Cranberry-Orange White Chocolate Cheesecake
By Philadelphia Kitchen
Prep
15-30 mins
Total
6 HRS 30 MIN
Servings
16 Servings
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.
Ingredients
24
square shortbread cookies, finely crushed (about 1-3/4 cups)
2
tbsp
butter, melted
4
pkg
(8 oz. each) PHILADELPHIA Original Cream Cheese Spread, softened
1
cup
sugar, divided
2
tsp
vanilla
1
pkg
4
eggs
1
tsp
cornstarch
1
tbsp
zest and 1/2 cup juice from 2 large oranges, divided
1-1/2
cups
fresh cranberries
Original Cream Cheese Spread
White Chocolate Premium Baking Bar
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.
