Cranberry Orange Cheesecake Recipe

By á-5552

Ingredients

• 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 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

Details

Servings 12

Preparation

Step 1

Directions

Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square); securely wrap 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. Spoon over batter; cut through with a knife to swirl. Carefully spread remaining batter over top.
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. Refrigerate overnight. Just before serving, drizzle with chocolate topping. Yield: 12 servings.


Nutrition Facts: 1 slice equals 599 calories, 44 g fat (22 g saturated fat), 169 mg cholesterol, 229 mg sodium, 45 g carbohydrate, 2 g fiber, 9 g protein.