Take a bite and you'!! discover tangy cranberry-orange sauce wrapped in a blanket of velvety cheesecake.
Prep: 35 min.
Bake: 1 hr.
M akes 16 servings
cup butter, softened
cup packed brown sugar
cups all-purpose Hour
cup finely chopped
cup granulated sugar
2 Tbsp. cornstarch
cups fresh cranberries
1 cup orange juice
2 8-oz. pkg. cream cheese,
8-oz. carton dairy sour
1 cup granulated sugar
2 Tbsp. all-purpose flour
1 cup whipping cream
1 tsp. finely shredded
1 Tbsp. orange juice
1 tsp. vanilla
1 Preheat oven to 350°F. In small bowl, beat
butter with electric mixer for 30 seconds. Add
brown sugar and Vy teaspoon vanilla; beat until
fluffy. Beat in
cups flour and pecans just until
combined. Press onto bottom and 1
up side of 9-inch springform pan. Bake for 10 to
12 minutes or until lightly browned; cool.
2 For sauce: In medium saucepan, combine
1 cup granulated sugar and cornstarch. Stir in
cranberries and 1 cup orange juice. Cook and stir
until thickened and bubbly. Cook and stir for
2 minutes more. Set aside half of the sauce; cool
slightly. Cover and chill remaining sauce. Place
reserved sauce in food processor or blender. Cover
and process or blend until smooth.
For filling: In large bowl, combine cream
cheese, sour cream, 1 cup granulated sugar, and
2 tablespoons flour. Beat on low to medium speed
until combined. Add eggs; beat on low speed just
until combined. Stir in remaining ingredients. Pour
half of the filling into pan. Drizzle with pureecl
sauce. Pour remaining filling over sauce. Place
pan in shallow baking pan. Bake about 1 hour or
until center appears nearly set when gently shaken.
Cool on wire rack for 15 minutes. Loosen crust;
cool for 30 minutes. Remove side of pan; cool
cheesecake. Cover and chill for 6 to 24 hours. Serve
with chilled sauce and additional sour cream.
PER SERVING: 421 cal., 27 g total fat (16 g sat. fat), 126 mg chol., 158 mg sodium,
41 g carb., 1
g fiber, 6 g pro.