Cranberry Orange Cheesecake

Chocolate, cranberry, and orange combine in this irresistible cheesecake recipe.

Cranberry Orange Cheesecake
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11 users rated this recipe an average rating of 3.5
Makes:
12 servings
Prep:
25 mins
Bake:
35 mins to 40 mins 375°F
Cool:
2 hrs
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Cranberry Orange Cheesecake

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 package reduced-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.

Nutrition Facts

(Cranberry Orange Cheesecake)
    Per serving:
  • 275 kcal cal.,
  • 17 g fat
  • (10 g sat. fat,
  • 1 g polyunsaturated fat,
  • 5 g monounsatured fat),
  • 101 mg chol.,
  • 293 mg sodium,
  • 23 g carb.,
  • 1 g fiber,
  • 18 g sugar,
  • 8 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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