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
- 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
Heat oven to 325°F.
Combine cookie crumbs and butter; press onto bottom of 9-inch springform pan. Bake 10 min.
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.
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.
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.
Spoon cranberry glaze over cheesecake just before serving.
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