Dessert Misc: Cranberry Orange Cheesecake

Photo by Liz G.

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2/3

    cup crushed chocolate wafer cookies (12 to 13 cookies)

  • 1 1/2

    teaspoons finely shredded orange peel, divided

  • 2

    tablespoons butter, melted

  • 3

    8 ounce packagereduced-fat cream cheese (Neufchatel), softened

  • 3/4

    cup sugar

  • 2

    tablespoons all-purpose flour

  • 3

    eggs, lightly beaten

  • 1/3

    cup snipped dried cranberries

  • 1/4

    cup low-calorie cranberry juice or fat-free milk

  • 1/2

    cup fresh cranberries, coarsely chopped

Directions

1.Preheat oven to 375 degrees F. For crust, in bowl combine crushed cookies and 1 teaspoon of the orange peel. Stir in butter. Press crust in bottom of 9-inch springform pan; set aside. 2.In mixing bowl beat cream cheese, sugar, and flour with electric mixer on medium speed for 5 minutes. Mix in eggs and remaining 1/2 tsp. orange peel until combined. Fold in dried cranberries and juice. Pour into crust-lined pan. Sprinkle with fresh cranberries. 3.Bake 35 to 40 minutes or until a 2-1/2-inch area around edges appears set when gently shaken. Cool on wire rack 15 minutes. Using a small sharp knife, loosen edges from sides of pan. Cool for 30 minutes. Remove sides of pan. Cool completely. Cover and refrigerate at least 4 hours before serving.

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