Ingredients
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2 cups graham cracker crumbs
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3/4 cup plus 1 tbsp sugar, divided
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1/4 tsp ground cinnamon
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1/2 cup butter, melted
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3 (8 oz) pkgs cream cheese, softened
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1 cup Breakstone's Sour Cream
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1 tsp vanilla extract
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2 tsp orange zest
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1 tbsp orange juice
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3 eggs
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1/3 cup canned whole berry cranberry sauce
Steps
1
Heat oven to 350F.
2
Combine graham crumbs, 1 Tbsp. sugar and butter; press onto bottom and up edges of 9-inch springform pan.
3
Bake 10 min. until lightly golden. Remove from oven; cool 10 min. on wire rack. Reduce oven to 325F.
4
Meanwhile, beat cream cheese and remaining sugar in medium bowl with mixer until blended. Add sour cream, vanilla, orange zest and orange juice; mix well. Add eggs, one at a time, mixing on low speed after each until just blended.
5
Pour cream cheese batter into cooled crust. Dot top of batter with cranberry sauce; swirl gently with a knife.
6
Bake 45 to 50 min or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.
Tips
Before preparing a cheesecake recipe, be sure to bring all the ingredients to room temperature. This ensures that the prepared batter will be smooth and help prevent the baked cheesecake from cracking.
Comments
Recipe Sponsored by Breakstone's