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Cranberry-Orange White Chocolate Cheesecake
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Cranberry-Orange White Chocolate Cheesecake

6 Hours 30 Minutes
25 Min Prep
6 Hr 30 Min Cook
Spread cheer with Cranberry-Orange White Chocolate Cheesecake! Guests will love the creamy texture of this Cranberry-Orange White Chocolate Cheesecake.
What You Need
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16 servings
Original recipe yields 16 servings
24 square shortbread cookie s, 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 egg s
1 tsp. cornstarch
1 Tbsp. zest and 1/2 cup juice from 2 large orange s, divided
1-1/2 cups fresh cranberries
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Let's Make It
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.
Kitchen Tips
Healthy Living
Save 50 calories and 6g of total fat, including 4g of sat fat, per serving by preparing with PHILADELPHIA Neufchatel Cheese.
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.
Nutrition
Calories
370
Calories From Fat
0
% Daily Value*
Total Fat 26g
33%
Saturated Fat 15g
75%
Trans Fat 0g
Cholesterol 125mg
42%
Sodium 300mg
13%
Total Carbohydrates 29g
11%
Dietary Fibers 1g
4%
Sugars 21g
42%
Protein 6g
12%
Vitamin A
15%
Vitamin C
10%
Calcium
6%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
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.
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