If you’re looking for something a little different from the typical Thanksgiving pie, you might want to try this cranberry cheesecake. It’s light (well, as light as cheesecake can be), and the cranberry topping add a nice zing. The wonderful thing about this dessert is that it needs to be made the day before, so there will be no stressing the day it will be served. The sour cream makes it a little creamier. For the topping, you’re basically making a cranberry sauce and then straining out the berries. The liquid will solidify when it’s in the fridge. If you want to make the cake a little more festive, you can top it with chocolate shavings, or serve it with whipped cream.
- 2 c. Oreo cookies, crushed
- 1/4 c. butter, melted
- 1/3 c. water
- 2/3 c. sugar
- 2 c. cranberries
- 1 tsp. lemon juice
- t tsp. orange peel, grated
- 3 x 8oz package cream cheese
- 1 c. sugar
- 1 c. sour cream
- 5 eggs
- 1 tsp. vanilla
- Pre-heat oven to 300 degrees. Combine cookie crumbs and butter and press into a 9″ springform pan (If you’re using pre-packaged crumbs, you may want to add some sugar). Bake for 8 minutes, let cool.
- Increase temperature of the oven to 350 degrees.
- Combine water and sugar in a saucepan over med-high heat. Bring to a boil for 1 min. Add cranberries, reduce heat until most of the berries have popped. Add lemon juice and orange peel.
- Press mixture through a sieve or food mill. Reserve liquid.
- For the cake, start by mixing cream cheese and sugar until smooth.
- Add eggs, one at a time, mixing between each one.
- Add sour cream and vanilla.
- Add mixture to cookie crust. Add a few tablespoons of the cranberry liquid and swirl it into the batter with a knife.
- Bake for 45 minutes.
- When the cake is done, leave it in the oven, with the door open, for two hours.
- After the cake is completely cool, top it with the rest of the cranberry liquid, and place in the fridge overnight.