Vanilla-Orange Cheesecake with Cranberry Swirl & Gingernap Crust

November 7, 2013 

Vanilla-Orange Cheesecake with Cranberry Swirl & Gingernap Crust

(Family Features) It’s the most wonderful, and hectic, time of year. Everyone loves to get together with family and friends during the holidays. Make your holiday gathering both beautiful and memorable with a show-stopping dessert like Vanilla-Orange Cheesecake with Cranberry Swirl & Gingersnap Crust. The gingersnap crust and easy cranberry swirl add a festive touch to this crowd-pleasing confection.

  • 2 cups fresh or frozen cranberries
  • 3/4 cup sugar
  • 1/2 cup orange juice
  • 1/2 cup water
  • 24-32 purchased gingersnap cookies (to make 1 cup crumbs)
  • 1/3 cup graham cracker crumbs
  • 4 tablespoons butter, melted
  • 3 (8-oz.) packages cream cheese, room temperature
  • 1 cup sugar
  • 2 eggs
  • 1/4 cup sour cream
  • 1/4 cup heavy cream
  • 1 tablespoon vanilla extract
  • 1 tablespoon orange juice


  • Simmer cranberries, 3/4 cup sugar, 1/2 cup orange juice and water in saucepan over medium-high heat until berries burst and begin to break down, about 10 minutes. Let cool 10 minutes, then purée in blender or food processor until smooth. Set sauce aside.

    Preheat oven to 300°F with rack in center. Coat 9-inch springform pan with nonstick spray. Process gingersnaps in food processor until fine; add graham cracker crumbs. With machine running, drizzle in melted butter. Press crumb mixture firmly into bottom of prepared springform pan and about 1 inch up sides of pan. Set aside.

    Blend cream cheese and 1 cup sugar in a large mixing bowl with an electric mixer until smooth. Scrape sides of bowl, then add eggs one at a time, beating well after each addition. Blend in sour cream, heavy cream, vanilla and 1 tablespoon orange juice, then pour into prepared pan. Drizzle top of cheesecake with 1/4 cup of prepared cranberry sauce, then drag skewer, toothpick or knife tip through sauce to create marbled swirl pattern on top. Place cheesecake on baking sheet and bake until edges are set and puffed but center is slightly jiggly, about 45 minutes. Do not overbake. Turn oven off, crack door open slightly, and allow cheesecake to cool inside for 1 hour. Remove from oven and let cool completely at room temperature, then cover cheesecake with tea towel and refrigerate overnight.

    Run knife around sides of cheesecake, then release and remove side of the pan. To cut, dip blade of thin, sharp knife into hot water (do not wipe dry) and slice into wedges, cleaning blade between each cut to prevent smearing. Serve with remaining cranberry sauce. Source: Lifetime Brands, Inc.

    Makes 1 cheesecake.

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