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Cranberry Ribbon Cheesecake

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By Pillsbury Kitchens
Updated Oct 26, 2010
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Looking for a refrigerated dessert? Check out this yummy cranberry cheesecake.

Cranberry Ribbon Cheesecake

  • Prep Time 30 min
  • Total 8 hr 50 min
  • Ingredients 11
  • Servings 16
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Ingredients

Crust

  • 1 1/2 cups finely crushed creme-filled chocolate sandwich cookies (15 cookies)
  • 1/4 cup butter or margarine, melted

Cranberry Sauce

  • 1 1/4 cups sugar
  • 3 tablespoons cornstarch
  • 1 1/2 cups fresh or frozen (thawed) cranberries
  • 3/4 cup cranberry juice cocktail

Filling

  • 4 packages (8 oz each) cream cheese, softened
  • 1 cup sugar
  • 4 eggs
  • 1/2 cup whipping cream
  • 4 teaspoons grated orange peel

Instructions

  • Step 
    1
    Heat oven to 350°F. Spray 9-inch springform pan with cooking spray.Mix crust ingredients; press in bottom of pan. Bake crust 7 to 9 minutes or until set. Cool. Reduce oven temperature to 300°F.
  • Step 
    2
    Meanwhile, in 2-quart saucepan, mix 1 1/4 cups sugar and the cornstarch. Add cranberries and cranberry juice. Heat to boiling over high heat. Reduce heat to medium. Cook 7 to 8 minutes, stirring frequently, until mixture is thick and all cranberries have popped open. In blender or food processor, place cranberry mixture. Cover; blend until smooth. Place strainer over medium bowl; pour cranberry mixture in strainer. Press mixture with back of spoon through strainer to remove skin; discard skin. Set aside to cool.
  • Step 
    3
    In large bowl, beat cream cheese and 1 cup sugar with electric mixer on medium speed until light and fluffy. Beat in eggs; one at a time, just until blended. Stir in whipping cream and orange peel.
  • Step 
    4
    Pour half of filling (about 3 1/4 cups) into cooled crust. Evenly spoon half of cranberry sauce (3/4 cup). Carefully spoon remaining filling over cranberry sauce in pan.Cover and refrigerate remaining cranberry mixture for topping.
  • Step 
    5
    To minimize cracking, place shallow pan half full of hot water on lower oven rack. Bake 1 hour 15 minutes to 1 hour 25 minutes or until edge of cheesecake is set at least 2 inches from edge of pan but center of cheesecake still jiggles slightly when moved. Run small metal spatula around edge of pan to loosen cheesecake. Turn oven off; open oven door at least 4 inches. Let cheesecake remain in oven 30 minutes. Cool in pan on cooling rack 30 minutes. Refrigerate at least 6 hours or overnight before serving. Run small metal spatula around edge of pan; remove side of pan. Spread reserved cranberry mixture over cheesecake.

Nutrition

390 Calories
24g Total Fat
6g Protein
39g Total Carbohydrate
33g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
390
Calories from Fat
220
Total Fat
24g
37%
Saturated Fat
14g
68%
Trans Fat
1/2g
Cholesterol
115mg
38%
Sodium
220mg
9%
Potassium
130mg
4%
Total Carbohydrate
39g
13%
Dietary Fiber
1g
4%
Sugars
33g
Protein
6g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
4%
4%
Calcium
6%
6%
Iron
6%
6%
Exchanges:
2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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