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Yields:
8 - 10
Prep Time:
30 mins
Total Time:
8 hrs
For those fancy holiday parties.
BUY NOW: Springform Pan, $16, amazon.com.
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Ingredients
For the cheesecake
Cooking spray, for pan
- 3
8-oz. bars cream cheese, softened
- 1 cup
sugar
- 3
large eggs
- 1/4 cup
sour cream
Zest of 1 large orange
- 2 Tbsp.
all-purpose flour
- 1 tsp.
pure vanilla extract
- 1/2 tsp.
kosher salt
For the crust
- 1
sleeve graham crackers, finely crushed
- 5 Tbsp.
melted butter
- 1/4 cup
brown sugar
- 1/2 tsp.
cinnamon
pinch of kosher salt
For the cranberries
- 1/2 cup
water
- 2 Tbsp.
orange juice
- 1 1/2 cups
sugar, divided
- 1 cup
fresh cranberries
Directions
- Step 1Preheat oven to 325º and grease an 8" or 9" springform pan with cooking spray. Make cheesecake filling: In a large bowl using a hand mixer, beat cream cheese and sugar. Add eggs, one at a time, then sour cream, orange zest, flour, vanilla, and salt.
- Step 2Make crust: In a large bowl, mix together graham cracker crumbs, melted butter, brown sugar, cinnamon and salt. Press mixture into prepared pan.
- Step 3Pour filling over crust. Wrap bottom of pan in aluminum foil and place on a baking sheet. (If you want to bake the cheesecake in a water bath, wrap bottom of pan and place in a deep baking pan. Pour in enough boiling water to come up halfway in the baking pan.) Bake until center of cheesecake only slightly jiggles, about 1 hour 30 minutes. Turn off heat, prop open oven door, and let cheesecake cool in oven, 1 hour, then remove aluminum foil and refrigerate cheesecake in pan until firm, at least 5 hours and up to overnight.
- Step 4Meanwhile, make the sugared cranberries: In a medium sauce pot over medium heat, combine water, orange juice, and 1/2 cup sugar. Stir until sugar is dissolved, 3-4 minutes. Add in cranberries and toss until fully coated. Transfer onto parchment paper and let cool, about 15 minutes. When cool, toss in remaining sugar and top cheesecake. Serve.
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