CRANBERRY-ORANGE CHEESECAKE
Cranberries are a yummy and healthy add-in to all sorts of recipes. They're available all year-round fresh, frozen or dried. Everyone loves cheesecake and this one is high on our list of delicious. Got this out of BH&G.
Provided by Rachel Marie
Categories Cheesecake
Time 1h
Yield 1 cheesecake, 12-16 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375°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.
- 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 teaspoons orange peel until combined. Fold in dried cranberries and juice. Pour into crust-lined pan. Sprinkle with fresh cranberries.
- Bake 35-40 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.
Nutrition Facts : Calories 249.5, Fat 14.1, SaturatedFat 8.2, Cholesterol 89.8, Sodium 235.2, Carbohydrate 22.9, Fiber 0.6, Sugar 14.8, Protein 8.2
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