Cranberry Orange CheesecakeI can’t go to any Christmas gathering without this show-stopping dessert in tow. The combination…
Cranberry Orange Cheesecake
1 cup finely chopped pecans 2/3 cup chocolate wafer crumbs 1/4 cup butter, melted 3 tablespoons brown sugar 2 packages (8 ounces each) cream cheese, softened 2 cartons (8 ounces each) mascarpone cheese 1-1/4 cups sugar 2 tablespoons cornstarch 2 teaspoons orange juice 1 teaspoon orange extract 4 large eggs, lightly beaten 3/4 cup whole-berry cranberry sauce 1/4 cup dried cranberries 1 tablespoon water 1/4 cup chocolate ice cream topping, warmed Sugared cranberries and orange slices, optional
Place a greased 9-in.
springform pan on a double thickness of heavy-duty foil (about 18 in.
Securely wrap foil around pan.
Combine the pecans, wafer crumbs, butter and brown sugar.
Press onto the bottom and 1 in.
up the sides of prepared pan.
Place on a baking sheet.
Bake at 325° for 8-10 minutes or until lightly browned.
Cool on a wire rack.
In a large bowl, beat the cheeses, sugar, cornstarch, orange juice and extract until smooth.
Add eggs; beat on low speed just until combined.
Pour half of the batter over crust.
Place the cranberry sauce, cranberries and water in a food processor; cover and process until blended.
Gently spread over batter in pan; top with remaining batter.
Place springform pan in a large baking pan; add 1 in.
of hot water to larger pan.
Bake at 325° for 60-70 minutes or until center is just set and top appears dull.
Remove pan from water bath.
Cool on a wire rack for 10 minutes.
Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
Just before serving, top with chocolate topping.
If desired, garnish with sugared cranberries and orange slices.
Nutrition Facts 1 slice:
- 599 calories, 44g fat (22g saturated fat), 169mg cholesterol, 229mg sodium, 45g carbohydrate (36g sugars, 2g fiber), 9g protein.