cranberry cheesecake with cranberry orange compote

How To Make cranberry cheesecake with cranberry orange compote

• 1

  FOR CRANBERRY FILLING: Combine cranberries, sugar and fresh orange juice in heavy medium saucepan.
• 2

  Bring to boil over medium-high heat, stirring until sugar dissolves.
• 3

  Reduce heat and simmer until berries pop and mixture thickens, stirring frequently to prevent sticking, about 10 minutes.
• 4

  Cool cranberry filling completely.
• 5

  FOR CHEESE FILLING: Using an electric mixer, beat cream cheese and sugar in a large bowl until well blended.
• 6

  Add eggs 1 at a time, beating after each addition.
• 7

  Set cheese filling aside.
• 8

  FOR CRUST: Preheat oven to 350 degrees.
• 9

  Lightly butter 9-inch diameter springform pan with 2 3/4-inch-high sides.
• 10

  Place cookie crumbs in medium bowl.
• 11

  Add melted butter and blend until moist crumbs form.
• 12

  Press onto bottom (not sides) of prepared pan.
• 13

  Pour cheese filling over crust in pan.
• 14

  Spoon 1 cup cranberry filling over cheese filling (reserve remaining cranberry filling for compote).
• 15

  Using a small sharp knife, swirl to form marble pattern.
• 16

  Bake until center of cheesecake is set, about 1 hour.
• 17

  Transfer cheesecake to rack and maintain oven temperature.
• 18

  PREPARE TOPPING: Mix sour cream, sugar and vanilla in small bowl.
• 19

  Gently press down any raised edges of cheesecake.
• 20

  Spoon topping over cake.
• 21

  Bake 5 minutes.
• 22

  Transfer cheesecake to rack and cool.
• 23

  Cover and refrigerate over night.
• 24

  (Cheesecake can be prepared 2 days in advance. Keep refrigerated)
• 25

  Release pan sides and transfer cheesecake to platter.
• 26

  Cut cheesecake into wedges and serve, passing compote separately.
• 27

  CRANBERRY ORANGE COMPOTE: Combine sugar and water in heavy small saucepan.
• 28

  Bring to a boil, stirring until sugar dissolves and liquid appears clear.
• 29

  Transfer to medium bowl and mix in 1 3/4 cups reserved cranberry filling and minced orange peel.
• 30

  Using small sharp knife, cut peel and white pith from oranges.
• 31

  Working over another bowl to catch juices, cut between membranes to release segments.
• 32

  Add segments to bowl with juices.
• 33

  (Can be prepared 8 hours ahead. Cover oranges and cranberry filling separately and refrigerate.)
• 34

  Add orange segments and juices to compote and serve.
• Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
• Printable Recipe Card