Ingredients
For the Crust
- 2 cup crushed graham cracker crumbs
- 2 Tbsp sugar
- ¼ cup melted butter
For the Cheesecake
- 24 oz cream cheese full fat, 3x8 oz blocks
- ¾ cup sugar
- 2 Tbsp orange juice
- 1 Tbsp grated orange peel
- 2 tsp vanilla extract
- ½ tsp cinnamon
- 3 eggs beaten
For the Cranberry Topping
- 3 cups fresh or frozen cranberries
- 1 ¼ cups sugar
- 1 cup water
- 2 Tbsp cornstarch
- ¼ cup orange juice
- ½ cup chopped pecans toasted
Step by Step
Start PreparationFor the Crust
- Combine the cookie crumbs, sugar and melted butter. Mix until the mixture is like wet sand. Now press the crumbs into a 9" Springform pan lined with wax paper.
- Bake at 325° F (160° C) for 6 minutes. Then set aside to cool.
For the Filling
- Beat the cream cheese and sugar until smooth. Add the orange juice and orange peel along with the vanilla and cinnamon. Gradually add in the beaten eggs and mix until smooth. Pour over the crust.
- Bake at 325 F for 45 - 50 minutes. The center should be set, but still jiggly when moved. Cool on a wire rack for 30 minutes. Run a knife around the edges to release the edge. Cover and refrigerate over night.
For the Cranberry Topping
- Toast and cool your pecans.
- In a large saucepan, add the cranberries, sugar, and water and bring to a rolling boil. Reduce the heat to low and simmer for 3 minutes stirring constantly. Whisk together the cornstarch and orange juice and add to the cranberry mixture. Return to a boil and stir for 2 minutes until thickened.
- Transfer to a bowl and cool completely. Stir in the toasted pecans.
- Spoon the cranberry sauce over the cheesecake and serve.
Equipment
Nutrition
Serving: 1 SliceCalories: 502 kcalCarbohydrates: 56 gProtein: 7 gFat: 29 gSaturated Fat: 15 gPolyunsaturated Fat: 2 gMonounsaturated Fat: 9 gTrans Fat: 0.2 gCholesterol: 108 mgSodium: 325 mgPotassium: 175 mgFiber: 2 gSugar: 43 gVitamin A: 975 IUVitamin C: 8 mgCalcium: 83 mgIron: 1 mg
