Cranberry-Orange White Chocolate Cheesecake

Cranberry-Orange White Chocolate Cheesecake

Share the creamy texture of this Cranberry-Orange White Chocolate Cheesecake with your friends and family. Watch our how-to video and learn how to make this tasty Cranberry-Orange White Chocolate Cheesecake from scratch.

16

servings

25 MINS

PREP

6 HRS 30 MINS

You'll need:

Philadelphia Original Brick Cream Cheese
Philadelphia Original Brick Cream Cheese
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Ingredients

  • 24 square shortbread cookies, finely crushed (about 1-3/4 cups)

  • 2 Tbsp. butter, melted

  • 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

  • 1 cup sugar, divided

  • 2 tsp. vanilla

  • 1 pkg. (4 oz.) BAKER'S White Chocolate, melted

  • 4 eggs

  • 1 tsp. cornstarch

  • 1 Tbsp. zest and 1/2 cup juice from 2 large oranges, divided

  • 1-1/2 cups fresh cranberries

VIEW NUTRITIONAL INFORMATION
% Daily Value*
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
Potassium
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
Serving size 1 oz (28g/ 1/8 package).
16 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
VIEW HOT TIPS
Tip 1
Special Extra
For a simple, yet fun, garnish, use vegetable peeler to cut peel from additional orange into 3 (4-inch-long) strips. Trim and discard any uneven edges with kitchen shears or sharp knife; cut peels into 1/4-inch-wide strips. Gently wind orange strips, in spiral pattern, around drinking straws, securing ends of strips to straws with toothpicks. Freeze 15 min. or until firm. Remove and discard toothpicks, then carefully remove orange spirals from straws. Place spirals on top of cheesecake just before serving.

Directions

  1. Heat oven to 325ºF.
  2. Combine cookie crumbs and butter; press onto bottom of 9-inch springform pan. Bake 10 min.
  3. Beat cream cheese, 3/4 cup sugar and vanilla in large bowl with mixer until blended. Add chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each until just blended. Pour over crust.
  4. Bake 1 hour to 1 hour 5 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
  5. Meanwhile, mix cornstarch and 1 Tbsp. orange juice until blended. Bring cranberries, remaining orange juice and remaining sugar to boil in saucepan on medium-high heat; simmer on low heat 6 min. or until cranberries are softened, stirring frequently. Stir in cornstarch mixture; bring to boil, stirring constantly. Cook and stir 1 min. or until thickened. Remove from heat. Stir in orange zest. Cool. Refrigerate until ready to use.
  6. Spoon cranberry glaze over cheesecake just before serving.
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