Ingredients
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Crust
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1 cup Graham Cracker
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¼ cup Granulated Sugar
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5 tbsp Unsalted Butter
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Cheesecake Filling
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4 (8 oz) pkg Cream Cheese
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1 cup Granulated Sugar
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2 tsp Vanilla Extract
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4 lg Egg
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½ cup heavy Cream
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White Chocolate Ganache
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8 oz semi-sweet White Chocolate
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½ cup heavy Cream
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Cranberry Topping
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12 oz bag fresh Cranberries
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¾ cup Orange Juice
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2/3 cup Brown Sugar
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1/3 cup white Sugar
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1 Cinnamon
Directions
A very dense cream cheese filling dotted with fresh Vanilla Beans topped with a sweet and tartly fresh homemade Cranberry relish graces the top of this cheesecake. It will lift your spirit during Holiday season!!
Steps
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1
Done
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Preheat oven to 300 degrees. Cut parchment paper to fit onto bottom of spring form pan (or use pre-cut 9” round parchment paper) Spread Crisco on bottom and sides of spring form pan; set aside. |
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2
Done
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To make Cranberry ToppingCombine all ingredients in a sauce pan over med-high heat and bring to a boil. Reduce heat to medium and cook for 15-20 minutes or till most of liquid has reduced (stir occasionally). Remove from heat and refrigerate to chill (it will thicken as it cools). |
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3
Done
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To make CrustIn a food processor, add graham crackers and sugar, pulse till finely crumbled. Add melted butter and pulse till moist. Pour and press onto bottom of spring form pan; set aside. |
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4
Done
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To make Cheesecake FillingIn a mixing bowl with mixer on medium speed, beat cream cheese and sugar till smooth. Add eggs (one at a time) and beat well after each addition. Slowly add vanilla extract and heavy cream, beat well till incorporated. Pour half of filling onto crust. Then with a spoon, dollop cranberry topping on top (be sure to save some for topping). Pour and spread remaining cheesecake filling on top. |
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5
Done
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Bake in oven for about 1 hour or till cake is golden brown and still jiggly in center. Remove from oven and let cool to room temperature. With a Viennese spatula or plastic knife, scrape around edge of spring form pan to loosen cheesecake (this will keep it from sticking to sides). |
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6
Done
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In a double boiler over medium heat, add heavy cream and white chocolate chips. Mix till smooth and melted. Pour and spread on top of cheesecake. Refrigerate for least 8 hours or overnight. |
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7
Done
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Before serving, pour remaining cranberry topping on top. |
