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Creamy cheesecake flavored with bright orange zest is topped with a sauce made of fresh cranberries and orange juice.

Recipe Summary

prep:
20 mins
cook:
1 hr
additional:
7 hrs 55 mins
total:
9 hrs 15 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Cranberry Orange Sauce:

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F. Line the outside of a 9-inch springform pan with a double layer of 18-inch-wide Reynolds Wrap® Heavy Duty Aluminum Foil. Bring edges of the foil up and mold the foil around the sides of the springform pan to form a watertight seal outside of the pan.

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  • Zest 1 teaspoon orange zest from the orange. Juice 1/4 cup orange juice from the orange set both aside.

  • Combine vanilla wafers, pecans (if using), and 1 tablespoon granulated sugar in a medium bowl. Stir in melted butter. Press the mixture onto the bottom and about 1 1/2 inches up the sides of the prepared springform pan. Place in a roasting pan.

  • Beat cream cheese, 3/4 cup granulated sugar, flour, and orange zest together in a large bowl using an electric mixer on low speed until combined. Add orange juice and beat until smooth. Beat in eggs and white chocolate.

  • Pour filling into crust-lined pan. Place roasting pan on the oven rack. Pour enough boiling water into roasting pan to reach halfway up the sides of the springform pan.

  • Bake 1 hour or until top is just set and edges jiggle slightly when pan is gently shaken. Turn oven off and allow cheesecake to stand in oven for 1 hour (it will continue to set up during standing time in oven).

  • Remove springform pan from water bath and cool on a wire rack for 15 minutes. Using a small sharp knife, loosen the crust from sides of the springform pan cool for 30 minutes. Remove sides of springform pan cool cheesecake on wire rack for 2 hours.

  • Cover and chill for at least 4 hours before serving. Top with Cranberry Orange Sauce to serve.

  • Cranberry Orange Sauce: Combine 1 cup fresh cranberries, coarsely chopped 1/4 cup granulated sugar and 2 tablespoons orange juice in a small saucepan over medium heat. Bring to a simmer and cook, stirring frequently, until the sugar is dissolved and the cranberries start to break down. Remove from heat and cool completely before serving.

REYNOLDS KITCHENS TIP:

Add a citrus twist to a classic dessert with this delicious cheesecake recipe. Line your spring-form pan with heavy duty aluminum foil to ensure your crust will stay dry while your cake stays creamy.

Nutrition Facts

544 calories; protein 8g; carbohydrates 46.5g; fat 37.5g; cholesterol 129.9mg; sodium 324.6mg. Full Nutrition
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Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/12/2017
This was one of the best & easiest orange cheesecakes that I've ever made! Since I didn't have any vanilla wafers on hand I just changed the crust to graham cracker crumbs with great results. The cranberry orange sauce has become an all-time favorite &" go-to" basic recipe to have on hand. YUMMY!! Read More
7 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/25/2016
Best cheesecake I ever made! Garnished with frosted cranberries it was pretty and delicious. Read More
Rating: 5 stars
02/11/2017
This was one of the best & easiest orange cheesecakes that I've ever made! Since I didn't have any vanilla wafers on hand I just changed the crust to graham cracker crumbs with great results. The cranberry orange sauce has become an all-time favorite &" go-to" basic recipe to have on hand. YUMMY!! Read More
Rating: 5 stars
01/16/2017
Awesome. Everyone loved it! Even my cranberry and orange haters LOL Read More
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