This recipe was amazing. I served it for Christmas Day dessert, but I think I could eat it just about any day of the year, and I’m not a fan of cranberry but I must admit this was beyond great.
1 1/2 C Vanilla Wafer Crumbs (place cookies in food processor and process until fine ground)
1 T Sugar
1/2C Butter, melted
3 8oz Packages Cream Cheese, softened
1 C Sugar
2 T Flour
1/2 C Plain Greek Yogurt
1 tsp. Vanilla
Zest of 1 Medium Orange
1 Medium Orange, juiced, you only need half the juice
3 Eggs, room temperature
1/2 Bag Cranberries
1T Orange Juice
1/4 +1/8C Water
-Combine crumbs, sugar and butter. Make sure all ingredients are well mixed and all crumbs are moist. Place in bottom of 9″ Spring form Pan. Press tightly into bottom of pan. Bake crust 325 degrees for about 7 minutes. Remove from oven and cool completely.
-Place cream cheese in large bowl and using mixer, mix until light and fluffy, add in sugar process until combined.
-Add flour,yogurt, orange zest and juice, blend until smooth. Add in each egg individually, combining well after each one. Pour batter into pan. Tap on counter a time or two to remove any air bubbles.
-Place pan on cookie sheet, add water to cookie sheet until it comes to the top of bottom edge. Bake 1 hour to 1 hour 20 minutes. Check water, not enough water and cake may dry out as it bakes. Leave cheesecake in oven once done for one hour (with oven off) and door slightly ajar.
-Remove cake from oven and allow to completely cool on wire rack. Cover and refrigerate over night.
-Combine all of topping ingredients in small pot. Cook medium for about 7 minutes, or until cranberries start to pop. Lower temp to low and continue cooking until mixture becomes jam like. Allow topping to completely cool before placing on top of cheesecake.
-Place topping on cheesecake and remove ring from pan. Enjoy!