Cranberry Orange Cheesecake

  • 12 oz fresh cranberries

  • 2 cups orange juice, divided

  • 2 oranges, zested

  • 3 blocks cream cheese, softened

  • 1/2 cup sour cream

  • 2 eggs

  • 2 tbsp vanilla extract

  • 1 1/2 cups sugar, divided

  • 1 tbsp red wine

  • 1 tsp corn starch + water (slurry)

  • 36 frosted oatmeal cookies (I used Archway brand) or graham crackers

  • 3/4 cup butter, melted

Put oatmeal cookies in food processor with melted butter. Pulse until combines.

Press into bottom and up sides of springform pan. Set aside.

With mixer combine cream cheese, sour cream, 1 1/4 cup sugar, 1 cup orange juice, and vanilla extract.

Add eggs one at a time, beating well after each addition.

Add orange zest.

Pour into prepared crust.

Bake at 350 for 40 minutes, or until center is slightly jiggly in center.

Let cool completely.

To prepare cranberry topping, place cranberries, 1 1/4 cup sugar, 1 cup orange juice.

Bring to a boil, add slurry, turn heat to simmer. Stir until starts to thicken.

Turn off heat, add red wine and let cool completely.

Store both in refrigerator until ready to eat.

Enjoy!

Amanda Weeklund