Name: Festive Cranberry-Topped Cheesecake
Prep time: 40 min
Cook time: 40 min
Yield: 1
Ingredients: 2 cups crushed shortbread cookies -; 2 tablespoons sugar -; 1/4 cup butter, melted -; Filling: -; 3 packages (8 ounces each) cream cheese, softened -; 3/4 cup sugar -; 2 tablespoons orange juice -; 1 tablespoon grated orange zest -; 2 teaspoons vanilla extract -; 1/2 teaspoon ground cinnamon -; 3 large eggs, lightly beaten -; Topping: -; 3 cups fresh or frozen cranberries, coarsely chopped -; 1-1/4 cups sugar -; 1 cup water -; 2 tablespoons cornstarch -; 1/4 cup orange juice -; 1/2 cup coarsely chopped pecans, toasted -

Ingredients for - Festive Cranberry-Topped Cheesecake

1. 2 cups crushed shortbread cookies

2. 2 tablespoons sugar

3. 1/4 cup butter, melted

4. Filling:

5. 3 packages (8 ounces each) cream cheese, softened

6. 3/4 cup sugar

7. 2 tablespoons orange juice

8. 1 tablespoon grated orange zest

9. 2 teaspoons vanilla extract

10. 1/2 teaspoon ground cinnamon

11. 3 large eggs, lightly beaten

12. Topping:

13. 3 cups fresh or frozen cranberries, coarsely chopped

14. 1-1/4 cups sugar

15. 1 cup water

16. 2 tablespoons cornstarch

17. 1/4 cup orange juice

18. 1/2 cup coarsely chopped pecans, toasted

How to cook deliciously - Festive Cranberry-Topped Cheesecake

1 . Stage

Preheat oven to 325°. In a small bowl, combine cookie crumbs and sugar; stir in butter. Press onto the bottom of a greased 9-in. springform pan. Place pan on a baking sheet. Bake until set, 6-8 minutes. Cool on a wire rack.

2 . Stage

In a large bowl, beat cream cheese and sugar until smooth. Beat in juice, zest, vanilla and cinnamon. Add eggs; beat on low speed just until combined. Pour filling over crust.

3 . Stage

Return pan to baking sheet. Bake until center is almost set, 45-50 minutes. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.

4 . Stage

In a large saucepan, combine cranberries, sugar and water. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes. Combine cornstarch and orange juice until smooth; stir into cranberry mixture. Bring to a boil; cook and stir until thickened, about 2 minutes.

5 . Stage

Remove from the heat; cool to room temperature. Stir in pecans. Spoon over cheesecake. Refrigerate until chilled.