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Cranberry-Orange Cheesecake




Source of Recipe


BETTYCROCKER.COM


Recipe Introduction


Cheesecake fans, check out this delicious, decadent variation requiring just 15 minutes prep time. Infused with orange and topped with cranberries, it’s a holiday dessert shoe-in.



List of Ingredients




---Cheesecake---

1 1/2 cups chocolate cookie crumbs
1/4 cup powdered sugar
1/4 cup butter or margarine, melted
3 packages (8 oz each) cream cheese, softened
1 container (8 oz) sour cream (1 cup)
4 eggs
1 cup granulated sugar
2 tablespoons grated orange peel
2 tablespoons orange-flavored liqueur, if desired

---Cranberry-Orange Sauce---

2 cups fresh or frozen cranberries (8 oz)
1/2 cup sugar
2 teaspoons cornstarch
1/2 cup water
1/2 cup orange marmalade


Recipe



1 Heat oven to 300°F. Wrap outside of 9- or 10-inch springform pan with foil. In small bowl, stir together cookie crumbs, powdered sugar and butter. Press in bottom of pan.

2 Beat cream cheese, sour cream, eggs, 1 cup granulated sugar, the orange peel and liqueur with electric mixer on medium speed until smooth. Pour over crust.

3 Bake 1 hour 20 minutes to 1 hour 30 minutes or until center is set. Cool 15 minutes; carefully run knife around side of pan to loosen cheesecake. Cool 1 hour. Cover; refrigerate at least 4 hours.

4 Meanwhile, wash cranberries; remove blemished berries. In 2-quart saucepan, mix 1/2 cup granulated sugar and cornstarch. Stir in water. Heat to boiling over medium-high heat, stirring occasionally. Stir in cranberries; return to boiling. Simmer uncovered 5 to 8 minutes, stirring occasionally, until cranberries pop. Stir in marmalade. Cover; refrigerate until serving time.

5 Just before serving, remove side of pan from cheesecake. Spoon cranberry-orange sauce onto cheesecake.