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Cranberry-Orange Cheesecake
Cranberry-Orange Cheesecake
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Prep Time:
15 minutes
Total Time:
7 hours 30 minutes
Quick and easy orange-infused cheesecake topped with cranberries, perfect for the holidays. Ready in just 15 minutes!
Ingredients:
  • 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
  • 2 cups fresh or frozen cranberries (8 oz)
  • 1/2 cup sugar
  • 2 teaspoons cornstarch
  • 1/2 cup water
  • 1/2 cup orange marmalade
Instructions:
  • Preheat the oven to 300°F. Wrap the outside of a 9- or 10-inch springform pan with foil. Combine cookie crumbs, powdered sugar, and butter in a small bowl. Press the mixture onto the bottom of the pan.
  • Using an electric mixer on medium speed, blend cream cheese, sour cream, eggs, 1 cup granulated sugar, orange peel, and liqueur until smooth. Pour mixture over the crust.
  • Bake for 1 hour 20 minutes to 1 hour 30 minutes until the center is set. Let it cool for 15 minutes, then gently run a knife around the side of the pan to loosen the cheesecake. Allow it to cool for 1 hour. Cover and refrigerate for at least 4 hours before serving.
  • First, wash the cranberries and remove any blemished berries. In a 2-quart saucepan, combine 1/2 cup of granulated sugar and cornstarch. Add water and bring to a boil over medium-high heat, stirring occasionally. Gently mix in the cranberries and bring it back to a boil. Let it simmer uncovered for 5 to 8 minutes until the cranberries pop. Finally, stir in the marmalade, cover the saucepan, and refrigerate until you're ready to serve.
  • Prior to serving, gently detach the side of the pan from the cheesecake, then generously spoon the cranberry-orange sauce over the top of the cheesecake.

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