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Double Berry Cheesecake

Source of Recipe

amethysts-recipes.com


List of Ingredients

1/2 cup dried cranberries
1/2 cup boiling water
1 cup vanilla wafer crumbs
1/4 cup finely chopped toasted pecans
2 tablespoons sugar
3 tablespoons butter or margarine, melted
3 8-ounce packages cream cheese, softened
3/4 cup sugar
3 eggs
1 cup sour cream
2 teaspoons vanilla extract
Cranberry Topping (below)


Recipe

Preheat oven to 350°F. Grease a 9-inch springform pan with butter.

In a small bowl, combine dried cranberries and boiling water; let stand for 20 minutes. Drain and pat dry with paper towels.

In a medium bowl, combine wafer crumbs, pecans, sugar, and butter; mix thoroughly. Press evenly on bottom of prepared springform pan.

Bake for 10 minutes. Cool on a wire rack.

In a large mixing bowl, combine cream cheese and sugar; beat until smooth. Add eggs, one at a time, beating well after each addition. Add sour cream and vanilla; beat until well blended. Stir in drained cranberries; pour over prepared crust.

Bake 65 to 70 minutes or until center is just set. Place on a wire rack; loosen sides of pan. Cool completely. Cover and chill for 4 hours.

TO SERVE: Remove sides of springform pan; transfer to a serving plate. Spread Cranberry Topping evenly to edges. With a sharp knife, cut into slices.

CRANBERRY TOPPING---

2 cups cranberries
1/2 cup sugar
1/2 cup orange juice

In a medium saucepan, combine cranberries, sugar, and orange juice; cook, stirring occasionally, for 5 minutes or until cranberries begin to pop and mixture thickens. Remove from heat; cool. Cover and chill.

SERVES 10