecake. This holiday recipe is made with a shortbread cookie crust, cream cheese and white chocolate filling. Then topped with orange and cranberry topping. So yummy!

Orange Cranberry Cheesecake
: My Honeys Place
  • 24 square shortbread cookies finely crushed (about 1 and 1/4 cups)
  • 2 tbsp. butter melted
  • 4 pkg. 8 oz. each Cream Cheese, softened
  • 1 cup sugar divided
  • 2 tsp. vanilla
  • 1 pkg. 4 oz.White Chocolate, melted
  • 4 eggs
  • 1 tsp. cornstarch
  • 1 tbsp. zest and 1/2 cup juice from 2 large oranges divided
  • 1 and 1/2 cups fresh cranberries
  1. Heat oven to 325°F.
  2. Combine cookie crumbs and butter; press onto bottom of 9-inch springform pan. Bake 10 min.
  3. Beat cream cheese, 3/4 cup sugar and vanilla in large bowl with mixer until blended. Add chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each until just blended. Pour over crust.
  4. Bake 1 hour to 1 hour 5 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
  5. Meanwhile, mix cornstarch and 1 tbsp. orange juice until blended. Bring cranberries, remaining orange juice and remaining sugar to boil in saucepan on medium-high heat; simmer on low heat 6 min. or until cranberries are softened, stirring frequently. Stir in cornstarch mixture; bring to boil, stirring constantly. Cook and stir 1 min. or until thickened. Remove from heat. Stir in orange zest. Cool. Refrigerate until ready to use.
  6. Spoon cranberry glaze over cheesecake just before serving.

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