Prep
15-30 mins
Cook
4 HRS 55 MIN
Calories
410
Ingredients
1-1/2 cups
graham cracker crumbs
1/3 cup
butter or margarine, melted
3 tbsp
sugar
2 cups
sugar, divided
2 tsp
vanilla, divided
4
eggs
1 pkg
(10 oz.) cranberries
1/4 cup
orange juice
2 tsp
cornstarch
1 tbsp
water
1 tsp
orange zest
Instructions
Step 1
Heat oven to 325°F.
Step 2
Combine graham crumbs, butter and 3 Tbsp. sugar; press onto bottom of 9-inch springform pan.
Step 3
Beat cream cheese, 1 cup sugar and 1 tsp. vanilla in large bowl with mixer until blended. Add eggs, one at a time, mixing on low speed after each just until blended. Pour over crust.
Step 4
Bake 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hr.
Step 5
Meanwhile, combine cranberries, orange juice and remaining sugar and vanilla in medium saucepan. Bring to boil over medium heat, stirring constantly; cook and stir 1 min. or until sugar is dissolved. Simmer over medium-low heat 6 to 8 min. or until cranberries are softened, stirring occasionally. Meanwhile, dissolve cornstarch in water. Add to cranberry mixture; mix well. Cook 30 sec. to 1 min. or until slightly thickened, stirring constantly. Remove from heat. Stir in orange zest. Refrigerate until ready to use.
Step 6
Spoon cranberry topping over slices of cheesecake just before serving.