Cranberry Ribbon Cheesecake

Looking for a refrigerated dessert? Check out this yummy cranberry cheesecake.

  • prep time 30 min
  • total time 8 hr 50 min
  • ingredients 11
  • servings 16

Ingredients

Crust

1 1/2
cups finely crushed creme-filled chocolate sandwich cookies (15 cookies)
1/4
cup butter or margarine, melted

Cranberry Sauce

1 1/4
cups sugar
3
tablespoons cornstarch
1 1/2
cups fresh or frozen (thawed) cranberries
3/4
cup cranberry juice cocktail

Filling

4
packages (8 oz each) cream cheese, softened
1
cup sugar
4
eggs
1/2
cup whipping cream
4
teaspoons grated orange peel
  • 1 Heat oven to 350°F. Spray 9-inch springform pan with cooking spray.Mix crust ingredients; press in bottom of pan. Bake crust 7 to 9 minutes or until set. Cool. Reduce oven temperature to 300°F.
  • 2 Meanwhile, in 2-quart saucepan, mix 1 1/4 cups sugar and the cornstarch. Add cranberries and cranberry juice. Heat to boiling over high heat. Reduce heat to medium. Cook 7 to 8 minutes, stirring frequently, until mixture is thick and all cranberries have popped open. In blender or food processor, place cranberry mixture. Cover; blend until smooth. Place strainer over medium bowl; pour cranberry mixture in strainer. Press mixture with back of spoon through strainer to remove skin; discard skin. Set aside to cool.
  • 3 In large bowl, beat cream cheese and 1 cup sugar with electric mixer on medium speed until light and fluffy. Beat in eggs; one at a time, just until blended. Stir in whipping cream and orange peel.
  • 4 Pour half of filling (about 3 1/4 cups) into cooled crust. Evenly spoon half of cranberry sauce (3/4 cup). Carefully spoon remaining filling over cranberry sauce in pan.Cover and refrigerate remaining cranberry mixture for topping.
  • 5 To minimize cracking, place shallow pan half full of hot water on lower oven rack. Bake 1 hour 15 minutes to 1 hour 25 minutes or until edge of cheesecake is set at least 2 inches from edge of pan but center of cheesecake still jiggles slightly when moved. Run small metal spatula around edge of pan to loosen cheesecake. Turn oven off; open oven door at least 4 inches. Let cheesecake remain in oven 30 minutes. Cool in pan on cooling rack 30 minutes. Refrigerate at least 6 hours or overnight before serving. Run small metal spatula around edge of pan; remove side of pan. Spread reserved cranberry mixture over cheesecake.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    390
    (
    Calories from Fat
    220),
    % Daily Value
    Total Fat
    24g
    24%
    (Saturated Fat
    14g,
    14%
    Trans Fat
    1/2g
    1/2%
    ),
    Cholesterol
    115mg
    115%;
    Sodium
    220mg
    220%;
    Total Carbohydrate
    39g
    39%
    (Dietary Fiber
    1g
    1%
      Sugars
    33g
    33%
    ),
    Protein
    6g
    6%
    ;
    % Daily Value*:
    Vitamin A
    15%;
    Vitamin C
    4%;
    Calcium
    6%;
    Iron
    6%;
    Exchanges:
    2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;
    Carbohydrate Choices:
    2 1/2
    *Percent Daily Values are based on a 2,000 calorie diet.
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