Cranberry Orange Cheesecake

Cranberry Orange Cheesecake

A sweet and tart taste treat for any winter celebration. The chocolate crust enhances the cranberry taste of this creamy cheesecake.


2/3 cup crushed chocolate wafer cookies (12-13 wafers)

1 ½ teaspoon finely shredded orange peel, divided

2 tablespoon butter, melted

3 (8 ounce) packages reduced fat cream cheese, softened

¾ cup sugar

2 tablespoon all-purpose flour

3 eggs, lightly beaten

1/3 cup snipped dried cranberries

¼ cup low-calorie cranberry juice, or fat-free milk

½ cup fresh cranberries, coarsely chopped

  1. Preheat oven to 375 degrees F. For crust, combine crushed wafers and 1 teaspoon of the orange peel in a bowl. Stir in butter. Press crust in bottom of a 9-inch springform pan and set aside.

  2. Beat cream cheese, sugar, and flour with electric mixer on medium speed for 3 minutes. Mix in eggs and remaining ½ teaspoon orange peel until combined. Fold in dried cranberries and juice. Pour into crust-lined pan. Sprinkle with fresh cranberries.

  3. Bake for 35-40 minutes or until edges appear to be set when pan is gently shaken. Cool on wire rack for 15 minutes. Run a sharp knife around the edge of the pan to loosen cake edges. Cool for 30-45 minutes. Remove the side of the springform pan and let cool completely.

  4. Cover and refrigerate at least 5 hours before serving.

NOTE: If desired, sugared cranberries can be used to garnish the top of the cheeecake.

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