Recipes

Cranberry-Orange White Chocolate Cheesecake

16 Servings

Desserts

6 HRS 30 MIN

Prep

15-30 mins

Cook

6 HRS 5 MIN

Calories

380

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

4 

eggs

1 tsp

cornstarch

1 tbsp

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

1-1/2 cups

fresh cranberries

Instructions

Step 1

Heat oven to 325ºF.

Step 2

Combine cookie crumbs and butter; press onto bottom of 9-inch springform pan. Bake 10 min.

Step 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.

Step 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.

Step 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.

Step 6

Spoon cranberry glaze over cheesecake just before serving.