Cranberry-Orange White Chocolate Cheesecake
5 hr prep
1 hr 30 min cook
Serves 16
Ingredients
- 24 Shortbread cookies, finely crushed, about 1 3/4 cups
- 2 tbsp Butter, melted
- 32 oz Philadelphia Original Cream Cheese, softened
- 1 cup Granulated sugar, divided use
- 2 tsp Vanilla
- 4 oz Baker's Premium White Chocolate Baking Bar, melted
- 4 Large eggs
- 1 tsp Cornstarch
- 1/2 cup Fresh orange juice, from about 2 oranges, divided use
- 1 1/2 cups Fresh cranberries
- 1 tbsp Orange zest
Shop ingredients
- Item, H-E-B Treasures Shortbread Cookies. Quantity: 2 eachs. Price: $6.20.
- Item, H-E-B Sweet Cream Unsalted Butter. Quantity: 1 each. Price: $5.08.
- Item, Philadelphia Original Cream Cheese. Quantity: 4 eachs. Price: $12.40.
- Item, H-E-B Pure Cane Extra Fine Granulated Sugar. Quantity: 1 each. Price: $2.58.
- Item, Morton & Bassett Vanilla Powder. Quantity: 1 each. Price: $7.26.
- Item, Baker's Premium White Chocolate Baking Bar. Quantity: 1 each. Price: $2.98.
- Item, Central Market Pasture Raised Large Brown Eggs. Quantity: 1 each. Price: $8.75.
- Item, Hill Country Fare Corn Starch. Quantity: 1 each. Price: $1.85.
- Item, Hill Country Fare Original Orange Juice. Quantity: 1 each. Price: $1.33.
- Item, Fresh Small Navel Orange. Quantity: 1 each. Price: $0.71.
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H-E-B Fresh Cranberries
1 1/2 cups needed
Instructions
- Preheat oven to 325ºF.
- Combine cookie crumbs and butter, and press onto the bottom of a 9-inch springform pan. Bake for 10 minutes.
- Place cream cheese, 3/4 cup sugar, and vanilla in a large bowl and beat until blended. Mix in chocolate then add eggs one at a time on low speed until just combined. Pour batter evenly into crust.
- Bake for 60 to 65 minutes or until the center is almost set. Remove from oven and run a knife around inside of rim to loosen cake. Cool completely before removing the rim. Refrigerate cheesecake for 4 hours.
- Meanwhile, mix cornstarch and 1 Tbsp. orange juice until blended. Set aside briefly. Bring cranberries, remaining orange juice, and remaining sugar to a boil in a saucepan set over medium-high heat. Simmer on low heat, stirring frequently, for 6 minutes until cranberries are softened.
- Bring cranberries, remaining orange juice, and remaining sugar to a boil in a saucepan set over medium-high heat. Simmer on low heat, stirring frequently, for 6 minutes until cranberries are softened.
- Stir in cornstarch mixture and bring to a boil, stirring constantly. Cook and stir for 1 minute or until thickened. Remove from heat and stir in orange zest. Let cool then refrigerate until ready to use.
- Spoon cranberry glaze over cheesecake just before serving.
- Sponsored By: Kraft Heinz
Nutrition
Nutrition Facts
16 servings
- Amount Per ServingCalories420
- % Daily Value*
- Total Fat
- 29g
- 45%
- Saturated Fat
- 16g
- 80%
- Trans Fat
- 1g
- Cholesterol
- 110mg
- 37%
- Sodium
- 270mg
- 11%
- Total Carbohydrate
- 33g
- 11%
- Dietary Fiber
- 1g
- Sugars
- 24g
- Protein
- 7g
- Vitamin C
- 10%
- Calcium
- 8%
- Iron
- 4%
- Vitamin A
- 15%
Disclaimer
This information is provided for educational purposes only, and the values are estimates.
We make no representations or warranties regarding dietary or lifestyle attributes, allergen contamination, nutrition information, ingredient information, claims, or the products purchased for the recipes. Recipes are not regulated by the FDA and may not meet the FDA guidelines on claims including allergens.
Products in your order may be substituted. Adding optional ingredients, substituting products, or manufacturer product formulation changes could alter the nutritional or ingredient content of this recipe. Check each product’s label for nutrition and ingredient information, and contact the manufacturer with product related questions.
Consult a healthcare provider for nutritional guidance specific to your needs.
Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.